- 4½ cups unbleached all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 cups granulated sugar
- 4 oz. cream cheese, at room temperature
- 12 tbsp butter, melted
- ⅔ cup vegetable oil
- 2 large eggs
- 2 tbsp milk
- 4 tsp pure vanilla extract
- 5 tbsp Christmas colored nonpareils (tiny ball) sprinkles (plus more if you want to roll the cookies in sprinkles before baking)
- 5 tbsp red and green jimmies (oblong sprinkles)
- In a medium size bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the sugar, melted butter, vegetable oil and softened cream cheese on high for 60 seconds.
- Add the eggs, milk, and vanilla, and beat for 30 seconds longer, until well combined.
- Swap the whisk attachment for the paddle attachment on your mixer and add the dry ingredients, mixing on low just until it forms a moist dough. Stir in the sprinkles just until evenly distributed throughout the dough.
- Refrigerate the dough, covered tightly, for at least 30 minutes.
- Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper.
- Roll tablespoon-size balls of dough in your palms and place them on the baking sheet, spacing them at least 3 inches apart. (*If you like, you can roll the balls of dough in more sprinkles.)
- Bake for 10 minutes. The trick here is to take them out of the oven when they are just slightly underdone. They should look mostly set, and just slightly golden around the edges, but the centers will look a bit underdone.
- Let cool on a wire rack. Cookies will keep in an airtight container at room temperature for up to 5 days. These also freeze really well for up to 6 weeks.