Christmas Sprinkle Cookies

Chewy, delicious Christmas Sprinkle Cookies are packed with red and green sprinkles and chocolate chips. No rolling pins or cookie cutters needed. They are perfect for holiday cookie exchanges! 

Christmas sprinkle cookies are festive, delicious and easy to make! They’re buttery vanilla cookies with chewy edges and sprinkle filled middles.

The recipe is adapted from my rainbow sprinkle filled Birthday Cake Cookies. The red and green sprinkles make them perfect for the holiday season!

For more festive Chrismas cookies, try my Snickerdoodles, Cranberry Orange Shortbread Cookies.

Why We Love This Recipe

• These cookies are easy to whip up! You can mix the dough together in less than15 minutes!
• Brown sugar makes these Christmas cookies with sprinkles chewy and delicious.
• No need to roll out the dough or use cookie cutters! For another easy recipe, try my sour cream chocolate chip cookies.

Ingredients

Below is some useful information about some of the ingredients for these Christmas funfetti cookies.

• Unsalted butter: Use room temperature butter. Take the butter out of the fridge 1-2 hours before making the cookies.
• Brown sugar: Light or dark packed brown sugar. Make sure your brown sugar is fresh.
• Eggs: Use 2 large, room temperature eggs.
• Vanilla extract: This recipe calls for a tablespoon of vanilla extract! I recommend using pure vanilla extract since it adds the best flavor. Artificial vanilla extract will work as a substitute.
• Christmas sprinkles: Make sure to use sprinkles not nonpareils. For another sprinkle-filled cookie recipe, try my shortbread Halloween cookies.
• Chocolate chips: Use semi sweet, white, or dark chocolate chips!

See the recipe card for the full list of ingredients.

Subsitutions & Variations

• I have not tried these cookies without eggs. For an egg-free cookie recipe, try my yummy chocolate chip eggless cookies!
• Use chopped chocolate instead of chocolate chips.

Instructions

Recipe FAQs

Expert Tips

• Cream the butter and sugar until it becomes lighter in color and texture.
• Don’t overmix. Stop mixing the dough when the dry ingredients are incorporated. If you overmix the dough, the cookies won’t be as soft and chewy.
• Only bake 6 cookies at a time. The cookies will spread. I don’t recommend baking more than 6 cookies a time.
• Don’t skip the chill time. Chilling the dough helps keep the cookies from spreading too thinly while they bake. Check out this article by King Arthur Flour for more reasons why it’s a good idea to chill cookie dough!
• Keep cookie dough balls in the fridge while the first batch bakes.

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Christmas Sprinkle Cookies

Natalie

These chewy, delicious Christmas Sprinkle Cookies are perfect for holiday cookie exchanges! They are super easy to make and are filled with chocolate chips and festive red and green sprinkles.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 13 minutes mins

Total Time 38 minutes mins

Course Cookies

Cuisine American

Servings 18 cookies

Calories 302 kcal

Equipment

• ▢
  Mixing bowls
• ▢
  Hand mixer
• ▢
  kitchen scale
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  Baking sheets
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  Parchment paper

Ingredients

 

0.5x1x2x

• ▢ 1 cup (227 g) unsalted butter room temperature
• ▢ 1/2 cup (100 g) granulated sugar
• ▢ 1 cup (220 g) brown sugar light or dark
• ▢ 2 large eggs room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 1/2 cups (312.5 g) all purpose flour
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup (80 g) Christmas sprinkles
• ▢ 3/4 cups (135 g) mini chocolate chips or regular sized semi sweet, white, or dark chocolate chips

FOR DECORATING

• ▢ 4 ounces (113.4 g) white chocolate melted
• ▢ Extra Christmas sprinkles

Instructions

 

• Whisk together the flour, baking soda, baking powder cinnamon and salt. Set aside.
• Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until smooth and combined.
• Scrape down the sides of the bowl then add the eggs and blend well then add the vanilla.
• With the mixer on low speed, gradually add the dry ingredients mixing until just combined then mix in the chocolate chips and sprinkles.
• Use a 2 ounce cookie scoop to drop the cookies onto the cookie sheet. Cover the cookie dough balls with plastic wrap and chill for at least an hour
• After chilling the dough for at least an hour, preheat oven to 350 F. Place dough balls  3″ apart on a baking sheet lined with parchment paper. Keep remaining balls in fridge while the first batch bakes. 
• Bake 9-11 minutes until edges are set and are just starting to turn golden brown. (Be careful not to overbake. They will firm up when you take them out of the oven). Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.
• Optional: Top with white chocolate, if you like. Once cooled, melt the white chocolate in a small bowl in short twenty second bursts in the microwave, stirring well in between bursts. Drizzle cookies with melted white chocolate. If using sprinkles, top melted white chocolate with extra sprinkles right away before the chocolate melts. 

Notes

Cookie size: Make these using a 1 or 2 ounce cookie scoop. Bake until edges begin to turn golden brown. If you use an ice cream scoop to form these, cookies will be large and you’ll get 18 cookies. For average size cookies, use a 1 tablespoon cookie scoop. You’ll get about 24 cookies. 

Mixing tips: Be sure to mix the butter and sugar until it becomes lighter in color and texture. Stop mixing when your dry ingredients are completely incorporated. If you overmix the dough, the cookies won’t be as soft and chewy.

Chilling the dough: Don’t skip the chill time. Chilling the dough helps keep the cookies from spreading too thinly while they bake. It also helps the flavor develop. 

Christmas sprinkles: You should be able to find Christmas sprinkles at most stores like Walmart, Target and Michaels. I also find them at Home Goods and Amazon.

Storage: Store leftover cookies at room temperature in an airtight container for up to 6 days. Cookie dough balls can be stored in the freezer for up to 3 months. To freeze, form and chill the cookie dough for 1 hour then place balls in a zipped lock bag with the date on it. Frozen cookies will need an additional minute or two of baking time.

Nutrition

Serving: 1cookieCalories: 302kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 48mgSodium: 142mgPotassium: 64mgFiber: 1gSugar: 26gVitamin A: 361IUVitamin C: 0.1mgCalcium: 54mgIron: 1mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

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