These Christmas sprinkle sugar cookies are a drop-style sugar cookie that is perfect for the holiday season. Not only are they no chill and no roll, but they're also ready in just 30 minutes! The cookie dough balls are rolled in red and green Christmas sprinkles before baking, making them ideal for your holiday cookie exchange.
Why You'll Love These Cookies
- No rolling pin or cookie cutters. This is truly a simple sugar cookie recipe that only requires you to scoop out the dough with your cookie cutter, roll in sprinkles, and then bake.
- Can be baked right away. Nobody wants to wait for their cookie dough to chill before baking, that's why these are the best drop-style sugar cookies to make! The same can be said about my easy gingerbread cookies.
- Soft and chewy texture. With the addition of corn starch to help make these cookies soft and then using melted butter, these cookies have a perfect chewy texture while also being soft in your mouth.
- Takes 30 minutes from start to finish. This is the easiest cookie recipe you can make. They are no chill, you don't need a stand mixer, and they require just 10 simple ingredients.
- Toddler approved. Even your pickiest eaters won't be able to resist the buttery and vanilla flavors of these sugar cookies. I have to stop my toddler from eating them all!
Along with these cookies, I also bake these chocolate peppermint blossoms and peanut butter fluffernutter cookies every holiday season.
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Having a go-to sugar cookie recipe is a must for any and all home bakers. You can have confident that these cookies will be fool-proof for you and your family because I tested this cookie dough 12+ times until it was perfect.
It's the same dough I use to create these candy corn cookies and Grinch cookies.
Ingredients For Christmas Sugar Cookies
- Corn Starch: With the addition of corn starch, the cookies will be thicker and softer.
- Baking Powder: The main leavening agent to help the cookies puff up when baking and to spread slightly.
- Butter: I used unsalted butter.
- Sugar: Granulated sugar is the main sweetener for the cookies.
- Vanilla Extract: Use high quality vanilla extract, not imitation vanilla.
- Sprinkles: Any red, white, and green sprinkles would be perfect.
Pro Tip! If you want to add even more flavor to these soft sugar cookies, add a ¼ teaspoon of almond extract.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Christmas Sprinkle Sugar Cookies
Step 1: In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes.
Step 2: In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, whisk together the melted butter, sugar, egg, egg yolk, and vanilla extract until fully combined.
Step 4: Add the flour mixture and use a rubber spatula to gently fold everything together until the cookie dough forms.
Step 5: Scoop the cookie dough into your hands using a medium-sized cookie scoop (I used my #24, which is 2.7 tablespoons).
Roll the cookie dough into a ball and then roll it in the sprinkles. Bake the cookies for 10-13 minutes.
Step 6: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack.
Storing & Freezing
Storing: Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Freezing: Place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
Professional Home Baking Tips
- Baking Sheet: I recommend this specific cookie sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Christmas Sprinkles: You will want to roll each cookie dough ball in sprinkles before baking. I used a combination of different Christmas sprinkles, such as these Betty Crocker ones and these Wilton nonpareil ones.
- Bake Time: If you choose to make larger cookie dough balls like I did they will need to bake for 10-13 minutes. If you choose 1.5 tablespoon balls, then they will need to bake 8-10 minutes.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Recipe FAQs
Before baking, roll each cookie dough ball into the sprinkles. They should stick quite easily.
Use any red and green Christmas sprinkles you'd like. I used non pareil and jimmies.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
📖 Recipe
Christmas Sprinkle Sugar Cookies
Equipment
- Baking Sheets
- Silicone Baking Mats
- Electric Stand Mixer
Ingredients:
- ¾ cup unsalted butter, melted cool for 5 minutes
- 1 ¼ cups sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Christmas sprinkles
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 5 minutes.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk together the melted butter, sugar, egg, egg yolk, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold everything together until the cookie dough forms.
- Pour the sprinkles into a small bowl and scoop the cookie dough into your hands using a medium-sized cookie scoop (I used my #24, which is 2.7 tablespoons). Roll the cookie dough into a ball and then roll it in the sprinkles. Repeat with the rest of the cookie dough.
- Arrange the cookie dough balls 2 inches apart on the prepared baking sheets and bake for 10-13 minutes, or just until the outside of the cookies start to brown a bit (the cookies will look really soft). Allow the cookies to cool on the baking sheet for 10 minutes and then transfer them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Having an easy sugar cookie to make during the holiday season is a must in my house. I love that the cookies can be baked right away without needing to chill in the refrigerator.