Make these Christmas Almond Sugar Cookies for your next Christmas celebration or cookie swap. Made with amaretto, cream cheese, and chocolate kisses, these cookies taste like chocolate-covered cherries!
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Why I Love This Recipe
These Christmas Almond Sugar Cookies are so delicious and taste just like a chocolate-covered cherry just like my Chocolate Covered Cherry Mice! Since these drop cookies have cream cheese in the dough, they are soft, chewy, and delicious like my Crumbl Cookie Copycat Recipe.
I also love this recipe because of the festive sprinkles. You can never go wrong with sprinkles. If you are looking for more festive dessert recipes, check out my Reindeer Rice Krispie Treats and my No-Bake Bailey's Mini Cheesecakes which you can make festive with more sprinkles!
Key Ingredients Needed for This Recipe
Unsalted Butter: Butter provides flavor and richness to the cookies. Make sure the butter is at room temperature so that it's easier to cream with the sugar. Unsalted is best to control the salt level, but if you use salted butter, omit the salt.
Cream Cheese: Cream cheese adds to the creamy texture of these cookies and adds moisture. Just like the butter, having the cream cheese at room temperature helps it mix in more easily.
Amaretto: Amaretto is a sweet almond-flavored liqueur that adds a little extra something special to these cookies. While most of the alcohol will bake off, you can substitute more almond extract if you don't want to add liqueur.
Almond Extract: Almond extract creates the almond flavor in the cookies. It's usually very strong, so don't add too much!
Holiday Sprinkles: Holiday sprinkles make these cookies extra special and give them their festive appeal. You can make these cookies any time of the year and switch up the colors.
*See the recipe card for the complete list of ingredients and quantities.
How to Make These Cookies
Make the Dough: Place the flour, baking powder, and salt into a medium mixing bowl and whisk to combine everything then set aside. In the bowl of a stand mixer, cream together the butter, sugar, and cream cheese until light and fluffy.
Chill the Dough: Add the egg and mix it in. Then add the amaretto, almond extract, and vanilla extract and thoroughly mix in. Mix in the dry ingredients just until combined. Wrap the dough in plastic and chill for at least 2 hours.
Form and Bake the Cookies: Scoop out the chilled dough and roll it into equal-sized balls using your hands. Roll each ball in the bowl of sprinkles, place it on the prepared cookie sheet, and bake for 10-12 minutes.
Add Chocolate and Cool: While the cookies are cooling on the pan, place a chocolate piece on top and gently press down. Allow the cookies to cool on the pan for 5 minutes then transfer them to a cooling rack.
Recipe FAQs
Although most of the alcohol is baked off in these cookies, you can make a version without alcohol at all if you would like. Just substitute an additional ½ teaspoon of almond extract instead of the Amaretto.
Make sure the cookies cool completely before storing them. They will last 4-5 days in a sealed container.
Yes, you can freeze these cookies in a freezer-safe container or freezer bag. Freeze them on a baking sheet first, and then add them to the container for best results. They will last up to 3 months.
Expert Tips for This Recipe
- Once you place the chocolate kiss on top of the baked cookies, don't touch them until they have completely cooled! The chocolate will become very soft from the warmth of the cookies straight out of the oven.
- These cookies don't spread very much, but make sure you still give them a little room to grow on the pan.
- Since this batter is so sticky, silicone mats work amazing for these cookies. If you don't have one, use parchment paper so your cookies don't stick.
- I found that a regular spoon worked the best to scoop out the dough onto my hands to create a ball.
- You need A LOT of sprinkles to make all of these cookies. Nonpareils seemed to work the best and have a nice crunch. Regular sugar sprinkles melted just a bit but still looked good. Use your favorite or a few different types as I did!
More Holiday Recipes to Try
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Christmas Almond Sugar Cookies
Equipment
Ingredients
- 2¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, room temp (1 ½ sticks)
- ½ cup cream cheese, room temp
- ¾ cup sugar
- 1 large egg, room temp
- 2 tablespoon amaretto
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- holiday sprinkles of choice!
Instructions
- Place the flour, baking powder, and salt into a medium mixing bowl, whisk to combine, and then set aside.
- In the bowl of a stand mixer (or in a mixing bowl and a hand mixer), cream together the butter, cream cheese, and sugar until light and fluffy. This takes about 5 minutes.
- Add the egg and mix in. Then add the amaretto, almond extract, and vanilla extract and fully combine. Add the dry ingredients to the wet mixture and stir just until combined. Use a spatula to scrape the sides and bottom of the bowl and give a few more turns to get everything mixed in.
- Put down a piece of plastic wrap and place the dough on top. Form a ball with the dough while tightly wrapping it up. Chill the dough in the fridge for a minimum of 2 hours.
- Once the dough has chilled, preheat the oven to 350°F. Prepare cookie sheets with a silicone mat or parchment paper and place the sprinkles in a small mixing bowl for rolling.
- Scoop the dough and roll into equal-sized balls using your hands. Roll each ball in the bowl of sprinkles and place it on the prepared cookie sheet.
- Bake for 10-12 minutes, just until set. The cookies will continue to firm up once removed from the oven. Gently press a chocolate piece on top of each cookie. Allow the cookies to cool on the pan for 5 minutes. Transfer the cookies to a cooling rack to cool completely. Enjoy!
Notes
- These cookies will last 4-5 days in a sealed container.
- If you don't want to use Amaretto, just substitute an additional ½ teaspoon almond extract instead of the alcohol
- Once you place the chocolate kiss on top of the baked cookies, don't touch them until they have completely cooled! The chocolate will become very soft from the warmth of the cookies straight out of the oven.
- These cookies don't spread very much, but make sure you still give them a little room to grow on the pan.
- Since this batter is so sticky, silicone mats work amazing for these cookies. If you don't have one, use parchment paper so your cookies don't stick.
- I found that a regular spoon worked the best to scoop out the dough onto my hands to create a ball.
- You need A LOT of sprinkles to make all of these cookies. Nonpareils seemed to work the best and have a nice crunch. Regular sugar sprinkles melted just a bit but still looked good. Use your favorite or a few different types as I did!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
JR says
Can these be frozen?
Emily says
Yes, you can freeze these cookies. Ensure they have fully cooled before freezing. For the best results, wrap each cookie in plastic wrap and place them in a freezer-safe air-tight container. Enjoy!