Holiday Sprinkle Cookies Recipe

I just whipped up these holiday sprinkle cookies using basic stuff like flour, butter, and tons of colorful sprinkles and even though I kinda messed up the mixing a bit, they turned out insanely yummy and I honestly can’t wait to share them with ya.

I think Holiday Sprinkle Cookies has a balanced energy mix. I use all purpose flour with a bit of baking powder and salt to build structure, while unsalted butter, granulated sugar, an egg and vanilla add creaminess.

The holiday colored sprinkles give a festive crunch that I really like.

Ingredients

• All-purpose flour provides essential carbohydrates and structure for energy in each holiday bite.
• Unsalted butter adds a rich, creamy flavor and healthy fats, resulting in moist tender cookies.
• Granulated sugar imparts natural sweetness and energy while enhancing caramel tones in our treats.
• Egg binds the ingredients well and supplies protein, ensuring a tender cookie crumb.
• Vanilla extract enhances flavor and aroma, adding a subtle warmth that delights the palate.
• Holiday colored sprinkles bring festive hues, cheerful crunch, and unexpected bursts of sugary fun.
• Baking powder and salt balance leavening and flavor, ensuring a perfect rise and taste harmony.

Ingredient Quantities

• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 cup holiday colored sprinkles (plus extra if you really like ’em)

How to Make this

1. Preheat your oven to 350°F and line your baking sheets with parchment paper.

2. In a medium bowl, mix together the 2 3/4 cups of flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

3. In a large bowl, cream the 1 cup of softened unsalted butter with the 1 cup granulated sugar until it’s light and fluffy.

4. Beat in the large egg and 2 teaspoons vanilla extract until everything is well combined.

5. Gradually add the dry flour mixture to the butter mixture, mixing just until incorporated.

6. Fold in 3/4 cup holiday colored sprinkles gently, making sure not to over mix.

7. Scoop dough using about a tablespoon for each cookie and space them a couple inches apart on the baking sheet.

8. Bake in the preheated oven for 10-12 minutes until the edges begin to turn a light golden color.

9. Remove from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a cooling rack.

10. If you really like extra sprinkles, sprinkle some on top while the cookies are still warm. Enjoy!

Equipment Needed

1. Oven set to 350°F
2. Baking sheets, lined with parchment paper
3. Medium bowl for mixing dry ingredients
4. Large bowl for creaming butter and sugar
5. Electric mixer or sturdy wooden spoon for beating and mixing
6. Measuring cups and spoons to accurately measure flour, sugar, and other ingredients
7. Tablespoon or cookie scoop for portioning the dough
8. Cooling rack to let the cookies cool properly

FAQ

• Q: Can I use colored sugar instead of sprinkles?
  A: Sure, but using the holiday colored sprinkles gives a sweeter crunch and festive look that colored sugar just doesn’t have.
• Q: How many cookies should I expect this recipe to yield?
  A: It’ll make about 24 cookies, though this really depends on how thick or thin you roll the dough.
• Q: What’s the best way to store these cookies?
  A: Store’em in an airtight container at room temperature; they’ll stay fresh for around a week.
• Q: Can I freeze the dough if I wanna bake later?
  A: Yup, you can freeze the dough for up to 3 months, just thaw it in the fridge overnight before baking.
• Q: What if I mix the dough too long?
  A: Overmixing might make the cookies a bit denser, so try not to beat it longer than needed.

Holiday Sprinkle Cookies Recipe Substitutions and Variations

• All-purpose flour: You can swap it with whole wheat all-purpose flour or a gluten free blend at a 1:1 ratio if you want a slightly nuttier flavor or need a gluten free option
• Baking powder: If you run out, try mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar as a substitute
• Unsalted butter: Use salted butter instead (just cut back on the salt in the recipe by about 1/4 teaspoon) or even coconut oil if youd like a dairy-free tweak
• Granulated sugar: Instead of sugar, you can use an equal amount of light brown sugar for a hint of caramel flavor in your cookies
• Egg: For an egg-free version, substitute with 1/4 cup unsweetened applesauce or make a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons water

Pro Tips

1. Try to chill your dough in the fridge for at least 30 minutes before scooping it out onto your baking sheet. This helps the cookies keep their shape and stops them from spreading too much in the oven.

2. Make sure to only mix the flour in until it just disappears. If you over mix the dough, your cookies might come out tough instead of soft and chewy as you want ’em.

3. When adding the sprinkles, fold them in gently. It’s easy to accidentally over mix them out so you don’t get the cool burst of color in every bite.

4. If your cookies wanna look extra festive, try sprinkling a few more of the holiday sprinkles on top right after they come out of the oven. That extra touch makes them not only taste better but look cooler too.