Description
These No-Roll Christmas Sprinkle Cookies are soft, sweet, and festive with colorful red, green, and white sprinkles mixed into a buttery dough. No rolling is required—just scoop, chill, flatten, and bake for perfectly tender cookies with a nostalgic bakery flavor featuring clear imitation vanilla extract.
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 extract 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 sprinkling
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 the mixture is well creamed and combined, about 3 to 4 minutes.
- Add Egg and Vanilla: Stop and scrape down the sides of the bowl. Add the egg and vanilla extract, then beat on medium-high speed until fully incorporated, about 2 minutes.
- Mix in Cream: Stop and scrape the bowl again. Pour in 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: Stop and scrape down the bowl. Add the all-purpose flour, cornstarch, baking soda, and salt. Beat on low speed until just combined, approximately 1 minute.
- Fold in Sprinkles: Stop and scrape the bowl. Add the ¾ cup of red, green, and white sprinkles and mix on low speed just until evenly distributed, about 30 seconds.
- Scoop and Chill Dough: Using a 2-tablespoon cookie scoop or your hands, form about 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 up to 5 days to prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat mat or spray with cooking spray.
- Shape and Top Dough: After chilling, flatten each dough mound to about half its original height. Arrange them on the prepared baking sheet, spacing at least 2 inches apart. Press a generous pinch of sprinkles on top of each flattened mound so they adhere.
- Bake Cookies: Bake in the preheated oven for about 8 minutes, or until the cookie edges have set and the tops appear just set but may still look slightly glossy. Avoid overbaking as cookies will firm up while cooling.
- Cool: Allow cookies to cool completely on the baking sheet; do not transfer to a cooling rack.
Notes
- Store baked 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 saving the remaining dough for fresh baking later.
- Clear imitation vanilla extract is recommended for a nostalgic, bakery-style flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
