Christmas Sprinkle Sugar Cookies
Soft, tender Christmas Sprinkle Sugar Cookies speckled with festive red and green sprinkles, offering a buttery crumb and lightly crisp edges in every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cup holiday sprinkles fold in last to prevent color bleed
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar on medium speed for 3–4 minutes until pale and fluffy.
- Beat in egg, vanilla extract, and almond extract until just combined, scraping the bowl once.
Mixing Dough
- Whisk flour, baking powder, and salt together. Gradually add to wet mixture, stirring until a soft dough forms.
- Gently fold in holiday sprinkles, pressing with a spatula to keep colors vibrant.
Shaping and Baking
- Scoop dough into 1-inch balls, place 2 inches apart, and press each slightly with fingertips.
- Bake 8–10 minutes until edges are lightly golden. Let rest on pan 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies keep well at room temperature in an airtight container for up to 4 days.
For crispier edges, bake on the lower oven rack and reduce baking time by 1 minute.
Dough balls can be frozen for up to 1 month; bake directly from frozen by adding 1–2 minutes to the baking time.