Bake these soft and chewy Christmas sprinkle sugar cookies without chilling the dough. They are easy to make, perfect for holiday parties, and loaded with festive color.
Author:maddie-thompson
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Christmas sprinkles (red, green, and white jimmies or shapes)
Extra sprinkles for rolling
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 2 minutes.
Beat in the egg and vanilla extract until just combined.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in the 1/2 cup of Christmas sprinkles.
Place extra sprinkles on a shallow plate. Scoop dough, roll into balls, and then gently roll each ball in the extra sprinkles until coated.
Place the dough balls about 2 inches apart on the prepared baking sheets. Gently press down on the tops with the bottom of a glass to slightly flatten them.
Bake for 8 to 10 minutes, or until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the chewiest cookies, slightly underbake them. They will firm up as they cool.
Use high-quality vanilla extract for the best buttery vanilla cookie flavor.
If you prefer a flatter cookie, use the back of a measuring cup to flatten the dough balls before baking.
These are excellent for cookie exchanges and holiday cookie box fillers.