Smashed Sugar Cookies Recipe

This playful Smashed Sugar Cookies Recipe features a buttery vanilla dough rolled in festive sprinkles and intentionally squashed flat for a unique, craggy texture. Baked until the edges are golden and crisp while the centers remain soft, they are finished with a simple milk glaze drizzle for a delightful holiday treat that is as fun to make as it is to eat.

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Smashed Sugar Cookies Ingredients

The Cookie Dough:

• 1 cup granulated sugar: Creamed with butter for a light texture.
• 1 1/2 sticks (3/4 cup) unsalted butter: Cubed and room temperature.
• 2 large eggs: Lightly beaten.
• 2 1/2 cups all-purpose flour: Spooned and leveled to ensure the cookies aren’t dry.
• Flavor: 2 tsp pure vanilla extract for that classic bakery taste.
• Leavening: 1/4 tsp baking powder and 1/4 tsp kosher salt.

The Decoration:

• 3/4 cup sprinkles: A mix of red, green, and white nonpareils or jimmies works best for coverage.
• The Glaze: 3/4 cup confectioners’ sugar whisked with 1 tablespoon whole milk for a thick, pipeable icing.

How To Make Smashed Sugar Cookies

1. Cream Butter and Sugar: In a large bowl, beat the granulated sugar and cubed butter on medium-high speed for about 5 minutes. This long beating time creates a fluffy, aerated base. Add the vanilla and eggs, mixing until incorporated (don’t worry if it looks slightly curdled).
2. Add Dry Mix: In a separate bowl, whisk the flour, baking powder, and salt. Reduce the mixer speed to low. Slowly add the flour mixture to the wet ingredients, mixing just until combined and no flour pockets remain.
3. Roll and Coat: Divide the dough into 18 portions (about 2 1/2 tablespoons each). Roll them into smooth balls between your palms. Pour the sprinkles into a shallow dish. Roll each dough ball generously in the sprinkles until completely coated. Place them on a parchment-lined baking sheet.
4. Chill: Refrigerate the dough balls for about 1 hour. This firms up the butter so the cookies don’t melt into puddles when baked.
5. Smash: Preheat the oven to 350°F. Line a second baking sheet. Arrange 9 chilled balls on each sheet. Using the bottom of a smooth 1/3-cup measuring cup (dip it in flour if sticky), smash each ball flat until it is about 3 to 3 1/2 inches wide. The edges will crack beautifully.
6. Bake: Bake for 14 to 17 minutes, rotating pans halfway through. The cookies should puff slightly, the bottoms should be golden, but the centers will still look soft.
7. Cool and Glaze: Let cool on the pan for 5 minutes, then transfer to a rack. Whisk the glaze ingredients until smooth. Drizzle over the cooled cookies using a piping bag or spoon. Let the glaze set for 30 minutes.

Recipe Tips

• The Smash Technique: Press down firmly and evenly. If the measuring cup sticks, dust the bottom with flour or spray lightly with cooking spray. The jagged edges created by smashing are key to the texture.
• Sprinkle Choice: Nonpareils (tiny balls) provide the best crunch, while jimmies (long sprinkles) tend to bleed color less. Avoid large shaped sprinkles which can be hard to bite.
• Don’t Overbake: These cookies are meant to be soft in the middle. If they look fully cooked when you pull them out, they will be hard once cooled. Trust the soft center!
• Dough Chilling: Do not skip the chilling step. Warm dough will stick to your measuring cup during the smashing process and won’t hold the shape.

What To Serve With Smashed Sugar Cookies

• Milk: The classic dunking partner.
• Hot Chocolate: A cozy pairing for the festive sprinkles.
• Eggnog: Complements the vanilla notes.
• Fruit Tea: A berry tea balances the sugar.

How To Store Smashed Sugar Cookies

• Room Temperature: Store in an airtight container for up to 5 days. Separate layers with wax paper to protect the glaze.
• Freeze: You can freeze the baked, unglazed cookies for up to 3 months. Glaze them after thawing.

Smashed Sugar Cookies Nutrition Facts

• Calories: 210 kcal
• Fat: 9g
• Carbohydrates: 30g
• Sugar: 16g
• Protein: 3g

Nutrition information is estimated per cookie.

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