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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
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! 
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 32 minutes
Course Cookies
Cuisine Dessert
Servings 3 dozen


  • 3 cups All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Unsalted Butter, room temperature
  • 2 oz Cream Cheese
  • 1 cup Granulated Sugar
  • 1 Large Egg
  • 2 tsp Vanilla Extract
  • ½ tsp Almond Extract
  • Red and Green Sanding Sugar, or Nonpareils


  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • 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.
  • Add in the egg, vanilla extract, and 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 ½ 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.
  • 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.

Recipe 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
Keyword almond sprinkle cookies, cookies, holiday cookies, holiday treats, italian sprinkle cookies, sprinkle cookies, sprinkles
DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!