Ingredients

The following ingredients have 13 Servings
  • 2 1/4 cups (10.75 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar, plus more for rolling
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 2 ounces (1/4 cup) full fat cream cheese, at room temperature
  • 1/4 cup vegetable oil or light olive oil
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/2 cup (1 4 ounce bottle) confetti quin sprinkles

Instruction

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.In a bowl, whisk together flour, baking powder, baking soda and salt until evenly incorporated. Set aside.In a large mixing bowl, mix together sugar, melted butter and cream cheese until smooth and paste-like (if you see chunks of cream cheese, it means your cream cheese was too cold). Whisk in vegetable oil, followed by egg and extracts.Add dry ingredients and stir until mostly incorporated, then add sprinkles and fold until evenly distributed and no dry ingredients remain.Scoop dough into 1 1/2-inch balls using a medium cookie scoop. Shape into a smooth ball, then roll in a small dish of granulated sugar until evenly coated.Arrange on baking sheet, leaving a generous 2 inches of space between cookies.Bake for 10 to 12 minutes or until tops are set and edges are just barely golden. Remove from oven and let cool for 10 minutes on baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough.Cookies will keep in an airtight container for up to 5 days.