Christmas Chocolate Chip Sprinkle Butter Cookies

So you’ve spent the last hour scrolling through adorable dog videos and now you’re hit with a sudden, overwhelming urge for something ridiculously delicious but also, like, *effortless*? My friend, you’ve come to the right place. Forget those overly complicated holiday recipes that make you want to throw your mixer out the window. We’re diving headfirst into the glorious world of **Christmas Chocolate Chip Sprinkle Butter Cookies** – because life’s too short for boring treats and too long for endless clean-up.

Why This Recipe is Awesome

Let’s be real, you’re not trying to win “Chef of the Year” with a 12-course meal. You want something that screams “festive AF,” tastes like a warm hug, and is so easy, even your dog could probably help (don’t let him, though). This recipe? It’s basically **idiot-proof**. And trust me, if I, a person who once set off a smoke detector with toast, can make these without a hitch, so can you. They’re soft, buttery, packed with chocolate, and those sprinkles? They’re like tiny edible disco balls, making every bite a party. **Quick, easy, and dangerously delicious** – what more could you want during the busiest time of the year?

Ingredients You’ll Need

• **1 cup (2 sticks) unsalted butter**, softened. This is crucial! Don’t even *think* about using cold butter unless you want an arm workout and uneven dough.
• **¾ cup granulated sugar**. Because sweetness makes the world (and these cookies) go round.
• **1 large egg**. Your trusty binder, holding all the buttery goodness together.
• **2 teaspoons pure vanilla extract**. No fake stuff, please. Your taste buds deserve better.
• **2 ¼ cups all-purpose flour**. The backbone of our cookie dreams.
• **1 teaspoon baking powder**. Just a touch, to give them a little lift, not a whole personality crisis.
• **½ teaspoon salt**. It brings out all the flavors, like a good gossip session.
• **1 cup chocolate chips**. Milk, semi-sweet, dark—your call! It’s Christmas, go wild!
• **½ cup Christmas sprinkles**. The more obnoxious, the better. We’re celebrating, not being subtle!

Step-by-Step Instructions

1. First things first: **Preheat your oven to 375°F (190°C)**. While it’s warming up, line two baking sheets with parchment paper. Rookie mistake to skip this!
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
3. Beat in the egg and then the vanilla extract until fully combined. Make sure there are no eggy streaks lurking.
4. In a separate medium bowl, whisk together the flour, baking powder, and salt. Give it a good mix so everything is evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. **Don’t overmix!** Nobody likes a tough cookie.
6. Gently fold in the chocolate chips and those glorious Christmas sprinkles by hand. Make sure they’re spread throughout the dough, not just chilling in one corner.
7. Drop rounded tablespoons of dough onto your prepared baking sheets, leaving a couple of inches between each cookie. These beauties will spread a little.
8. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. They might look a *little* underdone, but that’s how they stay soft and chewy.
9. Let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Or just eat one warm, I won’t tell.

Common Mistakes to Avoid

• **Using cold butter:** Seriously, don’t. Your arm mixer will hate you, and your cookies won’t be as tender. Plan ahead, butter needs to soften on the counter!
• **Overmixing the dough:** Once you add the flour, mix *just* until it comes together. Too much mixing develops gluten, making for tough, chewy cookies (and not in a good way).
• **Not preheating the oven:** A cold oven equals flat, sad cookies. Give it time to get to temperature, folks!
• **Baking too long:** If the centers look perfectly golden, you’ve probably gone too far. Aim for lightly golden edges and a slightly soft center for ultimate chewiness.
• **Skimping on sprinkles:** It’s Christmas! This is not the time for subtlety. Go wild or go home.

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No worries, I got you:

• **Gluten-Free?** Swap out the all-purpose flour for a 1:1 gluten-free baking flour blend. Easy peasy.
• **Different Choc?** Feel free to use white chocolate chunks, dark chocolate chips, or even a mix of all three. Or go wild with peppermint chips for an extra festive kick!
• **Nutty?** Throw in ½ cup of chopped pecans or walnuts with your chocolate chips for some extra crunch.
• **Extract Swap?** A tiny dash of almond extract (¼ teaspoon) with the vanilla can add a lovely depth. Or if you’re really feeling the holiday spirit, a smidgen of peppermint extract is divine!
• **No sprinkles?** (Gasp!) While I highly recommend them for the festive factor, the cookies will still be delicious. You could dust them with powdered sugar once cooled for a “snowy” effect.

FAQ (Frequently Asked Questions)

**Q: Can I use margarine instead of butter?**
A: Well, technically yes, but why hurt your soul (and your cookies’ flavor) like that? For truly superior taste and texture, butter is king. **IMO**, it’s worth the splurge for holiday baking.

**Q: How do I store these magical cookies?**
A: Keep them in an airtight container at room temperature for up to 5 days. If they last that long, you have impressive self-control!

**Q: Can I freeze the dough?**
A: Absolutely! Roll the dough into balls, then freeze them on a baking sheet. Once solid, transfer them to a freezer-safe bag for up to 3 months. When you’re ready to bake, just add an extra minute or two to the baking time, no thawing needed!

**Q: My cookies are flat! What went wrong?**
A: Too flat usually means your butter was too soft (or even melted), or your oven wasn’t hot enough. Make sure your butter is *softened*, not melted, and always preheat that oven properly! Also, too little flour or too much leavening can sometimes be the culprit.

**Q: Can I make a bigger batch?**
A: You betcha! This recipe doubles perfectly. Just make sure you have enough butter (and willpower not to eat all the dough).

**Q: Is it okay to eat the raw cookie dough?**
A: Look, I’m not your mom, but technically, raw eggs and flour carry risks. *However*, a little taste test never hurt anyone… right? (Use your best judgment, **FYI**!)

Final Thoughts

There you have it, folks! A recipe so good, so easy, it should probably be illegal. These Christmas Chocolate Chip Sprinkle Butter Cookies are your ticket to holiday cheer without the holiday stress. Whip up a batch for a party, a cookie exchange, or just for yourself (because self-love is important). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!