Ingredients
Scale
- 270 g (2¼ cups) all-purpose flour
- 4 g (1 tsp) baking powder
- ¼ tsp salt
- 170 g (1½ sticks / ¾ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 1 large egg, room temperature
- 1 Tbsp vanilla extract
- ¼ tsp almond extract (optional)
- 54 g (⅓ cup) Christmas jimmies sprinkles
- For the Cream Cheese Frosting:
- 283 g (1¼ bricks / 10 oz) full-fat cream cheese, softened
- 184 g (13 Tbsp) salted butter, softened
- 2 tsp vanilla extract
- ⅛ tsp salt
- 150 g (1¼ cups) powdered sugar, sifted
- 80 ml (⅓ cup) heavy cream, very cold
- 24 g (2 Tbsp) Christmas sprinkles (jimmies, nonpareils, etc.)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the softened butter and granulated sugar until smooth and creamy.
- Add the egg, vanilla extract, and almond extract (if using) to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the sprinkles gently.
- Scoop tablespoon-sized balls of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until the edges are slightly golden. Let them cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting by beating the cream cheese and butter together until fluffy.
- Add vanilla extract and salt, mixing well. Gradually add powdered sugar, then pour in cold heavy cream until you reach the desired consistency.
- Frost the cooled cookies and top with more sprinkles.
Notes
Ensure your butter and cream cheese are at room temperature for smooth frosting. Don’t overbake for a soft texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian