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Close-up of Christmas sugar cookies with red and green sprinkles stacked on a wire rack, showing their soft, chewy texture and lightly sugared tops.
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Christmas Sprinkle Sugar Cookies

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 20 cookies
Calories 236kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Butter and granulated sugar in a large glass mixing bowl, ready to be creamed together for Christmas sprinkle sugar cookies.
  • 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
    Creamed butter and sugar in a glass bowl with eggs and vanilla extract added on top, ready to be mixed for the cookie dough.
  • 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
    Mixing bowl with creamed wet ingredients and dry ingredients—flour, baking powder, and baking soda—added on top before combining into cookie dough.
  • Add Sprinkles: Fold in the red and green jimmies sprinkles until evenly distributed throughout the dough.
    1/2 cup red and green jimmies sprinkles
    Red and green sprinkles being poured into the cookie dough in a glass bowl, then folded in with a spatula.
  • 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
    Christmas sprinkle cookie dough scooped into balls on a parchment-lined baking sheet, ready to bake.
  • 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
    Side-by-side images showing cookie dough balls on a baking sheet before baking and the same cookies after baking, golden and slightly crinkled.
  • 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!
    Baked Sugar Cookies with sprinkles cooling on a wire rack, with festive red and green sprinkles and a white napkin with red stitching beside them.

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

Serving: 1cookie | Calories: 236kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 231mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 310IU | Calcium: 31mg | Iron: 1mg