Description
No-Roll Christmas Sprinkle Cookies are soft and festive cookies loaded with red, green, and white sprinkles. This easy recipe requires no rolling of dough, just chilling and baking to achieve perfectly chewy, colorful holiday treats.
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 recommended)
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup red, green, and white jimmies (sprinkles), plus more for topping
Instructions
- Cream butter and sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3 to 4 minutes until the mixture is creamy and well combined.
- Add egg and vanilla: Stop the mixer, scrape down the bowl sides, add the egg and vanilla extract, then beat on medium-high speed for about 2 minutes until fully incorporated.
- Incorporate cream: Add cream or half-and-half and beat on medium-high speed for 1 minute. The batter may appear slightly grainy or separated—this is normal.
- Add dry ingredients: Stop the mixer, scrape down the bowl, add flour, cornstarch, baking soda, and salt. Beat on low speed until just combined, about 1 minute.
- Fold in sprinkles: Add ¾ cup sprinkles and beat on low speed for 30 seconds to incorporate them evenly.
- Form dough mounds: Using a 2-tablespoon cookie scoop or your hands, form about 17 equal-sized mounds of dough. Place them on a plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days for best results.
- Preheat oven and prepare baking sheet: Heat oven to 350°F. Line a baking sheet with a Silpat or spray it with cooking spray.
- Shape and top cookies: After chilling, flatten each dough mound to about half its original height. Place on the baking sheet spaced at least 2 inches apart. Top each with a generous pinch of sprinkles, pressing lightly so they adhere.
- Bake cookies: Bake for 8 minutes or until edges have set and tops appear just set but slightly glossy in the center. Avoid overbaking as cookies will firm up while cooling.
- Cool completely: Let the cookies cool fully on the baking sheet before serving; no wire rack is needed.
Notes
- Store cookies airtight 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.
- Use a cookie scoop to handle the soft dough easily.
- Do not bake unchilled dough to prevent cookies from spreading too much and becoming flat.
- Recipe adapted from Cranberry White Chocolate Chip Cookies and White Chocolate Candy Corn Cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
