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A bite-sized, chewy, and buttery sugar cookie that is the perfect copycat for the white chocolate chip Costco Sprinkle Cookies – just made jolly for Christmas!
Sprinkle Cookies
These mini sprinkle cookies are the perfect Christmas cookie! They are effortlessly festive and ideal for serving large holiday party crowds. Chewy and buttery, these little sugar cookies are stuffed with white chocolate chips and cutie sprinkles. They’re the perfect copycat for the Costco sprinkle cookies, but even better because they’re customized for Christmas and won’t cost you $10.
Ingredients in this Christmas Cookie
* All ingredients and helpful instructions can be found in the recipe card at the bottom of this post.
- Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Granulated sugar – Using only granulated sugar gives us the perfect sugar cookie base.
- Egg
- Light corn syrup – This is key for making a super chewy cookie.
- Vanilla extract
- Butter extract – This ingredient is so important for giving these sprinkle cookies the best buttery flavor. I used my super-strength butter extract here and it is delish.
- All-purpose flour
- Salt
- Baking soda – This acts as the rising agent.
- White chocolate chips – If needed, you can chop up a white chocolate bar instead!
- Holiday sprinkles – I bought my holiday sprinkle mix from the actual bakery of my local grocery store! It is much cheaper than what you’ll find on the baking aisle.
How to Make Costco Sprinkle Cookies
- Preheat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
- In a bowl, cream together the butter and granulated sugar until light and fluffy. This usually takes about 2 minutes.
- Next, add in the egg, corn syrup, vanilla extract and butter extract. Once incorporated, add the flour, salt and baking soda. Mix until a soft dough forms.
- Lastly, fold in the white chocolate chips and sprinkles until evenly distributed.
- Divide the dough into 1 Tbsp portions, roll in a ball and arrange on the prepared cookie sheet.
- Bake at 350°F (180°C) for 7-9 minutes or until the cookies spread and flatten slightly.
- Enjoy!
Christmas Costco Sprinkle Cookies
Ingredients
- ½ cup (111g) salted butter, softened
- ¾ cup (173g) granulated sugar
- 1 egg
- ¼ cup (82g) light corn syrup
- ½ tsp vanilla extract
- ¼ tsp butter extract
- 2 cups (304g) all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup (200g) white chocolate chips
- ⅓ cup (71g) holiday sprinkles
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
- In a bowl, cream together the butter and granulated sugar until light and fluffy. This usually takes about 2 minutes.½ cup (111g) salted butter, softened, ¾ cup (173g) granulated sugar
- Next, add in the egg, corn syrup, vanilla extract and butter extract. Once incorporated, add the flour, salt and baking soda. Mix until a soft dough forms.1 egg, ¼ cup (82g) light corn syrup, ½ tsp vanilla extract, ¼ tsp butter extract, 2 cups (304g) all-purpose flour, ¼ tsp salt, ¼ tsp baking soda
- Lastly, fold in the white chocolate chips and sprinkles until evenly distributed.1 cup (200g) white chocolate chips, ⅓ cup (71g) holiday sprinkles
- Divide the dough into 1 Tbsp portions, roll in a ball and arrange on the prepared cookie sheet.
- Bake at 350°F (180°C) for 7-9 minutes or until the cookies spread and flatten slightly.
- Enjoy!
Nutrition
Should I flatten the cookie dough balls before baking?
To achieve the perfect amount of chewiness, do not flatten your dough balls. Just leave them balled up and they will spread on their own.
How should I store these cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies.
Easy recipe and yummy cookies. I like them better than the Costco ones. Thank you for the recipe.
Hi, is it possible to bake this recipe as mini cookies (about 1.5 tbsp each)? Will the cookies cone out really flat? or still a good height? How would you suggest I change the temperature or baking time?
Hi! These are designed to be mini cookies (1Tbsp). If you want to increase the size to 1.5Tbsp, I recommend baking 8-10minutes.
Can the dough be made a frozen for this recipe prior to baking?
Yes, it can! I recommend forming the dough into balls and placing them on a cookie sheet. Pop the entire cookie sheet into the freezer for about an hour or until the dough balls are firm. You will then place the dough balls in a ziptop bag and freeze! Use within 3 months!