These Almond Sprinkle Cookies are soft, buttery pillows that will melt in your mouth. They’re easy to make, taste absolutely wonderful, and are perfect for the holidays! Break out the red and green sanding sugars and have some fun!
Table of Contents
How to Make the Recipe
I’m not kidding when I say that this almond sprinkle cookies recipe comes together quickly.
For the ingredients, you will need all-purpose flour, salt, baking powder, butter, sugar, vanilla extract, almond extract, and an egg.
Then the star ingredient that makes the almond sprinkle cookie so buttery soft—cream cheese! Yummy yummy!
For cookie decorations, you can use red and green sanding sugars, but if you wanted to be a little fancier, you could swap them out for a nice confectioners sugar glaze with some nonpareils sprinkled on top.
Chilling the Dough
Yes, the almond sprinkle cookie dough needs to be chilled, but only for a minimum of one hour. Make sure you tightly cover the mixing bowl with some plastic wrap or aluminum foil, so the dough doesn’t dry out.
If you plan to chill the cookie dough for longer, make sure you bring it out to sit at room temperature for about 30 minutes before rolling the dough into the balls.
Helpful Baking Tools
Almond Sprinkle Cookies
Ingredients
- 3 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 2 oz Cream Cheese
- 1 cup Granulated Sugar
- 1 Large Egg
- 2 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- Red and Green Sanding Sugar, or Nonpareils
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.3 cups All-Purpose Flour, 1 1/2 tsp Baking Powder, 1/2 tsp Salt
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, cream cheese, and granulated sugar on medium-high speed.1 cup Unsalted Butter, 2 oz Cream Cheese, 1 cup Granulated Sugar
- Add in the egg, vanilla extract, and almond extract.1 Large Egg, 2 tsp Vanilla Extract, 1/2 tsp Almond Extract
- Chill the dough for a minimum of 1 hour before forming into cookies.
- Adjust your oven rack to the 2nd level position, preheat your oven to 350ºF, and line 2 cookie sheets with parchment paper.
- Take a small spoonful of dough and roll it into a ball, then in separate bowls, roll it in either the red or green sanding sugar. Place the cookies roughly 1 – 1 1/2 inches apart on the cookie sheet. Once filled, take the bottom of a glass and gently push down onto the cookie to flatten a little.Red and Green Sanding Sugar
- Bake the almond sprinkle cookies 10-12 minutes at 350ºF.
- Once done, remove the cookies from the oven and allow to cool on the cookie sheet for about 5 minutes before transferring them to a wire cooling rack.
- You can store these in an airtight container with a slice of bread in it for up to 1 week at room temp.
Video
Notes
- You can use nonpareils in place of the sanding sugar if you wish. Have fun with the colors!
- You can freeze the almond sprinkle cookie dough for up to 3 months. Roll the dough into balls, flatten, and then freeze them on a parchment sheet until they’re solid. Transfer them to a freezer bag or an airtight container to store them.
- When ready to bake, roll the cookie dough balls in the sanding sugar, and place on the cookie sheet. You may need to add 1-2 minutes to your baking time for baking the frozen cookies.
- Recipe adapted from Sally’s Baking Addiction
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
