Description
Christmas Cookie Sparkles are super soft and creamy cream cheese sugar cookies rolled in colorful sprinkles, perfect for festive occasions. These buttery cookies have a delicate crumb and a sweet, slightly tangy flavor thanks to the cream cheese, finished with a fun and crunchy coating of sanding sugar and jimmies for an extra sparkle.
Ingredients
Scale
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 ounces (57g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
Coating
- 3/4 cup (150g) sprinkles (sanding sugar, nonpareils, and/or jimmies)
Instructions
- Mix Dry Ingredients: Whisk the flour, baking powder, and salt together until combined. Set aside.
- Beat Butter, Cream Cheese, and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick.
- Chill Dough: Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3-4 days. If chilling longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Form and Coat Cookies: Pour sanding sugar into a bowl or multiple bowls if using different colors. Roll balls of cookie dough, about 1 tablespoon each, then roll each ball in the sprinkles to coat. Place dough balls 2 inches apart on the baking sheets and gently flatten with the back of a measuring cup or glass.
- Bake Cookies: Bake the cookies for 13 minutes or until very lightly browned on the edges.
- Cool Cookies: Remove from oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best texture, soften butter and cream cheese to room temperature before mixing.
- Chilling the dough helps control spread and improves texture, but if chilled longer than 2-3 hours, let it sit at room temperature before baking.
- You can mix different types of sprinkles in the coating for more colorful cookies.
- Cookies will stay fresh covered at room temperature for up to one week.
- Use parchment paper or silicone mats for easier cleanup and to prevent sticking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
