Preheat and prep: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out the cream cheese to soften.

Mix dry ingredients: In a medium bowl, whisk 2 1/4 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.

Cream butter and sugars: In a large bowl, beat 3/4 cup melted but slightly cooled unsalted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar until thick and smooth, about 1 minute.

Add egg and extracts: Mix in 1 large egg, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract. Stir until glossy and fully combined.

Bring the dough together: Add dry ingredients to the wet. Stir just until no dry streaks remain. The dough should be soft and scoopable.

Fold in sprinkles: Gently stir in 1/3 cup holiday sprinkles. Use jimmies rather than only nonpareils to avoid color bleeding.

Make the quick fudge swirl: In a small microwave-safe bowl, combine 1/2 cup white chocolate chips, 2 tablespoons softened cream cheese, and 1 tablespoon heavy cream. Microwave in 15-second bursts, stirring between each, until smooth and thick. Let cool 2–3 minutes so it’s spreadable, not runny.

Shape the cookies: Scoop 2-tablespoon dough balls (about 30–35 g each). Flatten each slightly in your palm. Spoon about 1/2 teaspoon of the fudge mixture onto the center, fold the dough around it, then gently pinch to seal. Place seam-side down on the baking sheet, spacing 2 inches apart.

Top and decorate: Add a tiny smear (about 1/4 teaspoon) of remaining fudge on top and swirl with a toothpick. Sprinkle a few extra sprinkles on top so they bake in.

Bake: Bake 9–11 minutes, until edges are set and centers look slightly puffy and pale. Do not overbake or you’ll lose the soft, fudgy bite.

Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They’ll settle into that perfect soft-chewy texture as they cool.