Soft, sugary & ultra chewy; meet your new favorite sugar cookie recipe! Hello Sprinkled Sugar Cookies. The cookie dough comes together easily and quickly, no chilling time necessary and they bake up beautifully in 10 minutes! You can opt to go the traditional route and roll the dough balls in sugar or, you can roll them in sprinkles
Just look at how colorful they are! B-e-a-u-t-i-f-u-l.
Typically when it comes to cookies, I’m a chocolate chip cookie kinda girl. However, I am surrounded by sugar cookie lovers. My boyfriend, my siblings, and friends all love sugar cookies. Not that I’m a sugar cookie hater, but I typically gravitate towards sugar cookies around Christmas time, it’s just what I associate them with. But, these aren’t your typical cookie cutter type sugar cookies. These are super soft, tender, ultra chewy and have a delicious vanilla-y taste and aroma. They are not smack you in your face sweet, but have a subtle sweet buttery flavor. They bake up so beautiful and have a light, tasty crumb. These really are the *perfect* sugar cookies, if I do say so myself.
One thing that I love about this recipe – no chilling time! I usually would never ever recommend not chilling cookie dough before baking them because it aids in making the cookies thick & puffy. A must for delicious cookies. But with these particularly cookies, you can skip this step, which means less work and less wait time. As soon as the dough is combined and you’ve rolled them around in sugar or sprinkles you can bake them. In 10 minutes you’ll have cookies. How awesome is that?!
I used a medium sized cookie scoop which scoops cookie dough balls that are equal to 1 ½ tablespoons. For traditional sugar cookies, scoop out a dough ball, roll it in your hands to get a good, circular shape and roll the dough ball around in a small plate of granulated sugar until completely covered. I skipped the sugar and wanted to do sprinkles, naturally. Now when you place these on your cookie sheet, place them about 2 inches apart. This may lead to you having to make smaller batches at the time but it’s a small sacrifice to make for presentable looking cookies. Perfectionist much? Only when it comes to cookies 😉
Once you have the dough balls placed on your cookie sheet, take a small drinking glass and lightly push down with the bottom of the glass on top of the dough ball. The trick is to just flatten them slightly, you still want them to be thick and puffy but this just helps them spread a little more. DO NOT completely flatten dough balls while doing this technique.
Also, make sure not to bake them past 10 minutes. At 10 minutes these cookies are soft, chewy and incredibly tender. Once they cool they stay soft and chewy but are firm enough to hold their shape. Since I used a medium sized cookie scoop I got 20 cookies out of this recipe. You may want to double up because these go quick, especially if your planning on making them for friends & family. It’s always better to have too much than not enough right?
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Sugar
- 1 Large Egg (room temperature)
- 1/2 tablespoon Pure Vanilla Extract
- 1/4 teaspoon Almond Extract
- 2 1/4 cup All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Additional sugar or sprinkles for rolling*
- Preheat oven to 350 degrees. Lightly spray a cookie sheet with cooking spray or line with parchment paper. Set aside.
- In a small bowl, combine flour, baking powder and baking soda. Stir dry ingredients together for a few seconds to just mix it together. Set aside.
- In a large mixing bowl cream butter and sugar together using a hand held mixer or stand mixer on medium speed. Mix for 2-3 minutes so butter is light and fluffy. Add in egg, vanilla, and almond extract. Continue mixing until egg and both extracts are combined. Turn the mixer speed to low and slowly add in dry ingredients. Continue mixing on low speed until dry ingredients are fully incorporated and cookie dough is formed.
- Pour additional sugar or sprinkles (or both) onto a small plate for rolling. Scoop 1.5 tablespoon sized dough balls and roll each one in between your palms to make a circular shape. Roll individual dough balls in sugar/ sprinkles until completely covered. Place dough balls on cookie sheet about 2 inches apart, you may need to make smaller batches at a time. Using the bottom of a small drinking glass, light press on top of each cookie to slightly flatten it. Do not completely flatten, cookies should still be thick. Bake for 10 minutes.
- Remove cookies from oven and all to cool for about 15 minutes so the cookies have time to firm up slightly. Serve immediately.
- I used Wilton rainbow nonpareils that come in a 3 oz bottle. To completely cover all 20 cookies with sprinkles I used 1.5, 3 oz bottles of rainbow sprinkles. If using regular sugar you'll need about 1/4 to 1/2 cup of sugar for rolling.