Soft Christmas Sprinkle Sugar Cookies
These fluffy and soft Christmas sprinkle sugar cookies are the best holiday dessert! They are drop-style, no-chill sugar cookies that are quick and easy to make at home with simple ingredients. Festive holiday sprinkles are baked inside the cookies for the ultimate sugar cookie flavor.
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stand Mixer
- 1 Cookie Scoop
- 1-2 Baking Sheets
- 1-3 Small Dishes for Sprinkles
Ingredients
- ½ cup salted butter slightly softened
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour or regular all-purpose flour*
- ½ teaspoon baking soda
- ½ cup Christmas sprinkles plus more for topping
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, use an electric hand mixer or stand mixer to beat the butter and granulated sugar together on medium-high speed until light and fluffy, about 1-2 minutes.¾ cup granulated sugar, ½ cup salted butter
- Add the egg and vanilla extract and beat until smooth and evenly combined. Scrape down the sides of the bowl as necessary.1 egg, 1 teaspoon vanilla extract
- Add the gluten-free flour and baking soda. Mix gently at low speed until just combined, being careful not to over-mix the dough!2 cups gluten-free all-purpose flour, ½ teaspoon baking soda
- Turn the mixer off and use a rubber spatula to gently fold in ½ cup of Christmas sprinkles. The dough will be thick and sticky.½ cup Christmas sprinkles
- Use a medium cookie scoop to form evenly sized balls of cookie dough. Roll each ball of dough in sprinkles until fully coated. Place them on the prepared baking sheet 2-3 inches apart. (For flatter and chewier cookies, slightly flatten the cookie dough balls with your fingers before baking).
- Bake the sugar cookies for 7-10 minutes or until they have spread and the edges appear set. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy!
Notes
Storage: Store leftover sprinkle cookies in an airtight container at room temperature for 5-7 days. For longer storage, you can freeze the cookies in an airtight container for up to 30 days. Remember to thaw the cookies for 1-2 hours before enjoying them again.
*Flour: You can use regular all-purpose flour if you're not gluten-free. Most gluten-free 1-1 baking flours work well for gluten-free sugar cookies.
Butter: Make sure the butter is just slightly softened, but not too warm, or the cookies will spread too much in the oven. If you press your finger on the butter it should just barely make an indent of your fingerprint. You can use dairy-free butter for dairy-free sugar cookies. You can also use unsalted butter and add ½ teaspoon salt.
Spreading: For a thinner, chewier cookie, use room temperature butter and gently flatten the cookie dough balls slightly before baking. This encourages them to spread more in the oven.
Sprinkles: Festive red and green jimmy sprinkles or nonpareils work best. Shaped sprinkles (like Christmas trees or stars) are not made to withstand high heat and can melt as the cookies bake. You can also use colored sugar sprinkles.