Creaming the Base: Begin by placing the unsalted butter and cream cheese in a medium-sized mixing bowl. Using an electric mixer, cream the ingredients together until they achieve a smooth, homogenous texture
Incorporating Wet Ingredients: Add the egg to the creamed mixture, followed by the almond and orange extracts if desired. Continue to mix until these ingredients are fully integrated.
Adding Dry Ingredients: Gradually introduce the white cake mix to the bowl, mixing continuously to ensure that the dry mix is completely absorbed into the wet ingredients, forming a cohesive dough.
Incorporating Sprinkles: Fold in one-quarter cup of the sprinkles into the dough until evenly distributed.
Chilling the Dough: Cover the bowl with plastic wrap and refrigerate the dough. It is recommended to chill the dough for at least one hour, or up to 24 hours, which will facilitate easier handling by reducing stickiness.
Preheating the Oven: Prior to baking, preheat your oven to 350 degrees Fahrenheit.
Preparing Coatings: Place the powdered sugar in one bowl and the remaining one-quarter cup of sprinkles in another. These will be used for coating the cookies.
Forming Cookies: Using a one-inch cookie scoop, extract portions of the chilled dough and roll them into balls. First, sprinkle each ball with a few of the reserved sprinkles, then roll them in the powdered sugar until fully coated.
Baking: Arrange the coated dough balls on a greased cookie sheet, ensuring they are spaced apart to allow for spreading. Bake in the preheated oven for 10 minutes.
Cooling: Allow the cookies to cool on the cookie sheet for two minutes after removal from the oven. Subsequently, transfer them to a wire rack to cool completely.
