Substitutions and Modifications
- Dairy-free: Use a plant-based butter stick.
- No almond extract: Add an extra teaspoon of vanilla, or leave it out.
- Gluten-free: Use a 1-to-1 gluten-free flour blend.
- Less sweet: Skip rolling the dough in sugar.
- No sprinkles: Use mini chocolate chips, white chocolate chips, or peanut butter chips instead.
- Any holiday: Swap the sprinkle colors for Valentine’s Day, Easter, Fourth of July, Halloween, or birthdays.
Why You’ll Love This Recipe
- There’s NO chill time, so you can go from mixing bowl to warm cookies in about 35 minutes.
- They stay soft and chewy for days and taste just like a bakery sugar cookie.
- They’re festive, beginner-friendly, and PERFECT for holiday cookie boxes and gifting.
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Medium cookie scoop (about 1 ½ tablespoons)
- Baking sheets
- Parchment paper
- Wire cooling rack
What Makes These Cookies So Good
- Buttery Base: Soft, chewy, and rich with vanilla and a hint of almond.
- Sprinkles: Fun color and a gentle crunch in every bite.
- Sugar-Rolled Finish: Sparkly, crackly, bakery-style edges.
How Big Should I Make My Cookies?
- Medium scoop (about 1 ½ tablespoons): About 20 cookies. Bake 8 to 10 minutes.
- Large bakery-style (about 70 grams): About 12 big, thick cookies. Bake 11 to 13 minutes.
- Small scoop (about 1 tablespoon): About 30 cookies. Bake 7 to 8 minutes. Perfect for cookie boxes
Soft & Chewy Sprinkle Sugar Cookies (No-Chill Recipe!) — The Perfect Holiday Sugar Cookie
Video
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 and prep. Preheat your oven to 350°F and line your baking sheets with parchment paper so the cookies don't stick and bake evenly.
- Cream the butter and sugar. In a large bowl, beat the softened butter and 1 ¼ cups of sugar with a stand mixer or hand mixer for 2 to 3 minutes, until light, pale, and fluffy. Don’t rush this step! It’s what gives these cookies their soft, airy centers.
- Add the eggs and extracts. Add the eggs, vanilla extract, and almond extract. Beat for another 1 to 2 minutes, until the mixture is smooth and creamy.
- Whisk the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisking first spreads the baking powder evenly so every cookie bakes up the same.
- Combine. Add the dry ingredients to the wet ingredients and mix on low, or fold with a spatula, until almost combined. A few streaks of flour are totally fine at this point.
- Fold in the sprinkles. Add the sprinkles and gently fold just until they’re evenly mixed in and no flour streaks remain. Overmixing can make the sprinkles bleed and the cookies tough.
- Scoop and roll in sugar. Scoop the dough with a medium cookie scoop and roll each ball in the ¼ cup of sugar until fully coated. Place them about 2 inches apart on your baking sheets. The sugar coating gives them that sparkly, crackly bakery finish!
- Bake. Bake for 8 to 10 minutes, until the edges look set but the centers still look soft and a little underdone. Trust me on this one! Pulling them out early is the secret to keeping them soft and chewy.
- Cool on the pan. Let the cookies cool on the baking sheet for 10 minutes. They keep baking from the heat of the pan and set up perfectly.
- Enjoy! Move them to a wire rack to cool completely, or grab one while it’s warm. I won’t tell!
How to Keep Sugar Cookies Soft
- Don’t overbake. Pull them when the centers still look soft.
- Store them airtight. Air is what dries cookies out, so seal them up once they’re cool.
- Add a slice of bread. Tuck a slice of bread into the container. The cookies absorb its moisture and stay soft for days.
Make the Dough Ahead
Want fresh cookies anytime? Scoop the dough into balls, roll them in sugar, and freeze them on a baking sheet until firm. Transfer them to a freezer bag and freeze for up to 2 months. When you’re ready, bake straight from frozen and add 1 to 2 minutes to the bake time. It’s the EASIEST way to have warm cookies ready for holiday guests.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 5 days.
- Fridge: Store in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the softest texture.
- Freezer: Freeze baked cookies in a freezer bag for up to 2 months. Freeze sugar-rolled dough balls for up to 2 months and bake straight from frozen.
Tips and Tricks
- Use jimmies instead of nonpareils so the colors don’t bleed.
- Make sure the butter is softened but not melted, or the cookies will spread.
- Pull the cookies out when the centers still look soft. They finish setting on the pan.
- Use a cookie scoop so every cookie is the same size and bakes evenly.
Build a Holiday Cookie Box
These sprinkle sugar cookies are the PERFECT base for a holiday cookie box! They’re bright, festive, and they stay soft for days, so they travel well. Pair them with a few of my favorites:
- Christmas Crack Chocolate Chip Cookies
- Cheesecake Stuffed Snickerdoodles
- Salted Caramel Gingerbread Oatmeal Cream Pies
- Hot Chocolate Chip Cookies
- Cream Cheese Red Velvet Cookies
- Buckeye Cookies
- Christmas Crack
Frequently Asked Questions
Do I need to chill the dough?
Nope! That’s the best part. This dough is ready to bake right away, with no chill time needed.
Why did my cookies spread too much?
Your butter was likely too soft or partially melted. Use butter that’s softened but still holds its shape. If your kitchen is warm, pop the scooped dough in the fridge for 10 minutes before baking.
Can I skip the almond extract?
Yes! Use an extra teaspoon of vanilla instead. You’ll lose a little of that bakery flavor, but they’ll still be delicious.
What can I use instead of sprinkles?
Mini chocolate chips, white chocolate chips, or peanut butter chips are all delicious. You can also leave them out for classic sugar cookies.
Can I freeze the dough?
Yes! Roll the dough balls in sugar, freeze them until firm, and store them in a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 minutes.
Can I make these into bigger bakery-style cookies?
Absolutely. Use about 70 grams of dough per cookie to make 12 big, thick cookies, and bake for 11 to 13 minutes.
More Sugar Cookie Recipes You’ll Love
- Iced Sugar Cookies
- Sugar Cookie Bars
- Brown Butter Sugar Cookie Banana Bread
- Sugar Cookie Cinnamon Rolls
- Sugar Cookie Cheesecake
- Sugar Cookie Almond Milk Latte
- Sugar Cookie Espresso Martini
Bake Them and Tag Me!
These Soft and Chewy Sprinkle Sugar Cookies are pure holiday happiness in cookie form. They’re easy, festive, and SO soft, and I hope they become a tradition in your kitchen this season.
If you make them, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your cookies and cookie boxes. Happy holiday baking, friends!
These are the soft, chewy, sparkly sugar cookies of your holiday DREAMS. They have that classic buttery sugar cookie flavor, a fun sprinkle twist, and the best part? Absolutely NO chill time. Just mix, scoop, roll in sugar, and bake. They stay soft and chewy for days and taste like they came straight from a bakery.
I make these on repeat all December long. They’re my go-to for Christmas cookie boxes, holiday parties, cookie exchanges, and last-minute gifts for neighbors. So many of you made them last holiday season and told me they taste just like the famous bakery sugar cookies, and one of you made them FIVE times in one month. I love that!
They’re beginner-friendly, made with simple pantry ingredients, and ready in about 35 minutes. Swap the sprinkle colors and you can make them for any holiday or birthday all year long.
P.S. Use jimmies (the long, skinny sprinkles) instead of tiny nonpareils. Jimmies hold their color in the oven, while nonpareils can bleed and turn your cookies streaky.
Ingredients Needed
- Unsalted Butter: Softened butter gives these cookies their rich, buttery flavor and soft bakery texture. Creaming it with sugar adds air, which keeps the centers light and chewy. Make sure it’s soft but not melted, or your cookies will spread too much.
- Granulated Sugar: Sugar sweetens the cookies and keeps them soft and chewy for days. It also helps the edges turn lightly golden. Extra sugar for rolling gives them that sparkly, crackly finish.
- Eggs: Two large eggs bind everything together and keep the cookies soft and tender. Room temperature eggs mix in more smoothly and create a creamier dough.
- Vanilla Extract: A full tablespoon of vanilla gives these cookies their warm, classic sugar cookie flavor. It’s the backbone of the flavor, so use pure vanilla if you can.
- Almond Extract: Just half a teaspoon gives these cookies that nostalgic, bakery-style sugar cookie taste. It’s the SECRET ingredient everyone asks about. A little goes a long way!
- All-Purpose Flour: Flour gives the cookies structure and keeps them thick instead of flat. Spoon and level your flour so you don’t add too much, which can make them dry.
- Cornstarch: Just one tablespoon makes these cookies extra soft, thick, and chewy. It’s the trick to that melt-in-your-mouth bakery texture.
- Baking Powder: Baking powder gives the cookies a little lift so they bake up soft and puffy instead of dense.
- Salt: Salt balances the sweetness and makes the butter and vanilla flavors shine.
- Sprinkles: Half a cup of sprinkles adds a festive pop of color and a little crunch in every bite. Use holiday colors for Christmas or rainbow sprinkles for birthdays.
Substitutions and Modifications
- Dairy-free: Use a plant-based butter stick.
- No almond extract: Add an extra teaspoon of vanilla, or leave it out.
- Gluten-free: Use a 1-to-1 gluten-free flour blend.
- Less sweet: Skip rolling the dough in sugar.
- No sprinkles: Use mini chocolate chips, white chocolate chips, or peanut butter chips instead.
- Any holiday: Swap the sprinkle colors for Valentine’s Day, Easter, Fourth of July, Halloween, or birthdays.
Why You’ll Love This Recipe
- There’s NO chill time, so you can go from mixing bowl to warm cookies in about 35 minutes.
- They stay soft and chewy for days and taste just like a bakery sugar cookie.
- They’re festive, beginner-friendly, and PERFECT for holiday cookie boxes and gifting.
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Medium cookie scoop (about 1 ½ tablespoons)
- Baking sheets
- Parchment paper
- Wire cooling rack
What Makes These Cookies So Good
- Buttery Base: Soft, chewy, and rich with vanilla and a hint of almond.
- Sprinkles: Fun color and a gentle crunch in every bite.
- Sugar-Rolled Finish: Sparkly, crackly, bakery-style edges.
How Big Should I Make My Cookies?
- Medium scoop (about 1 ½ tablespoons): About 20 cookies. Bake 8 to 10 minutes.
- Large bakery-style (about 70 grams): About 12 big, thick cookies. Bake 11 to 13 minutes.
- Small scoop (about 1 tablespoon): About 30 cookies. Bake 7 to 8 minutes. Perfect for cookie boxes
Soft & Chewy Sprinkle Sugar Cookies (No-Chill Recipe!) — The Perfect Holiday Sugar Cookie
Video
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 and prep. Preheat your oven to 350°F and line your baking sheets with parchment paper so the cookies don't stick and bake evenly.
- Cream the butter and sugar. In a large bowl, beat the softened butter and 1 ¼ cups of sugar with a stand mixer or hand mixer for 2 to 3 minutes, until light, pale, and fluffy. Don’t rush this step! It’s what gives these cookies their soft, airy centers.
- Add the eggs and extracts. Add the eggs, vanilla extract, and almond extract. Beat for another 1 to 2 minutes, until the mixture is smooth and creamy.
- Whisk the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisking first spreads the baking powder evenly so every cookie bakes up the same.
- Combine. Add the dry ingredients to the wet ingredients and mix on low, or fold with a spatula, until almost combined. A few streaks of flour are totally fine at this point.
- Fold in the sprinkles. Add the sprinkles and gently fold just until they’re evenly mixed in and no flour streaks remain. Overmixing can make the sprinkles bleed and the cookies tough.
- Scoop and roll in sugar. Scoop the dough with a medium cookie scoop and roll each ball in the ¼ cup of sugar until fully coated. Place them about 2 inches apart on your baking sheets. The sugar coating gives them that sparkly, crackly bakery finish!
- Bake. Bake for 8 to 10 minutes, until the edges look set but the centers still look soft and a little underdone. Trust me on this one! Pulling them out early is the secret to keeping them soft and chewy.
- Cool on the pan. Let the cookies cool on the baking sheet for 10 minutes. They keep baking from the heat of the pan and set up perfectly.
- Enjoy! Move them to a wire rack to cool completely, or grab one while it’s warm. I won’t tell!
How to Keep Sugar Cookies Soft
- Don’t overbake. Pull them when the centers still look soft.
- Store them airtight. Air is what dries cookies out, so seal them up once they’re cool.
- Add a slice of bread. Tuck a slice of bread into the container. The cookies absorb its moisture and stay soft for days.
Make the Dough Ahead
Want fresh cookies anytime? Scoop the dough into balls, roll them in sugar, and freeze them on a baking sheet until firm. Transfer them to a freezer bag and freeze for up to 2 months. When you’re ready, bake straight from frozen and add 1 to 2 minutes to the bake time. It’s the EASIEST way to have warm cookies ready for holiday guests.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 5 days.
- Fridge: Store in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the softest texture.
- Freezer: Freeze baked cookies in a freezer bag for up to 2 months. Freeze sugar-rolled dough balls for up to 2 months and bake straight from frozen.
Tips and Tricks
- Use jimmies instead of nonpareils so the colors don’t bleed.
- Make sure the butter is softened but not melted, or the cookies will spread.
- Pull the cookies out when the centers still look soft. They finish setting on the pan.
- Use a cookie scoop so every cookie is the same size and bakes evenly.
Build a Holiday Cookie Box
These sprinkle sugar cookies are the PERFECT base for a holiday cookie box! They’re bright, festive, and they stay soft for days, so they travel well. Pair them with a few of my favorites:
- Christmas Crack Chocolate Chip Cookies
- Cheesecake Stuffed Snickerdoodles
- Salted Caramel Gingerbread Oatmeal Cream Pies
- Hot Chocolate Chip Cookies
- Cream Cheese Red Velvet Cookies
- Buckeye Cookies
- Christmas Crack
Frequently Asked Questions
Do I need to chill the dough?
Nope! That’s the best part. This dough is ready to bake right away, with no chill time needed.
Why did my cookies spread too much?
Your butter was likely too soft or partially melted. Use butter that’s softened but still holds its shape. If your kitchen is warm, pop the scooped dough in the fridge for 10 minutes before baking.
Can I skip the almond extract?
Yes! Use an extra teaspoon of vanilla instead. You’ll lose a little of that bakery flavor, but they’ll still be delicious.
What can I use instead of sprinkles?
Mini chocolate chips, white chocolate chips, or peanut butter chips are all delicious. You can also leave them out for classic sugar cookies.
Can I freeze the dough?
Yes! Roll the dough balls in sugar, freeze them until firm, and store them in a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 minutes.
Can I make these into bigger bakery-style cookies?
Absolutely. Use about 70 grams of dough per cookie to make 12 big, thick cookies, and bake for 11 to 13 minutes.
More Sugar Cookie Recipes You’ll Love
- Iced Sugar Cookies
- Sugar Cookie Bars
- Brown Butter Sugar Cookie Banana Bread
- Sugar Cookie Cinnamon Rolls
- Sugar Cookie Cheesecake
- Sugar Cookie Almond Milk Latte
- Sugar Cookie Espresso Martini
Bake Them and Tag Me!
These Soft and Chewy Sprinkle Sugar Cookies are pure holiday happiness in cookie form. They’re easy, festive, and SO soft, and I hope they become a tradition in your kitchen this season.
If you make them, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your cookies and cookie boxes. Happy holiday baking, friends!
These are the soft, chewy, sparkly sugar cookies of your holiday DREAMS. They have that classic buttery sugar cookie flavor, a fun sprinkle twist, and the best part? Absolutely NO chill time. Just mix, scoop, roll in sugar, and bake. They stay soft and chewy for days and taste like they came straight from a bakery.
I make these on repeat all December long. They’re my go-to for Christmas cookie boxes, holiday parties, cookie exchanges, and last-minute gifts for neighbors. So many of you made them last holiday season and told me they taste just like the famous bakery sugar cookies, and one of you made them FIVE times in one month. I love that!
They’re beginner-friendly, made with simple pantry ingredients, and ready in about 35 minutes. Swap the sprinkle colors and you can make them for any holiday or birthday all year long.
P.S. Use jimmies (the long, skinny sprinkles) instead of tiny nonpareils. Jimmies hold their color in the oven, while nonpareils can bleed and turn your cookies streaky.
Ingredients Needed
- Unsalted Butter: Softened butter gives these cookies their rich, buttery flavor and soft bakery texture. Creaming it with sugar adds air, which keeps the centers light and chewy. Make sure it’s soft but not melted, or your cookies will spread too much.
- Granulated Sugar: Sugar sweetens the cookies and keeps them soft and chewy for days. It also helps the edges turn lightly golden. Extra sugar for rolling gives them that sparkly, crackly finish.
- Eggs: Two large eggs bind everything together and keep the cookies soft and tender. Room temperature eggs mix in more smoothly and create a creamier dough.
- Vanilla Extract: A full tablespoon of vanilla gives these cookies their warm, classic sugar cookie flavor. It’s the backbone of the flavor, so use pure vanilla if you can.
- Almond Extract: Just half a teaspoon gives these cookies that nostalgic, bakery-style sugar cookie taste. It’s the SECRET ingredient everyone asks about. A little goes a long way!
- All-Purpose Flour: Flour gives the cookies structure and keeps them thick instead of flat. Spoon and level your flour so you don’t add too much, which can make them dry.
- Cornstarch: Just one tablespoon makes these cookies extra soft, thick, and chewy. It’s the trick to that melt-in-your-mouth bakery texture.
- Baking Powder: Baking powder gives the cookies a little lift so they bake up soft and puffy instead of dense.
- Salt: Salt balances the sweetness and makes the butter and vanilla flavors shine.
- Sprinkles: Half a cup of sprinkles adds a festive pop of color and a little crunch in every bite. Use holiday colors for Christmas or rainbow sprinkles for birthdays.
Substitutions and Modifications
- Dairy-free: Use a plant-based butter stick.
- No almond extract: Add an extra teaspoon of vanilla, or leave it out.
- Gluten-free: Use a 1-to-1 gluten-free flour blend.
- Less sweet: Skip rolling the dough in sugar.
- No sprinkles: Use mini chocolate chips, white chocolate chips, or peanut butter chips instead.
- Any holiday: Swap the sprinkle colors for Valentine’s Day, Easter, Fourth of July, Halloween, or birthdays.
Why You’ll Love This Recipe
- There’s NO chill time, so you can go from mixing bowl to warm cookies in about 35 minutes.
- They stay soft and chewy for days and taste just like a bakery sugar cookie.
- They’re festive, beginner-friendly, and PERFECT for holiday cookie boxes and gifting.
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Medium cookie scoop (about 1 ½ tablespoons)
- Baking sheets
- Parchment paper
- Wire cooling rack
What Makes These Cookies So Good
- Buttery Base: Soft, chewy, and rich with vanilla and a hint of almond.
- Sprinkles: Fun color and a gentle crunch in every bite.
- Sugar-Rolled Finish: Sparkly, crackly, bakery-style edges.
How Big Should I Make My Cookies?
- Medium scoop (about 1 ½ tablespoons): About 20 cookies. Bake 8 to 10 minutes.
- Large bakery-style (about 70 grams): About 12 big, thick cookies. Bake 11 to 13 minutes.
- Small scoop (about 1 tablespoon): About 30 cookies. Bake 7 to 8 minutes. Perfect for cookie boxes
Soft & Chewy Sprinkle Sugar Cookies (No-Chill Recipe!) — The Perfect Holiday Sugar Cookie
Video
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 and prep. Preheat your oven to 350°F and line your baking sheets with parchment paper so the cookies don't stick and bake evenly.
- Cream the butter and sugar. In a large bowl, beat the softened butter and 1 ¼ cups of sugar with a stand mixer or hand mixer for 2 to 3 minutes, until light, pale, and fluffy. Don’t rush this step! It’s what gives these cookies their soft, airy centers.
- Add the eggs and extracts. Add the eggs, vanilla extract, and almond extract. Beat for another 1 to 2 minutes, until the mixture is smooth and creamy.
- Whisk the dry ingredients. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisking first spreads the baking powder evenly so every cookie bakes up the same.
- Combine. Add the dry ingredients to the wet ingredients and mix on low, or fold with a spatula, until almost combined. A few streaks of flour are totally fine at this point.
- Fold in the sprinkles. Add the sprinkles and gently fold just until they’re evenly mixed in and no flour streaks remain. Overmixing can make the sprinkles bleed and the cookies tough.
- Scoop and roll in sugar. Scoop the dough with a medium cookie scoop and roll each ball in the ¼ cup of sugar until fully coated. Place them about 2 inches apart on your baking sheets. The sugar coating gives them that sparkly, crackly bakery finish!
- Bake. Bake for 8 to 10 minutes, until the edges look set but the centers still look soft and a little underdone. Trust me on this one! Pulling them out early is the secret to keeping them soft and chewy.
- Cool on the pan. Let the cookies cool on the baking sheet for 10 minutes. They keep baking from the heat of the pan and set up perfectly.
- Enjoy! Move them to a wire rack to cool completely, or grab one while it’s warm. I won’t tell!
How to Keep Sugar Cookies Soft
- Don’t overbake. Pull them when the centers still look soft.
- Store them airtight. Air is what dries cookies out, so seal them up once they’re cool.
- Add a slice of bread. Tuck a slice of bread into the container. The cookies absorb its moisture and stay soft for days.
Make the Dough Ahead
Want fresh cookies anytime? Scoop the dough into balls, roll them in sugar, and freeze them on a baking sheet until firm. Transfer them to a freezer bag and freeze for up to 2 months. When you’re ready, bake straight from frozen and add 1 to 2 minutes to the bake time. It’s the EASIEST way to have warm cookies ready for holiday guests.
Storage Instructions
- Counter: Store in an airtight container at room temperature for up to 5 days.
- Fridge: Store in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the softest texture.
- Freezer: Freeze baked cookies in a freezer bag for up to 2 months. Freeze sugar-rolled dough balls for up to 2 months and bake straight from frozen.
Tips and Tricks
- Use jimmies instead of nonpareils so the colors don’t bleed.
- Make sure the butter is softened but not melted, or the cookies will spread.
- Pull the cookies out when the centers still look soft. They finish setting on the pan.
- Use a cookie scoop so every cookie is the same size and bakes evenly.
Build a Holiday Cookie Box
These sprinkle sugar cookies are the PERFECT base for a holiday cookie box! They’re bright, festive, and they stay soft for days, so they travel well. Pair them with a few of my favorites:
- Christmas Crack Chocolate Chip Cookies
- Cheesecake Stuffed Snickerdoodles
- Salted Caramel Gingerbread Oatmeal Cream Pies
- Hot Chocolate Chip Cookies
- Cream Cheese Red Velvet Cookies
- Buckeye Cookies
- Christmas Crack
Frequently Asked Questions
Do I need to chill the dough?
Nope! That’s the best part. This dough is ready to bake right away, with no chill time needed.
Why did my cookies spread too much?
Your butter was likely too soft or partially melted. Use butter that’s softened but still holds its shape. If your kitchen is warm, pop the scooped dough in the fridge for 10 minutes before baking.
Can I skip the almond extract?
Yes! Use an extra teaspoon of vanilla instead. You’ll lose a little of that bakery flavor, but they’ll still be delicious.
What can I use instead of sprinkles?
Mini chocolate chips, white chocolate chips, or peanut butter chips are all delicious. You can also leave them out for classic sugar cookies.
Can I freeze the dough?
Yes! Roll the dough balls in sugar, freeze them until firm, and store them in a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 minutes.
Can I make these into bigger bakery-style cookies?
Absolutely. Use about 70 grams of dough per cookie to make 12 big, thick cookies, and bake for 11 to 13 minutes.
More Sugar Cookie Recipes You’ll Love
- Iced Sugar Cookies
- Sugar Cookie Bars
- Brown Butter Sugar Cookie Banana Bread
- Sugar Cookie Cinnamon Rolls
- Sugar Cookie Cheesecake
- Sugar Cookie Almond Milk Latte
- Sugar Cookie Espresso Martini
Bake Them and Tag Me!
These Soft and Chewy Sprinkle Sugar Cookies are pure holiday happiness in cookie form. They’re easy, festive, and SO soft, and I hope they become a tradition in your kitchen this season.
If you make them, leave a star rating and a comment below. I read every single one! And tag me @munchiesbymallory on Instagram and TikTok so I can see your cookies and cookie boxes. Happy holiday baking, friends!
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