Soft and Chewy Vanilla Sugar Cookies with Christmas Funfetti Sprinkles.
These sugar cookies are super soft and chewy, bursting with the flavors of butter and vanilla, and packed with Christmas funtetti sprinkles.
These tasty little gems are for those of you who looking for a Christmas cookie recipe that’s uncomplicated, simple, and fun. With or without the funfetti sprinkles, this is my absolute favorite sugar cookie recipe. The combination of melted butter and cream cheese makes them extra soft and chewy. The dough comes together in a flash – but, make sure you refrigerate it for at least 30 minutes before baking or else you’ll run the risk of them spreading out too much in the oven while they bake.
I used a combination of nonpareils (tiny ball) sprinkles and red and green jimmies (oblong sprinkle). But, any variety of sprinkles will work. Rolling the balls of dough in extra sprinkles is optional. The extra sprinkles make them extra festive – but they also add a crunch to the outside of the cookies, which you may or may not want. As you see here, I opted to roll half in sprinkles and left the others naked (😮) so everyone can choose which they like.
Used in this recipe:
- 4½ cups unbleached all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 cups granulated sugar
- 4 oz. cream cheese, at room temperature
- 12 tbsp butter, melted
- ⅔ cup vegetable oil
- 2 large eggs
- 2 tbsp milk
- 4 tsp pure vanilla extract
- 5 tbsp Christmas colored nonpareils (tiny ball) sprinkles (plus more if you want to roll the cookies in sprinkles before baking)
- 5 tbsp red and green jimmies (oblong sprinkles)
- In a medium size bowl, whisk together the flour, baking soda, baking powder and salt and set aside.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the sugar, melted butter, vegetable oil and softened cream cheese on high for 60 seconds.
- Add the eggs, milk, and vanilla, and beat for 30 seconds longer, until well combined.
- Swap the whisk attachment for the paddle attachment on your mixer and add the dry ingredients, mixing on low just until it forms a moist dough. Stir in the sprinkles just until evenly distributed throughout the dough.
- Refrigerate the dough, covered tightly, for at least 30 minutes.
- Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper.
- Roll tablespoon-size balls of dough in your palms and place them on the baking sheet, spacing them at least 3 inches apart. (*If you like, you can roll the balls of dough in more sprinkles.)
- Bake for 10 minutes. The trick here is to take them out of the oven when they are just slightly underdone. They should look mostly set, and just slightly golden around the edges, but the centers will look a bit underdone.
- Let cool on a wire rack. Cookies will keep in an airtight container at room temperature for up to 5 days. These also freeze really well for up to 6 weeks.
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.