Description
These No-Roll Christmas Sprinkle Cookies are soft, festive, and easy to make with a soft dough you chill and simply flatten before baking. Bursting with red, green, and white sprinkles, these cookies are a colorful holiday treat perfect for sharing. No rolling or cutting required, making holiday baking stress-free and fun.
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, granulated sugar, and light brown sugar on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Add Egg and Vanilla: Stop the mixer, scrape down the bowl sides, then add the egg and vanilla extract. Beat on medium-high speed until fully incorporated, about 2 minutes.
- Mix in Cream: Scrape the bowl again and add the cream or half-and-half. Beat on medium-high speed for about 1 minute until combined. The batter may look grainy or slightly separated, which is normal.
- Add Dry Ingredients: Scrape the sides once more. Add the all-purpose flour, cornstarch, baking soda, and salt. Beat on low speed just until the dough comes together, about 1 minute.
- Fold in Sprinkles: Stop and scrape down the bowl. Add ¾ cup of sprinkles and beat on low speed for 30 seconds until just incorporated.
- Form Dough Mounds: Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is soft, so a scoop is easiest. Place mounds on a large plate or tray and cover with plastic wrap.
- Chill the Dough: Refrigerate the dough mounds for at least 3 hours, up to 5 days. Do not skip chilling as unchilled dough spreads too much when baked.
- Prepare for Baking: Preheat the oven to 350°F. Line a baking sheet with a Silpat mat or spray with non-stick cooking spray.
- Flatten and Top Dough: After chilling, flatten each mound to about half its original height. Place dough mounds on the prepared baking sheet spaced at least 2 inches apart. Top each with a generous pinch of sprinkles, pressing lightly to adhere.
- Bake Cookies: Bake for about 8 minutes until the edges have set and the tops are just set, even if slightly glossy in the center. Avoid overbaking as cookies firm up while cooling.
- Cool Completely: Allow cookies to cool completely on the baking sheet before removing. The cookies will firm as they cool.
Notes
- Store cooled cookies airtight at room temperature for up to 1 week.
- Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
- Consider baking only as many cookies as desired and save remaining dough for later baking.
- Use clear imitation vanilla extract for a nostalgic bakery flavor.
- Do not bake unchilled dough to prevent cookies from spreading too thin.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
