Ingredients

• 2.5 cups all purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.13 teaspoons ground nutmeg
• 0.5 cups unsalted butter , softened
• 4 ounces cream cheese , softened
• 0.5 cups white sugar
• 0.25 cups light brown sugar
• 1 large egg , at room temperature
• 2 teaspoons vanilla extract
• 0.25 teaspoons almond extract
• 0.5 cups rainbow sprinkles

Instructions

1. 1 Whisk together flour, baking powder, baking soda, salt, and nutmeg in a bowl.
2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until smooth; beat in white sugar and brown sugar until light and fluffy. Add in egg, vanilla extract, and almond extract; beat until thoroughly combined. Add flour mixture in two batches on low speed, mixing just until combined; fold in sprinkles. Cover dough; refrigerate for at least 1 hour or up to overnight.
3. 3 Scoop dough by tablespoonfuls, and roll into balls. Place dough balls onto a plate and return to the refrigerator while preheating the oven.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Place dough balls 1 inch apart on prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are just set, 10 to 12 minutes. With the handle of a wooden spoon or spatula, immediately poke an indentation into each cookie about 1/2-inch wide and 1/2-inch deep; dip the end of the spoon or spatula into sugar as needed to keep it from sticking. Remove cookies from baking sheets to a wire rack to cool completely, about 20 minutes.
6. 6 Place white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds; stir until white chocolate is completely melted. Fill each cookie with about 1/2 teaspoon white chocolate ganache. If desired, sprinkle with more rainbow sprinkles before ganache sets.

Nutrition per serving