Super Soft, No-Chill Christmas Sprinkle Cookies
Make these soft and chewy Christmas sprinkle cookies without chilling the dough. These easy holiday treats are loaded with festive sprinkles and perfect for cookie exchanges.
- Prep Time: 15 min
- Cook Time: 11 min
- Total Time: 26 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup instant vanilla pudding mix (optional, for extra softness)
- 1 cup Christmas sprinkles (red, green, and white jimmies or nonpareils)
- Extra sprinkles for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 3 minutes with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and instant pudding mix, if using.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in 1 cup of Christmas sprinkles by hand until evenly distributed throughout the dough.
- Place extra sprinkles in a shallow dish. Scoop the dough into balls (about 1.5 tablespoons each). Roll each dough ball gently in the extra sprinkles until fully coated.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. These cookies will flatten as they bake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the softest cookies, measure your flour using the spoon-and-level method rather than scooping directly from the bag.
- If you prefer a slightly thicker cookie, chill the dough balls for 15 minutes before rolling them in sprinkles and baking.
- These cookies are excellent for Christmas cookie exchanges because they hold their shape well after cooling.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15
- Sodium: 110
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 0
- Protein: 2
- Cholesterol: 35