Soft Christmas Cookies with Sweet Festive Touch (Print version)
Soft, buttery Christmas sprinkle cookies with tender centers, lightly sugared edges, and a sweet festive touch in every bite.
# Ingredients:
For the cookie dough
01 -
1 cup (226 g) unsalted butter, room temperature
02 -
1 1/2 cups (300 g) granulated sugar
03 -
1 large egg, room temperature
04 -
1 large egg yolk, room temperature
05 -
1 tablespoon whole milk
06 -
2 teaspoons vanilla extract
07 -
1/4 teaspoon almond extract
08 -
2 3/4 cups (330 g) all-purpose flour, spooned and leveled
09 -
1 1/2 teaspoons baking powder
10 -
1/2 teaspoon baking soda
11 -
3/4 teaspoon fine salt
12 -
1/2 cup (80 g) red and green jimmies sprinkles
For finishing
13 -
1/4 cup (50 g) granulated sugar, for rolling
14 -
2 tablespoons extra red and green sprinkles, for topping
# Instructions:
01 -
Heat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
02 -
Beat the butter and sugar with a mixer on medium speed for 2-3 minutes, until pale and fluffy.
03 -
Beat in the egg, egg yolk, milk, vanilla extract, and almond extract until smooth. Scrape down the bowl as needed.
04 -
Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add to the butter mixture on low speed and mix just until a soft dough forms.
05 -
Fold in the red and green jimmies with a spatula until evenly scattered through the dough.
06 -
Scoop 2 tablespoons of dough per cookie, roll into balls, and coat each ball in granulated sugar. Place 2 inches apart on the prepared baking sheets and press a few extra sprinkles on top.
07 -
Bake for 9-11 minutes, until the edges are set and the centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
# Good to know:
01 -
Makes about 24 soft drop cookies.
02 -
For thicker cookies, chill the scooped dough for 20 minutes before baking.
03 -
Store airtight at room temperature for 4-5 days.