I absolutely love Christmas cookies, and if you’ve been here awhile, then that’s no surprise. I am always making some kind of new cookie recipe for the season. And these Christmas sprinkle cookies are the perfect holiday dessert.
They are easy to make, and so very festive! They would be perfect for a party, or easy enough to whip up on a school night, just because you want a sweet treat!
And, you can easily freeze them. So if you’re making them ahead of time, you can easily do so. Keep on reading for the full recipe card below and see just how easy they are to make yourself too!
This post also contains affiliate links, which means I make a small commission off anything you purchase through here, at no additional cost to you. Please read my full Disclosure policy for more details.
Ingredients Needed To Make Christmas Sprinkle Cookies:
- Ā¾ cup salted butter room temperature
- 1 Ā½ cups granulated sugar
- 1 tbsp vanilla extract (I use my homemade vanilla extract for this)
- 1 egg
- 2 tsp cornstarch
- Ā½ tsp baking soda
- Ā½ tsp baking powder
- Ā½ tsp salt
- 2 cups all-purpose flour
- Ā½ cup Christmas sprinkles
How To Make Cookies:
Preheat your oven to 350 degrees. In the bowl of your stand mixer, beat the softened butter and sugar until light and fluffy. About 2-3 minutes.
Then, add in the egg and vanilla extract. In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt.
Slowly add the flour mixture into the wet mixture, using the low speed. Mix until everything is incorporated and then add in the sprinkles.
Line a baking sheet with parchment paper and scoop 1.5 tablespoons of dough out into balls. Y’all know, I love to use my Caraway Home baking sheets when making cookies! They make for an easy cleanup, and my cookies always turn out delicious too.
Place the cookie dough balls about 2 inches apart on prepared baking sheet. Bake for 10-12 minutes. Cookies will still look undercooked when coming out of the oven, but trust me, they are done!
Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely to room temperature. Store in an airtight container for up to 5 days or freeze for up to 3 months. You can freeze already cooked cookies, or the dough.
I prefer to just freeze the dough and then bake them when I want them. I let them sit out for a few minutes to come to room temperature before baking them though.
Enjoy These Christmas Cookies!
Well, I hope you love these Christmas Sprinkle Cookies just as much as I did! They are so festive and fun and would be perfect for a holiday party! If you make these too, let me know how it goes for you below!
And if you’re looking for more Christmas cookie ideas, check out my other recipes below:
- Soft Cut Out Gingerbread Cookies
- Gingerbread Thumbprint Cookies With Raspberry Jelly
- Heath Bar Cookie Recipe
- Almond Sugar Cookie Recipe
- Walnut and Brown Sugar Shortbread Cookies
- Chocolate Espresso Crinkle Cookies
- Raspberry Thumbprint Cookies
- White Chocolate Cranberry Cookies
Christmas Sprinkle Cookies
Ingredients
- 3/4 cup salted butter room temperature
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla extract
- 1 large egg
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
- 1/2 cup Christmas sprinkles
Instructions
- Preheat your oven to 350 degrees.
- In the bowl of your stand mixer, beat the softened butter and sugar until light and fluffy. About 2-3 minutes.
- Then, add in the egg and vanilla extract.
- In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt.
- Slowly add the flour mixture into the wet mixture, using the low speed.
- Mix until everything is incorporated and then add in the sprinkles.
- Line a baking sheet with parchment paper and scoop 1.5 tablespoons of dough out into balls.
- Place the cookie dough balls about 2 inches apart on prepared baking sheet. Bake for 10-12 minutes.
- Cookies will still look undercooked when coming out of the oven, but trust me, they are done! Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely to room temperature.
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
Leave a Reply