Soft and Chewy Smashed Sugar Cookies

Look no further for the ultimate easy holiday bake! These Smashed Sugar Cookies are incredibly tender, festively colorful, and require no rolling pins or cookie cutters. They are the perfect balance of soft centers and slightly crisp, crinkled edges, finished with a sweet vanilla glaze that makes them irresistible.

There is something so charming about the delightful imperfection of these festive treats. I absolutely love how using two eggs in the batter gives them incredibly tender, soft centers, contrasting perfectly with those golden, smashed edges. Topped with that simple, sweet drizzle, they look fantastic in a holiday tin and are guaranteed to be the first ones gone at the cookie exchange! Let’s get baking.

Prep Time: 30 min | Cook Time: 15 min | Total Time: 2 hr 30 min (includes chilling/setting)

Key Ingredients

This recipe uses pantry staples to create a soft, melt-in-your-mouth cookie.

For the Cookies:

• Granulated sugar: 1 cup.
• Unsalted butter: 1 1/2 sticks (3/4 cup), cubed and softened to room temperature.
• Pure vanilla extract: 2 teaspoons.
• Eggs: 2 large eggs, lightly beaten. (This is the secret to their tender texture!)
• All-purpose flour: 2 1/2 cups. Crucial tip: Spoon into the cup and level off; do not scoop directly.
• Baking powder: 1/4 teaspoon.
• Kosher salt: 1/4 teaspoon.
• Sprinkles: 3/4 cup of festive jimmies (red, green, and white work great for Christmas).

For the Glaze:

• Confectioners’ sugar: 3/4 cup (powdered sugar).
• Whole milk: 1 tablespoon (plus a tiny bit more if needed for consistency).

Step-by-Step Instructions

These cookies are fun to make and even more fun to “smash.”

1. Cream the butter and sugar: In a large bowl using an electric mixer on medium-high speed, beat the granulated sugar and softened butter. Continue until the mixture is very light and fluffy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
2. Add wet ingredients: Add the vanilla extract and lightly beaten eggs. Continue to mix until incorporated. Note: It is perfectly okay if the mixture looks slightly curdled at this stage.
3. Whisk dry ingredients: Meanwhile, in a separate medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
4. Combine the dough: Reduce the mixer speed to medium-low. Slowly add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.
5. Portion and roll: Divide the dough into 18 equal portions (about 2 1/2 tablespoons each). Roll them between palms into uniform balls. Place them on a parchment-lined baking sheet.
6. Coat in sprinkles: Pour your sprinkles into a shallow bowl. Roll each dough ball in the sprinkles until completely coated, then return them to the baking sheet.
7. Chill: Refrigerate the dough balls on the baking sheet until firm and chilled through, about 1 hour. Do not skip this step!
8. Prep oven and sheets: Position oven racks in the top and bottom thirds of the oven and preheat to 350°F (175°C). Line a second baking sheet with parchment paper.
9. Smash the cookies: Place 9 chilled dough balls on each prepared baking sheet, leaving plenty of space. Using the bottom of a measuring cup (a 1/3-cup works well), smash the dough balls down until the edges start to crack and they are about 3 to 3 1/2 inches wide.
   • Tip: If the dough sticks to the cup, dust the bottom of the cup with a little flour.
10. Bake: Bake for 14 to 17 minutes, rotating the baking sheets halfway through from top to bottom. The cookies are done when they puff slightly, the bottoms are just golden brown, but the centers still look soft.
11. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
12. Glaze: Once cooled, whisk together the confectioners’ sugar and milk in a small bowl until smooth. It should be thick but pourable. Drizzle over the cookies using a spoon or a small piping bag. Let set for 30 minutes before stacking.

Serving Suggestions

• The Ultimate Cookie Tin: These travel well and look beautiful stacked in a festive tin for gifting.
• Hot Cocoa Companion: Serve alongside a rich mug of hot chocolate; the glaze pairs perfectly.
• Ice Cream Sandwiches: Use two smashed cookies to sandwich a scoop of vanilla or peppermint ice cream.

Storage & Make-Ahead Tips

• Room Temperature: Once the glaze has completely set, store the cookies in an airtight container at room temperature for up to 5 days.
• Freezing Dough: You can freeze the unbaked dough balls (before or after rolling in sprinkles). Freeze solid on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw in the fridge before smashing and baking.
• Make-Ahead: The dough balls can be refrigerated overnight instead of just 1 hour if you want to prep ahead of time.

Tips & Tricks

• Measure Flour Correctly: This is the most important tip. Spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag compacts the flour and will result in dry, tough cookies.
• Don’t Skip the Chill: Chilling the dough solidifies the butter, which prevents the cookies from spreading too much when they hit the hot oven, ensuring that nice thick texture after smashing.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This allows them to emulsify properly for a smooth dough.

Common Mistakes to Avoid

• Overmixing the Dough: Once you add the flour, mix only until the white streaks disappear. Overmixing develops gluten and leads to tough cookies.
• Smashing Unevenly: Try to apply even pressure when smashing so the cookies bake uniformly.
• Glazing Warm Cookies: Wait until the cookies are completely cool before glazing, otherwise, the glaze will melt right off and make the cookies soggy.

Chef’s Advice

• Flavor Variations: Swap the vanilla extract for almond extract or lemon extract for a different flavor profile.
• Switch the Sprinkles: Change up the colors for different holidays—pastels for Easter, orange and black for Halloween, or pink and red for Valentine’s Day.
• Lemon Glaze: Substitute fresh lemon juice for the milk in the glaze for a bright, citrusy finish.

History and Cultural Significance

The modern sugar cookie traces its roots back to the Nazareth Sugar Cookie developed by German Protestant settlers in Pennsylvania in the 1700s. They evolved into the rolled-and-cut Christmas tradition we know today. Drop cookies, like these “smashed” style ones, became popular later as a faster, easier alternative that still delivered that classic buttery, sweet flavor without the hassle of rolling pins and cookie cutters.

Final Thoughts

These Smashed Sugar Cookies are proof that impressive holiday baking doesn’t have to be complicated. Their fun texture and festive look make them a joy to bake and share. Grab your sprinkles and give this easy recipe a try this season!

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Nutrition Information

Serving Size	1 cookie
Calories	245 (Estimate)
Protein	3g
Carbs	36g
Fat	10g
Fiber	1g
Sugar	21g

Disclaimer: Nutrition information is estimated using standard online calculation tools based on the ingredients listed and may vary based on specific brands used and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.

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Recipe attribution: This Smashed Sugar Cookies recipe is courtesy of Amanda Neal for Food Network Kitchen. Copyright 2021 Television Food Network, G.P. All rights reserved.