Description
These No-Roll Christmas Sprinkle Cookies are soft, festive, and filled with colorful red, green, and white sprinkles. With a simple dough that requires chilling and no rolling or cutting, they’re an easy and delightful holiday treat perfect for celebrating the season.
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 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, or a large bowl with an electric mixer, beat the softened butter and both sugars on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Add Egg and Vanilla: Scrape down the bowl sides. Add the egg and vanilla extract, then beat on medium-high speed until fully incorporated, about 2 minutes.
- Incorporate Cream: Scrape down the sides again, add the cream or half-and-half, and beat on medium-high speed until combined, about 1 minute. The mixture might appear slightly grainy or separated, which is normal.
- Mix Dry Ingredients: Scrape down the bowl, add flour, cornstarch, baking soda, and salt. Beat on low speed until just combined, about 1 minute.
- Add Sprinkles: Scrape down the sides and add ¾ cup sprinkles. Beat on low speed for 30 seconds until evenly folded in.
- Form Dough Mounds: 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 unchilled dough to prevent spreading.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat oven to 350°F. Line a baking sheet with a Silpat mat or spray with cooking spray.
- Shape and Top Cookies: Remove dough from refrigerator. Flatten each dough mound to about half its original height. Place on baking sheet, spaced at least 2 inches apart (8 cookies per sheet). Press a generous pinch of sprinkles on top of each cookie so they adhere.
- Bake Cookies: Bake for about 8 minutes, until edges have set and tops are just set but may still appear slightly glossy in the center. Avoid overbaking as cookies firm up while cooling.
- Cool Completely: Allow cookies to cool completely on the baking sheet; no need for a wire rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- Unbaked dough can be refrigerated airtight for up to 5 days or frozen for up to 4 months.
- Use clear imitation vanilla extract for a nostalgic, bakery-style flavor.
- Do not bake dough without chilling to avoid thin, flat, and overly spread cookies.
- If you don’t have a cookie scoop, gently shape dough mounds with your hands.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
