Christmas Sprinkle Cookies
Chewy sprinkle cookies with a soft center and sprinkles inside and out. Perfect for Christmas, but change up the sprinkles and they work for any occasion!
Servings: 12 Cookies
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup softened unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, and 1 teaspoon cornstarch Set aside.
- In another bowl or in the bowl of a stand mixer, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until smooth. Add in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract, and mix until combined.
- Add the dry ingredients to the sugar mixture and mix until combined. Mix in ⅓ cup of the ½ cup sprinkles by hand. Use a cookie scoop to scoop the dough and roll it into balls by hand. Then, press the tops of each ball of dough with the remaining sprinkles.
- Place the cookies on a cookie sheet, leaving 2 inches of space between each one. Bake for 10-12 minutes. The middle should still be gooey when removed from the oven. Allow them to cool on the tray. They will finish cooking there.
Notes
Storage Instructions
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls in an airtight, freezer safe bag or container for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time if needed.
Nutrition
Calories: 210kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 56mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 259IU | Calcium: 29mg | Iron: 1mg
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