Christmas Sprinkle Cookies
These perfectly soft and chewy Christmas sprinkle cookies have the best pillowy, melt in your mouth texture and are incredibly easy to make. With super chewy, buttery, sweet centers, and festive red and green sprinkles throughout, these are sure to be your new favorite Christmas cookies!
Why these are the best Christmas sprinkle cookies
Soft, melt in your mouth texture– They’re fluffy, buttery, tender and chewy all at the same time.
Equal parts butter and sugar– 1 cup of butter, 1 cup of sugar is the key to the cookies perfect texture. The butter and sugar is creamed together really well, and the egg is beat into the butter and sugar until very fluffy to help the cookies get a little lift, making them pillowy and perfect.
Slightly underbaked centers– Just slightly underbaking helps to give the cookies the perfect centers. As they cool they finish baking on the pan and you’re left with the ideal cookie texture: soft edges, melty buttery centers.
Full of Christmas sprinkles– There are festive red and green sprinkles in each bite make these extra fun!
Thick and pillowy– I hate a flat sugar cookie, so I wanted to make sure these were anything but. They’re extra thick, like little pillows of tender, soft cookie heaven.
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Christmas Sprinkle Cookies FAQs
Store in an airtight container or Ziploc baggie for about 3 days for best taste. As they sit they somehow become softer. They go from super chewy right after baking to super soft the more days that go by!
Nope! Simply make the dough, scoop, roll the balls in sugar and bake! (I Actually think the cookies are best when baked straight away.)
If you need to make the dough in advance and bake the next day, you of course can. For the best results I would just recommend letting the dough return to room temperature before attempting to scoop and bake!
Yep! Store in a Ziploc baggie and freeze for up to a month.
Tips for baking the perfect Christmas sprinkle cookies
Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams.
Use red and green jimmies for your sprinkles. These kind of sprinkles melt into the cookie dough the best leaving you with distinct red and green speckles throughout each cookie.
Beat the egg and vanilla thoroughly. Make sure to beat your egg and vanilla into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their pillowy texture.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape! Because we’ll be rolling them into balls and shaping before baking, the cookies should be pretty round after baking, but to make them extra perfect use this trick! 🙂
If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Christmas Cookies to Tryto Try
Christmas Sprinkle Cookies
Ingredients
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/2 cup + 2 tbsp (119 g) Christmas sprinkles (I recommend jimmies)
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 3/4 cups (344 g) all purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a large bowl cream the very softened butter and sugar together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.1 cup (200 g) granulated white sugar, 1 cup (227 g) unsalted butter, very softened
- Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.1 egg, at room temperature, 2 tsp vanilla
- Add in the dry ingredients. Mix on low speed just until combined.
- Add in the sprinkles and fold in with a spatula until combined.1/2 cup + 2 tbsp (119 g) Christmas sprinkles (I recommend jimmies)
- Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in sugar.1/4 cup (50 g) granulated white sugar, for rolling dough in
- Place the cookie dough balls at least 2 inches apart on the baking sheets. Slightly flatten each ball and form into a circle as best as you can. (See photo in the blog post above.)Bake 6-8 cookies at a time.
- Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling. Then enjoy!
