Description
No-Roll Christmas Sprinkle Cookies are soft, festive treats loaded with colorful red, green, and white sprinkles. These easy-to-make cookies require no rolling and are chilled before baking to ensure perfect shape and texture. They offer a delightful balance of buttery sweetness with a nostalgic vanilla flavor, 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 topping
Instructions
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, and light brown sugar. Beat on medium-high speed for about 3 to 4 minutes until the mixture is creamed and well combined.
- Add Egg and Vanilla: Stop the mixer, scrape down the bowl sides, then add the egg and vanilla extract. Beat on medium-high speed for approximately 2 minutes until well combined.
- Incorporate Cream: Stop and scrape the bowl again, then add the cream or half-and-half. Beat on medium-high speed for about 1 minute. The batter may appear grainy or slightly separated, which is normal.
- Add Dry Ingredients: Stop the mixer, scrape down the sides, then add the all-purpose flour, cornstarch, baking soda, and salt. Beat on low speed until just combined, around 1 minute.
- Mix in Sprinkles: Stop and scrape the bowl, then add the sprinkles. Beat on low speed for about 30 seconds just until incorporated.
- Shape and Chill Dough: Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. Place them on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days. Do not bake with unchilled dough to avoid spreading.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F. Line a baking sheet with a Silpat mat or grease lightly with cooking spray.
- Flatten Dough and Add Toppings: Remove chilled dough and flatten each mound to about half its height. Place mounds on the prepared baking sheet spaced 2 inches apart. Top each with a generous pinch of sprinkles, pressing lightly to adhere.
- Bake Cookies: Bake for about 8 minutes or until edges are set and tops appear just set but still slightly glossy in the center. Do not overbake; cookies will firm up as they cool.
- Cool Cookies: Allow cookies to cool completely on the baking sheet. Do not transfer to a rack to cool.
Notes
- Store baked cookies airtight at room temperature for up to 1 week.
- Unbaked cookie dough may be stored airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
- For best texture, do not bake unchilled dough to prevent spreading or thin cookies.
- Use clear imitation vanilla extract to achieve a nostalgic bakery-cookie flavor, but pure vanilla extract works well too.
- Use a cookie scoop for easy and uniform dough mounding, as the dough is very soft.
- Consider baking only the amount of cookies you need and saving the remaining dough for future baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
