Christmas Sprinkle Sugar Cookies – Festive, Buttery & Chewy
Introduction
When December rolls around, kitchens everywhere fill with the scent of butter, sugar, and spice. These Christmas Sprinkle Sugar Cookies are the kind of treat that instantly brings holiday cheer. Soft, buttery, and delightfully chewy, they’re rolled edge‑to‑edge in vibrant red and green sprinkles, making them look as festive as they taste.
Unlike elaborate decorated cookies, these are simple to prepare yet stunning on a holiday dessert table. They’re perfect for Christmas parties, cookie exchanges, gifting in tins, or enjoying with a mug of hot cocoa by the tree.
Why You’ll Love This Recipe
Festive appearance: Bright sprinkles make them look like ornaments without complicated decorating.
Soft texture: Buttery dough bakes into chewy centers with crisp edges.
Easy process: No rolling pins or cutters required — just scoop, roll, and bake.
Customizable flavor: Add almond, peppermint, or citrus zest for variety.
Kid‑friendly: Children love rolling dough balls in sprinkles.
Ingredients
For the Cookies
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
2 tsp vanilla extract
2½ cups (315 g) all‑purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (170 g) red and green sprinkles
For Rolling
½ cup (85 g) additional sprinkles
Optional Additions
½ tsp almond extract
½ tsp peppermint extract
1 tsp orange zest
White chocolate chips
Holiday‑colored sanding sugar
Step‑by‑Step Instructions
- Prepare the Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Beat butter + sugar until light and fluffy (2–3 minutes).
Add egg + vanilla, beat until smooth.
Whisk flour, baking powder, baking soda, salt separately.
Gradually add dry ingredients to butter mixture.
Fold in 1 cup sprinkles.
- Shape the Cookies
Scoop 1½ tbsp dough. Roll into balls.
Coat generously in extra sprinkles.
Place 2 inches apart on baking sheet.
Flatten slightly.
- Bake
Bake 9–11 minutes until edges set, centers soft.
Cool 5 minutes on sheet, then transfer to rack.
Yield: 24–28 cookies.
Tips for Success
Use softened, not melted butter for proper texture.
Chill dough 20–30 minutes if too soft.
Don’t skimp on sprinkles — coat generously.
Avoid overbaking; centers should remain soft.
Use high‑quality sprinkles for bright colors.
Variations
Chocolate chip sprinkle cookies: fold in white chocolate chips.
Peppermint sugar cookies: add peppermint extract.
Citrus sugar cookies: add orange zest for brightness.
Glitter cookies: roll in sanding sugar for sparkle.
Mini sprinkle bites: make smaller balls for bite‑size treats.
Serving Suggestions
Arrange on holiday trays with hot cocoa.
Package in tins for gifting.
Pair with mulled wine for adult gatherings.
Serve alongside gingerbread for variety.
Lovely centerpiece for dessert tables.
Kitchen Science Corner
Butter + sugar creaming incorporates air for tender cookies.
Baking powder + soda balance lift and spread.
Sprinkles melt slightly, fusing into crunchy coating.
Chilling dough controls spread.
Proper oven temp ensures chewy centers.
Nutritional Information (per cookie)
Calories: 175
Protein: 2 g
Carbohydrates: 24 g
Fat: 8 g
Saturated Fat: 5 g
Sugar: 13 g
Sodium: 100 mg
Storage & Make‑Ahead
Store airtight at room temp up to 5 days.
Freeze dough balls up to 2 months; bake from frozen.
Freeze baked cookies up to 1 month.
Best flavor develops after resting overnight.
Final Thoughts
These Christmas Sprinkle Sugar Cookies are festive, buttery, and fun to make. Their colorful coating makes them look like holiday ornaments, while their soft, chewy centers keep everyone coming back for more. They’re simple enough for weeknight baking yet special enough for Christmas celebrations.