These sugar cookies are easy to make in advance! Coat with sprinkles, flatten, freeze, and bake for 2 extra minutes directly from the freezer.
Author: Leona Konkel
16tablespoonsbutter(2 sticks); softened if using an electric mixer
1/4cupcream cheese(2 ounces, or 1/4 of a block of cream cheese); softened if using an electric mixer
In a food processor: process flour, baking powder, baking soda, and salt. Add butter and cream cheese in chunks, top with sugar, and process until mixture is powdery. You may need to stir a few times to see if any chunks are left. Add egg and vanilla and process until a dough forms. Scrape down the sides of the bowl to be sure everything is mixed in.
If using an electric or stand mixer, cream softened butter, softened cream cheese, and sugar until fluffy. Add egg and vanilla and stir until well combined. Add flour, baking powder, baking soda, and salt, and mix until just combined. If dough is too soft to handle, refrigerate 20 minutes.
Place sprinkles in a bowl. Portion cookie dough using two spoons or a cookie scoop (I used a #40/ 1.5 tablespoon one). Roll each portion of cookie dough in your hands to shape into a ball, then roll in sprinkles. (I only coated mine on top, to conserve sprinkles.) Place on a lined cookie sheet 2 inches apart, then use the bottom of a glass to flatten the cookies to a 1/4- 1/2 inch thickness. Bake for 9 minutes in a 375F oven; cookies should be pale but will begin to brown on bottom. Cool a few minutes on the sheet, then remove to a cooling rack. Yield will be anywhere from 33-48 cookies.
Sprinkle Cookies https://foodsilike.net/sprinkle-cookies/