Soft & Chewy Sanded Sugar Cookies
This Sanded Sugar Cookies Recipe Christmas edition creates the softest, chewiest cookies with a brilliant sparkling finish. Thanks to a unique leavening blend and a special mid-bake sanding sugar technique, these cookies melt in your mouth while glimmering like holiday jewels. Simple, festive, and stunning on any Christmas cookie platter!
Equipment
- mixing bowls
- hand mixer or stand mixer
- parchment paper
- baking sheet
- wire cooling rack
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour (spooned & leveled)
- Colored sanding sugar for topping (red, green, gold, etc.)
Instructions
- Cream softened butter until smooth, then add sugar. Beat until fluffy. Add egg and vanilla extract and mix until fully combined.
- Mix in salt, baking powder, cream of tartar, and baking soda. Ensure they are evenly incorporated.
- Stir in flour gradually until dough comes together. Do not overmix.
- Wrap dough tightly and chill for at least 2.5 hours for best texture and shape retention.
- Preheat to 350°F (175°C). Line baking sheet with parchment.
- Roll chilled dough into walnut-sized balls. For flatter cookies, lightly press tops with spoon.
- Bake for 8 minutes, until set but still pale.
- Remove cookies briefly. Sprinkle generously with sanding sugar. Return to oven.
- Bake 4–5 additional minutes, until bottoms are lightly golden and sugar has fused to the surface.
- Cool completely on a wire rack. Sugar top will set into a glossy sparkle.
Notes
Baking Tips:
• Chilling is essential for preventing excessive spread.
• Use parchment—avoid greasing the pan to maintain soft texture.
• For extra sparkle, mix multiple sanding sugar colors. Flavor Variations:
• Almond Sparkle: Add 1/2 tsp almond extract.
• Orange Cranberry: Add 1 tbsp fresh orange zest + red sanding sugar.
• Vanilla Bean: Replace vanilla with 1 tsp vanilla bean paste. Storage:
Store cookies in an airtight container at room temp for 5 days.
Freeze dough balls up to 3 months; bake from frozen adding 2–3 min before sanding.
• Chilling is essential for preventing excessive spread.
• Use parchment—avoid greasing the pan to maintain soft texture.
• For extra sparkle, mix multiple sanding sugar colors. Flavor Variations:
• Almond Sparkle: Add 1/2 tsp almond extract.
• Orange Cranberry: Add 1 tbsp fresh orange zest + red sanding sugar.
• Vanilla Bean: Replace vanilla with 1 tsp vanilla bean paste. Storage:
Store cookies in an airtight container at room temp for 5 days.
Freeze dough balls up to 3 months; bake from frozen adding 2–3 min before sanding.