Description
These festive sprinkle sugar cookies bake up fast and taste delightfully buttery with a fun pop of color in every bite—perfect for holiday trays or gift tins.
Ingredients
Scale
- ¾ cup salted butter, softened to room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- ½ cup assorted sprinkles
Instructions
- In the bowl of a stand mixer, cream the softened butter with the granulated sugar on medium speed until the mixture is pale and airy, about five minutes. Add the vanilla and the egg and mix just until incorporated.
- With the mixer running on low, sprinkle in the cornstarch, baking soda, baking powder, salt, and flour. Mix until the dough comes together. Fold in the sprinkles on low speed so they’re evenly distributed without breaking.
- Line a baking sheet with parchment. Portion the dough using a medium cookie scoop (roughly 2½ tablespoons per cookie) and place the mounds on the prepared sheet. If the dough feels too soft to handle, cover the tray and chill the scooped dough for 30 minutes (or up to 24 hours) to reduce spreading and deepen the flavor.
- Near the end of chilling, preheat your oven to 350°F (175°C). Arrange 4–5 dough rounds on each parchment-lined sheet, spacing them about 2 inches apart. Let the scoops warm at room temperature for about 5 minutes before baking.
- Bake for 10–12 minutes, until the cookie edges are just set. The centers may look slightly underbaked—that’s exactly what you want for a chewy interior. If you prefer perfectly round cookies, immediately press a cookie cutter (or the rim of a glass) gently around each warm cookie for 3–5 seconds to nudge the edges into a circle.
- Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely.