Simple cookies are great too.

Sometimes you just want a simple cookie - this is that cookie - but also its deliciously simple. It also froze beautifully in dough balls so I could make the dough one day and freeze it for use on another. These cookies were made for a Christmas event but could easily be thawed, rolled in sugar, and baked. They did just that! They were for Christmas but for sure could be used for an even with any sprinkles or sanding sugar for any holiday or birthday you might find yourself needing a soft delicious cookie! Since this was a family event I decided this sort of cookie was perfect for those looking for a non-chocolate, non nut simple cookie. Not much else to say - simple great cookies - easy to make, freeze well, bake up like a puffy dream.

Christmas Cookie Sparkles
3 cups all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (16 Tbsp) unsalted butter, softened to room temperature
2 ounces full-fat brick cream cheese, softened to room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3/4 cup sanding sugar, red and green or assorted colors

Whisk the flour, baking powder, and salt together until combined. Set aside.
In a large bowl using a handheld 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. Line two large baking sheets with parchment paper or silicone baking mats. 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.