This is the first Christmas I’ve had my blog! I’m so excited to join forces with some of my blogger friends to bring you the 12 Days of Christmas Cookies. While not all of the participating bloggers will post all 12 days, I will be sharing a new cookie recipe each day. My first cookie is for Christmas Sprinkle Cookies. What makes them Christmas? The sprinkles, or nonpareils, of course, red, green and white ones.
I made this recipe for not only my family but also cookie trays I give to neighbors, our postal carrier and friends. I will say, these cookies are addicting. You can’t eat just one. You will probably be making a couple of batches this holiday season. You’ll certainly be on Santa’s nice list if you leave a plate of Christmas sprinkle cookies with a tall glass of cold milk.
Check the bottom of the post for links to my blogger friends recipes. Be sure to check them out too.
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- ½ tablespoon vanilla
- 2 ¼ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Additional sprinkles for rolling
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a small bowl, combine flour, baking powder and baking soda. Stir dry ingredients to just mix together. Set aside.
- In a large mixing bowl cream butter and sugar together using a mixer on medium speed. Mix for 2 to 3 minutes so the butter is light and fluffy. Add egg and vanilla. Continue mixing until combined. Turn the mixer speed to low and slowly add in dry ingredients. Continue mixing on low speed until dry ingredients are fully incorporated and cookie dough is formed.
- Pour sprinkles into a small bowl for rolling. Scoop teaspoon sized dough balls and roll each one in between your palms to form a ball. Roll individual dough balls sprinkles until completely covered. Place dough balls on cookie sheet about 2 inches apart. Using the bottom of a drinking glass, lightly press each cookie to slightly flatten it. Do not completely flatten, cookies should still be thick. Use gentle pressure.
- Bake for 10 minutes to 12.
- Remove cookies from oven and all to cool for about 15 minutes so the cookies have time to firm up slightly.
Anginetti from A Day in the Life on the Farm
Candy Cane Cookies from The Freshman Cook
Christmas Sprinkle Cookies from Family Around the Table
Chocolate Coconut Layer Bars from Making the Most of Naptime
Chocolate Dipped Coffee Shortbread Cookies from Feeding Big
Cookie Butter Crisps from Palatable Pastime
Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor’s Adventures
Gluten Free Gingerbread Cookies from Simple and Savory
Melting Snowmen from Cindy’s Recipes and Writings
Meyer Lemon Cookies from Caroline’s Cooking
Pizelles from Hezzi-D’s Books and Cooks
Snowday Cookies from Jolene’s Recipe Journal