Classic Almond Sprinkle Cookies
These Almond Sprinkle Cookies are buttery soft, with a classic nutty flavor from almond extract that melts 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!
Servings: 36 cookies
Equipment
- Hand Mixer or Stand Mixer
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 Sugars for rolling in dough
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
- Add the whisked flour mixture to the blended wet ingredients and mix on medium-low speed until well blended.
- Cover the mixing bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour. If you chill the dough for more than 1 hour or overnight, let it sit at room temperature for about 30 minutes before shaping into balls.
- Adjust your oven rack to the middle position (or the rack just above it), preheat your oven to 350ºF, and line 2 baking sheets with parchment paper.
- Take a small spoonful of dough and roll it into a ball, then roll it in red or green sanding sugar. If you're planning to freeze the cookie dough, see the Notes section below.Red and Green Sanding Sugars
- Space the almond-sprinkle cookies roughly 1-1 1/2 inches apart on the cookie sheet. When done, use the bottom of a glass to gently press the cookie down, flattening it slightly. Bake the cookies 10-12 minutes at 350ºF.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to finish cooling completely.
- Keep any leftover almond sprinkle cookies in an airtight container for up to one week at room temperature.
Video
Notes
Instead of red and green sanding sugars, you can use nonpareils or a simple powdered sugar glaze.
If chilling the dough for more than 1 hour or overnight, let the dough sit out at room temperature for about 30 minutes before shaping the dough into balls.
To keep the almond sprinkle cookies soft at room temperature, place a slice of bread in the container.
To freeze almond sprinkle cookie dough, roll the dough into balls, flatten each with the bottom of a glass, then freeze them on a parchment sheet until solid. Transfer them to a freezer bag or an airtight container for storage. When ready to bake, roll the cookie dough balls in the sanding sugar, then place on a parchment paper-lined baking 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
Calories: 113kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 58mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 185IU | Calcium: 15mg | Iron: 1mg