Soft, buttery sugar cookies with a chewy center and pops of festive red and green sprinkles throughout. They’re easy to whip up with everyday ingredients and perfect for holiday parties, cookie swaps, or a cozy night at home!
Original recipe from Kroll’s Korner
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Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp. whole milk
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract (optional for classic sugar cookie vibes)
- 2 ¾ cups all-purpose flour
- 1 ½ tsp. baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup red and green sprinkles (plus more as desired)
- 1/4 cup granulated sugar (for rolling and garnishing)
Instructions:
- Preheat Oven – Set the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter & Sugar – In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients – Mix in the egg, egg yolk, milk, vanilla, and almond extract until smooth, scraping the sides as needed.
- Mix Dry Ingredients – In a separate bowl, combine the flour, baking powder, baking soda, and salt. Slowly mix into the wet ingredients on low speed until a soft dough forms.
- Add Sprinkles – Gently fold the red and green sprinkles into the dough until evenly distributed.
- Shape the Dough – Scoop about 1½–2 tablespoons of dough (or 1 tablespoon for smaller cookies) and roll into balls. Roll each in granulated sugar and place on baking sheets about 2 inches apart.
- Optional – Chill dough for 1 hour or up to 3 days. Bring to room temperature before baking.
- Bake – Bake for 8–10 minutes until the edges are set and lightly golden. The centers should still look soft.
- Cool – Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
- Finish & Enjoy – Top with extra sugar or festive sprinkles if desired, then serve.
Notes:
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Flour Tip: Spoon and level flour for best results.
Dry Dough Fix: Add 1–2 tablespoons of milk if the dough feels too dry.