Here are some lazy-lady Christmas sugar cookies. Gone are the days when I would take a day off of work to decorate cookies with royal icing; this was after already making, rolling, and baking the cookies! Decorated sugar cookies are gorgeous and I just wish I had the time/energy to devote to the process, but I don't. Enter this sprinkle cookie, possibly the next best thing! Make the dough, add a ton of sprinkles, roll/cut, and bake. You're done. The cookies aren't too sweet and take a fraction of the time. Sprinkle cookies are adorable and easy. They are buttery and chewy and make a delightful addition to any holiday cookie tray!
One Year Ago - Gingerbread Cookie Dough Truffles
Christmas Vanilla Sprinkle Sugar Cookies
Adapted from Glorious Treats
Yield - 34 cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 vanilla bean, split
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup assorted Christmas sprinkles
- In the bowl of a stand mixer with a paddle attachment, beat the butter until creamy.
- Add the sugar and seeds of the vanilla bean to the butter and take a minute to massage the vanilla into the sugar. Beat until pale yellow.
- Beat in the egg and vanilla extract, scrape the bowl as needed.
- Sift the flour, baking powder, and salt into the butter mixture and mix on the lowest speed until barely combined. Beat in the sprinkles.
- Break the dough into 2 balls and wrap in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
- Roll out the dough on a well floured surface to 1/4” thickness. Use your favorite cookie cutters to cut shapes and place on a the cookie sheets. The cookies do not spread, so they can be placed close together. Repeat with remaining dough.
- Bake for 8-10 minutes or until the edges just begin to brown. Move to a rack.
- Let cool completely on a wire rack before storing.