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!
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3 cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon 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 teaspoon Vanilla Extract, ½ teaspoon 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.
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.
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.