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I made these last year and I’m going to make them again this year. The family loves them!
Soft Christmas Sprinkle Cookies
How to Make These Super Soft Batch Christmas Sugar Cookies
Whenever you want super soft Christmas sugar cookies, you want to make sure they are not overbaked. This is the biggest way to turn soft cookies into hard cookies. The best way to make sure they stay soft cookies is to make sure to keep them covered well. The air will make the cookies become dried out.
Can I Freeze This Cookie Dough?
I love having fresh baked cookies whenever the craving hits, but I do not always have time to make a batch of cookies. This is where many people choose to buy the pre-made cookie dough. But you don’t have to. When you are making these cookies, simply, make a double batch and put half of the dough in the freezer. You can freeze as a whole batch or scoop it into balls before freezing.
Ingredients you will need:
- Unsalted sweet cream butter
- Sugar
- Eggs
- Pure vanilla extract
- Flour
- Baking powder
- Baking soda
- Cream of tarter
- Christmas sanding sugar
How to Make Sprinkle Christmas Sugar Cookies
Preheat the oven to 350 degrees and prepare cookie sheets with parchment paper. Then, using a mixer, cream together the butter and sugar.
Next, you will add in one egg at a time continuing to mix until smooth. Lastly, add in the vanilla and set aside.
In a separate bowl, you will combine the flour, baking powder, baking soda, and cream of tartar and whisk to combine.
Now, you will add the dry ingredients into the wet until well combined.
Add as Google Trusted SourceSoft Christmas Sprinkle Cookies
Ingredients
- 1 1/2 C unsalted sweet cream butter, softened
- 1 1/2 C sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 4 1/4 C flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cream of tarter
- 1 container Christmas sanding sugar
Instructions
- Preheat oven to 350 degrees and line cookies sheets with parchment paper. Set aside
- Using a standing mixer, cream together the butter and sugar until combined
- Beat in the eggs, one at a time until combined
- Mix in the vanilla until combined
- Using a large mixing bowl, whisk together the flour, baking powder, baking soda, and cream of tarter until combined
- Gradually mix in the dry ingredients into the wet
- Mix until combined
- Using a small ice cream scooper, scoop out dough and roll into a ball
- Set aside onto the cookie sheet
- Repeat step until all dough is molded into balls
- Pour the sanding sugar into a large bowl
- Roll each dough ball into the sanding sugar and place back onto the cookie sheets about 2-3 inches apart from each other.
- Once all dough balls have been coated into the sanding sugar, using the palm of your hand, lightly push down the dough balls into thick disk
- Bake in the preheated oven for about 11-13 minutes or until lightly browned
- The cookies will slightly be under cooked
- Allow cookies to cool completely before enjoying with a large glass of milk!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Should this be 2 1/4 cups of flour? 4 1/4 seems like way too much.
Hi Holly. The 4 1/4 cups flour is correct.
Way to much flour. I had to add another egg and Vanilla. and 1/2 stick butter.
Easy and so pretty and delicious! A keeper recipe.
Thanks Mary!
A commenter asked if these can be frozen and you said yes. I was just wondering if the sugar colors bleed after defrosting?
Hi Stephanie. While they might not look exactly like they did when they were fresh, you really shouldn’t have an issue with the colors bleeding.
I made these last year and I’m going to make them again this year. The family loves them!
Glad they love them Laura. Thanks!
in this recipe it calls for one container of christmas sanding sugar just how much is one container?
Hi Alice. It comes in several sizes. An 8 oz package of the Christmas sanding sugar will work.
Can you refrigerate for a few days?
Hi Syd. Yes these will store well in the fridge for several days.
OMG! These are fantastic! Easy to make and so soft! Definitely making these every year
I made these and they were very good; Snickerdoodle-esc in texture. They look very pretty on the Christmas cookie platter and the delicious taste makes them disappear quickly. Heading to cookie exchange with them this year!
Can you freeze these after they are cooked?
Yes, store in plastic wrap and then in foil.
Did you freeze these? I was wondering if the red & green “bled” after defrosting.
Can you use Splenda instead of sugar?
You can, however it may change some of the the characteristics of the cookie. Use a 1 to 1 ratio. Baking time may be less as well.
What is sanding sugar?