Description
These festive Christmas Cookie Sparkles are buttery, soft, and loaded with colorful sprinkles for a cheerful holiday treat. The dough blends cream cheese and butter for a tender texture, then is rolled in sparkling sugar before baking to a perfect light golden finish. Easy to make and perfect for sharing at holiday parties or gifting.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (375g), spooned & leveled
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (16 Tbsp; 226g), softened to room temperature
- 2 ounces full-fat brick cream cheese (57g), softened to room temperature
- 1 cup granulated sugar (200g)
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
Coating
- 3/4 cup sprinkles (150g) - sanding sugar, nonpareils, and/or jimmies
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a bowl until fully combined. Set aside.
- Cream Butter and Cream Cheese: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on high speed until smooth, about 2 minutes.
- Add Sugar and Flavorings: Add the granulated sugar and beat until creamy. Then add the egg, vanilla extract, and almond extract and beat on high speed until well combined, about 1 minute. Scrape down the bowl's sides and bottom as needed.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be thick.
- Chill Dough: Cover the dough tightly with plastic wrap or foil and chill for at least 1 hour up to 3-4 days. If chilled longer than 3 hours, let the dough sit at room temperature for 30 minutes before proceeding.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Form Cookies: Roll about 1 tablespoon of dough per cookie into balls. Roll each ball in sprinkles to coat completely.
- Arrange and Flatten: Place the sprinkle-coated dough balls 2 inches apart on the baking sheets. Using the back of a measuring cup or glass, gently press down each ball to slightly flatten.
- Bake: Bake the cookies for 12-13 minutes or until edges are very lightly browned.
- Cool: Remove from oven and let cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- You can make the dough ahead and chill up to 3-4 days. Let sit 30 minutes at room temperature if chilled longer.
- Baked cookies freeze well for up to 3 months. Thaw in fridge overnight and bring to room temperature before serving.
- Unbaked cookie dough balls (without sprinkles) freeze up to 3 months; thaw 30 minutes at room temperature before rolling in sprinkles and baking.
- Almond extract is optional and adds flavor; omit if preferred with no substitution necessary.
- Use your favorite sprinkles such as sanding sugar, nonpareils, or jimmies to decorate these festive cookies.
- Line baking sheets with parchment paper or silicone mats for easy cleanup and perfect baking.
- Let cookies cool fully on a wire rack to maintain texture and prevent sogginess.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
