No-Roll Christmas Sprinkle Cookies
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
8 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
Description
This cookie recipe begins by creaming softened butter with both granulated and light brown sugars until smooth. Eggs, cream, and clear imitation vanilla extract are added and beaten until combined. The dry ingredients — all-purpose flour, cornstarch, baking soda, and salt — are mixed in carefully, followed by red, green, and white jimmies (sprinkles) folded gently into the dough.
The dough is scooped in two-tablespoon portions and dropped onto baking sheets without rolling or cutting. The sprinkles dispersed through and atop the dough give the cookies a festive look. The resulting cookies have a soft, tender crumb and a pleasant sweetness complemented by the sprinkle crunch.
The recipe yields cookies that store well in an airtight container for up to a week. The unbaked dough can be refrigerated for five days or frozen for up to four months, allowing for baking portions as desired during the holiday season.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg large
- 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 jimmies sprinkles), plus more for sprinkling the tops of the cookies, red, green, and white
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
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- Unbaked dough can be refrigerated for up to 5 days or frozen for up to 4 months to bake fresh cookies later.
- Use imitation vanilla extract for a nostalgic bakery cookie flavor as preferred in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 215kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 28mg | 9% |
| Sodium | 119mg | 5% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
