Ingredients
2½cupsall-purpose flourscoop and level to measure
1tspbaking powder
¼tspbaking soda
½tspsalt
1cupunsalted buttersoftened but still slightly firm
1¼cupsgranulated sugar
2ozcream cheesesoftened but still slightly firm
1largeegg
1tspvanilla extract
½tspalmond extract
1cupsprinklesnonpareils, jimmies or colored sugar sprinkles
Preparation
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment blend butter, sugar, and cream cheese until well combined.
Mix in egg, vanilla extract and almond extract.
Add in flour mixture and mix until combined (in higher humidity you may need to chill dough 30 minutes if it’s too sticky to work with).
Place sprinkles in a small mixing bowl.
Scoop dough out 1½ tablespoon at a time and shape into balls then roll through sprinkles. Transfer to baking sheets spacing 2-inches apart.
Flatten cookies about halfway using the bottom of a cup or glass.
Bake one sheet at a time in preheated oven, about 9 minutes (cookies should appear slightly under-baked).
Let cool on baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.
