Softbatch No-Roll Holiday Sprinkles Cookies
I’ve never been that fond of classic sugar cookies that are decorated with sprinkles.
They’re usually a bit too hard and crunchy for my liking and rolling out dough is an extra step I’d rather not take when I’m already so busy during the holiday season.
However, these cookies are the exact opposite. They’re super soft and buttery with tender, pillowy centers. It’s a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them. A win-win-win.
The dough base is adapted fromSoft and Chewy Cranberry White Chocolate Chip Cookies with cornstarch added to provide softbatch-style softness. The dough is very soft and must be chilled before baking. There’s two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough.
The buttery dough just melts in your mouth and the texture contrast the sprinkles lend is perfect. If you’re like me and you have helpers in the kitchen, you may wind up with sprinkles all over the counter, the floor, and in every nook and cranny. Actually, I don’t need my daughter to help me with that. I’m great at it on my own.
Cleaning up the sprinkles with the Viva® Big Roll Paper Towels that I bought at Walmart is a must. Cottonelle, Kleenex, Scott and Viva have your household needs covered this holiday season. You can find these brands at Walmart, a one-stop shop for all your holiday preparation and entertaining needs. Check out this app to find great deals and save money.
Softbatch No-Roll Holiday Sprinkles Cookies
The cookies super soft and buttery with tender, pillowy centers. It’s a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them. A win-win-win. The dough is very soft and must be chilled before baking. There’s two tablespoons of cream in the dough which makes the cookies so creamy but also makes for a very soft dough. The buttery dough just melts in your mouth and the texture contrast the sprinkles lend is perfect.
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tablespoons cream or half-and-half
- 1 1/2 teaspoons vanilla extract (I use clear imitation-vanilla extract)
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 3/4 cup red, green, and white jimmies (sprinkles), plus more for sprinkling the tops of the cookies
- 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.
- 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. 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. Extra frosting will keep airtight for weeks in the fridge.
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