Description
No-Roll Christmas Sprinkle Cookies are soft, festive treats packed with colorful red, green, and white sprinkles. These cookies require no rolling and feature a simple dough that is chilled before baking to ensure a perfect texture and minimal spreading. With a buttery base and a hint of vanilla, they deliver classic sweet flavors ideal for holiday celebrations.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tablespoons cream or half-and-half
- 1 ½ teaspoons vanilla extract (clear imitation-vanilla preferred)
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt (or to taste)
- ¾ cup red, green, and white jimmies (sprinkles), plus more for sprinkling on top
Instructions
- Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 to 4 minutes until well combined and creamy.
- Add egg and vanilla: Stop the mixer and scrape down the bowl sides, then add the egg and vanilla extract. Beat on medium-high speed for about 2 minutes until fully incorporated.
- Mix in cream: Scrape down the sides again and add the cream or half-and-half. Beat on medium-high speed for 1 minute. The batter may look slightly grainy or separated, which is normal.
- Incorporate dry ingredients: Stop the mixer, scrape down the bowl, then add the flour, cornstarch, baking soda, and salt. Beat on low speed for about 1 minute until just combined.
- Add sprinkles: Scrape down the sides once more and add the sprinkles. Beat on low speed for 30 seconds until evenly distributed.
- Form and chill dough: Using a 2-tablespoon cookie scoop or hands, form approximately 17 equal-sized mounds of dough. Place on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Do not bake unchilled dough as cookies will spread excessively.
- Preheat and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray with cooking spray.
- Shape cookies: After chilling, flatten each dough mound to about half its original height. Place them spaced at least 2 inches apart on the prepared baking sheet.
- Add topping sprinkles: Top each cookie mound with a generous pinch of sprinkles, pressing lightly so they stick.
- Bake: Bake for about 8 minutes, until the edges are set and the tops are just set but may still look slightly glossy and undercooked in the center. Avoid overbaking.
- Cool: Let cookies cool completely on the baking sheet before removing. The cookies will firm up as they cool.
Notes
- Storage: Store baked cookies in an airtight container at room temperature for up to 1 week.
- Dough storage: Unbaked dough can be stored airtight in the refrigerator for up to 5 days or frozen for up to 4 months; bake fresh portions as desired.
- Vanilla extract: Using clear imitation-vanilla extract provides a nostalgic bakery flavor that complements these cookies especially well.
- Do not skip chilling: Baking the dough unchilled will result in flat, spread-out cookies that lose their soft texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
