My grandma’s cream cheese cookies have been making an appearance at Christmas since I was a child. Perhaps it is the tradition of having them only in December, but it makes me wonder why I don’t bake these delicious gems during the year.
Over time I have used a variety of different sprinkles and colored sugar to roll the balls of cookie dough in. This year I decided upon the crystallized sugar sprinkles leftover from my daughter’s Frozen themed birthday party.
The cream cheese cookies turned out perfectly this season. They were slightly crunchy on the outside from the sugar but incredibly soft and delectable on the inside. The Frozen blue color is a delightful addition to my Christmas cookie tray.
- 1 (8 oz.) package Philadelphia cream cheese, softened
- 1 cup salted butter, softened
- ¾ cup white sugar
- 1&1/2 teaspoons pure almond extract
- 1&3/4 cup all-purpose flour
- *light blue sprinkling sugar for rolling
- 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.
- Heat oven to 400 degrees. Form dough into balls with a 1 Tablespoon scoop. Roll balls in bowl of sprinkling sugar. Place on cookie sheet lined with silpat (or parchment paper) and flatten slightly with the bottom of a glass.
- Bake for 10 minutes or until set. (Cookies should not be browned-just nicely set and very lightly golden on the bottom).