Christmas Sprinkle Sugar Cookies

Ingredient Notes

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• Granulated Sugar: Adds sweetness and helps create that perfect soft, chewy texture in these cookies. It also contributes to the light color and crisp edges. Rolling the dough balls in extra sugar before baking gives each cookie a subtle sparkle and a delicate, sweet crust.
• Unsalted Butter: Make sure the butter is at room temperature for easier creaming with sugar, which helps create a tender and chewy texture. I use unsalted butter, but if you must use salted butter, simply omit the extra salt listed later in the ingredients.
• Flour: I use all-purpose flour; I have not tested this recipe with other flour varieties. Measure it correctly using the spoon-and-level method to avoid dense, dry cookies.
• Eggs: Add moisture and act as a binding agent, contributing to the cookie’s structure. The extra egg yolk adds richness and tenderness to the cookie, and also binds the dough all together.
• Whole Milk: Adding milk to the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
• Red & Green Jimmies Sprinkles: Festive sprinkles make these cookies extra cheerful and colorful. I recommend jimmies style since they hold their shape best and don’t bleed color into the dough.
• Other ingredients needed: vanilla extract, baking powder, baking soda, salt

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Measure ingredients properly: Spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup. Too much flour will take away from the soft & chewy goodness of these sugar sprinkle cookies.
• Use jimmies, not nonpareils: I recommend using jimmies-style sprinkles for the best results. Nonpareils tend to bleed their color into the dough and can make the cookies look muddy.
• Use room temperature ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps the dough come together smoothly and ensures the cookies bake evenly.
• Cream the butter and sugar well: Beat the butter and sugar for a full 2–3 minutes until light and fluffy. This step adds air to the dough which gives the cookies that soft, tender texture.
• Don’t overmix once you add the flour: After adding the dry ingredients, mix only until combined. Overmixing can lead to tough cookies instead of soft and chewy ones.
• Roll in sugar for sparkle: Coating each dough ball in granulated sugar before baking gives them a subtle crunch and a pretty, festive shimmer. Don’t skip this step! ✨
• Don’t over-bake: These cookies look very soft and slightly under baked when you take them out of the oven.
• To get cookies perfectly circular: Immediately after the cookies come out of the oven, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help give it that perfectly circular shape
• Cool on the sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.

Variations / Substitutions

• Switch up the sprinkles: Use different sprinkle colors to match any holiday or celebration. Think: red, pink, and white for Valentine’s Day, pastel for Easter, or rainbow for birthdays!
• Add extracts for extra flavor: Swap or mix the vanilla extract with almond extract for a bakery-style twist. Or try peppermint extract for a festive, minty touch!
• Make them gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will still be soft and chewy!
• Add white chocolate chips: Fold in a handful of white chocolate chips along with the sprinkles for extra sweetness and texture.
• Roll in colored sanding sugar: Instead of plain granulated sugar, use red or green sanding sugar for an even more festive look and a subtle crunch.
• Make them mini: Use a small cookie scoop to create bite-sized cookies. These are perfect for cookie boxes or holiday platters, and are just so dang cute!

Storage / Freezing

• Make Ahead: You can make the Christmas Sprinkle Sugar Cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, roll in the granulated sugar, then continue to bake as directed. This is an easy way to stay ahead during the busy holiday season!
• Freeze the Dough: Scoop the dough into the 1 ½ tbsp balls and freeze in a single layer in an airtight container for up to 3 months. To bake, allow the dough to come to room temperature, roll in the granulated sugar, then continue to bake as directed.
• Storage (Room Temperature) You can store these baked cookies on the counter in an airtight container for up to 5 days. Placing a slide of bread or tortilla in the container with the cookies can help keep them moist, as the cookies will soak up the moisture from the bread/tortilla.
• Storage (Refrigerator): If your kitchen is warm, store the cookies in the fridge for up to 1 week. Let them sit at room temperature for 10–15 minutes before serving so they taste freshly baked again.
• Freezing Baked Cookies: Once cooled completely, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for 2–3 months. Thaw at room temperature before enjoying.

FAQs

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Christmas Sprinkle Sugar Cookies

Prep: 15 minutes mins

Cook: 10 minutes mins

Servings: 20 cookies

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These Christmas Sprinkle Sugar Cookies are soft, chewy, and buttery, with festive red and green sprinkles in every bite! Easy to make with simple ingredients, they are perfect for cookie swaps, holiday parties, or cozy nights at home.

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Ingredients

• ▢ 1 cup unsalted butter (room temperature)
• ▢ 1 ½ cups granulated sugar
• ▢ 1 large egg (room temperature)
• ▢ 1 large egg yolk (room temperature)
• ▢ 1 Tbsp. whole milk
• ▢ 2 tsp. vanilla extract
• ▢ 1/4 tsp. almond extract (optional for classic sugar cookie vibes)
• ▢ 2 ¾ cups all-purpose flour (spooned & leveled)
• ▢ 1 ½ tsp. baking powder
• ▢ 3/4 tsp salt
• ▢ 1/2 tsp baking soda
• ▢ 1/2 cup red and green jimmies sprinkles (plus more as desired)
• ▢ ~1/4 cup granulated sugar (for rolling and garnishing)

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Instructions 

• Preheat Oven: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
• Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the butter and granulated sugar on medium speed for 2-3 minutes, or until light and fluffy. Start Timer
  1 cup unsalted butter, 1 ½ cups granulated sugar
  
• Add Wet Ingredients: Beat in the egg, egg yolk, milk, and vanilla extract, mixing until combined and smooth. Scrape down the sides of the bowl as needed.
  1 large egg, 1 large egg yolk, 1 Tbsp. whole milk, 2 tsp. vanilla extract, 1/4 tsp. almond extract
  
• Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
  2 ¾ cups all-purpose flour, 1 ½ tsp. baking powder, 3/4 tsp salt, 1/2 tsp baking soda
  
• Add Sprinkles: Fold in the red and green jimmies sprinkles until evenly distributed throughout the dough.
  1/2 cup red and green jimmies sprinkles
  
• Scoop and Roll: Scoop about 2 tablespoons of dough per cookie and roll into balls. Roll each ball in granulated sugar before placing it on the prepared baking sheets, spacing cookies about 2 inches apart. (Optional to chill: you can chill the cookie dough prior to baking if desired. From 1 hour or up to 3 days covered in the fridge.. Allow to come to room temperature, then roll and bake as directed below.)
  ~1/4 cup granulated sugar
  
• Bake: Bake for 8-10 minutes, or until the edges are set and just barely golden. The centers should look slightly soft. Do not overbake. Start Timer
  
• Cool: Allow cookies to cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely. Start Timer
• Enjoy: Sprinkle any remaining granulated sugar on top and garnish with more sprinkles for a festive look!
  

Notes

• Storage: Store on the counter in an airtight container for up to 5 days or freeze for up to 3 months.
• Measuring flour: Be sure to spoon and level your flour. Too much flour will make these cookies dry.
• Dry dough: If you feel the cookie dough is dry, add a splash of milk to hydrate the dough. Just 1-2 tbsp. is plenty. 

Nutrition Information

Serving: 1cookie, Calories: 236kcal (12%), Carbohydrates: 35g (12%), Protein: 2g (4%), Fat: 10g (15%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 42mg (14%), Sodium: 231mg (10%), Potassium: 27mg (1%), Fiber: 0.5g (2%), Sugar: 21g (23%), Vitamin A: 310IU (6%), Calcium: 31mg (3%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photos by Megan McKeehan of The Broke Girl Table