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!
Prep Time10 minutesmins
Cook Time8 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs18 minutesmins
Course: Cookies
Cuisine: American
Keyword: best holiday cookies, Christmas cookies with sprinkles, Christmas sprinkle cookies, Christmas sugar cookies with sprinkles, holiday cookies, sprinkle Christmas cookies, sprinkle cookies
Servings: 17
Calories: 215kcal
Author: Averie Sunshine
Ingredients
½cupunsalted buttersoftened (1 stick)
½cupgranulated sugar
½cuplight brown sugarpacked
1large egg
2tablespoonscream or half-and-half
1 ½teaspoonsvanilla extractI use clear imitation-vanilla extract
1 ¾cupsall-purpose flour
2teaspoonscornstarch
1teaspoonbaking soda
¼teaspoonsaltor to taste
¾cupredgreen, and white jimmies (sprinkles), plus more for sprinkling the tops of the cookies
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
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.