Description
These No-Roll Christmas Sprinkle Cookies are soft, festive, and easy to make. With vibrant red, green, and white sprinkles mixed into a buttery dough, these cookies bring a nostalgic holiday bakery flavor without the fuss of rolling dough. Chilling the dough ensures the perfect soft texture and minimal spreading during baking.
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 a stand mixer bowl fitted with a paddle attachment or a large bowl with an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed until well combined and creamy, about 3 to 4 minutes.
- Add Egg and Vanilla: Scrape down the bowl sides, add the egg and vanilla extract, and beat on medium-high speed until fully blended, about 2 minutes.
- Incorporate Cream: Scrape down the bowl again, add the cream or half-and-half, and beat on medium-high speed until combined, about 1 minute. The batter may look slightly grainy or separated, which is normal.
- Add Dry Ingredients: Scrape the bowl, then add flour, cornstarch, baking soda, and salt. Beat on low speed just until combined, approximately 1 minute.
- Mix in Sprinkles: Scrape down the bowl again and add the sprinkles. Beat on low speed just until they are combined into the dough, about 30 seconds.
- Form Dough Mounds and Chill: Using a 2-tablespoon cookie scoop or your hands, form about 17 equal-sized mounds of dough. Place them on a plate or tray, cover tightly with plastic wrap, and refrigerate for at least 3 hours and up to 5 days to prevent spreading.
- Preheat and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat mat or lightly spray with cooking spray.
- Flatten Dough and Add Sprinkles: Remove chilled dough, flatten each mound to about half its height. Place on the prepared baking sheet at least 2 inches apart. Top each cookie with a generous pinch of additional sprinkles, pressing lightly to adhere.
- Bake Cookies: Bake in the preheated oven for about 8 minutes or until the edges have set and the tops are just set but may still look slightly glossy and undercooked in the center. Avoid overbaking.
- Cool Completely: Allow cookies to cool completely on the baking sheet without transferring to a rack. The cookies will firm up as they cool.
Notes
- Storage: Store baked cookies airtight 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 a cookie scoop for easier handling of the soft dough.
- Chilling dough is crucial to prevent cookies from spreading and becoming too flat.
- Clear imitation vanilla extract adds a nostalgic bakery flavor preferred for this recipe.
- Do not overbake; cookies look slightly undercooked in the center when removed from the oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
