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Almond Sprinkle Cookies | overhead shot of red and green almond sprinkle cookies in an alternating patter | Image Credit: Beyond the Butter, LLC

Almond Sprinkle Cookies

  • Author: Jennifer
  • Prep Time: 15 minutes (does not include time for chilling or freezing dough))
  • Cook Time: 12 minutes
  • Total Time: 27 minutes (does not include cooling time)
  • Yield: 32 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


Almond Sprinkle Cookies are like the softest, buttery-ist little pillows ever that will melt-in-your mouth! For an easy holiday cookie recipe that comes together quickly, give this one a try! 



  • 3 cups All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • 2 ounces Cream Cheese (I used part of a Philly Cream Cheese Block)
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • Red and Green Sanding Sugar (or Nonpareils) 


  1. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  2. Using your hand-held mixer or a stand mixer fitted with the paddle attachment, beat together the unsalted butter, cream cheese, and sugar on medium-high speed.
  3. Add in the egg, vanilla extract, and almond extract.
  4. Chill dough for a minimum of 1 hour before forming into cookies.
  5. Adjust your oven rack to the 2nd level position, preheat your oven to 350ºF, and line 2 cookie sheets with parchment paper.
  6. 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" apart on the cookie sheet. Once filled, take the bottom of a glass and gently push down onto the cookie to flatten a little.
  7. Bake the almond sprinkle cookies 10-12 minutes at 350ºF.
  8. 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.
  9. You can store these in an airtight container with a slice of bread in it for up to 1 week at room temp.


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 Sallys Baking Addiction

Keywords: almond sprinkle cookies, sprinkle cookies, italian sprinkle cookies, sprinkles, cookies, holiday cookies, holiday treats

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