Christmas Sprinkle Sugar Cookies
Soft, chewy sugar cookies loaded with festive Christmas sprinkles that melt in your mouth with each bite.
Equipment
Ingredients
Main
unsalted butter (softened)
227 g
granulated sugar
250 g
large egg
2 piece
vanilla extract
1 tbsp
all-purpose flour
313 g
cornstarch
1 tbsp
baking powder
1.5 tsp
salt
0.5 tsp
Christmas sprinkles
1.5 cup
granulated sugar
2 tbsp
Instructions
Preheat oven
Preheat oven to 175°C and line a baking sheet with parchment paper.
Cream butter and sugar
In a large bowl, beat the softened butter and 250 g of sugar with a stand mixer for about 5 minutes, until light and fluffy. This step is crucial for soft, fluffy cookies.
Add eggs and vanilla
Mix in the eggs and vanilla extract. Beat for another 2–4 minutes until smooth and creamy.
Mix dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in sprinkles
Gently fold in the sprinkles with a spatula until evenly distributed. Be careful not to overmix, as this can cause the sprinkle colors to bleed into the dough.
Scoop and roll
Scoop the dough into balls and roll each one in the remaining sugar. Place on your prepared baking sheet, leaving plenty of space between each cookie.
Bake cookies
Bake smaller cookies for 8–10 minutes or larger cookies for 13–15 minutes. Remove when edges look set but centers still appear soft and slightly underbaked.
Cool cookies
Let the cookies rest on the baking sheet for 10 minutes before enjoying.
Original recipe
Storage
Store in an airtight container. Cookies taste best within 3 days but can be frozen for up to a month.
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