Soft, chewy, and packed with festive color, these Christmas Sprinkle Cookies are a classic holiday favorite. Made with a simple cookie dough and plenty of Christmas sprinkles, they're easy to bake, kid friendly, and perfect for cookie trays, parties, and holiday baking days at home.
Everyone loves a simple sprinkle cookie, and these are always one of my favorites to make during the holidays. The mix of red, green, and white sprinkles looks so pretty baked into the cookies and sprinkled on top. I like using a combination of sprinkle mixes to get the right balance of color and texture.
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This recipe uses my favorite cookie dough base, one I've been baking with for years. It creates perfectly chewy cookies with crisp edges and works beautifully with all kinds of add-ins. I also use this same dough in my White Chocolate Peppermint Cookies and Christmas Sandwich Cookies, which makes it a great go-to for holiday baking.
How to Make Christmas Sprinkle Cookies
These Christmas Sprinkle Cookies come together quickly with simple ingredients. Be sure to chill the dough before baking for the best texture!
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and 3 tablespoons of sprinkles. Set aside.
Step 2: Cream the butter and sugars
In a mixing bowl, cream the butter with the sugars until light and fluffy.
Step 3: Add the wet ingredients
Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully combined.
Step 4: Combine the dough
Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Step 5: Chill the dough
Scoop the dough onto a baking sheet and lightly press down to flatten, add more sprinkles to the tops. Chill for at least 2 hours.
Step 6: Bake
Bake for 14 minutes, until the edges are set and the centers look slightly underbaked. Enjoy!
See the recipe card below for the full recipe.
Tips For Making Christmas Sprinkle Cookies
- Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.
- Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated. To ensure that I do not overmix the cookie dough I like to add the sprinkles in when I add the dry ingredients.
- Chill the dough: For the best results, chill the cookie dough for at least 2 hours. This helps control spreading and creates a chewy center with crisp edges. You can also refrigerate the dough overnight, up to 24 hours, if you want to prep ahead for holiday baking.
- Do not overbake: Pull the cookies out of the oven when the middles look slightly under baked. They will continue to cook when they come out of the oven and be perfect by the time they are completely cooled.
Frequently Asked Questions
Yes! This dough can be refrigerated for up to 24 hours, which makes it great for prepping ahead during the holidays.
If the dough isn't chilled long enough, the cookies will spread more while baking. Be sure to chill for at least 2 hours.
Store at room temperature in an airtight container. For the best results, the cookies should be eaten within 3 days.
These Christmas Sprinkle Cookies are a must make recipe for the holiday season. They're soft, chewy, full of festive color, and easy to prep ahead. Whether you're baking for a cookie exchange, filling a holiday cookie tray, or making something special for a friend, this is a simple, reliable recipe you'll come back to every year.
-Sky🩷
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📖 Recipe
Christmas Sprinkle Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ Teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons Christmas sprinkles
Instructions
- In a medium bowl mix together the flour, cornstarch, baking soda, salt and 3 tablespoons of sprinkles.
- In the bowl of a mixer cream together the butter and both sugars. Mix until creamy and lighter in color. This should take about 2 minutes.
- To the mixer, add in the egg and vanilla extract. Scraping the bowl as need. Mix until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Line 2 baking sheets with parchment paper.
- Scoop out the cookie dough using a 1-ounce portion scoop, or two heaping tablespoons. Place 2-inches apart on lined baking sheet. Lightly press down to flatten. Sprinkle with the remaining sprinkles. More if you like!
- Place in the refrigerator and chill the cookie dough for 2 hours.
- Preheat an oven to 350° F and bake the cookies for 14 minutes. Cool completely on cooling rack. Enjoy!
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