Christmas drop sprinkle cookies are so soft and chewy, they are a delight to eat! With a festive pop of color, these cookies look great on any table.
About the Christmas Drop Sprinkle Cookies
Who doesn’t love a good sugar cookie? These are so addicting, as you’ll want to keep going back for more. They have the perfect amount of sweetness, and have the right amount of chew and softness to them.
You could totally use different sprinkles if you’d like, but what I like to do, is grab two different colors of sanding sugar sprinkles. Then, I split them in half. So instead of 1/2 C of each color, I do 1/4 C of each color, as that’s all I need. I love the look of red and green in cookie boxes and on tables!
Christmas Drop Sprinkle Cookies Ingredients
- Butter
- Shortening
- Sugar
- Egg
- Vanilla
- Corn Syrup
- Salt
- Baking Powder
- Baking Soda
- All Purposes Flour
- Sanding Sprinkle Sugar
How to Make Christmas Drop Sprinkle Cookies
- Preheat the oven to 350˚F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, shortening, and sugar together. After creamed, add the eggs, vanilla, and corn syrup. Mix until combined.
- Add the dry ingredients. Mix well.
- Using a #30 cookie dough scoop (2 ½ T) or a #40 small cookie scoop (1 ¾ T), drop the dough balls into the sanding sugar sprinkles. Roll the cookies to coat thoroughly. Once fully covered, place the cookie dough balls onto the parchment paper.
- Bake 9 to 10 minutes. Pull them out and let them cool for a minute, or until firm enough to put onto a wire cooling rack to finish setting up. Once cooled, store in an airtight container for several days, or freeze for up to 3 months.
Looking for more delicious Christmas cookie recipes? Try these:
- Peppermint Candy Cane Shortbread Cookies
- Christmas Sprinkle Sandwich Cookies
- Spritz Cookies
- Chocolate Peppermint Marshmallow Cookies
- Snowball Cookies
Christmas Drop Sprinkle Cookies
Christmas drop sprinkle cookies are so soft and chewy, they are a delight to eat! With a festive pop of color, these cookies look great on any table.
Ingredients
- ½ C (4 oz) salted butter
- ½ C (3.5 oz) shortening
- 1 C (7 oz) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 T corn syrup
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 ¼ C (10 oz) all-purpose flour
Sanding Sprinkle Sugar for rolling
- 1/2 C of any color
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, shortening, and sugar. After they are creamed, add the eggs, vanilla, and corn syrup, and mix until combined.
- Add the dry ingredients. Mix well until combined.
- Using a #30 cookie dough scoop (2 ½ T) or a #40 small cookie scoop (1 ¾ T), drop the dough balls into the sanding sugar sprinkles. Roll the cookies to coat thoroughly. Once fully covered, place the cookie dough balls onto the parchment paper.
- Bake 9 to 10 minutes. Pull them out and let them cool for a minute, or until firm enough to put onto a wire cooling rack to finish setting up. Once cooled, store in an airtight container for several days, or freeze for up to 3 months.
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