This post may contain affiliate links, view our disclosure policy.
Soft & chewy Christmas Sprinkle Cookies are an easy Christmas cookie that requires no rolling and shaping the dough! The perfect holiday cookie packed with festive red and green sprinkles.
For more Christmas sprinkles recipes be sure and also try this Christmas Sugar Cookie Fudge, Christmas Tree Cake Dip, and Christmas Cookie Pizza.
Christmas Sprinkle Cookies Recipe (Best Christmas Cookies)
It’s Christmas cookie season. My favorite season ever!
I will always go for the festive, vibrantly colored, sprinkle loaded goodies every single time at any holiday dessert spread. Like these sprinkle cookies!
What makes these cookies even better is that there is no rolling of the dough and no shaping with cookie cutters. It’s an easy sugar cookie drop-style recipe that starts with a buttery sugar cookie dough and then it’s covered in Christmas sprinkles.
Ingredients Needed To Make Sprinkle Cookies For Christmas
- All-Purpose Flour
- Baking Powder
- Cornstarch : The cornstarch gives these cookies soft centers and helps prevent them from spreading. It will also add thickness to the cookies.
- Salt : I use kosher salt or sea salt.
- Butter : Unsalted butter or salted butter can be used in this cookie recipe. It just depends on what you prefer baking with. I like salted butter and use that in addition to the salt called for in the recipe. If wanted, reduce salt to 1/4 teaspoon if using salted butter.
- Granulated Sugar
- Large Egg
- Vanilla Extract
- Christmas Red & Green Nonpareils : These are the little ball shaped sprinkles. I don’t recommend using any other sprinkle for this recipe, as the little balls will coat the cookies much better and look better.
How To Make It (Printable Recipe Card Below)
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Set aside.
Use a stand mixer, or a mixing bowl with an electric mixer, and cream together the butter and sugar until light in color and fluffy (about 2-3 minutes). Scrape down the sides of the bowl with a spatula.
Beat in the egg and vanilla extract and mix until combine.
Add the dry ingredients into the wet ingredients and mix on low speed (increase speed as needed) until the dough comes together. It will be sticky and seem wet, but that’s ok.
Create a ball of dough and place it on a sheet of plastic wrap and wrap it up tightly. Place the dough in the fridge to chill for 1 hour.
While the dough is chilling, preheat the oven to 350 degrees F. Prepare two cookie sheets (12″x17″) and line with parchment paper or a silicone baking mat. Add the nonpareil sprinkles into a small bowl.
Once the dough has chilled, use a 2 tablespoon cookie scoop to scoop the dough and roll it into a ball. Roll the dough ball in the sprinkles until it’s well coated. Place 12 cookies per cookie sheet.
Bake for 20 minutes or until the edges are slightly golden brown and set. Let the cookies cool on the warm cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely. Or eat one warm!
Make These Sprinkle Cookies For Any Holiday
Use any color of nonpareil sprinkles when making these cookies to match any Holiday or occasion. Fall, Valentine’s Day, Easter pastel, or 4th of July. Most of the holidays have the little ball sprinkles (nonpareils) in assorted colors.
Tips For Making Christmas Sprinkle Cookies
- How To Store Leftovers : Store any leftover cookies at room temperature, in an airtight container or storage bag, for up to 5 days.
- Coat Well In Sprinkles : Make sure to coat the cookie dough balls well in the sprinkles before placing them on the cookie sheet.
- Dough Tip : The cookie dough will be slightly sticky and seem wet for a cookie dough. However, that’s what we want so that the sprinkles will stick to the outside of the cookie dough ball. The 1 hour chill time also helps the dough set and become not so sticky.
- Chill Time : Don’t skip this or try to shorten the chill time. The dough needs the time in the fridge in order for the dough to set and not be so sticky for rolling.
- Like Almond Extract? : I love using a combination of almond extract + vanilla extract in sugar cookies. If wanted, use 1 teaspoon almond extract + 1 teaspoon vanilla extract. The almond pairs perfectly with the buttery sugar cookie base. You could even use 1/2 teaspoon almond extract + 1.5 teaspoons vanilla extract for a less strong almond flavor.
More Christmas Treat Recipes
- Graham Cracker Toffee
- Candy Cane Kiss Brownie Bites
- Gingerbread Kiss Cookies
- White Chocolate Peppermint Pie
- Oreo Fudge
- Chocolate Chip Cookie Dough Fudge
- No Flour Christmas Cookie Bars
- Rolo Pretzels
- Sugar Cookie Truffles
- Cookies & Cream Mint Chocolate Fudge
Christmas Sprinkle Cookies
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup red & green nonpareils
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Set aside.2 cups all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon cornstarch, ½ teaspoon salt
- Use a stand mixer, or a mixing bowl with an electric mixer, and cream together the butter and sugar until light in color and fluffy (about 2-3 minutes). Scrape down the sides of the bowl with a spatula.1 cup (2 sticks) unsalted butter, 1 cup granulated sugar
- Beat in the egg and vanilla extract and mix until combine.1 large egg, 2 teaspoons vanilla extract
- Add the dry ingredients into the wet ingredients and mix on low speed (increase speed as needed) until the dough comes together. It will be sticky and seem wet, but that's ok.
- Create a ball of dough and place it on a sheet of plastic wrap and wrap it up tightly. Place the dough in the fridge to chill for 1 hour.
- While the dough is chilling, preheat the oven to 350℉. Prepare two cookie sheets (12"x17") and line with parchment paper or a silicone baking mat. Add the nonpareil sprinkles into a small bowl.1 cup red & green nonpareils
- Once the dough has chilled, use a 2 tablespoon cookie scoop to scoop the dough and roll it into a ball. Roll the dough ball in the sprinkles until it's well coated. Place 12 cookies per cookie sheet.
- Bake for 15-20 minutes or until the edges are slightly golden brown (still pretty pale) and the cookies are set.
- Let the cookies cool on the warm cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely. Or eat one warm!
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.