You know what Thanksgiving makes me think of? Christmas. I know Thanksgiving is its own holiday, but it’s pretty much the official kick-off to Christmas.
The stores have already been all decorated for Christmas and now that our annual day of thanks . . . and food . . . and football is upon us, I can get into the holiday spirit without feeling like I’m way too early.
It all starts with the parade. It’s funny, but living in Detroit, we have a huge local parade, so I’ve never seen the Macy’s parade. However, I enjoy our little local parade as a part of my morning before switching over to watch the Lions. Hoping for a win this year!
Then there’s the fact that we put up our Christmas decorations on Thanksgiving. I know some of my blogging buddies out there have already decorated, but Thanksgiving is the perfect time for me. It’s close enough to the season that the house isn’t torn up forever, but long enough away that I can enjoy the decorations. When it comes to the taking down of decorations, well, let’s just say I like to extend the season a bit.
I try to wrap up my gift shopping around Thanksgiving and Black Friday as well. I’m so glad we have the Internet because I am not braving the stores and crowds on Black Friday. And yeah, I said it, I’m wrapping up my shopping.
Plus, there’s lots and lots of cookie baking. I mean, I’ll bake cookies year round no problem, but there’s something about doing it at Christmas that’s extra special.
Especially when I’m making these Sprinkle Sugar Cookies. They got rave reviews from friends as the best sugar cookies they’ve ever had. With those sprinkles, they’re all festive for the holidays too.
Soft and a little chewy, they almost melt in your mouth. The vanilla flavor shines though. And the sprinkles add not only visual pizzazz but a bit of texture too.
Fair warning, while they are delicious warm, they totally fall apart. Once cool they are easily transported for gift giving. If you need something to get you in the Christmas spirit, these cookies will definitely do the trick!Print
- 2 sticks unsalted butter, room temperature
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup confectioners’ sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- 4 ½ cups all-purpose flour
- Sprinkles, for decorating
- Preheat oven to 350 degrees F. Line two baking sheets with parchment.
- In a large bowl, cream butter, oil, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.
- In a medium bowl, stir together baking soda, cream of tartar, salt, and flour. Slowly add this mixture to the butter mixture, and mix in. Once all the flour has been added and a dough is formed, use a small ice cream scoop to scoop the batter onto the prepared pans. Sprinkle with sprinkles of your choosing.
- Bake 12-15 minutes until golden brown around the edges and mostly set on top. Cool completely on pan or the cookies will fall apart. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about 1 hour or in the microwave for 30 seconds.
Recipe adapted from Cookies and Cups