1/2 cup cream cheese chunks (cold, cut into small pieces)
3/4 cup white chocolate chips
1/2 cup purple, green, and gold sprinkles (Mardi Gras colors)
1/2 cup purple, green, and gold sanding sugar
Instructions
Preheat the oven to 410°F. Line two baking sheets with parchment paper.
In a stand mixer or with a hand mixer, beat the cold butter with granulated and brown sugars until smooth but not over-creamed (1-2 minutes).
Mix in the eggs one at a time, then add the vanilla and almond extracts.
In a separate bowl, whisk together the flour, cornstarch, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet mixture and mix until just combined.
Gently fold in the cream cheese chunks, white chocolate chips, and Mardi Gras-colored sprinkles.
Divide the dough into large balls, about 5-6 oz each. Don’t flatten the dough, lightly shape them into a circle and keep them tall to get the thicker style cookie. The dough should remain in tall, loose spheres.
Place 3-4 on the prepared baking sheet, spacing them apart. Add the sanding sugar in stripes onto the tops of each cookie. Bake for 9-12 minutes, until the edges are golden but the centers are slightly underdone. Keep the remaining dough in the fridge until ready to bake.
Let the cookies cool on the sheet for about 30 minutes and then move them to wire racks to cool completely.
Meanwhile, place the next set of cookies on the other baking sheet and repeat the process.
Let the cookies cool completely before eating! Since they’re jumbo, they need time to set—plus, the texture improves as they cool. They’re totally worth the wait!