These festive drop cookies are both chewy and crisp. Pressing the balled cookie dough directly into the sprinkles performs a dual purpose: It allows for better sprinkle coverage and helps to flatten the dough a bit before baking.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
Ingredients
Method
In small bowl, mix red and green sprinkles. Set aside.
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture just until combined. Fold in 1 cup of the sprinkles and the chocolate chips.
Roll by rounded 1 tbsp into balls. Gently press 1 side of each ball into remaining sprinkles, flattening slightly. Arrange, sprinkles side up, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at time, in 350°F (180°C) oven until edges and surfaces appear dry and golden, 10 to 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Makes about 48 cookies.
Nutritional facts per cookie: about
- Sodium 99 mg
- Sugars 19 g
- Protein 2 g
- Calories 160.0
- Total fat 7 g
- Potassium 41 mg
- Cholesterol 19 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 4.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 4.0
