These Christmas Sprinkle Sugar Cookies offer a tender, buttery texture packed with festive red, green, and white sprinkles, making them the perfect quick treat for holiday gatherings.
Ingredients
To ensure your cookies turn out with the ideal balance of crisp edges and soft centers, precise measurements and ingredient quality are essential. Below is the complete list of ingredients required for this batch, including specific preparation notes to guide you.
- 2 1/2 cups all-purpose flour: Use standard unbleached flour for the best structure; cake flour will make them too delicate, while bread flour may create a tough chew.
- 1 cup unsalted butter, softened: The butter must be at room temperature (about 65°F) so it creams properly with the sugar to incorporate air bubbles for lift.
- 1 cup granulated sugar: This provides sweetness and helps create the slight crunch on the cookie edges as it caramelizes lightly in the oven.
- 1 large egg: Acts as the primary binder to hold the dough together and adds richness to the crumb.
- 2 teaspoons vanilla extract: A high-quality pure vanilla extract enhances the buttery flavor without overpowering the festive sprinkles.
- 1/2 teaspoon almond extract (optional): Adds a subtle, traditional holiday depth that pairs beautifully with sugar cookies; omit if you prefer a purely vanilla profile.
- 1 teaspoon baking powder: Provides the necessary leavening to help the cookies rise slightly and stay tender rather than flat.
- 1/2 teaspoon baking soda: Works in tandem with the baking powder to neutralize acidity and encourage browning on the bottom.
- 1/2 teaspoon salt: Crucial for balancing the sweetness and enhancing the overall flavor profile of the butter and vanilla.
- 1/2 cup Christmas sprinkles (for dough): Use jimmies or nonpareils specifically designed to hold their shape during baking; these get folded directly into the mixture.
- 1/4 cup Christmas sprinkles (for topping): Reserve these for pressing onto the tops of the dough balls before baking to ensure they remain visible and vibrant.
How To Make Christmas Sprinkle Sugar Cookies Recipe
- Prepare the Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line two large baking sheets with parchment paper or silicone baking mats. This step is critical because sugar cookies spread significantly during baking; using lined sheets prevents sticking and ensures even heat distribution. If you do not have parchment paper, lightly greasing the pans with butter works, but parchment yields the cleanest release and most consistent browning. Ensure your oven rack is positioned in the center to avoid burning the bottoms or undercooking the tops. - Cream the Butter and Sugar
In a large mixing bowl, combine the 1 cup of softened unsalted butter and the 1 cup of granulated sugar. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed for about 3 to 5 minutes. You are looking for a light, fluffy, and pale yellow consistency. This process, known as creaming, traps tiny air pockets within the fat, which acts as a leavening agent and gives the cookies a tender, cake-like texture. If the butter is too cold, it won’t blend smoothly; if it is melted, the cookies will spread too thin and become greasy.
- Incorporate Wet Ingredients
Once the butter and sugar are fluffy, add the 1 large egg, 2 teaspoons of vanilla extract, and the optional 1/2 teaspoon of almond extract. Mix on low speed just until the egg is fully incorporated and the mixture looks uniform. Be careful not to overmix at this stage, as adding too much air now can cause the cookies to collapse later. Scrape down the sides of the bowl with a spatula to ensure no pockets of unmixed egg or vanilla remain, which could lead to uneven flavor distribution. - Combine Dry Ingredients and Fold in Dough Sprinkles
In a separate medium bowl, whisk together the 2 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet butter mixture, switching to low speed or mixing by hand with a spatula. Stop mixing as soon as the flour streaks disappear; overworking the gluten in the flour will result in tough, hard cookies instead of soft ones. Immediately fold in the 1/2 cup of Christmas sprinkles intended for the dough, distributing them evenly throughout the mixture. The dough will be thick and slightly sticky at this point.
- Portion and Shape the Cookies
Divide the dough into 12 to 15 large portions, depending on how big you want your final cookies. Roll each portion into a smooth ball between your palms. Place the dough balls onto the prepared baking sheets, spacing them at least 2 inches apart to allow ample room for spreading. Press the remaining 1/4 cup of Christmas sprinkles gently onto the top of each dough ball. Do not press too hard, or the sprinkles might sink into the dough; a light press ensures they adhere during baking without losing their color.
- Bake Until Golden and Set
Bake the cookies in the preheated oven for 12 to 15 minutes. Watch closely around the 12-minute mark. The cookies are done when the edges are lightly golden brown and the centers look set but still soft to the touch. They should not appear raw or shiny in the middle. Because ovens vary, start checking at 12 minutes. If you bake them until they are fully firm in the center, they will likely become crunchy after cooling. Removing them while the centers are slightly soft ensures a chewy interior once they cool. - Cool and Transfer
Remove the baking sheets from the oven and let the cookies rest on the hot sheet for exactly 5 minutes. This resting period allows the cookies to set structurally so they do not fall apart when moved. After 5 minutes, carefully transfer the cookies to a wire cooling rack using a spatula. Let them cool completely on the rack before serving or storing. This step is vital because moving them too early can cause breakage, while leaving them on the hot pan too long can continue the cooking process, leading to over-baked edges.
Why This Recipe Works
This recipe succeeds because it balances the chemical leavening agents correctly. The combination of baking powder and baking soda ensures the cookies rise enough to be soft but not so much that they lose their shape. The high ratio of butter to flour creates a rich mouthfeel, while the specific instruction to cream the butter and sugar thoroughly introduces the necessary air for a light texture. Adding sprinkles both inside the dough and on top maximizes the visual appeal and festive flavor without compromising the structural integrity of the cookie.
Doneness And Troubleshooting
If your cookies spread too much and become flat, your butter was likely too warm when mixed, or the oven temperature was inaccurate. Always verify your oven temperature with a standalone thermometer. Conversely, if the cookies are too thick and dense, you may have measured the flour incorrectly by scooping directly from the bag; always spoon the flour into the measuring cup and level it off. If the edges burn before the centers are set, lower the oven temperature to 325°F (160°C) and extend the baking time slightly. For cookies that are pale and lack flavor, ensure you are using real vanilla extract and not imitation, and check that your baking powder is fresh.
Substitutions And Variations
You can substitute the unsalted butter with an equal amount of margarine, though the flavor may be slightly less rich. For a dairy-free version, use a high-quality plant-based butter stick, ensuring it has a similar fat content to dairy butter. If you do not have almond extract, you can increase the vanilla extract to 2 1/2 teaspoons, or try a drop of lemon zest for a bright citrus note. Regarding sprinkles, you can use any color or shape you prefer, but avoid “nonpareils” (tiny round balls) for the dough if you want to prevent bleeding colors; jimmies are the most stable choice for baking.
Serving Suggestions
These cookies are best served at room temperature to enjoy their full soft texture. They pair wonderfully with a glass of cold milk, hot cocoa, or a cup of coffee. For a party presentation, arrange them on a tiered stand alongside other holiday treats like gingerbread men or peppermint bark. You can also wrap individual cookies in cellophane bags tied with red ribbon for easy holiday gifts.
Storage And Reheating
Store cooled cookies in an airtight container at room temperature for up to one week. If you need to keep them longer, place parchment paper between layers to prevent sticking. For freezing, you can freeze the baked cookies for up to three months or freeze the unbaked dough balls. If freezing dough, thaw overnight in the refrigerator before baking. To refresh stale cookies, microwave a single cookie for 10 seconds to restore softness, or place a slice of bread in the container with the cookies to rehydrate them slightly.
We hope this recipe brings joy to your holiday kitchen. For more seasonal inspiration and easy-to-follow guides, Follow Hailee Recipes on Pinterest.
Christmas Sprinkle Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until fluffy, then beat in egg, vanilla, and almond extract.
- Whisk flour, baking powder, baking soda, and salt; mix into butter mixture.
- Fold in 1/2 cup sprinkles, divide dough into 12-15 portions, and arrange on sheets.
- Press remaining sprinkles on top and bake 12-15 minutes until edges are golden.
- Cool on sheet for 5 minutes, then transfer to a wire rack.
