Get into the bright and cheerful baking spirit of the holiday season with these smashed sugar cookies. The smashed sugar cookies are a twist on the classic rolled sugar holiday cookie that will have everyone reaching for the cookie jar! This simple and easy cookie recipe is a sweet way to make special holiday memories in the kitchen. Have your little helpers roll the cookies in colorful sugar sprinkles of red and green. Have fun and dig in before Santa does!
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What Ingredients Do You Need for Smashed Sugar Cookies?
I use my favorite sugar cookie recipe for these cookies. The base of these cookies consists of sugar, butter, and flour. The flour has a little sea salt and baking powder added. The recipe also calls for an egg. My secret flavor in these cookies is a bit of almond extract and vanilla.
These smashed sugar cookies are so simple. These cookies are a great recipe to make with your kiddos. They are simple to make, and the kids have fun rolling the dough balls in the sprinkles. They also love smashing the cookies. However, the smashing needs close supervision, or the cookies will be unevenly smashed. The cookies should be all the same height before baking.
How Do I Make Smashed Sugar Cookies?
Here are step by step instructions:
- Mix together the flour, baking soda, and salt. Set aside.
- In a mixing bowl or the bowl of a stand mixer cream the sugar and butter together. This takes about two minutes.
- Add the egg, vanilla, and almond extract. Mix in.
- Add the flour mixture and mix in with the mixer on low. Once the flour is mixed in turn the mixer to medium and mix for two minutes. Scrape the bowl.
Shaping, Smashing, and Baking the Smashed Sugar Cookies.
With a 1 Tbsp. Cookie scoop. Form the dough into balls. Roll balls in either jimmies or colored sugar. Place on a cookie sheet about 2 inches apart. Place baking sheet in the fridge and chill the cookies for 1 hour.
During the last 10 minutes, preheat the oven to 350-degrees C. 180-degrees F.
Remove the sheet of cookies from the refrigerator and gently smash the cookies with a flat bottom glass. Smashed cookies should be about 1/3 of an inch thick.
Bake for 9 to 11 minutes or until the edges are lightly browned.
Let the cookies cool on a wire cooling rack. Store in an airtight container for up to a week at room temperature.
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- Baking Sheet,
- 1 tbsp. cookie scoop
- 1¾ cup all-purpose flour (180g)
- ¾ tsp baking powder
- ½ tsp sea salt
- 12 tbsp unsalted butter (170g)
- ¾ cup granulated sugar (150g)
- 1 large egg
- ½ tsp vanilla extract
- ½ tsp almond extract (optional)
- red and green colored sugar
- Combine the flour, baking powder, sea salt and set aside
- In a medium bowl of a stand mixer add the butter and sugar.
- Mix on medium for 2 minutes, scrape bowl. The mixture should be fluffy.
- Add the egg, vanilla, and optional almond extract and mix on medium
- Add the flour mixture and mix on low for 1 minute, scrape the bowl, and mix on medium for another minute.
- Use a medium (1 1/2tbsp) cookie scoop and form the dough into balls.
- Roll each ball in the sprinkles or colored sugar and place about 2 inches apart on a parchment-lined baking sheet.
- Chill the dough balls for 30 minutes.
- preheat the oven to 350°F (180°C) while the dough is chilling.
- Remove the cookies from the refrigerator and use a flat bottom glass to smash the cookies until they are 1/3 of an inch thick. The glass bottom should be about 3 inches in diameter. If the cookies stick to the glass dip the glass in flour.
- Bake the cookies in the preheated oven for 9 - 11 minutes or until the centers are set and the edges a very light golden color.
- Cool in the pan for a few minutes and then transfer to a wire cooling rack.
- Store in an airtight container for 1 week at room temperature or freeze for up to two months.