Cream Cheese Cookies w/ Nonpareils

A few days ago, I posted my grandma’s recipe for “Philly” Sugar Cookies. They were meant to be for my Christmas cookie assortment. Unfortunately (or fortunately, depending on how you look at it), they were so good that by the time we were done taste-testing, we didn’t have quite as many as I hoped we would. The obvious solution was to bake more, but this time I made the cookies bigger and topped them with nonpareils instead of colored sugar. The result? We preferred these over the originals due to their festive colors and unique texture from the sprinkles.


Cream Cheese Cookies w/ Nonpareils
Prep time
Cook time
Total time
Serves: 36
  • 1 (8 oz.) package Philadelphia cream cheese, softened
  • 1 cup butter, softened
  • ¾ cup white sugar
  • 1&1/2 teaspoons almond extract
  • 1&3/4 cup all-purpose flour
  • dash of salt
  • *nonpareils for rolling
  1. In a stand mixer, combine the cream cheese, butter, and sugar until smooth. Add the almond extract, flour and salt, mixing until well combined. Refrigerate until chilled, at least 30 minutes.
  2. Heat oven to 400 degrees. Form dough into balls with about 1&1/2 Tablespoons dough each. Sprinkle generously with nonpareils; place on cookie sheet lined with parchment paper (or silpat) and flatten slightly with the bottom of a glass.
  3. Bake for 10 minutes or until set. (Cookies should not be browned-just nicely set and very lightly golden on the bottom).

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