Soft Christmas Sprinkle Sugar Cookies
Soft Christmas Sprinkle Sugar Cookies are a must-try cookie recipe for the holiday season. These cookies are soft, easy to make, and filled with festive Christmas sprinkles. They're perfect for adding some holiday cheer to your cookie plate or as a fun baking activity with family.
Servings: cookies
Equipment
- 1 Electric mixer
- 2 sheets parchment paper
- 1 Cookie sheet
- 1.5 teaspoon cookie scoop
Ingredients
- 1/2 cup unsalted butter soft room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg room temperature
- 1 1/2 cup all-purpose flour measured using the spoon and level method
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups varied Christmas sprinkles
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl of a stand mixer with the paddle attachment, cream butter, sugar, vanilla extract, and almond extract on medium-high speed for 1.5 minutes. Use a hand mixer or whisk if you don’t have a stand mixer.1/2 cup (113.5 g) unsalted butter, 3/4 cup (150 g) granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 teaspoon) almond extract
- Scrape down the bottom and sides of the bowl, then add the egg and mix until combined.1 large egg
- Gradually mix the dry ingredients into the wet ingredients until just incorporated. Avoid overmixing to keep the cookies soft and tender.1 1/2 cup (187.5 g) all-purpose flour, 1 1/2 teaspoon (1.5 teaspoon) baking powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 1/2 teaspoon (0.5 teaspoon) salt
- Place the Christmas sprinkles in a separate bowl. Use a 1.5-teaspoon cookie scoop to portion the dough, then roll the cookie dough balls in Christmas sprinkles until fully coated. If the dough feels too soft or sticky, chill it in the fridge for a few minutes until easier to handle.1 1/2 cups (240 g) varied Christmas sprinkles
- Place the sprinkle-coated dough balls on the prepared baking sheet, leaving 2.5-inch space between each. Bake cookies for 8–10 minutes, or until the edges are golden and crisp, and the centers look slightly underbaked for best results. Remember, the cookies will continue to set as they cool on the baking sheet.
- Let the baked cookies cool on the baking sheet for 5 minutes to set, then transfer them to a cooling rack to cool completely.
Notes
Add-ons and Substitutions
- White Chocolate Chips: Mix in ½ cup for a creamy, sweet bite in every cookie.
- Dark Chocolate Chunks: Use ½ cup for a rich, slightly bitter contrast to the sweet dough.
- Peanut Butter Swirls: Add 2–3 tablespoons of slightly softened peanut butter and gently swirl it into the dough for a nutty touch.
- Crushed Peppermint Candy: Sprinkle on top before baking for a minty holiday twist.
- Dried Cranberries: Add ¼ cup for a sweet-tart flavor that pairs perfectly with the almond extract.
- Chopped Nuts: Mix in ⅓ cup of finely chopped pecans or walnuts for added crunch.
- Rainbow Sprinkles: Swap the Christmas sprinkles with rainbow ones for year-round chewy sprinkle cookies.
- Valentine’s Day Sprinkles: Use red, pink, and white sprinkles for a festive February treat.
- Different Types of Sprinkles: Try any type of sprinkles: sanding sugar, nonpareils, or jimmies for varied textures and looks.
- Almond Extract: Replace with ½ teaspoon of lemon extract for a citrusy touch.
Expert Tips
- Use Room Temperature Ingredients: Room temperature butter and egg mix more evenly into the dough, resulting in a smoother texture.
- Chill the Dough if Necessary: If the dough feels too soft or sticky to roll, refrigerate it for 15-20 minutes for easier handling.
- Experiment with Extracts: Try swapping almond extract for other flavors like lemon or peppermint extract to customize the cookies for different occasions.
- Prep Your Baking Sheet: Use parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Use a Cookie Scoop: A 1.5-tablespoon cookie scoop ensures evenly sized cookies that bake consistently and look professional.
Frequently Asked Questions
Why are my cookies hard?
Hard cookies are often the result of overbaking or overmixing the dough. Make sure to take the cookies out of the oven when the edges are golden and the centers are slightly underbaked. Overbaking can lead to dry, hard cookies. Also, be careful not to overmix the dough once you add the dry ingredients, as this can lead to tougher cookies.Why are my cookies dry?
Dry cookies can be caused by too much flour or overbaking. Be sure to measure your flour using the spoon-and-level method to avoid adding too much. Also, keep a close eye on baking time—cookies should look slightly underbaked in the center when you pull them out.How do I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and prevents them from drying out. You can also freeze them for up to 2 months in a freezer-safe container.What’s the best way to measure flour for this recipe?
Use the spoon-and-level method for accuracy. Spoon the flour into your measuring cup without packing it down, then level it off with a flat edge like a knife. This prevents adding too much flour, which could make the dough dry.Can I prepare the dough ahead of time?
Yes! You can make the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. Let it sit at room temperature for a few minutes if it’s too firm to handle before rolling it in sprinkles.