Smashed Sugar Cookies are the ultimate holiday treat you never knew you needed. These cookies start as soft, buttery dough balls rolled in festive sprinkles and then smashed flat to create crinkled, chewy edges with a tender center. Once baked, they get a gentle drizzle of sweet glaze for an extra touch of indulgence. The contrast between the crunchy exterior, the soft middle, and the sugary glaze makes these cookies irresistible. Whether you are baking for a party, playing Santa, or simply craving something sweet and comforting, these Smashed Sugar Cookies will bring joy to your kitchen and smiles to everyone who takes a bite.
Why You’ll Love Smashed Sugar Cookies
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They combine buttery richness, soft and chewy texture, and a delightful sugary crunch from the sprinkles, creating a cookie that’s both playful and delicious.
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The smash technique ensures each cookie has craggy, crackly edges that catch the glaze beautifully, making each bite slightly different.
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Rolling the dough in sprinkles adds a festive pop of color, perfect for holidays or celebrations.
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The recipe is easy enough for beginners but impressive enough for experienced bakers wanting a crowd-pleaser.
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They store well for up to five days, so you can bake in advance or keep a batch ready for unexpected guests or snack emergencies.
Ingredients
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1 cup granulated sugar
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1 ½ sticks (¾ cup) unsalted butter, cubed, at room temperature
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2 teaspoons pure vanilla extract
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2 large eggs, lightly beaten
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2 ½ cups all purpose flour, plus more for dusting if needed
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¼ teaspoon baking powder
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¼ teaspoon kosher salt
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¾ cup red, green and white sprinkles
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¾ cup confectioners’ sugar
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1 tablespoon whole milk
Step-by-Step How to Make Smashed Sugar Cookies
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Cream sugar and butter: In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar and cubed butter until the mixture is light and fluffy—about 5 minutes. This aeration helps give the cookies a tender texture.
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Add vanilla and eggs: Pour in the vanilla extract and lightly beaten eggs. Mix until the ingredients are just combined. The batter may look slightly curdled — that’s fine. Use a rubber spatula to scrape down the sides of the bowl, making sure all ingredients are evenly incorporated.
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Combine dry ingredients: In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly blended.
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Incorporate dry into wet: Reduce the mixer to medium low speed. Gradually add the flour mixture into the butter mixture and mix until just combined. Do not overmix — overworking the dough can make cookies tough.
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Portion the dough: Divide the dough into 18 equal portions (approximately 2 ½ tablespoons each). Roll each portion between your palms to form smooth balls and place them on a parchment lined baking sheet.
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Coat in sprinkles: Pour the red, green, and white sprinkles into a shallow bowl or baking dish. Roll each dough ball in the sprinkles until completely coated. Return them to the parchment lined sheet.
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Chill the dough: Refrigerate the sprinkle coated dough balls until firm and thoroughly chilled — about 1 hour. This prevents spreading too much during baking, ensuring the cookies hold their shape when smashed.
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Preheat oven and prep sheets: Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (177°C). Line another baking sheet with parchment paper.
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Smash the dough balls: Arrange 9 chilled dough balls on each prepared baking sheet. Use a ⅓ cup measuring cup to press down (smash) each ball — flatten them until their edges begin to crack and the disks are 3 to 3 ½ inches wide. Leave about ½ inch of space between each cookie. If the dough sticks to the bottom of the cup, lightly dust the cup with flour and continue.
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Bake: Bake the cookies for 14 to 17 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should puff slightly, the centers remain soft, and the bottoms should be lightly golden.
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Cool cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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Make the glaze and drizzle: Whisk together the confectioners’ sugar and milk in a small bowl until smooth — thick but pourable. Transfer the glaze to a small piping bag or resealable plastic bag and snip the tip. Drizzle the glaze over the cooled cookies. If you prefer, you can simply use a spoon to drizzle. Return cookies to the rack to allow the glaze to set completely — about 30 minutes.
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Store: Once the glaze is set, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
Helpful Tips
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Measure flour properly: Use the “spoon and level” method — spoon flour into the measuring cup and level it off. Scooping directly from the bag can compact the flour, resulting in greasy, heavy dough.
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Don’t skip chilling: Chilling the dough balls ensures they hold their shape when smashed instead of spreading too thin or merging in the oven.
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Even sprinkles coat: For a more uniform sprinkle coverage, press gently but firmly when rolling dough balls in the sprinkles.
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Use parchment paper: This prevents sticking and helps cookies release cleanly after baking, preserving their crinkly edges.
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Cool fully before glazing: If the cookies are even slightly warm, the glaze will melt and run off rather than set to a nice drizzle.
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Customize your smash tool: A ⅓ cup measuring cup works well, but a sturdy glass or the bottom of a clean drinking glass can work too — just ensure it’s lightly floured to avoid sticking.
Substitutions And Variations
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Butter substitute: You can substitute half of the unsalted butter with room temperature cream cheese for a firmer, slightly tangy cookie.
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Flavor variations: Instead of vanilla, try almond extract or lemon zest for a different aroma and flavor profile.
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Sprinkle mix ups: Use other color combinations — pastel sprinkles for spring, black and orange for Halloween, gold and silver for New Year’s, or even non pareils for extra texture.
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Glaze alternatives: Skip the sugar glaze and dip half of each cookie in melted chocolate for a chocolatey twist. Or add a pinch of cinnamon or cocoa powder to the glaze for a flavor shift.
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Make them gluten free: Replace the all purpose flour with a 1-to-1 gluten free baking flour blend. Texture will vary slightly — cookies may be a bit more crumbly — but still delicious.
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Add mix ins: For a festive crunch, fold in ½ cup chopped nuts (like pecans or walnuts) or ½ cup mini chocolate chips before chilling and pressing.
Storage Instructions
Once cooled and glazed, store the cookies in a single layer or with parchment between layers to prevent sticking. Use an airtight container at room temperature. These cookies will stay soft and delicious for up to 5 days. If you wish to save them longer, you can freeze fully cooled cookies (without glaze) in a sealed freezer bag for up to 3 months. When ready to enjoy, thaw them at room temperature and optionally add glaze right before serving.
Nutritional Information
(Approximate per cookie , assuming 18 cookies total and standard size yield)
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Calories: ~130 kcal
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Fat: 6–7 g (from butter and egg)
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Carbohydrates: ~18 g (from flour, sugar, sprinkles, glaze)
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Sugars: ~10 g (granulated sugar, confectioners sugar, sprinkles)
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Protein: ~1.5 g (from flour and egg)
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Sodium: ~35–40 mg (from salt and baking powder)
Keep in mind that nutritional values can vary depending on exact ingredient brands and portion sizes.
Serving Suggestions
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Serve these cookies with a warm drink: a cup of hot chocolate, coffee, or a comforting mug of chai makes the perfect companion.
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Pair them with vanilla ice cream, break a cookie over a scoop to add a buttery, crunchy texture.
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Use them as holiday gifts: pack them in small boxes or cellophane bags, tied with a ribbon. Their festive sprinkles make them ideal gifts for family, friends, or neighbors.
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Add to a cookie platter: combine with other types like chocolate chip, gingerbread, or shortbread for a varied holiday tray that everyone will love.
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Serve them at parties or gatherings, their colorful appearance and unique crinkled shape always draw attention.
Frequently Asked Questions About Smashed Sugar Cookies
Why do I need to chill the dough before smashing and baking?
Chilling the dough firms up the butter and helps the cookies hold their shape during the smashing and baking process. Without chilling, the dough balls might spread too thin or merge together in the oven, resulting in flat, misshapen cookies. The refrigeration gives a sturdier structure that leads to crisp edges and a chewy interior.
Can I make these cookies ahead of time?
Yes. You can prepare the dough balls, coat them in sprinkles, and refrigerate them for up to 24 hours before baking. You can also bake them ahead, store cooled and glazed cookies in an airtight container, and they will stay fresh for up to 5 days. For longer storage, freeze plain baked cookies (without glaze) for up to 3 months. When ready to serve, thaw and add fresh glaze for a just-made taste.
What if I do not have sprinkles — can I skip them?
Absolutely. Sprinkles add a fun, festive look and a crunchy bite, but they are not essential for flavour or texture. If you skip them, proceed with chilling and smashing as usual. The cookies will still bake into buttery, soft cookies. You might consider rolling the balls in sugar or cinnamon sugar instead for a different twist.
Why do the cookies crack around the edges when smashed? Is it supposed to happen?
Yes, the cracks around the edges are a signature feature of smashed cookies. The smashing breaks the surface tension and allows the dough to spread unevenly, creating the craggy edges that bake into delightful crispness. These cracks also let the glaze settle into little crevices, making each cookie look more rustic and homemade.
Conclusion
Thank you so much for trying these Smashed Sugar Cookies with me. I truly enjoy how simple ingredients — butter, sugar, flour, a little vanilla- come together to create cookies that are festive, chewy, crunchy, and perfectly sweet. Whether you bake these for a holiday celebration, a cozy afternoon treat, or to share with loved ones, I hope they bring warmth and joy to your table. These cookies are easy enough for a weekday bake but special enough for holidays, and I can’t wait for you to taste them. Happy baking, and enjoy every sweet, smashed bite!
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Print
Smashed Sugar Cookies
- Total Time: 1 hour 50 minutes (includes chill time)
- Yield: 18 cookies 1x
Description
These Smashed Sugar Cookies are buttery, chewy, and coated in festive sprinkles. With crisp edges and a soft center, they’re easy to make and perfect for holidays, parties, or everyday treats.
Ingredients
1 cup granulated sugar
1 ½ sticks (¾ cup) unsalted butter, cubed, at room temperature
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
2 ½ cups all purpose flour, plus more for dusting if needed
¼ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup red, green and white sprinkles
¾ cup confectioners’ sugar
1 tablespoon whole milk
Instructions
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Cream sugar and butter: In a large bowl, use an electric mixer on medium high speed to beat the granulated sugar and cubed butter until the mixture is light and fluffy—about 5 minutes. This aeration helps give the cookies a tender texture.
-
Add vanilla and eggs: Pour in the vanilla extract and lightly beaten eggs. Mix until the ingredients are just combined. The batter may look slightly curdled — that’s fine. Use a rubber spatula to scrape down the sides of the bowl, making sure all ingredients are evenly incorporated.
-
Combine dry ingredients: In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly blended.
-
Incorporate dry into wet: Reduce the mixer to medium low speed. Gradually add the flour mixture into the butter mixture and mix until just combined. Do not overmix — overworking the dough can make cookies tough.
-
Portion the dough: Divide the dough into 18 equal portions (approximately 2 ½ tablespoons each). Roll each portion between your palms to form smooth balls and place them on a parchment lined baking sheet.
-
Coat in sprinkles: Pour the red, green, and white sprinkles into a shallow bowl or baking dish. Roll each dough ball in the sprinkles until completely coated. Return them to the parchment lined sheet.
-
Chill the dough: Refrigerate the sprinkle coated dough balls until firm and thoroughly chilled — about 1 hour. This prevents spreading too much during baking, ensuring the cookies hold their shape when smashed.
-
Preheat oven and prep sheets: Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (177°C). Line another baking sheet with parchment paper.
-
Smash the dough balls: Arrange 9 chilled dough balls on each prepared baking sheet. Use a ⅓ cup measuring cup to press down (smash) each ball — flatten them until their edges begin to crack and the disks are 3 to 3 ½ inches wide. Leave about ½ inch of space between each cookie. If the dough sticks to the bottom of the cup, lightly dust the cup with flour and continue.
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Bake: Bake the cookies for 14 to 17 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should puff slightly, the centers remain soft, and the bottoms should be lightly golden.
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Cool cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
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Make the glaze and drizzle: Whisk together the confectioners’ sugar and milk in a small bowl until smooth — thick but pourable. Transfer the glaze to a small piping bag or resealable plastic bag and snip the tip. Drizzle the glaze over the cooled cookies. If you prefer, you can simply use a spoon to drizzle. Return cookies to the rack to allow the glaze to set completely — about 30 minutes.
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Store: Once the glaze is set, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
Notes
Use the spoon-and-level method for measuring flour to avoid dense cookies. Chill dough for best texture. If dough sticks while flattening, lightly flour your tool.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Carbohydrates: 18g
- Protein: 1.5g