Mini Christmas Sprinkle Cookies
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It’s day 2 of Cookie Week and we’re going miniature!
Because who doesn’t love mini things?
I took my classic soft & chewy vanilla sprinkle cookies, made them mini, and put the sprinkles on the outside for some extra crunch & festive flair.
What do I need to make them?
Here’s your grocery list:
-Salted Butter
-Sugar
-Eggs
-All Purpose Flour
-Baking Powder
-Baking Soda
-Salt
-Christmas Sprinkles ( I used a combo of nonpareils & jimmies in red, green, and white!)
You will also need a kitchen scale or measuring cups & spoons (but I highly recommend the scale!) , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a small bowl, a spatula, a whisk, a baking sheet, parchment paper, and the most important tool for making these is this adorable 1 tsp size cookie scoop that you will become OBSESSED with. Seriously, buy it, you will love it and want to make every cookie you ever make forevermore tiny. Or if you don’t want to buy it just use a tsp measure and roll your dough into little balls (it will be way less fun though).
Tips & Tricks
-Don’t beat your butter & sugar together for too long or you will end up with cakey cookies instead of chewy cookies. Just beat until all the sugar is incorporated.
-If your cookies are baking too thin, chill your dough in the fridge for 30 minutes and try again.
-If your cookies are baking too fluffy, lightly squish your cookie dough balls before they go in the oven
-This recipe makes about 100 tiny cookies. If you don’t feel like scooping 100 cookies (it does get a little tedious near the end) try making a half batch, or make regular sized cookies instead! If you want to make regular sized cookies use a #24 cookie scoop and adjust the bake time to 9-11 minutes.
Mini Christmas Sprinkle Cookies
These festive mini vanilla sprinkle cookies are probably the cutest thing you're going to bake this holiday season!
Ingredients
- 440 g All Purpose Flour
- 6 g (1 1/3 tsp) Baking Soda
- 4 g (1 tsp) Baking Powder
- 2 g (3/4 tsp) Salt
- 225 g Salted Butter (Room Temperature)
- 360 g Granulated Sugar
- 2 Eggs (Room Temperature)
- 10 g (2 tsp) Vanilla Extract
- 75-100 g Christmas Sprinkles (for rolling - I used jimmies & nonpareils)
Instructions
- Preheat your oven to 350F and line 2-3 baking trays with parchment paper.
- Put butter and sugar in mixer bowl and beat on medium speed with paddle attachment until combined.
- While your butter and sugar is mixing, whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Crack your eggs into a pitcher or small bowl and add vanilla. With mixer running on medium speed, add your eggs one at a time, waiting until each is incorporated before adding the next.
- Stop your mixer, scrape down the sides and bottom of bowl, then mix again for a few seconds.
- Add your flour mixture to mixer bowl and mix on low speed until just incorporated.
- Remove bowl from mixer and do a final mix in by hand or with a spatula to ensure everything is evenly mixed.
- Pour your sprinkles into a shallow bowl or pie plate.
- Scoop cookies with a teaspoon sized cookie scoop and drop them into your sprinkle bowl. Roll each fully in the sprinkles and place on a baking tray, leaving about an inch between each cookie. Bake at 350 F for 6-7 minutes until there are no wet spots on the tops of the cookies.
- Let cool to room temperature on a wire rack then store at room temperature in an airtight container for up to 3 days or in the freezer in an airtight container for several months.
