1/2 cup festive Christmas sprinkles or colored sugar
Instructions
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes of high speed mixing. Add the egg and the alcohol-free vanilla extract, continuing to beat until everything is fully incorporated and smooth.
In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet butter mixture, mixing on low speed until a soft dough forms. Be careful not to overwork the dough, as this can make the cookies tough instead of tender.
In a small bowl, blend the softened cream cheese and powdered sugar together until the mixture is creamy and free of lumps. If you want an extra pop of color, you can add a tiny drop of food coloring to this filling to match your holiday sprinkles.
Place the dough between two sheets of parchment paper and roll it out into a large rectangle about a quarter inch thick. Remove the top sheet of parchment and spread the cream cheese mixture evenly across the dough, leaving a small border at the edges. Generously scatter your festive sprinkles over the cream cheese layer.
Starting from one of the long edges, carefully roll the dough into a tight log using the bottom parchment paper to help guide your movements. Once rolled, wrap the log tightly in plastic wrap and place it in the refrigerator for at least one hour. This chilling step is essential for getting clean slices.
Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough log and use a sharp knife to cut it into half inch thick slices. Place the slices on a baking sheet lined with parchment paper, leaving two inches of space between them. Bake for 9 to 11 minutes or until the edges are just barely set, then let them cool on the pan for five minutes before moving to a wire rack.
