Soft Batch Christmas Sprinkle Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Almond extract
  • 1 tsp Baking soda
  • 2 tsp Corn starch
  • 1 1/2 cups Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 Stick Butter
  • 1/4 cup Cream cheese

• Desserts

  • 1 1 Cup sprinkles Nonpareils

Found on thesaltymarshmallow.com

Description

Ingredients

• 1 Stick butter, softened
• ¼ Cup cream cheese, softened
• 1½ Cups granulated sugar
• 2 Large eggs
• 1 Teaspoon vanilla extract
• 1 Teaspoon almond extract
• 2 Cups all purpose flour
• 2 Teaspoons corn starch
• 1 Teaspoon baking soda
• ¼ Teaspoon salt
• 1 Cup sprinkles (nonpareils)

Directions

• 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.
• 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.
• Refrigerate dough for two hours before baking.
• When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray.
• Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.
• Place the cookies onto prepared baking sheet, spacing 2 inches apart.
• Bake for 7-9 minutes. These should not turn golden brown, and will still look wet when they come out of the oven.
• Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.