Roll Out Sugar Cookies with Sprinkles is an easy recipe that is perfect to make during the holidays or any special occasion!
These sugar cookies have been a Christmas tradition in my family for as long as I can remember. Every year, my mom and I make multiple batches of these Christmas cookies to eat during the holidays and to give as homemade Christmas presents. These are the best sugar cookies!
In need of another sweet treat for the holidays? Try this Biscoff Cookie Butter Chex Mix. This sweet twist on muddy buddies is the perfect treat to indulge in or to wrap up into individual gift bags. For a different and delicious cupcake, try these RumChata Cupcakes. Adding a little bit of RumChata liqueur to a box cake mix takes a simple recipe to the next level!
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Why You'll Love This Recipe
- This classic sugar cookie recipe makes a large batch! Make one batch and you will have plenty of cookies.
- Customize these cookies for the holiday! These cookies can be made for Christmas, Valentine's Day, or just because!
- These rainbow sprinkle sugar cookies require pantry staple ingredients to make the perfect cookie!
Ingredients
Minimal ingredients are needed to make the perfect sugar cookie!
- Unsalted butter is creamed together with powdered sugar.
- Eggs and vanilla extract are combined with the butter and sugar cookie base.
- All-purpose flour and baking powder are added to the wet ingredients to create the basic sugar cookie dough.
- Colorful sprinkles are used to decorate the cookies according to the season or holiday!
The exact measurements are in the recipe card below.
Variations
- Add a dash of almond extract for a richer cookie.
- Instead of using sprinkles, decorate the cookies with frosting after they finish baking.
Equipment
- Stand Mixer. Because this recipe makes such a large batch of cookie dough, I recommend using a countertop stand mixer with a paddle attachment. Alternatively, you could use an electric hand mixer.
- Rolling Pin. I like to use a heavy marble rolling pin.
- Rimmed baking sheets. I just purchased these trays and like them.
- Cookie Cutters. I like to use simple shaped cookie cutters like hearts because they are easier to get onto the cookie sheet.
- A thin metal spatula to get the cookie dough cut outs onto the pan and then removed from the pan.
- Wire rimmed cooling rack to cool the cookies.
- Parchment paper or plastic wrap to wrap the dough before freezing.
Step-by-Step Instructions
Step 1: Preheat the oven to 375 degrees Fahrenheit. Add the unsalted butter and powdered sugar to the bowl of an electric mixer. Mix the butter and the powdered sugar on medium speed for 2 minutes until light and fluffy.
Step 2: Add the eggs and the vanilla to the bowl. Mix until combined.
Step 3: In multiple batches, add the flour mixture to the large mixing bowl. Mix until just combined.
Step 4: Divide dough into three balls. Wrap in parchment paper and freeze overnight.
Step 5: Remove the balls of dough from the freezer and allow to soften. Use a rolling pin to roll the dough until thin (about ⅛ inch thick). Make designs in the dough using cookie cutters.
Step 6: Use a thin spatula to transfer the cookie dough to a rimmed baking sheet.
Step 7: Sprinkle the tops of the cookies with colored sprinkles. Bake for 6-7 minutes until the corners of the cookies are golden brown.
Step 8: Remove cookies from the oven and let cool on the pan for 2 minutes. Transfer to a wire rack until completely cooled.
Storage
Store cookies in an airtight container such as a cookie tin or cookie jar. If sealed, the cookies will remain crisp and crunchy for up to 2 weeks.
Freeze any extra cookies in a freezer bag. Thaw on the counter before enjoying.
Top tips
- Sprinkle your countertops with flour to keep the dough from sticking. If the dough becomes too sticky, you can coat the rolling pin with flour.
- If your cookie dough seems too soft, refrigerate it or add some of the colder dough to the mix. This will allow you to roll the dough flat and make the cutouts.
- Make sure that the butter is at room temperature before combining it with the powdered sugar.
- If your cookies are thicker, they will take an extra minute to bake. Monitor the cookies closely to prevent them from burning.
FAQ
I do not recommend doubling this sugar cookie recipe. This recipe makes a large batch as it is written. If you plan to double the recipe, mix the dough in separate batches.
If the cookie dough is sticking to the rolling pin, rub the rolling pin with flour. You can also add some cold cookie dough to the sticky dough to help prevent the dough from sticking.
I recommend chilling the dough in the freezer for at least 8 hours or overnight. Freezing the dough will help the cookies to hold their shape better when baking, prevent spreading, and have better texture.
Add the sprinkles to the sugar cookies after the cookies have been cut out and are on the baking tray before they go in the oven. I do not recommend mixing the sprinkles into the cookie dough before rolling the dough out.
Make sure that the dough is ⅛ - ¼ inch thick. Use cookie cutters that do not have many sharp edges. A thin, metal spatula is best to transfer the dough onto the baking sheet.
Related
Looking for other sweet recipes? Try one of these:
Pairing
Pair your sweet treat with one of these tasty coffee drinks:
📖 Recipe
Roll Out Sugar Cookies with Sprinkles (Easy Recipe)
Equipment
- Stand Mixer
- Rolling Pin
- Rimmed Baking Sheets
- Cookie Cutters
- Thin spatula
- Wire rack
- Parchment Paper
Ingredients
- 1 pound Powdered Sugar
- 1 ½ cups Unsalted Butter (3 sticks) softened
- 2 Large Eggs
- 1 ½ teaspoons Vanilla
- 1 teaspoon Baking Powder
- 3 ½ cups All-Purpose Flour
- Sprinkles
Instructions
- In a stand mixer, combine powdered sugar and butter for 2 minutes until light and fluffy.
- Add eggs and vanilla mixing until mixed together.
- In batches, add flour and baking powder until just combined.
- Divide dough into 3 batches and wrap in wax paper. Refrigerate overnight or up to a week in advance.
- When ready to bake, place dough in refrigerator to soften.
- Preheat oven to 375 degrees Fahrenheit.
- Sprinkle flour onto work surface. Using a rolling pin, roll dough out until about ⅛ - ¼ inch thin.
- Use a cookie cutter to make cookies shapes/designs. Use a thin spatula to transfer cookies onto a cookie sheet. Sprinkle cookies with colorful sprinkles.
- Bake 6-8 minutes until edges are slightly brown.
- Let cookies cool on the pan for 2 minutes and then transfer them to a wire rack to cool completely.
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