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Christmas Sprinkle Sugar Cookies

Christmas sprinkle sugar cookies are soft-centered, buttery cookies rolled in colorful Christmas jimmies. Chill the dough before baking, then bake until the edges are set and just beginning to turn golden.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.75 cup Christmas jimmies divided

Equipment

  • 1 hand mixer
  • 2 18x13-inch rimmed baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Position the oven racks in the upper and lower thirds, and line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the softened unsalted butter and granulated sugar with a hand mixer on medium speed until creamy and light, about 2 minutes.
  4. Beat in the egg and vanilla extract until smooth.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
  6. Gradually mix the flour mixture into the butter mixture until just combined.
  7. Fold in 1/2 cup of the Christmas jimmies.
  8. Cover and refrigerate the dough for 30 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions and roll them into balls.
  10. Press the tops into the remaining 1/4 cup Christmas jimmies.
  11. Arrange 12 cookies on each baking sheet, spacing them about 2 inches apart.
  12. Bake for 10–12 minutes, switching the sheets between racks and rotating them halfway through, until the edges are set and just beginning to turn golden.
  13. Let the cookies cool on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For evenly baked cookies, switch the sheets between racks and rotate them halfway through baking. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 2 months. For a dairy-free option, use a plant-based butter stick suitable for baking.