Christmas Sprinkle Cookies
Easy sugar cookies with almond and Christmas sprinkles. If it’s not December and you’re just looking for a good sugar cookie, switch out the sprinkles and add whatever sprinkle is relevant to your mood/time of year!
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Christmas Sprinkle Cookies
Ingredients:
Makes about 36-48 cookies depending on the size you portion out
1 cup (2 sticks) butter, softened (I prefer salted, if you use unsalted- add an extra 1/2 teaspoon of salt or don’t if you don’t like extra salt)
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Sprinkles
Instructions:
Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the sprinkles.
Use a 1/4 cup measuring cup or a cookie scoop to scoop up the cookie dough and form the dough into balls and place on the cookie sheet. Gently press down the dough- I don’t spread the dough out too much, I just lightly pressed down the edges so that the center was a little taller than the edges.
Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
