Soft Christmas Sprinkle Sugar Cookies
These no-roll Soft Christmas Sugar Cookies are wonderfully easy to make, amazingly soft and chewy, and so very festive!
Ingredients
- 2 & 1/2 cups (300g) all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 8 ounces (226g) cream cheese, at room temperature
- 1 & 1/2 cups (300g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup sprinkles, divided
Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.
- Stir in 1/3 cup sprinkles.
- Cover and chill the dough for 1 hour or overnight.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Using 2 tablespoons of dough at a time, roll the cookies into balls.* Place the cookies on the prepared pans, leaving about 3 inches between cookies. Flatten the top of each slightly. Top with more sprinkles.
- Bake 12 to 15 minutes, or until the edges are lightly browned and the centers appear set.
- Cool on the pans on wire racks for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
Notes
*If you chilled the dough longer than an hour, let it sit at room temperature for about 10 minutes until it's easier to handle.
Yield: About 36 cookies.
To store: Store the cooled cookies in an airtight container at room temperature. I like to place wax paper between layers of the cookies to help keep them looking their best. Stored properly, the cookies should keep up to 3 days.
To freeze baked cookies: Place your completely cooled sugar cookies between layers of waxed paper or parchment paper and store them in an airtight, freezer-safe container. They should keep up to 3 months. Thaw them overnight in the refrigerator or for an hour or so at room temperature before enjoying them again.