If you want a festive Christmas cookie without all the hassle, this super-easy soft and chewy Christmas Sprinkle Cookies recipe is about to be your new bestie!
With all the fun and colorful cheer from the green and red sprinkles, these simple drop-style sugar cookies will have your tastebuds merry and bright in just 20 minutes.
In my opinion, they are the best Christmas cookie recipe with sprinkles because they’re totally foolproof and always delicious.
A Christmastime version of my popular Sprinkle Sugar Cookies, this easy Holiday baking recipe will yield chewy cookies with crisp edges and soft centers every single time. Plus, the dough comes together in just one bowl and requires no chilling time.
Because as a busy mom who loves to bake, I’m always thinking about efficiency in baking, bringing you recipes that impress without the stress.
Red and Green Sprinkle Cookies Ingredient Highlights
Any red and green sprinkles will do for this recipe, I usually go for these Betty Crocker Christmas Sprinkles.
As with all my cookie recipes, I like to use unsalted butter and add my own salt to have more control over the salt content, but you can certainly use salted butter and omit the added salt.
Make sure the butter is softened. Not melted, not too solid. For more information, check out How to Quickly and Easily Soften Butter.
Festive Sprinkle Sugar Cookies Tips and Tricks
How to Make Classic Christmas Sprinkle Sugar Cookies
Start by creaming the butter and sugar together to aerate the dough. With a hand or stand mixer on high, this should take about 2 minutes. Then, add the egg and vanilla extract and mix again until just combined.
Next, add your dry ingredients and mix again until the dough starts to form. Finish mixing the dough with a spatula, scraping any ingredients clinging to the bottom and inside of the bowl into the dough.
Then, use the spatula to fold in about half of the sprinkles. Put the other half in a shallow bowl.
Use a large cookie scoop (or 4 tablespoons of dough) to form your cookies. Place them into the sprinkles and press lightly to coat the top in a thick layer of sprinkles. Then, transfer to a lined baking sheet sprinkle-side up.
Leave some space between each cookie to allow for minor spreading (I usually just bake 6 cookies per large baking sheet). You’ll know the cookies are ready when the edges are firm and crispy.
Allow them to cool completely before you grab them to ensure they don’t break.
How I Store My Christmas Cookies to Keep them Soft and Chewy
Store your sprinkle cookies in an airtight container. They will last about 2 weeks at room temperature.
Pro tip: If you want your cookies to remain soft and chewy, store them with a piece of bread (it’s the perfect use for that end piece!). The bread actually creates a humid environment and keeps your cookies moist.
You can also opt to freeze your baked cookies for up to a year. I prefer to freeze unbaked dough (you can freeze unbaked dough for up to a year as well!), so that I can have a freshly baked cookie at the drop of a hat.
This is a great option if you want to make your dough ahead of time, especially as the Holiday season gets so hectic!
Just form your cookies, dunk them in the Christmas sprinkles, and place them in a freezer-safe bag. You can then bake them directly from the freezer (you may want to add 1-2 minutes to the baking time).
20-Minute Christmas Sprinkle Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Hand Mixer or Stand Mixer
- Reusable Baking Mat optional
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup Christmas sprinkles
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer on high to cream together until well-combined.½ cup unsalted butter, softened, ¾ cup granulated sugar
- Add the egg and vanilla extract and mix again on high until combined.1 large egg, 1 teaspoon vanilla extract
- Add the flour, baking powder, and salt and mix. Use a rubber spatula to scrape any dry ingredients stuck to the inside of the bowl and integrate them into the dough.1 ¼ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Use the spatula to fold in ¼ cup of sprinkles into the dough. Add the remaining ¼ cup of sprinkles to a shallow bowl.½ cup Christmas sprinkles
- Use a large cookie scoop to form your cookies. One at a time, dip each cookie dough ball into the sprinkles to coat the top with an even layer.
- Place the cookies on your prepared baking sheet, leaving plenty of space between each cookie to allow for spreading in the oven (I usually do 6 to a sheet max). Bake at 375°F for 12 minutes and allow to cool at least 10 minutes before diving in. Enjoy!
Pro Tips
- If you don’t have a cookie scoop, use about 4 tablespoons of dough per cookie. You should end up with 10 cookies total.
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