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No-Roll Christmas Sprinkle Cookies
4.5 from 240 votes

No-Roll Christmas Sprinkle Cookies

No-Roll Christmas Sprinkle Cookies are soft, colorful cookies made from a creamed mixture of butter and sugars combined with egg, cream, and vanilla, then mixed with flour, cornstarch, baking soda, salt, and festive sprinkles. The dough is portioned by scoop and dropped directly onto baking sheets, eliminating the need for rolling. The resulting cookies feature a tender texture with festive sprinkles throughout and on top.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stop, scrape down the sides of the bowl, and add the sprinkles, and beat on low speed until just combined, about 30 seconds.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 17 Serving

Amount Per Serving

Calories 215

% 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.