These are the soft, chewy, sparkly sugar cookies of your holiday dreams. They have a classic buttery sugar cookie flavor with a fun sprinkle twist and absolutely no chill time required. Just mix, scoop, roll in sugar, and bake. They stay soft and chewy for days and feel like something from a bakery.
Ingredients
- Butter: Gives a soft bakery texture and rich buttery flavor.
- Sugar: Sweetens and helps keep the cookies soft and chewy.
- Eggs: Bind ingredients and keep cookies soft for days.
- Vanilla extract: Adds warm classic sugar cookie flavor.
- Almond extract: Gives that nostalgic bakery style sugar cookie taste.
- All purpose flour: Adds structure and keeps cookies thick.
- Cornstarch: Makes cookies soft, thick, and extra chewy.
- Baking powder: Helps cookies rise slightly and stay soft.
- Salt: Balances the sweetness and enhances flavor.
- Sprinkles: Add a festive pop of color and little crunch.
Why You’ll Love These Sprinkle Sugar Cookies
- No chill time required.
- Soft and chewy for days.
- Classic bakery flavor with a festive twist.
- Quick and easy holiday cookie.
- Perfect for gifting or cookie boxes.
All of the Delicious Layers of These Sprinkle Sugar Cookies
- Butter base: Soft, chewy, and buttery.
- Sprinkles: Fun color and gentle crunch.
- Sugar rolled finish: Sparkly bakery style edges.
Equipment Needed
- Mixing bowls: For wet and dry ingredients.
- Hand mixer or stand mixer: Helps cream butter and sugar properly.
- Measuring cups + spoons: Accurate baking measurements.
- Cookie scoop: Even cookie sizes and thickness.
- Baking sheet + parchment: Prevent sticking and even baking.
Substitutions and Modifications
- Dairy free: Use plant based butter.
- No almond extract: Add more vanilla or leave out.
- Gluten free: Use a 1 to 1 gluten free flour blend.
- Less sweet: Reduce the rolling sugar.
Soft & Chewy Sprinkle Sugar Cookies (No-Chill Recipe!) — The Perfect Holiday Sugar Cookie
These soft and chewy sprinkle sugar cookies are the perfect easy holiday cookie! No chill time, simple ingredients, and loaded with festive sprinkles. Beginner-friendly, buttery, melt-in-your-mouth cookies that stay soft for days. Ready in under 20 minutes!
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Servings: 20 cookies
Ingredients
- 1 cup unsalted butter, stened
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- ½ tsp almond extract
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup sprinkles
- ¼ cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together for 2–3 minutes until light and fluffy. This step is what gives these cookies their soft interior.
- Add in the eggs, vanilla extract, and almond extract. Beat again for 1–2 minutes until smooth and creamy.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients into the wet and fold gently until almost combined.
- Add the sprinkles and fold just until evenly distributed.
- Scoop the dough using a medium cookie scoop, roll each ball in the extra granulated sugar, and place on your baking sheet.
- Bake at 350°F for 8–10 minutes. You want to pull them out when the edges look set but the centers still look soft — trust me, this is what keeps them chewy.
- Let the cookies cool on the sheet pan for 10 minutes. They continue to bake on the hot pan and set perfectly.
- Transfer to a wire rack or enjoy warm!
Video
Storage Instructions
- Room temperature: Airtight container for 4 to 5 days.
- Freeze baked: Freeze up to 2 months.
- Freeze dough: Roll in sugar and freeze up to 2 months.
Tips and Tricks
- Do not overbake. They continue setting as they cool.
- Underbake slightly for the softest texture.
- Roll in sugar before baking for that sparkly finish.
- Add a slice of bread to the container to keep cookies soft.
Frequently Asked Questions
Can I skip the almond extract? Yes, use extra vanilla.
Do I need to chill the dough? Nope, bake right away.
Can I freeze the dough? Yes, freeze dough balls up to 2 months.
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