Description
These No-Roll Christmas Sprinkle Cookies are soft, festive, and easy to make with a colorful mix of sprinkles folded into a tender dough. The dough is chilled to prevent spreading and baked until just set, resulting in perfectly chewy edges and slightly glossy centers. Ideal for holiday celebrations, these cookies require no rolling, only scooping, making them quick and fun to prepare.
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 a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3 to 4 minutes until creamy and well combined.
- Add Egg and Vanilla: Scrape down the sides of the bowl, then add the egg and vanilla extract. Beat on medium-high speed for about 2 minutes until thoroughly combined.
- Incorporate Cream: Scrape down the bowl again, add the cream or half-and-half, and beat on medium-high speed for 1 minute. The batter may look grainy or slightly separated, which is normal.
- Mix Dry Ingredients: Scrape the bowl, then add the flour, cornstarch, baking soda, and salt. Beat on low speed for about 1 minute until just combined.
- Fold in Sprinkles: Scrape down the bowl once more, add the sprinkles, and beat on low speed for 30 seconds until they are evenly incorporated.
- Shape and Chill Dough: Using a 2-tablespoon cookie scoop or clean hands, form approximately 17 equal-sized mounds of dough. Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours and up to 5 days. Chilling is essential to prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with a Silpat mat or spray it lightly with cooking spray.
- Flatten and Top Dough: Remove dough from refrigerator. Flatten each mound to about half its original height. Place dough mounds at least 2 inches apart on the prepared baking sheet. Press a generous pinch of sprinkles onto the top of each mound so they adhere.
- Bake Cookies: Bake in the preheated oven for about 8 minutes, or until the edges have set and the tops appear just set but still slightly glossy and undercooked in the center. Avoid overbaking as cookies will continue to firm as they cool.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet. Do not transfer to a cooling rack. This lets cookies set nicely and maintain softness.
Notes
- Store baked cookies airtight at room temperature for up to 1 week to maintain freshness.
- Unbaked dough can be stored airtight in the refrigerator for up to 5 days, making it convenient to bake fresh batches as needed.
- Cookie dough can also be frozen for up to 4 months; thaw in the refrigerator before baking.
- Using clear imitation vanilla extract adds a nostalgic, bakery-style flavor preferred in this recipe.
- Do not bake unchilled dough, as it will spread too thin and lose the characteristic softness.
- A 2-tablespoon cookie scoop is recommended to ensure uniform size and easier handling of the soft dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
