Christmas Sprinkle Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 36

Chill Time: 1

Total Time: 1 41

Servings: cookies

Calories: 114kcal

Author: Jazzmine Woodard

Soft and simple cream cheese sugar cookies coated in Christmas colored sprinkles

Print Recipe

Equipment

1-3 cookie sheets to bake multiple batches simultaneously
parchment paper
2 mixing bowls
1 whisk
1 stand mixer or hand mixer
plastic wrap
3 small bowls
1 cookie scoop or table spoon
1 rocks glass

Ingredients

1 cup unsalted butter softened
2 ounces cream cheese softened
¾ cup granulated sugar
1 egg at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups flour
1 ½ teaspoon baking powder
½ teaspoon fine sea salt
1 cup red and green jimmies sprinkles
1 cup red and green nonpareils
1 cup red and green sugar sprinkles

Instructions

Using stand mixer with paddle attachment or hand mixer, cream the butter and cream cheese together until smooth and uniform (about two minutes). Then mix in the granulated sugar, egg, vanilla extract, and almond extract for about one minute.
Meanwhile, whisk together flour, baking powder, and salt.
Add flour mixture to butter cream cheese mixture and mix until a smooth and wet dough forms. Cover the bowl with plastic wrap and place in refrigerator to chill for at least one hour.
Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper and set aside. Pour each kind of sprinkle into its own bowl.
Scoop out cookie dough and roll into balls (about two tablespoons of dough each) then roll each ball in the sprinkles of your choice. Place the balls on prepared cookie sheet, leaving about two inches of space between them.
Use the bottom of a glass or back of a measuring cup to gently press each ball to flatten into a disc about ¾ inch thick. Transfer cookie sheet pan(s) to oven and bake for about 12 minutes or until cookie edges are very light golden brown. Bottoms will brown but tops will not.
Allow cookies to cool and set on pan for about five minutes before handling. If you are working with one cookie sheet, remove the baked cookies then repeat the baking process with remaining cookie dough.

Notes

Preparation

You can prep or bake the cookies in up to one week ahead of time. Use the storage and freezing instructions below.

Storage

These cookies keep well at room temperature for up to one week when stored in an airtight container.

The cookie dough keeps well for up to three months in the freezer. When you're ready to bake, thaw the dough for 30 minutes before scooping and rolling in the sprinkles then bake as normal.

To freeze the baked cookies, cool them to room temperature then place on a baking sheet into the freezer and flash freeze for about 30 minutes then transfer them to an airtight, freezer-safe container. They will keep for up to three months.

Nutrition