Christmas Sprinkle Sugar Cookies
These Christmas Sprinkle Sugar Cookies are soft, chewy, and full of festive color. Made with simple ingredients and no chilling required, they bake up in minutes with crisp edges and tender centers. Perfect for holiday cookie trays, parties, or gifting, they are a fun and easy treat everyone will love.
Equipment
- 2 Baking sheets
- Stand or Hand Mixer
Ingredients
- ½ cup (113 grams) Unsalted Butter softened
- ½ cup (100 grams) Granulated Sugar plus more for coating
- ¼ cup (50 grams) Light brown sugar
- 1 Large Egg at room temperature
- 2 tsps Vanilla Extract
- ½ tsp Almond Extract optional
- 1 ½ cups (190 grams) All-Purpose Flour spooned and leveled
- 2 tablespoons cornstarch
- ½ teaspoon Baking Soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Christmas Sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, using an electric mixer, cream together the softened unsalted butter, brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, followed by the vanilla and almond extract, until well combined. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix!
- Gently fold in the Christmas sprinkles (jimmies) until evenly distributed throughout the dough.
- Use a cookie scoop (about 1.5-2 tablespoons of dough per cookie).Roll the dough balls in ¼ cup of granulated sugar for extra sparkle! Place them on the prepared baking sheets, about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers look slightly puffy and soft. Remember, they will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Don't Melt the Butter: Your butter should be softened, not melted. This allows proper creaming, which incorporates air for a tender texture.
- Preventing Spread: Ensure your baking sheets are cool (don't put dough on a hot sheet!). You can also pop the scooped dough balls in the freezer for 5-10 minutes if your kitchen is very warm.
- Sprinkle Types: Jimmie sprinkles are best for mixing into the dough as they hold their shape and color well. Nonpareils (the tiny balls) can be used for rolling the outside of the dough for a colorful coating, but they sometimes bleed color when baked inside the dough.
- Optional to chill: you can chill the cookie dough prior to baking if desired. From 1 hour or up to 3 days covered in the fridge. Allow to come to room temperature, then roll and bake as directed below
Nutritional Information
Calories: 184kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 144mgPotassium: 27mgFiber: 0.4gSugar: 16gVitamin A: 220IUCalcium: 18mgIron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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