The first batch of Christmas cookies always feels like the official start of the season in our house. My daughter pulls out the sprinkles before I have even finished measuring the flour, and by the time the oven is warm, the whole kitchen smells like butter and vanilla.
This christmas sprinkle cookies recipe is my easy soft batch version, made with a simple sugar cookie dough loaded with red, green, and white sprinkles. The centers stay tender and chewy while the edges turn just barely golden. By the time they cool, they taste like a bakery cookie but come together with pantry staples in under an hour. By Chef Elise, TasteOurDish.com.
Table of Contents
Table of Contents
Key Takeaways
- Chilling the dough for at least 1 hour keeps the cookies from spreading too much in the oven.
- Softened butter and granulated sugar creamed together create the tender, soft batch texture.
- Fold sprinkles in gently at the end so they do not bleed color into the dough.
- Bake at 350°F for 10 to 12 minutes until the edges are set but the centers still look slightly soft.
- An optional vanilla icing and extra sprinkles turn these into fully decorated Christmas cookies.
What Are Christmas Sprinkle Cookies?
Christmas sprinkle cookies are a festive take on the classic soft sugar cookie, loaded with colorful sprinkles mixed directly into the dough. They bake up with a tender, almost cakey center and lightly golden edges, making them a favorite for holiday cookie platters and gift tins.
Unlike cut-out sugar cookies that need rolling and shaping, sprinkle cookies come together as a simple drop dough. You scoop, roll in sugar if desired, and bake. The sprinkles do all the decorating work, which makes this one of the easiest Christmas cookies to make with kids.
The style is similar to a funfetti or birthday cake cookie, but the red and green sprinkles give it a distinctly holiday feel. Some bakers add a vanilla glaze on top for extra sweetness, while others keep them plain to let the sprinkle color shine through.
Answer capsule: Christmas sprinkle cookies are soft batch sugar cookies loaded with red, green, and white sprinkles. They use butter, sugar, eggs, flour, and vanilla, and bake at 350°F for 10 to 12 minutes. Chilling the dough before baking keeps them thick and tender.
Christmas Sprinkle Cookies Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Christmas sprinkles, red, green, and white
For Rolling and Decorating
- 1/4 cup granulated sugar, for rolling
- 1 cup powdered sugar, for optional icing
- 2 tablespoons milk, for optional icing
- 1/4 teaspoon vanilla extract, for optional icing
- Extra sprinkles, for decorating
Softened butter is essential for the right texture. Butter that is too cold will not cream properly with the sugar, and butter that is too melted will make the dough greasy and prone to spreading. According to the USDA FoodData Central, butter is almost entirely fat, which is what gives these cookies their tender, melt-in-your-mouth quality.
How to Make Christmas Sprinkle Cookies
Step 1: Cream the butter and sugar
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 1 to 2 minutes until light and fluffy. The mixture should look pale and slightly increased in volume.
Step 2: Add the egg and extracts
Beat in the egg until fully incorporated, scraping down the sides of the bowl. Add the vanilla extract and almond extract if using, and beat for another 30 seconds until the mixture looks smooth and uniform.
Step 3: Add the dry ingredients and sprinkles
In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet ingredients and mix on low speed just until no dry streaks remain. Fold in the Christmas sprinkles gently with a spatula, using only a few strokes so the colors do not bleed into the dough.
Step 4: Chill and shape the dough
Cover the bowl and refrigerate the dough for at least 1 hour, or up to 24 hours. Once chilled, scoop tablespoon-sized portions and roll each into a smooth ball. Roll each ball in granulated sugar, then place them 2 inches apart on the prepared baking sheets.
Step 5: Bake and cool
Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If you want to add icing, wait until the cookies are fully cool before drizzling.
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Christmas Sprinkle Cookies: 1 Easy Soft Batch Recipe
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Make easy Christmas sprinkle cookies with a soft batch texture, red and green sprinkles, and an optional vanilla icing. Ready in under an hour.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Christmas sprinkles, red green and white
1/4 cup granulated sugar, for rolling
1 cup powdered sugar, for optional icing
2 tablespoons milk, for optional icing
1/4 teaspoon vanilla extract, for optional icing
Extra sprinkles, for decorating
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment. Beat softened butter and sugar with an electric mixer for 1 to 2 minutes until light and fluffy.
2. Beat in the egg until incorporated, then add vanilla and almond extract and beat until smooth.
3. Whisk flour, baking powder, and salt in a separate bowl. Add to the wet ingredients and mix on low just until combined. Fold in sprinkles gently with a spatula.
4. Cover and chill the dough at least 1 hour. Scoop tablespoon-sized portions, roll into balls, coat in granulated sugar, and place 2 inches apart on baking sheets.
5. Bake 10 to 12 minutes until edges are set and lightly golden but centers look soft. Cool 5 minutes on the sheet, then transfer to a wire rack. Ice and decorate once fully cool if desired.
Notes
Chilling the dough is essential for thick, soft batch cookies that do not spread too much.
Use jimmie-style sprinkles rather than nonpareils to prevent color bleeding into the dough.
For a funfetti version, swap Christmas sprinkles for rainbow sprinkles.
Store baked cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Bakes
- Method: Bake
- Cuisine: American, Family Heritage, Wellness
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 9g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
How This Recipe Compares to Other Christmas Cookies
| Feature | Christmas Sprinkle Cookies | Cut-Out Sugar Cookies | Snowball Cookies |
|---|---|---|---|
| Dough type | Soft drop dough | Roll-and-cut dough | Crumbly shortbread-style dough |
| Decoration | Sprinkles mixed in and on top | Icing and sprinkles on top | Powdered sugar coating |
| Texture | Soft batch, chewy center | Firm, holds shape | Melt-in-your-mouth, crumbly |
| Chill time | 1 hour minimum | 2 hours minimum | 30 minutes |
| Kid-friendly | Very easy, no rolling needed | Fun but more involved | Easy but messy with sugar |
Sprinkle cookies are the easiest of the three for a last-minute baking session with children. King Arthur Baking’s sprinkle crinkle cookie recipe follows a similar approach with a chilled dough and a double sugar coating, which creates a crackled, festive look. My version skips the crinkle coating for a smoother, more classic sprinkle cookie appearance.
Why This Soft Batch Version Works
The soft batch texture comes from a balance of butter, sugar, and just enough flour to hold the shape without making the cookie dry. Creaming the butter and sugar properly incorporates air, which helps the cookies puff slightly in the oven while staying tender inside.
Chilling the dough is the other key step. Cold dough spreads less in the oven, which means thicker cookies with a chewier center. I learned this the hard way one year when I skipped the chill and ended up with thin, crispy cookies instead of the soft batch texture I wanted.
The almond extract is optional but adds a subtle warmth that makes these taste more like a bakery cookie than a basic sugar cookie. Even a quarter teaspoon makes a noticeable difference in the overall flavor profile without overpowering the vanilla.
Christmas Sprinkle Cookies with Icing
For a fully decorated version, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until smooth. Drizzle or spread the icing over completely cooled cookies, then add extra sprinkles on top before the icing sets. The King Arthur holiday butter cookie recipe uses a similar approach, applying sprinkles while the icing is still wet so they adhere.
If you prefer a simpler finish, skip the icing and press a few extra sprinkles onto the top of each cookie right before baking. The sprinkles will melt slightly into the surface and create a colorful, glossy finish without any extra steps.
Christmas Sprinkle Cookies for Cookie Exchanges
These cookies are a great choice for a cookie exchange because they travel well, look festive, and appeal to almost everyone. Pack them in a single layer in an airtight container with parchment between layers to prevent the sprinkles from sticking to the cookie above.
For a full holiday cookie platter, pair them with my Christmas Buttery Pecan Snowball Cookies for a contrast in texture, or my Christmas Cranberry Orange Sandies for a fruit-forward option.
5 Mistakes to Avoid
- Skipping the chill. Warm dough spreads too much and produces thin, crispy cookies instead of thick, soft ones.
- Overmixing after adding flour. Too much mixing develops gluten and makes the cookies tough instead of tender.
- Using too many sprinkles. More than 1/2 cup can make the dough fall apart and the colors bleed together.
- Overbaking. The centers should still look slightly soft when you pull them out. They firm up as they cool.
- Adding icing to warm cookies. The icing will melt and run instead of setting into a clean, glossy finish.
If you enjoy classic holiday baking, my Snowball Cookies are another easy option that delivers a melt-in-your-mouth texture with minimal ingredients.
FAQ About Christmas Sprinkle Cookies
Can I make Christmas sprinkle cookies ahead of time?
Yes, the dough can be made up to 24 hours ahead and chilled, or the baked cookies can be stored in an airtight container for up to 5 days. For longer storage, freeze the baked cookies for up to 2 months and thaw at room temperature before serving.
How do I keep sprinkles from bleeding into the dough?
Fold the sprinkles in gently at the very end of mixing, using only a few strokes. Avoid overmixing once they are added, and use jimmie-style sprinkles rather than nonpareils, which tend to bleed color more easily.
Can I use rainbow sprinkles instead of Christmas colors?
Yes, rainbow sprinkles work beautifully and turn these into a funfetti-style cookie for any occasion. The recipe and technique stay exactly the same. Simply swap the Christmas-colored sprinkles for your preferred mix.
Why did my Christmas sprinkle cookies spread too much?
Warm dough, softened butter that is too melted, or skipping the chill are the most common causes. Make sure the butter is softened but still holds its shape, and chill the dough for at least 1 hour before baking for the best results.
How long do Christmas sprinkle cookies stay fresh?
Stored in an airtight container at room temperature, they stay fresh for up to 5 days. The soft batch texture is best within the first 2 to 3 days. Add a slice of bread to the container to help keep them soft longer.
Can I freeze Christmas sprinkle cookie dough?
Yes, scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes to the bake time. This is a great way to have fresh cookies ready whenever you need them.
Do I need to roll the cookies in sugar before baking?
Rolling in granulated sugar is optional but adds a slight sparkle and a delicate crunch to the edges. If you prefer a smoother look, skip this step and bake the dough balls plain. Either way, the cookies will taste delicious.
Conclusion
Christmas sprinkle cookies are one of those recipes that makes holiday baking feel easy and joyful. The dough comes together in minutes, the sprinkles do all the decorating, and the soft batch texture makes them hard to resist. If you love festive cookies that come together quickly, my Christmas Buttery Pecan Snowball Cookies are another classic worth adding to your baking rotation.
About the Author: Chef Elise writes wholesome, family-tested recipes at TasteOurDish.com. She learned to cook watching her grandmother’s hands, and she now tests every recipe in her own kitchen before sharing it with readers.
