SOFT AND CHEWY HOLIDAY COOKIES FROM SCRATCH
Servings 24
Calories 180kcal
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine salt
- 170g unsalted butter melted and cooled
- 1 cup brown sugar packed
- 1/2 cup white granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup holiday sprinkles or mix-ins of choice
- Flaky sea salt for topping
Instructions
- Whisk flour, baking soda, and salt in a medium bowl. Set aside.
- Whisk melted butter with both sugars until smooth. Add eggs one at a time, then stir in vanilla.
- Fold dry ingredients into wet until just combined. Fold in sprinkles or mix-ins.
- Cover and refrigerate for at least 30 minutes.
- Preheat oven to 175°C (350°F). Line baking sheets with parchment.
- Scoop 2-tablespoon balls onto prepared sheets, 2 inches apart. Sprinkle with flaky salt.
- Bake 10-11 minutes until edges are golden but centers look slightly underdone.
- Cool on pan 5 minutes before transferring to a wire rack.
Notes
These cookies stay soft for up to 5 days stored in an airtight container at room temperature. You can also freeze the unbaked dough balls for up to 3 months — bake straight from frozen, adding 2 extra minutes to the bake time.