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Soft and Chewy Christmas Sprinkle Sugar Cookies (No Roll)

Three soft, thick christmas sprinkle sugar cookies stacked on a white plate, covered in red, green, and white sprinkles.

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Make soft, chewy Christmas sugar cookies that require no chilling or rolling. These simple cookies are loaded with festive red, green, and white sprinkles for easy holiday decorating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Christmas sprinkles (jimmies or nonpareils)
  • Extra sprinkles for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  3. Beat in the egg and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in 1/2 cup of the Christmas sprinkles into the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Gently roll the tops of the dough balls in extra sprinkles to coat them well. You can lightly press them down with the bottom of a glass if you prefer a flatter cookie, but do not flatten completely.
  9. Bake for 9 to 11 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest cookies, slightly underbake them by one minute.
  • If you want a more pronounced vanilla flavor, substitute 1/2 teaspoon of the vanilla extract with almond extract.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

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