My Christmas sprinkle cookies have a sweet, buttery texture and a vibrant sprinkle topping. They make a delightful treat for the holidays or as thoughtful gifts.
Preheat the oven to 180C / 350F, and line a baking sheet with parchment paper.
Mix the butter and sugar until well combined. Add the egg and vanilla extract, mix well using the electric whisk. Then, stir in the flour, use your hands to mix everything.
100 g butter, 100 g caster sugar, 1 teaspoon vanilla extract, 1 egg, 275 g all purpose flour
You can go ahead and work with the dough if you like; however, I highly recommend refrigerating it for 30 minutes.
Roll on the dough between two sheets of parchment paper or on a clean floured surface.
Use a cookie cutter to and cut out the cookies carefully then place in the baking sheet.
Lightly press the sprinkles on top of your cookies.
2 tablespoon sprinkles
Bake for 8-9 minutes. Allow the cookies to cool down.
Notes
I recommend rolling the dough to about 2 cm in thickness. For softer cookies, roll it to 3-4 cm thickness; if you prefer them crunchy, aim for a 1 cm thickness.