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Sprinkle Butter Cookies

Published:
Updated: 01 January 2025
sprinkle butter cookies on a cooling rack
One of my solutions to festive looking butter cookies.

THE BACKSTORY

I really like butter cookies. What's not to like really? Little discs of buttery goodness. I thought I would make them festive for the holidays.  I tried a few different yummy ways and settled on what you see here.

THE BAKE

I made three tries at this, each made 3-1/2 dozen. Despite giving away dozens, I still have a few to nosh that are wrapped two flat side to flat side in plastic wrap then in a freezer bag. These are made like snickerdoodles except the top is rolled in nonpareils instead of a spice sugar mix. They are also an alternative version of the Slice and Bake Confetti Cookies.

Ingredients

  • 16 tablespoons (227 g) unsalted butter (tried with a few different butters and Kerrygold was my favorite)
  •  1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1-1/4 cups (248 g) granulated sugar
  • 2 ounces (57 g) full fat cream cheese
  • 1-1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 large egg
  • nonpareils to coat the top

Directions 

  1. Preheat the oven to 375°F. Lightly grease two baking sheets or line with parchment.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy.

  4. Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.

  5. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

  6. Place the nonpariels into a bowl. Scoop the dough by 1T cookie scoop into the nonpareils to coat one side. 

  7. Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.

  8. Bake the sugar cookies for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

  9. Remove the cookies from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

 

This recipe can be made gluten-free using your favorite Gluten-Free flour, I also made a keto version of this recipe with King Arthur Baking Keto Flour and adding an egg yolk.

THE RESULT

Lots of yummy buttery cookies with a sprinkle crunch.

WILL I MAKE IT AGAIN

Oh yes!  I have a request for a Valentine's day version with red sprinkles!