Sparkle Cookies Recipes

SPRINKLE SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg and egg yolk and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
• Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

RAINBOW SPRINKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In a large bowl, cream together the butter and sugar. Add in cream cheese, egg, vanilla extract, almond extract. Mix together until combined.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Mix into the large bowl on slow to medium speed, adding in a little at a time, until evenly moistened.
• Place sprinkles or nonpareils in a small bowl. Using a cookie scoop or a tablespoon, roll cookie dough into balls (about 1 1/2 - 2 tablespoons of dough or to preference. You can make little cookies or extra large!)
• Roll the dough in the sprinkles, leaving the bottom of the ball sprinkles (no sprinkles on the bottom section). BUT, cover the rest with as many sprinkles as possible - the more the better - and place on the cookie sheet about 2 inches or so apart. (the cookies will spread a bit, so leave space!)
• Use the bottom of a glass and gently press down on the cookie to slightly flatten it. You want them between 1/4 inch and 1/2 inch thick.
• Bake in the oven for approximately 10-12 minutes (every oven cooks differently so watch them, mine took closer to 12 minutes, but you don't really want them to brown).
• Let cool on pan for a few minutes and then transfer to a wire rack to cool.

CHRISTMAS COOKIE SPARKLES

Steps:

• Whisk the flour, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
• Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12-13 minutes or until very lightly browned on the edges.
• Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring the cookies to a wire rack to cool completely.
• Cookies will stay fresh covered at room temperature for 1 week.

SPARKLE SWEETHEART COOKIES

Steps:

• Whisk the flour, baking powder, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes. Add the granulated sugar and beat until combined and creamy. Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30-60 minutes and up to 3-4 days. If chilling for longer than 2-3 hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Pour sanding sugar in a bowl or, if using multiple colors, a few separate bowls.
• Roll balls of cookie dough, about 1 Tablespoon of dough per cookie, then roll each ball in the sanding sugar to coat. Place each dough ball 2 inches apart on the baking sheets. Using the back of a measuring cup or drinking glass, gently press down on each dough ball to slightly flatten. Bake the cookies for 12-13 minutes or until very lightly browned on the edges.
• Remove from the oven and allow to cool on the baking sheets for 5 minutes. Press a chocolate heart into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate heart. Let the chocolate set (about 15 minutes) on the cookies in the freezer/refrigerator.
• Cookies will stay fresh covered at room temperature for 1 week.

SOFT SPRINKLE COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a bowl, whisk together flour, baking powder and salt. Set aside.
• Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles (see note) and stir by hand until combined.
• Scoop 1½-2 tablespoons of dough and roll into a ball. Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet leaving about a couple inches for spreading. I like to mound the dough balls higher rather than wider so that they bake up on the thicker side.
• Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked. See note about shaping the cookies immediately after baking. Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

SPARKLE COOKIES

Steps:

• Heat oven to 375°F.
• Stir cookie mix, butter and egg in medium bowl until dough forms. Shape dough into 1-inch balls; roll in colored sugars. Place balls 2 inches apart on ungreased cookie sheet.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Store in airtight container.

KEY LIME SPARKLE COOKIES

Steps:

• In a medium bowl, combine the flour, powdered sugar and cornstarch and mix together. Set aside.
• In a large bowl, beat the softened butter until creamy. Add about half of the flour mixture and mix in until just combined. Add the rest of the flour, the lime juice and zest and mix until it forms a soft dough.
• Cut two large pieces of plastic wrap and lay them flat on a work surface. Divide the dough in half. Place one half in the center of one piece of plastic wrap. Fold the plastic wrap over on the dough and work the dough into a 10" log. Repeat with the second piece of dough. Seal them in plastic wrap and refrigerate for at least two hours. Remove the dough and make sure that the log is round, by rolling it on a flat surface. If you have one or more areas of the dough that have flattened out from resting, roll them a little more until they're round and refrigerate for an additional 10-20 minutes, until firm.
• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silpat and set aside.
• Use a very thin, sharp knife to slice the cookies into 1/4" slices. Place 1" apart on the cookie sheets and bake 9-11 minutes until edges are lightly browned. Cool for one minute on the cookie sheet, then transfer to a wire rack to cool completely.

CHEWY GINGERSNAPS SPARKLE COOKIES

Steps:

• In a large bowl, cream butter and sugar together using a hand mixer. Add other wet ingredients and mix.
• Add dry ingredients and mix. Dough should be easy to handle and not sticky. Add a little more flour if necessary. The dough should NOT be dry.
• Shape dough into one inch balls and roll in white sugar.
• Bake on an ungreased cookie sheet at 350 degrees for about 10 minutes. Remove immediately from cookie sheet onto cooling rack. Enjoy!

CHOCOLATE SPARKLE COOKIES

Steps:

• Melt the chocolate in the top of a double boiler set over, but not touching, simmering water.
• Remove from the heat.
• Cut the butter into a few pieces and mix into the chocolate until melted.
• Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form (about 4 minutes on medium-high).
• Fold in the chocolate-butter mixture.
• Gently add the ground almonds.
• Cover and refrigerate overnight.
• Heat the oven to 325 degrees.
• Line a baking sheet with parchment paper.
• Use a cookie scoop to form the dough into 1-inch balls.
• Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
• Bake until the center of the cookies is no longer wet, 9 to 12 minutes.
• When slightly cool, lightly dust the cookies with powdered sugar.

CHOCOLATE SPARKLE COOKIES

Steps:

• Melt chocolate in double boiler, over but not in contact with, simmering water. Cut butter in small pieces and mix with chocolate until melted. Beat eggs w mixer, gradually adding the sugar and honey until light and the mixture falls in thick smooth ribbons from the beaters, abt 10 minutes. Fold into chocolate-butter mix. Add the cocoa powder and salt to the ground almonds and mix. Gently add to chocolate mix. Cover and refrigerate overnite. Line baking sheet w parchment paper. Use small ice cream scoop to form the dough into 1" balls. Roll balls in granulated sugar. Place on baking sheet abt 2" apart. Bake for abt 12 min at 325 degrees, until centers are moist but not wet. Cool slightly. Dust w icing sugar