Soft, sugary and chewy; meet your new favourite sugar cookie recipe perfect for Christmas baking. Sugar cookies with sprinkles are a simple sugar cookie, rolled in your favourite sprinkles before baking. This post is sponsored by Burnbrae Farms. Learn more about their Cookie Eggchange Contest.
I make sugar cookies every single year for Christmas. Typically I’ll decorate them with royal icing, or add some spices into them for chai sugar cookies, but this year, I wanted to do something different.
Enter, sprinkles. I’ve just used my favourite colourful sprinkles, but you could easily adapt these cookies for whatever holiday or colour theme you like.
Sugar cookies with egg whites?
Yes, these sugar cookies are made with egg whites only. Using two egg whites gives the cookies enough liquid for them to rise, (extra liquid = extra steam), and you’ll end up with chewy and tender cookies that are a little softer than if you were to have used egg yolks in the batter.
For this recipe, I’m using my favourite Naturegg Simply Egg Whites–I always have a carton in my fridge for baking cookies like cinnamon macaroons or ginger molasses cookies. It makes things so much easier, especially when it comes to holiday baking! Just measure your liquid egg whites (they are made from 100% pure egg whites) and off you go.
Serious Eats has a fabulous read on the purpose of egg whites in sugar cookies.
Using liquid egg whites in baking?
A simple ratio for substituting liquid egg whites when a recipe calls for egg whites: ¼ cup of liquid egg whites is equivalent to 2 egg whites. One egg white is about 2 tbsp of liquid egg white.
Baking with sprinkles can be a little confusing, so I’ve broken out a few of the most common frequently asked questions when it comes to baking sprinkle sugar cookies.
Do you put sprinkles on before or after baking?
Put the sprinkles on before baking. Roll the dough balls into sprinkles and then carefully place on a cookie sheet. This will ensure that your sugar cookies are covered in sprinkles and will end up looking just like the photo.
The key is rolling and shaping the dough balls in your hands before rolling them in the sprinkles. The heat and moisture from your hands will dampen the cookie dough slightly, just enough for the sprinkles to adhere to the dough.
Louisa Clements
Yields 36 cookies
2 cookies
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup Naturegg Simply Egg Whites or 2 egg whites
- 1 tbsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups coloured sprinkles (I always use small, circular sprinkles)
Instructions
- Preheat oven to 350F.
- Beat butter with sugar using an electric mixer on medium speed for five minutes until light and fluffy. Beat in egg whites and vanilla, about 30 seconds or so, until they have emulsified with butter and sugar. Add flour, baking powder and salt. Beat on low speed until just combined, another 30 seconds or so. Refrigerate for 10 minutes to make dough easier to handle.
- Roll rounded tablespoon portions of dough between your hands to form a ball. The dough balls should be about one and a half inches in size. Roll each dough ball in sprinkles, you may need to press firmly to adhere as many sprinkles as possible. Place cookie dough balls 2-inches apart on a parchment lined baking sheet.
- Bake in batches, for 15 minutes or until cookies have spread and bottoms are golden. Repeat with remaining dough.
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Let me know if you give these sprinkle sugar cookies a try in the comments below.
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