No-Roll Christmas Sprinkle Cookies

Name: No-Roll Christmas Sprinkle Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 3 h 18 min
Yield: 17 serving
Ingredients: ½ cup unsalted butter; ½ cup granulated sugar; ½ cup light brown sugar; 1 large egg; 2 tablespoons cream or half-and-half; 1 ½ teaspoons vanilla extract; 1 ¾ cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ¼ teaspoon salt; ¾ cup red, green, and white jimmies

User Reviews

4.5

240 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 18 mins
Servings
17
Calories
215 kcal
Course
Baked Goods
Cuisine
American

No-Roll Christmas Sprinkle Cookies

Jade Rice

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These tender, buttery holiday sugar cookies use a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them! 💚❤️

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Ingredients

Servings

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 (I use clear imitation-vanilla extract)
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 the tops of the cookies

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla (clear imitation-vanilla extract has a nostalgic, bakery-cookie flavor and I prefer it in this recipe), and beat on medium-high speed until well combined, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the sprinkles, and beat on low speed until just combined, about 30 seconds.
Using a 2-tablespoon cookie scoop or your hands, form approximately 17 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. After chilling, flatten each mound about half the original height.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Top each mound with a generous pinch of sprinkles, pressing them down lightly so they adhere.
Bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack.

Notes

Storage: Cookies will keep airtight at room temp for up to 1 week. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Reciped adapted from my Cranberry White Chocolate Chip Cookies and my White Chocolate Candy Corn Cookies.

Nutrition Information

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Serving 1 Calories 215kcal (11%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Cholesterol 28mg (9%) Sodium 119mg (5%) Sugar 17g (34%)