Christmas Sprinkle Sugar Cookies

5 from 4 votes

These Christmas sprinkle sugar cookies are a drop-style sugar cookie that is perfect for the holiday season. Not only are they no chill and no roll, but they're also ready in just 30 minutes! The cookie dough balls are rolled in red and green Christmas sprinkles before baking, making them ideal for your holiday cookie exchange.

Prep Time10

Cook Time10

Cooling Time:10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 204kcal

Author: Karissa Parrish

Equipment

Baking Sheets
Silicone Baking Mats
Cookie Scoop
Electric Stand Mixer

Ingredients

¾ cup unsalted butter, melted cool for 5 minutes
1 ¼ cups sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons corn starch
½ teaspoon baking soda
½ teaspoon salt
½ cup Christmas sprinkles

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes.
In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, sugar, egg, egg yolk, and vanilla extract until fully combined.
Add the flour mixture and use a rubber spatula to gently fold everything together until the cookie dough forms.
Pour the sprinkles into a small bowl and scoop the cookie dough into your hands using a medium-sized cookie scoop (I used my #24, which is 2.7 tablespoons). Roll the cookie dough into a ball and then roll it in the sprinkles. Repeat with the rest of the cookie dough.
Arrange the cookie dough balls 2 inches apart on the prepared baking sheets and bake for 10-13 minutes, or just until the outside of the cookies start to brown a bit (the cookies will look really soft). Allow the cookies to cool on the baking sheet for 10 minutes and then transfer them over to a wire rack to finish cooling.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.

Notes

Baking Sheet: Line each pan with parchment paper.

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.

Christmas Sprinkles: You will want to roll each cookie dough ball in sprinkles before baking. I used a combination of different Christmas sprinkles, such as Betty Crocker ones or Wilton nonpareils.

Bake Time: If you choose to make larger cookie dough balls like I did they will need to bake for 10-13 minutes. If you choose 1.5 tablespoon balls, then they will need to bake 8-10 minutes.

Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.

Nutrition