Christmas Cookie Sparkles

Sparkling green and red cream cheese sugar cookies with the softest, creamiest texture! These Christmas cookies are quick and easy too! Recipe on sallysbakingaddiction.com

Welcome to day 7 in Sally’s Cookie Palooza!

Today’s recipe may look familiar to most of you. It’s the sugar cookie sparkles recipe from Sally’s Cookie Addiction all dressed up in holiday colors. I’m so excited to feature another recipe from my new cookbook on my blog!

Sparkling green and red cream cheese sugar cookies with the softest, creamiest texture! These Christmas cookies are quick and easy too! Recipe on sallysbakingaddiction.com

Also pictured: Christmas tree sugar cookies using this sugar cookie and royal icing.

There are 6 recipes in 2017’s cookie palooza so far. But none of them include sprinkles. Snowmen? Check. Stuffed + coconut + sandwiched? Check check check. Shortbread + mini cookies? We’ve seen both. But no sprinkles.

So let’s fix that in a major way today! These are my cookie SPARKLES. A classically soft sugar cookie rolled in sparkles, aka sanding sugar sprinkles. Not only are the sprinkles adorably festive, they give the cookies a delicious crunch on the outside, which contrasts wonderfully with the soft centers.

Cream cheese sugar cookies on sallysbakingaddiction.com

This is a simple drop cookie, so we don’t have to worry about rolling out the cookie dough. If you don’t have a rolling pin or don’t feel like messing with cookie cutters, these sugar cookies are for you. We’ll roll the cookie dough into balls and you don’t need any special tools for that. YAY!

Watch how they’re made:

That Secret Ingredient!

The cookie dough is made from typical sugar cookie ingredients like butter, sugar, egg, and flour. I also add a little secret ingredient that turns these soft sugar cookies into SUPER soft sugar cookies. What a difference a couple ounces of cream cheese makes! Not only will it produce softer sugar cookies, it creates a wonderfully creamy tasting cookie as well. The texture is unlike any other sugar cookie I’ve tasted.

Let’s talk chilling. This sugar cookie dough doesn’t need to chill in the refrigerator very long– only about 1 hour. It’s a very sturdy dough that won’t overspread in the oven, so chilling for 3+ hours just isn’t necessary. It’s difficult to always plan ahead, so quick cookies are a blessing this time of year!

After rolling the cookie dough into balls, give the cookies a nice dunk into sanding sugar. Aka… the sparkles.

Cream cheese sugar cookie dough on sallysbakingaddiction.com

In the video above, did you see how I pressed down the sugar cookie balls before baking? That’s crucial. The cookies will hardly spread unless you give them a little nudge in the right direction. I simply do this with the back of a measuring cup.

Cream cheese sugar cookies on sallysbakingaddiction.com

To Sparkle or Not To Sparkle

If a delightful crunch on the exterior doesn’t seem, well, delightful at all… leave the sprinkles off. Instead, bake the sugar cookies plain and frost them like I did here. It’s the same cookie recipe, but I decorate with cream cheese frosting on top. So if you’re all about a super soft and creamy sugar cookie, but want nothing to do with the colorful sparkle… try them that way. Delicious with frosting!

Look how creamy and soft they are inside. ↓ ↓

Sparkling green and red cream cheese sugar cookies with the softest, creamiest texture! These Christmas cookies are quick and easy too! Recipe on sallysbakingaddiction.com

Sparkling green and red cream cheese sugar cookies with the softest, creamiest texture! These Christmas cookies are quick and easy too! Recipe on sallysbakingaddiction.com

Have you tried these from my cookbook yet?

See all cookie palooza recipes.

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Christmas Cookie Sparkles

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours
  • Yield: 32 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Super soft and creamy cream cheese sugar cookies rolled in sprinkles!


Ingredients

  • 3 cups (360g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 240g) unsalted butter, softened to room temperature
  • 2 ounces (56g) block cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract*
  • 3/4 cup (150g) sanding sugar, red and green or assorted colors*

Instructions

  1. Whisk the flour, baking powder, and salt together until combined. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
  6. Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12-13 minutes or until very lightly browned on the edges.
  7. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring the cookies to a wire rack to cool completely.
  8. Cookies will stay fresh covered at room temperature for 1 week.

Notes

  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls (without sanding sugar coating) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in sanding sugar. Bake as directed. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: KitchenAid Stand Mixer | Colorful Mixing Bowls | Fun Spatula | Green Sanding SugarSilpat Baking Mat | Cookie Sheet | Cooling Rack
  3. Almond Extract: Almond extract adds a wonderful flavor to the cookies. You can leave it out. No need to replace with anything.
  4. Sanding Sugar: I find sanding sugar sprinkles at my regular grocery store. You can usually find them in the baking aisle. I like Wilton brand. I’ve also used this gold pearlized sugar.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Sparkling green and red cream cheese sugar cookies with the softest, creamiest texture! These Christmas cookies are quick and easy too! Recipe on sallysbakingaddiction.com

87 Comments

  1. I made these from the cookbook and they are wonderful. They look adorable and have a wonderful texture. I am just loving Sally’s Cookie Addiction. I need to get going on making the Christmas cookie chapter. This book makes the perfect gift for the baker in your life.

  2. Hi Sally,

    I plan to make these for Sunday church fellowship time. They look so festive!! I do have a general cookie cooling question: I normally cool my cookies on the counter lined with freezer paper- would using cooling racks be a better idea for best results?

    1. Honestly, you can do it both ways. But I prefer to use cooling racks so the bottoms of the cookies get a little air and crisp up. They also cool much quicker when exposed to air on all sides.

  3. I put these on my list to make for my trays when I got your cookbook – but my list keeps getting longer with each post you make (and from Shelly at Cookiesandcups)…. I’m going to have cookies everywhere – and I don’t have a problem with this! Haha!

  4. Yours are so perfect! I made these last night and some came out shaped just right, but others looked more like blobs. Ah well, they still taste yummy!

    1. Were some chilled, others not? Some baked on one rack, others on another rack? Trying to figure out why only some cookies turned out alright!

      1. I made two batches of dough. The first batch came out shaped better. The second batch may have sat out too long (I didn’t take it out of the fridge until I put the first trays in the oven, but they still were out longer than the first). And although I thought the pans were cool enough, it is possible they were too warm. I may have been a bit too energetic in my flattening, as well. But they were still yummy, and my coworkers didn’t care about the shape and happily ate 42 of them. 🙂

  5. You seriously always have the BEST recipes! And I’m loving the videos also! …Off to add these ingredients to my shopping list 🙂

  6. Hi Sally,

    I hope you  and Kevin are savoring these first days of the Christmas season with your precious little Noelle.I hope Franklin and Jude are into and enjoying  this holiday season with their little sister, too.

    That said I have a question about sprinkles and who better to ask! I have  purchased sprinkle mixes that have pieces other than sugar in them…little glittery stares or whatever…and I am wondering if those pieces are oven stable. Often the package does not give the information. So far, I have not tried to use them on cookies that will need baking…I have opted to sprinkle them on iced cookies/cupcakes only.
    Also, I just recently stumbled upon a company selling on Amazon…Bakery Bling… that has a really fun assortment of sprinkles but some have glittery pieces missed in. The product is a bit more expensive…6.99 for 2 oz but seriously…Unicorn Confetti sprinkles are hard to resist.
    Thanks for any insight you can offer.

    1. Hi Nancy! I know exactly which glittery stars you are referring to and they are edible AND survive baked in and on cookies. I use them all the time. They are in a lot of sprinkle mixes I purchase and use for cakes, cupcakes, cookies, decorating etc. I agree… hard to resist them!

  7. One more thing…I want to purchase new storage containers for my flour/sugar/ brown sugar.
    I remember that you posted a number of months back info about containers your have and like.
    Could you direct me to that post and/or  let me know the name of the product and where they can be purchased.
    Thanks, Sally!

      1. Thanks so much for your help with sprinkles and the storage container info.
        I can’t wait to bake with  glitter sprinkles .

  8. I will make these cookies for sure. I love sugar cookies but don’t love the extra mess that comes with rolling them out. These are festive (different colors for different holidays). I’m excited about this recipe. Thanks Sally!!

  9. Hey Sally! These cookies look the most-Christmas-y yet (after perhaps the Snowmen cookies…). Just wondering, I notice there’s a little bit of cream cheese in them. What’s the purpose of that? Curious because I’ve never made a cookie before where there’s cream cheese IN the actual cookie!

  10. …and here I have a block of cream cheese that I don’t remember what I bought for…I know it was something out of your cookie cookbook but who knows what I was looking at when I made my list? lol!

  11. I’m hosting 3 holiday parties this weekend and have been trying to pick a sugar cookie recipe to make. This is going to be the one! Thanks so much for the fantastic recipe!

  12. Hi Sally! These look terrific! I am hosting a party and am going to make “earth cookies”- green and blue dough mixed together to look like continents and oceans. Do you think this dough would work for that? 

      1. This dough worked perfectly for my “earth cookies!” My kids and I had to do some “quality control” before the party, and we all agreed that they are delicious! Definitely a new favorite!

  13. Just finished making my first batch of these beautiful and delish cookies! While this is the first type of sugar cookie (of this kind) I have made, it won’t be the last.

    I was surprised by how quickly the sprinkles/sparkles went, but they turned out beautifully and smelled great. 

    Can’t wait to try another recipe; thanks for sharing! 

      1. I have to tell you, Sally, the cookies were a hit! They didn’t even last one day in my office, which happens to be in a hotel.   I even managed to share a few with our Chef who ally enjoyed them and said how great they were.
        Thank you again for sharing! Looking forward to the other cookies this month!
        -Lindsey

  14. Hi Sally, I love your cookie recipes (and so does my husband who has begged me to make some of your chewy choc chip ones along with my Christmas cookies) and am excited to try these ones. I know you have a separate recipe for Candy Cane Kiss cookies, but the texture of these cookies sounds amazing. So I wondered if this recipe would also work with the kisses and would I need to make any adjustments to cooking if I wanted to do that?

  15. I just finished making these and they turned out perfect!  I just had to make a few high altitude adjustments, but they turned out delicious!  I love the texture and flavor.  I will making them again to take to my parents house for Christmas.  Thanks! 

  16. I just making big these off your recipe and realize I didn’t bring have vanilla extract on hand. Will they turn out ok? Thx!

  17. Hi Sally, this may be an off-topic question, but I love the mix of sprinkles you use on the Christmas Tree sugar cookies here. Is it a specific brand? Thanks!

  18. I made these this week and loved them! The green and red colors are so vibrant and festive. They made a great presentation as a gift to the nice people at doggie day care.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

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