Christmas sprinkle cookies are a super easy, vanilla butter cookie, packed with Holiday cheer and covered in Holiday sprinkles.
Christmas Sprinkle Cookies
You guys, we had our first snow here this week, and snow makes me want to bake Christmas desserts! I mean really, would it even be the holidays without baking Christmas cookies? And even though I am not ready for the snow and cold, I am ALWAYS ready for these delicious sprinkle cookies.
Even though these are a classic Christmas cookie, these no roll cookies are so buttery and yummy and will soon become a staple of all your holidays! Roll in red, white and blue for 4th of July cookies, or pink and red for Valentine’s Day!
Ingredients in these Christmas Cookies
- Butter- We want the butter either room temperature or softened.
- Granulated Sugar- We use only granulated sugar in this recipe. No brown sugar. This will give us a strong vanilla, sugar cookie-ish final result.
- Flour- All purpose flour is what I always use. No need for anything fancy!
- Baking Powder
- Sprinkles- I like to use red and green jimmies, but you can use any sprinkles you’d like!
Where is the best place to buy sprinkles?
Here is a fun fact about sprinkles, you can buy the exact colors you want for a fraction of the price at the bakery counter of your local grocery store.
What are the best types of sprinkles to use with Sprinkle Cookies?
The ideal sprinkle for this is the Jimmie sprinkle. They get nice and soft after baking. The flat round sprinkle gets hard and crunchy when it bakes. For this cookie, nice and soft=good, hard and crunchy=bad!
How To Make Christmas Sprinkle Cookies
To make the sprinkle cookies, we will combine all of the ingredients like you’d traditionally make any cookie. (specific details in the recipe card below!)
Something to note is that the dough will still be sticky! That is exactly how we want it. Be careful not to overmix once you have added the flour. Overmixing will lead to tough cookies, and that will ruin the Christmas spirit! 😉
Now the fun part- Sprinkles!! Let’s pour the sprinkles in a separate bowl. Scoop cookie sized portion of cookie dough out and place it in the sprinkles. I always use my cookie scoop (purchased on amazon. #50.)- it makes sure that all the cookies are the same size! Roll the dough around in the sprinkles, evenly coating each side. Remove the cookie dough and reshape it into a ball before placing it on a parchment lined cookie sheet.
The dough will spread a bit as it bakes, so don’t over crowd the cookie sheets. I recommend only 8 cookies per pan.
Bake at 350 degrees for 10 minutes, then allow the cookies to cool completely on the pan. Don’t over bake these little guys!! You’ll want to pull them out when they have spread, and the centers have puffed up. The center of the cookie should no longer look wet and glossy. That is your cue to pull them out! Don’t let them turn brown!
How to store your Christmas Cookies
These cookies are best fresh, but they will save for 2-3 days in an airtight container as well.
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More Holiday Treats
- Christmas Crumbl Chocolate Chip Cookies
- Chocolate Peppermint Fudge
- Christmas Sugar Cookies
- Chocolate Peppermint Cookies
Christmas Sprinkle Cookies
- 1 cup butter room temperature
- 1 cup granulated sugar
- 2 eggs
- 3 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 350°.
- Either using a stand mixer or a handmixer, cream together the butter and sugar. Cream for about two minutes or until light and fluffy.
- Scrape down the sides of the bowl. Add in the eggs and vanilla and mix until well combined.
- Add in the flour, baking powder, and salt. Mix until fully incorporated. The dough will be very sticky.
- Pour your sprinkles into a bowl. Scoop the cookie dough out of the mixing bowl and place in the sprinkles.
- Roll the dough around in the sprinkles until it is fully covered. Reshaped the dough into a ball before placing on a parchment paper lined cookie sheet.
- The cookies will spread quite a bit while baking, so I suggest limiting each cookie sheet to about eight cookies.
- Bake at 350° for 10 minutes. Cool completely on the pan.
- The cookies will stay fresh in an airtight container for 2 to 3 days.
I made these the other day however I didn’t have sprinkles and they turned out really good. I also added (along with the vanilla) some lemon extract and OMG they are so good! I love all your recipes.
Karli Bitner says
Yum! That sounds amazing!!