Follow the directions to make the Cream Cheese Spritz Cookie Dough and chill for 1 hour.
Pour some Wilton Sparkling Sugar into a small bowl and set aside. Have another small bowl of water nearby if needed to dampen one side of the cookie to help the Sparkling sugar stick to the spritz cookie dough.
Remove one portion of spritz cookie dough from the refrigerator at a time. Allow the dough to soften as you prepare your work area (just enough so you can roll it out on your work surface).
Preheat oven to 350 F. if using light colored aluminum baking sheets. Reduce heat to 325 F. if using dark non stick cookie sheets.
Line each of the cookie sheets with parchment paper.
Unwrap the dough and dust your work surface, both sides of the cookie dough and your rolling pin with flour. Roll the cookie dough out to ¼ thickness.
Using the 1 ½ inch round cookie cutter cut equal numbers of cookies.
Gently pick up a cookie. Brush or pat one side of the cookie with water. Dip the cookie in the bowl of Sparkling sugar and cover the damp side with the Sparkling sugar.
Place the Sparkling sugar coated side of the cookie up on the cookie sheet. Leave about an inch between each cookie. Continue cutting and coating the cut cookies until the cookie sheet is filled.
Place the cookie sheet in the refrigerator to chill while you roll and cut the remaining cookies to fill another cookie sheet.
Remove the cookie sheet of chilled cookies from the fridge and place in the preheated oven to bake for 10 to 12 minutes or until just golden around the edges.
Roll and cut more cookies to fill a second tray of cookies while the first bakes. Repeat until all of the dough has been cut into cookies and baked.
As you remove each tray of baked cookies from the oven set them on a cooling rack to cool. Cool all cookies completely before filling with the butter cream cookie filling.