Delicate Batch Christmas Sprinkle Cookies are a too simple occasion sugar treat – no rolling the mixture required! Stuffed with red and green sprinkles, ideal for these special seasons! These sprinkle sugar treats are the best, most effortless, Christmas treats around!

This is a genuinely fundamental sugar treat mixture, with two or three increments to, ya know, make them far and away superior. The expansion of cornstarch keeps these folks decent and thick and puffy. At that point, the cream cheddar keeps them excessively delicate, and makes them taste additional rich!

These sprinkle treats prepare in around ten minutes, and after that into the ice chest for a decent two hours – truly, chilling is obligatory for these folks. After they leave the ice chest, you'll fold the batter into balls, at that point move them in a bowl of sprinkles. Try not to blend your sprinkles into the batter – on the off chance that you do it will in all probability turn an unpleasant shade of dark colored… one needs that.

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  • 1 Stick butter softened
  • 1/4 Cup cream cheese softened
  • 1 1/2 Cups granulated sugar
  • 2 Large eggs
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon almond extract
  • 2 1/2 Cups all purpose flour
  • 2 Teaspoons corn starch
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup sprinkles nonpareils


  1. In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes.
  2. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
  3. Refrigerate dough for two hours before baking.
  4. When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray.
  5. Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.
  6. Place the cookies onto prepared baking sheet, spacing 2 inches apart.
  7. Bake for 9-12 minutes. These should not turn golden brown, and will still look wet when they come out of the oven.
  8. Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.

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