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Christmas Sprinkle Cookies: The Easiest Holiday Recipe You’ll Ever Make
When I first made Christmas sprinkle cookies last year, I honestly didn’t expect them to become my most requested holiday recipe. But here we are, and I’m baking batch after batch because everyone keeps asking for more!
These sprinkle cookies are seriously the perfect holiday treat. They’re soft, chewy, covered in festive red and green sprinkles, and they make your whole kitchen smell amazing. Plus, they’re so simple that even if you’re not a baking expert, you’ll nail them on the first try.
Why I Love These Christmas Cookies
I started making these cookies because I wanted something festive but easy. I mean, don’t get me wrong – I love decorated sugar cookies, but who has time to roll out dough and use cookie cutters when you’re already juggling a million holiday tasks?
That’s what makes these best cookies ever so special. No rolling pin needed. No fancy cookie cutters. Just mix, scoop, roll in sprinkles, and bake. Done!
The first time I served these at a Christmas party, they disappeared in minutes. People kept asking if I bought them from a bakery. Nope! Just me, my mixing bowl, and about 30 minutes of actual work.
What Makes These Sugar Cookies Different
I’ve tried tons of sugar cookie recipes over the years, and most of them end up too hard, too flat, or just kind of boring. But this soft sugar cookie recipe? It’s different.
The secret is in the combination of butter and sugar. I cream them together until they’re super fluffy – this takes about 2-3 minutes with my hand mixer. This step is really important because it creates tiny air pockets that make the cookies soft and tender.
I also add an extra egg yolk, which I learned from my grandma. She always said the yolk makes cookies richer and chewier. And you know what? She was totally right!
Ingredients You’ll Need
Here’s what I grab from my pantry when I’m making these fun cookie recipes:
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup red and green jimmies sprinkles (plus extra for rolling)
- ¼ cup granulated sugar for rolling
One thing I learned the hard way: use jimmies sprinkles, not the little round ones (nonpareils). The round ones tend to bleed their color into the dough and make everything look muddy. Jimmies keep their shape and color much better.
How I Make These Christmas Baked Goods
Let me walk you through exactly how I make these. It’s honestly so easy!
Step 1: Cream the butter and sugar
I put my room-temperature butter and sugar in a big bowl and beat them with my mixer for about 3 minutes. The mixture should look lighter and fluffier than when you started. This is where the magic happens!
Step 2: Add the wet ingredients
I crack in the egg and egg yolk, pour in the vanilla, and mix until everything looks smooth. Sometimes I scrape down the sides of the bowl with a spatula to make sure everything gets mixed properly.
Step 3: Mix the dry ingredients
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. Then I gradually add this to my wet mixture. I mix on low speed just until I don’t see any more white flour streaks. Don’t overmix here – that’s one of my best cookie recipes tips!
Step 4: Add the sprinkles
This is where things get fun! I fold in about ½ cup of sprinkles until they’re spread throughout the dough. The dough will be soft and a little sticky – that’s exactly what you want.
Step 5: Shape and coat
I use a cookie scoop (about 2 tablespoons of dough) to make uniform balls. Then I roll each ball in granulated sugar. This gives them a nice sparkly coating and helps them bake up perfectly.
Step 6: Bake
I place the dough balls on a parchment-lined baking sheet, about 2 inches apart. They spread a bit while baking. I bake them at 350°F for 8-10 minutes. The edges should be set, but the centers might still look a tiny bit soft. That’s perfect! They’ll firm up as they cool.
Christmas Sprinkle Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
24
cookiesPrep time
15
minutesCooking time
10
minutesCalories
145
kcalThese soft and chewy Christmas sprinkle cookies are loaded with festive red and green sprinkles. They’re buttery, sweet, and perfect for holiday celebrations!
Ingredients
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup red and green jimmies sprinkles
¼ cup granulated sugar for rolling
Directions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and 1 ½ cups sugar together with a mixer for 2-3 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the ½ cup of sprinkles until evenly distributed throughout the dough.
- Scoop about 2 tablespoons of dough and roll into balls. Roll each ball in the ¼ cup of granulated sugar.
- Place dough balls 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes until edges are set and centers look slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for up to 5 days. For best results, use jimmies-style sprinkles rather than nonpareils to prevent color bleeding.
My Tips for Perfect Cookies Every Time
After making these cookies dozens of times, I’ve learned a few tricks:
Don’t skip the room temperature butter. Cold butter won’t cream properly, and melted butter will make your cookies spread too much. I usually take my butter out about an hour before I start baking.
Measure flour correctly. I used to scoop my measuring cup right into the flour bag, but that packs in way too much flour. Now I spoon the flour into the measuring cup and level it off with a knife. This makes such a difference!
Chill the dough if needed. If my kitchen is really warm or if I want thicker cookies, I’ll chill the dough balls in the fridge for about an hour before baking. It’s not required, but it helps.
Don’t overbake! These unique cookie recipes should look slightly underdone when you take them out. They’ll keep cooking on the hot pan for a few minutes after you remove them from the oven.
Why These Work for Every Occasion
While I call them Christmas cookies, I make these year-round with different sprinkle colors. Pink and red for Valentine’s Day. Pastels for Easter. Red, white, and blue for the Fourth of July. Rainbow sprinkles for birthdays!
They’re perfect christmas cookies ideas for cookie exchanges, holiday parties, or just because you need something sweet on a Tuesday afternoon. I’ve even packed them up as gifts, and people always love them.
Storing These Easy Christmas Desserts
I keep these cookies in an airtight container on my counter, and they stay soft for about 5 days. Here’s a trick I learned: if I put a slice of bread in the container with the cookies, they stay even softer! The cookies absorb moisture from the bread.
If I want to make them ahead, I scoop the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 3 months. When I’m ready to bake, I just add a couple extra minutes to the baking time. No need to thaw!
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! I do this all the time during the busy holiday season. You can make the dough and keep it in the fridge for up to 3 days. Just cover it tightly with plastic wrap. When you’re ready to bake, let it sit at room temperature for about 15 minutes so it’s easier to scoop and roll.
Why did my cookies spread too much?
This usually happens when the butter was too warm or when there’s not enough flour in the dough. Make sure your butter is just softened (not melted or super soft), and measure your flour carefully using the spoon-and-level method. If your kitchen is hot, try chilling the dough balls for 30-60 minutes before baking.
Can I freeze the baked cookies?
Absolutely! Once they’re completely cool, I layer them between pieces of parchment paper in an airtight container and freeze for up to 3 months. They thaw at room temperature in about 15 minutes. Sometimes I even eat them straight from the freezer – they’re like little frozen cookie treats!
What if I don’t have jimmies sprinkles?
You can use whatever sprinkles you have, but jimmies work best. The little round nonpareils tend to bleed their color into the dough, which can make the cookies look less festive. If that’s all you have, go for it – they’ll still taste delicious! You could also roll the cookies in colored sanding sugar instead.
Why are my cookies hard instead of soft?
The most common reason is overbaking. These cookies should look slightly underdone when you take them out of the oven. The centers should be puffy and soft. They’ll firm up as they cool. Also, make sure you’re not adding too much flour – too much flour makes tough, dry cookies.
Can I make these cookies smaller or larger?
Sure! I sometimes make mini cookies using about 1 tablespoon of dough. They bake for 5-7 minutes. For larger cookies, I use about 3 tablespoons of dough and bake for 10-12 minutes. Just keep an eye on them and adjust the time as needed.
Do I have to chill the dough?
Not necessarily, but it helps! Chilling makes the cookies thicker and helps them hold their shape better. If you’re in a hurry, you can skip the chilling step. Your cookies might spread a bit more and be slightly thinner, but they’ll still taste great.
Can I add chocolate chips or other mix-ins?
You definitely can! I’ve added white chocolate chips, mini Mu0026amp;Ms, and even crushed candy canes to these. Just fold them in with the sprinkles. Keep in mind that adding too many mix-ins can change the texture slightly.
My Final Thoughts
Making Christmas sprinkle cookies has become one of my favorite holiday traditions. They’re simple, they’re festive, and they make everyone smile. Whether you’re an experienced baker or just starting out, this recipe is foolproof.
The best part? You don’t need any special skills or equipment. Just basic ingredients, a mixer, and about 30 minutes. Before you know it, you’ll have a batch of beautiful, delicious cookies that look like they came from a fancy bakery.
I hope you love these as much as my family does. They’ve become our go-to recipe for cookie ideas during the holidays, and I have a feeling they’ll become yours too. Trust me, once you make these once, you’ll be making them every year!
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