These Christmas Sprinkle Cookies are a drop-style sugar cookie that is rolled in red and green Christmas sprinkles. The cookies are soft-baked, making them super soft, fluffy, and over the top delicious!
These sugar cookies require just 9 simple ingredients in order to make and are so flavorful! Not only do you not have to roll out the cookie dough, but these cookies do not need to chill before baking either. So in total, these holiday cookies come together in less than 30 minutes!
The cookies get most of their flavor from the butter and vanilla extract that is used. Plus, they are so light and fluffy in texture and overall thicker because of the addition of corn starch. I seriously can't keep my hands off of these Christmas sugar cookies!
Looking for more holiday desserts? Then check out these: gingerbread muffins, candy cane brownies, and hot cocoa cupcakes.
Why You'll Love These Sprinkle Sugar Cookies:
- They're so easy to make; no chilling and no rolling out the dough.
- They're covered in Christmas sprinkles.
- Each bite is soft and fluffy.
- In total, they take less than 30 minutes to make.
- With the combination of butter, sugar, and vanilla, they're practically irrisistable!
Around this time of December you're probably trying to figure out what cookie recipes you want to include in your holiday cookie boxes. Well, these sprinkle cookies are perfect since they're thicker and won't fall apart.
Although there's very few ingredients in these cookies they are beyond flavorful. It's really hard to eat just one and I haven't met anyone who doesn't love a sugar cookie, especially when they're covered in Christmas sprinkles.
Baking Tips:
- Baking Sheet: I highly recommend lining your cookie sheets with silicone baking mats. The cookies won’t stick to the pan, clean up is easy, and your baking sheets last a lot longer.
- 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.
- Cookie Scoop: For this recipe I scooped out 2 tablespoons worth of cookie dough to make slightly larger cookies. If you want smaller cookies, I recommend using the 1.5 tablespoon cookie scoop and baking the cookies for 8-10 minutes.
- Christmas Sprinkles: You will want to roll each cookie dough ball in sprinkles before baking. I used a combinaiton of different Christmas sprinkles, such as these Betty Crocker ones and these Wilton nonpareil ones.
- Bake Time: If you choose to make 2 tablespoon cookie dough balls they will need to bake for 11-13 minutes. If you choose 1.5 tablespoon balls, then they will need to bake 8-10 minutes.
Ingredients Needed:
- 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: Unsalted room temperature butter is what we need.
- Sugar: Granulated sugar is the main sweetener for the cookies.
- Vanilla Extract: Use high quality vanilla extract, not imitaion vanilla.
- Sprinkles: Any red, white, and green sprinkles would be perfect.
How To Make Drop Sugar Cookies:
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
- Wet Ingredients: In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy. Then add the egg and vanilla extract on med-low speed and mix until combined.
- Combine Ingredients: Slowly add the flour mixture on low speed, mixing just until combined. Remove the bowl from the stand mixer and use a silicone spatula to gently fold together any remaining loose ingredients.
- Bake: Scoop the cookie dough into your hands using a 2 tablespoon cookie scoop. Roll the cookie dough into a ball and then roll it in the sprinkles. Repeat with the rest of the cookie dough. Bake the cookies for 11-13 minutes, or just until the outside of the cookies start to brown a bit.
Frequently Asked Questions:
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
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.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Also, please share a photo with me of your creation on either Facebook, Instagram, or Pinterest. It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Cookie Recipes To Try:
- Gingersnap Cookies
- Mint Chocolate Chip Cookies
- Snickerdoodle Cookies
- Red Velvet Crinkle Cookies
- Peppermint Shortbread Cookies
Christmas Sprinkle Cookies
Equipment
- Baking Sheets
- Silicone Baking Mats
- Cookie Scoop
- Electric Stand Mixer
Ingredients:
- 2 1/4 cup all-purpose flour
- 2 teaspoon corn starch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, room temperature (1.5 sticks)
- 3/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup Christmas sprinkles
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (2-3 minutes). Add the egg and vanilla extract on med-low speed and mix until combined.
- Slowly add the flour mixture on low speed, mixing just until combined. Remove the bowl from the stand mixer and use a silicone spatula to gently fold together any remaining loose ingredients.
- Pour the sprinkles into a small bowl and scoop the cookie dough into your hands using a 2 tablespoon cookie scoop (see note below). 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 11-13 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.
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