Spiced Christmas Butter Cookies with Sprinkles
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup Christmas-themed sprinkles
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies don’t stick and are easy to remove.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed. Continue for about 2-3 minutes until the mixture looks light, pale, and fluffy.
- Add the egg and vanilla extract to the butter mixture. Beat again on medium speed until fully combined, scraping down the sides of the bowl with a spatula to ensure everything is incorporated.
- In a separate medium-sized bowl, whisk together the all-purpose flour, cinnamon, ground ginger, nutmeg, and salt. This ensures the spices are evenly distributed throughout the dough.
- Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. Be careful not to overmix, as this can make the cookies tough. Fold in half of the sprinkles by hand.
- Wrap the dough in plastic wrap and flatten it into a disk. Refrigerate for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much in the oven.
- On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use your favorite holiday cookie cutters to cut out shapes. Place them on the prepared baking sheets. Press the remaining sprinkles gently into the tops of the cookies.
- Bake for 10 to 12 minutes, or until the edges are just barely starting to turn golden brown. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.