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Christmas Sprinkle Cookies

Karissa Parrish
These soft Christmas sprinkle cookies are a drop-style sugar cookie that is perfect for the holiday season! The cookie dough balls are rolled in red and green Christmas sprinkles before baking, making them ideal for your holiday cookie exchange.
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time: 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16 cookies

Equipment

  • Baking Sheets
  • Silicone Baking Mats
  • Electric Stand Mixer

Ingredients:
 
 

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, room temperature (1.5 sticks)
  • ¾ cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ 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 medium-sized cookie scoop. 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.

Notes:

  • 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.
  • Cookie Scoop: For this recipe I scooped out 2 tablespoons worth of cookie dough to make slightly larger cookies.
  • 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.
  • 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.

Nutrition

Serving: 1cookieCalories: 199kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 132mgPotassium: 22mgFiber: 0.5gSugar: 14gVitamin A: 266IUCalcium: 20mgIron: 1mg
Keyword Christmas sprinkle cookies, Christmas sugar cookies, drop sugar cookies, sprinkle sugar cookies
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