Description
These Christmas Sprinkle Sugar Cookies with a surprise chocolate center inside are festive, delicious, and perfect for holiday gatherings. The cookies feature a tender almond-flavored sugar dough wrapped around a rich cocoa dough center, all rolled in colorful red, white, and green nonpareil sprinkles for a delightful crunch and holiday charm.
Ingredients
Scale
Almond Sugar Dough
- ¾ cup butter, room temperature
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon almond extract
Chocolate Dough
- ¾ cup of the above dough
- ⅓ cup powdered sugar, sifted
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 tablespoon butter, melted
Topping
- 5 ounces red, white, and green nonpareils (sprinkles)
Instructions
- Preheat Oven: Heat the oven to 375 degrees F. Line sheet pans with parchment paper or a Silpat to ensure easy cookie removal and even baking.
- Prep Sprinkles: Pour the red, white, and green nonpareil sprinkles into a large bowl spacious enough to roll dough balls in, keeping sprinkles contained.
- Cream Butter: In a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed until fluffy, about 2 minutes. This creates a light base for the dough.
- Mix Dry Ingredients: Add granulated sugar, baking powder, and salt to the creamed butter and mix until combined, ensuring even distribution of leavening and seasoning.
- Add Eggs & Vanilla: At medium speed, mix in the egg, egg yolks, and vanilla extract until well incorporated. Scrape down the bowl sides as needed to fully combine.
- Incorporate Flour: Reduce speed to medium-low and gradually mix in the all-purpose flour until a soft dough forms. Avoid over mixing to keep cookies tender.
- Make Chocolate Dough: Remove about ¾ cup of the dough to a small bowl. Add sifted powdered sugar, cocoa powder, and melted butter. Mix thoroughly with a spoon until fully combined, creating a rich chocolate dough.
- Add Almond Extract: Stir in ¼ teaspoon almond extract into the remaining plain dough using a wooden spoon or the mixer to infuse subtle almond flavor.
- Shape Dough Balls: Use a tablespoon to scoop 30 portions of plain dough and roll into balls. Then, use a teaspoon to scoop 30 portions of chocolate dough and roll into smaller balls.
- Assemble Cookies: Flatten each almond-scented plain dough ball, place a chocolate dough ball in the center, and carefully mold the plain dough around the chocolate ball to encase it completely, forming a smooth round ball.
- Roll in Sprinkles: Roll each assembled dough ball in your hands until tacky and smooth, then immediately press and roll it in the nonpareil sprinkles to coat completely. Place the coated dough balls onto the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven at 375 degrees F for 10 to 11 minutes, until the cookies are set but not browned.
- Cool & Store: Remove cookies from the oven, transfer to a cooling rack, and allow to cool completely. Store in an airtight container for up to one week to maintain freshness.
Notes
- Use room temperature butter for best creaming results.
- Sifting powdered sugar and cocoa powder helps avoid lumps in the chocolate dough.
- The dough is stiff, so a stand mixer with a paddle attachment is very helpful.
- Be careful not to overbake to keep cookies tender and soft.
- These cookies can be stored at room temperature in an airtight container for up to one week.
- The almond extract can be omitted if allergic or substituted with a different flavor extract.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Christmas cookies, sugar cookies, sprinkle cookies, holiday baking, festive dessert, chocolate center cookies
