Name: Classic Sugar Cookies with Festive Sprinkles for Christmas Cookie Exchange
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 cup (227 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 ½ teaspoons vanilla extract; 2 ½ cups (310 g) all‑purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; ¼ cup (30 g) festive sprinkles (red, green, gold); 2 teaspoons milk (optional, for softer dough)

Prep Time

20 min

Cook Time

12 min

Servings

Why You'll Love This Recipe

✓ Easy to Make: The dough comes together in minutes, requires no fancy equipment, and bakes evenly on any standard oven rack.

✓ Festive Appeal: Vibrant red and green sprinkles turn each cookie into a miniature holiday ornament that dazzles at any exchange.

✓ Crowd‑Pleaser: Soft, buttery texture and sweet vanilla flavor satisfy kids and adults alike, making them the go‑to treat for gatherings.

Gather around the kitchen counter with a cup of hot cocoa and a handful of sprinkles. These classic sugar cookies strike the perfect balance between buttery softness and sweet vanilla flavor, while the festive red and green confetti adds a holiday sparkle that’s impossible to resist. Ideal for a Christmas cookie exchange, each bite feels like a warm, nostalgic hug, making the tradition feel fresh and exciting year after year.

½ tsp baking powder Ensures a slight lift without making them cakey.

¼ tsp salt Balances sweetness; use sea salt for a subtle crunch.

1 cup (225 g) unsalted butter, softened Room temperature butter creams smoothly.

¾ cup (150 g) granulated sugar Adds sweetness and a tender crumb.

1 large egg Binds the dough; can be replaced with ¼ cup applesauce for vegans.

1 ½ tsp pure vanilla extract Provides the classic sweet aroma.

½ cup (120 ml) heavy cream Adds richness and helps achieve a soft texture.

½ cup festive red & green sprinkles Adds color and a subtle crunch.

Instructions

Combine Dry Ingredients

In a medium bowl whisk together flour, baking powder, and salt. This ensures even distribution and prevents clumps, giving the cookies a uniform rise.

Pro Tip: Sift the mixture twice for an extra‑light crumb.

Cream Butter and Sugar

Using a handheld mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. This incorporates air for a tender texture.

Pro Tip: Scrape down the bowl sides twice to ensure even creaming.

Add Egg, Vanilla & Cream

Mix in the egg, vanilla extract, and heavy cream until just combined. Over‑mixing can develop gluten, making cookies tough.

Pro Tip: Add the cream gradually to control dough consistency.

Incorporate Dry Ingredients

Gradually add the flour mixture to the wet ingredients, stirring on low speed until a soft, slightly sticky dough forms. Avoid over‑mixing.

Pro Tip: If dough feels too wet, add a tablespoon of flour.

Shape, Sprinkle & Bake

Roll dough into 1‑inch balls, roll each in sprinkles, and place 2 inches apart on a parchment‑lined sheet. Bake at 350°F (175°C) for 10‑12 minutes, until edges turn golden.

Pro Tip: Cool on the sheet 2 minutes before transferring to a rack to set the glaze.

Expert Tips

Tip #1: Chill the Dough

Wrap the dough in plastic and refrigerate for at least 30 minutes. Chilled dough spreads less, giving you a rounder, thicker cookie.

Tip #2: Use a Cookie Scoop

A level‑filled 1‑inch scoop creates uniform balls, ensuring even baking and a professional appearance.

Tip #3: Add a Pinch of Cornstarch

Mix 1 tablespoon cornstarch with the flour to produce an extra‑soft crumb without sacrificing structure.

Nutrition

Per serving (1 cookie)

Calories

120 kcal

Fat

6 g

Carbs

15 g

Protein

1 g

Frequently Asked Questions

Yes. Shape the dough into balls, flash‑freeze on a tray for 20 minutes, then store in a zip‑top bag. Bake from frozen, adding an extra minute to the bake time.

Press the sprinkles gently into the dough after rolling the balls. The slight tackiness from the butter and cream helps them adhere during baking.

Cool completely, then layer between parchment in an airtight container. Store at room temperature for up to a week or freeze for up to three months.