Recipes

21dec

Cooking With Camel Milk: Soft-Bake Christmas Cookies

by Andrew Speakman Recipes

Soft Batch Christmas Cookies are a super easy holiday sugar cookie- you don't even need to roll the dough! Packed with red and green sprinkles, perfect for the holidays! These sprinkle sugar cookies are the best, easiest, Christmas cookies around. Makes 35 cookies!

Ingredients

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 (red & green)

Instructions

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.