Dive into the holiday spirit with these vibrant Christmas Sugar Cookies, bursting with festive sprinkles in every soft, delightful bite. Bring the joy and festivities of the holiday season straight to your kitchen with this colorful treat!
Christmas Sugar Cookies with Sprinkles are quick to whip up and ideal for last-minute holiday gatherings or just a fun baking session while Christmas music plays in the background.
These easy Christmas Sugar Cookies can also be a sweet way to say thank you to someone special during the time of year when giving means the most.
It's so much fun to get kids involved in making tasty treats for the holiday season and this is a great recipe to prep ahead to do so.
And here is a fun fact, this recipe is the same as my Vanilla Drop Cookies which are a viewer favorite!
Some of my other favorite recipes for getting little hands involved are Nutter Butter Reindeer Cookies, Church Stained Glass Window Cookies, Reindeer Poop Cookies, and No Bake Avalanche Bars.
If you're looking for other festive treats that you can bake then check out my Christmas Ornament Cookies, Christmas Holiday Butter Cookies, Christmas Tree Blossom Cookies, and 7 Layer Christmas Magic Bars.
Ingredients for Sprinkle Sugar Cookies
Wet Ingredients. Butter, Vegetable Oil, Vanilla Extract, Egg.
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar.
Extras. Christmas Sprinkles, Coarse Sugar.
How to Make Christmas Sprinkle Cookies
- Preheat the oven to 350 degrees F and also ensure that the Butter and Egg are at room temperature. Cream the Butter and Granulated Sugar together with a hand mixer in a large mixing bowl or in the bowl of a stand mixer with a paddle attachment on medium speed. Scrape down the sides of the bowl as needed. The butter mixture will be light and fluffy.
- Mix in the Egg and Vanilla Extract before adding the Vegetable Oil and Powdered Sugar.
- Continue to cream together for an additional 2-3 minutes.
- Gradually add the remaining dry ingredients until combined.
- Stir the Festive Sprinkles into the cookie dough by hand, using a wooden spoon.
- Scoop about 1.5 tablespoons of cookie dough (you can use a #50 cookie scoop) into a small bowl of coarse sugar. Roll the ball of dough in the coarse sugar and top with additional Colorful Sprinkles if desired before baking. Place Christmas Sugar cookie dough balls on your prepared cookie sheets and place them in the preheated oven. Bake cookies for 7-9 minutes, until the edges are set, and do not overbake.
- Remove from the oven, then immediately swirl one of your large cookie cutters (or the rim of a drinking glass) gently around the edges of the baked cookies to form them into perfect circles.
- For best results, allow the soft sugar cookies to rest for a minute before moving them to a wire rack to cool completely.
Yes, you can prepare the sugar cookie dough in advance and store it in the refrigerator, wrapped in plastic wrap, for up to 3 days before baking.
Salted Butter is recommended for its flavor and the texture it provides, but margarine can be used in a pinch. You may need to add a little extra salt to enhance the flavor of your cookies. The cookies might spread a bit more and have a slightly different taste.
The cookies are done when the edges are just set but the centers are still soft. They will continue to firm up as they cool.
Storage & Freezing
Storage: To maintain the freshness and softness of your cookies, store them in an airtight container at room temperature. Stack cookies with parchment paper or waxed paper in between layers to prevent the sprinkles from causing the cookies to stick to each other. They will keep well for up to 4-5 days, and are best when enjoyed within 2-3 days.
Freezing Baked Cookies: Place your cooled cookies in a single layer on a baking sheet and flash freeze. Once they’re frozen, transfer them to a freezer bag, making sure to separate the layers with some parchment paper.
Gently squeeze out as much air as possible in order to prevent freezer burn. They can be kept frozen for up to 3 months. When you're ready to enjoy them, remove the cookies from the freezer and allow them to return to room temperature on the counter. This is a great way to prep ahead for the holidays.
Freezing Cookie Dough Balls: Place the scooped cookie dough balls on a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer bag and place them in the freezer. You can keep them in the freezer for up to 3 months.
When ready to bake, remove the frozen cookie dough balls from the freezer and allow them to sit at room temperature on a baking sheet for 30 minutes before baking. Then simply bake as directed in the recipe.
Substitutions & Variations
- Granulated Sugar. Try using light brown sugar instead for a richer flavor. It will add a hint of caramel.
- Powdered Sugar. If you’re out of powdered sugar, grind granulated sugar in a blender until fine, although the texture may differ slightly.
- Gluten-free. Use a Gluten-free all-purpose flour blend for those with gluten sensitivities.
- Coarse Sugar. You can use regular granulated sugar if you don't have coarse sugar; the texture will just be less crunchy.
- Change the flavor. For a different flavor profile, almond extract or peppermint extract can be used. You could even use citrus zest for a refreshing twist.
- Use other Sprinkles. You can use any type of sprinkles you have on hand, or even leave them out and just enjoy a delicious, chewy vanilla sugar cookie. You could opt for nuts or seeds for a different flavor and texture.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie, but to make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Preheat Oven.
A preheated oven is best when baking these chewy sprinkle cookies.
Room Temperature Ingredients.
Always use softened Butter and Eggs at room temperature when baking.
Cookie Sheets.
Line your baking sheets with parchment paper or use baking spray.
Chilling Cookie Dough.
Chilling is not necessary for this particular recipe, but if the dough feels too soft to handle, you can chill it for about 30 minutes to make it easier to work with.
Equipment
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Sprinkle Sugar Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Christmas Cookie Recipes
- Easy Grinch Cookies
- Eggnog Cookie Bars with Creamy Frosting
- Chewy Chocolate Peppermint Bark Cookies
- Christmas Sugar Cookie Pie Bars
- Hershey Kisses Candy Cane Blossoms Cookies
- Best Double Chocolate Snowball Cookies
- Spiced Eggnog Pie Sugar Cookies with Creamy Frosting
- Easy Peppermint Pie Cookies
Christmas Sugar Cookies with Sprinkles
Ingredients
- Ingredients
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 1 Egg Large
- 1 tablespoon Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cup All Purpose Flour 240g
- ⅓ cup Christmas Sprinkles
- ⅓ cup Coarse Sugar
Instructions
- Instructions
- Preheat the oven to 350 degrees F and ensure that the Butter and Egg are at room temperature. Cream the Butter and Granulated Sugar together with a hand mixer in a large mixing bowl or in the bowl of a stand mixer with a paddle attachment on medium speed. Scrape down the sides of the bowl as needed. The butter mixture will be light and fluffy.
- Mix in the Egg and Vanilla Extract before adding the Vegetable Oil and Powdered Sugar. Continue to cream together for an additional 2-3 minutes.
- Gradually add the remaining dry ingredients until combined.
- Stir the Festive Sprinkles into the cookie dough by hand.
- Scoop about 1.5 tablespoons of cookie dough (you can use a #50 cookie scoop) into a small bowl of coarse sugar.
- Roll the ball of dough in the coarse sugar and top with additional Colorful Sprinkles if desired before baking.
- Place Christmas Sugar cookie dough balls on your prepared cookie sheets and place them in the preheated oven.
- Bake cookies for 7-9 minutes, until the edges are set. Do not overbake.
- Remove from the oven and immediately swirl one of your large cookie cutters (or the rim of a drinking glass) gently around the edges of the baked cookies to form them into perfect circles.
- For best results, allow the soft sugar cookies to rest for a minute before moving them to a wire rack to cool completely.
Notes
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4 ½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7 ½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 8 Ounces | 227 Grams |
Storage
- Store: To maintain the freshness and softness of your cookies, store them in an airtight container at room temperature. Stack cookies with parchment paper or waxed paper in between layers to prevent the sprinkles from causing the cookies to stick to each other. They will keep well for up to 4-5 days, and are best when enjoyed within 2-3 days.
- Freeze Baked Cookies: Place your cooled cookies in a single layer on a baking sheet and flash freeze. Once they’re frozen, transfer them to a freezer bag, making sure to separate the layers with some parchment paper. Gently squeeze out as much air as possible in order to prevent freezer burn. They can be kept frozen for up to 3 months. When you're ready to enjoy them, remove the cookies from the freezer and allow them to return to room temperature on the counter. This is a great way to prep ahead for the holidays.
- Freeze Cookie Dough Balls: Place the scooped cookie dough balls on a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer bag and place them in the freezer. You can keep them in the freezer for up to 3 months. When ready to bake, remove the frozen cookie dough balls from the freezer and allow them to sit at room temperature on a baking sheet for 30 minutes before baking. Then simply bake as directed in the recipe.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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