Soft Batch Christmas Sprinkle Cookies


1 Stick butter softened
1/4 Cup cream cheese softened
1 1/2 Cups granulated sugar
2 Large eggs
1 Teaspoon vanilla extract
1 Teaspoon almond extract
2 1/2 Cups all purpose flour
2 Teaspoons corn starch
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup sprinkles nonpareils


  • In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes.
  • Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
  • Refrigerate dough for two hours before baking.
  • When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray.
  • Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.
  • Place the cookies onto prepared baking sheet, spacing 2 inches apart.
  • Bake for 9-12 minutes. These should not turn golden brown, and will still look wet when they come out of the oven.
  • Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.

Related Posts

Post a comment

Subscribe Our Newsletter