Lemon Cream Cheese Sprinkle Cookies
Serves: 24
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¼ cup cream cheese
  • 1¼ cups granulated white sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon lemon or almond extract (optional)
  • 1 cup sprinkles
  1. Sift flour, baking powder, baking soda and salt into a large mixed bowl.
  2. I used my stand mixer with the paddle attachment next.
  3. Add butter and cream cheese and sugar into mixer. Mix on high speed until light and fluffy. About 3 minutes. Add egg, vanilla and lemon extracts and mix again until well blended.
  4. Add all of the flour mixture and beat on low speed just until flour disappears.Chill the dough for at least 30 minutes.
  5. Heat oven to 375F. Line two baking large sheets with parchment paper.Place sprinkles in a shallow bowl.
  6. Using a cookie scoop (1½ tablespoon size), scoop out the dough, roll between your hands until nice and round, then coat them in sprinkles on all sides.
  7. Place sprinkle coated balls of dough to baking sheets at least two inches apart. Use the bottom of a glass or a measuring cup to press down on the cookies until they are about ¼ to ½ inch tall. If you Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. DO NOT OVERBAKE. Let set on the baking sheet for a few minutes before transferring to cooling racks to cool the rest of the way. Store in an airtight container for up to 4 days.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/08/14/lemon-sprinkle-cookies/