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!
I love baking Christmas cookies during the holiday season. I like to include classic cookies plus some fun, original cookies like Christmas sprinkle cookies! These cookies are festive, delicious and easy to throw together without cookie cutters or a rolling pin!
The recipe is adapted from my rainbow sprinkle filled Birthday Cake Cookies. The red, white and green sprinkles make them the perfect cookies for the holiday season!
For more festive Chrismas cookies, try my Snickerdoodles, Cranberry Orange Shortbread Cookies, and Chocolate Blossom Cookies.
Why We Love This Recipe
- These cookies are easy to throw together!
- Brown sugar which makes them chewy and delicious.
- You can add the sprinkles of your choosing. I love adding lots of red, green, and white sprinkles!
- 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: Take the butter out of the fridge 1-2 hours before making the cookies so that you have room temperature butter.
- Brown sugar: Light or dark can be used. 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
Step 1: (Photo 1 above) Cream the sugar and butter with until smooth and combined.
Step 2: (Photo 2 above) Mix in the eggs and vanilla extract.
Step 3: (Photo 3 above) Add the dry ingredients and mix until just combined.
Step 4: (Photo 4 above) Mix in the chocolate chips and Christmas sprinkles.
Step 5: (Photo 5 above) Scoop cookies with 1 or 2-ounce cookie scoop place on a tray. Cover and chill for at least 1 hour.
Step 6: (Photo 6 above) Bake 3 inches apart at 350 F for 9-12 minutes. Cool on the baking sheet for 5 minutes then cool on a rack. Drizzle with melted white chocolate. Top with extra sprinkles!
Recipe FAQs
The sprinkles may melt but only slightly since they are mixed into the dough and not on top of the dough.
This recipe makes 18 very big cookies. They are made with an ice cream scoop or a 2 ounce cookie scoop. Use a 1 ounce scoop if you prefer more average sized cookies. You’ll get about 24 cookies with a 1 ounce scoop.
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.
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. Frozen cookies will need an additional minute or two of baking time.
Expert Tips
- Cream 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.
- 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
Equipment
Ingredients
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar light or dark
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Christmas sprinkles
- 3/4 cups mini chocolate chips or regular sized semi sweet, white, or dark chocolate chips
FOR DECORATING
- 4 ounces white chocolate melted
- Extra Christmas sprinkles
Instructions
- Whisk together the flour, baking soda, baking powder 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 have started to turn light brown. 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
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Aubrey
Tried your Christmas sprinkle cookies, loved them!
5 stars 🙂
Natalie
Thanks Aubrey! So happy you enjoyed them 🙂
Steph
One of the best Christmas cookies recipes I’ve made!
Natalie
Love to hear that Steph! 🙂
Mel
Wanted to test these cookies out! So I made them for thanksgiving and they turned out amazing!! Everyone loved them and they quickly disappeared! Will be making them again for Christmas and the holidays … gonna make sure it’s a bigger batch this time loll.
Natalie
Hey Mel! Thanks so much for making these sprinkle cookies! I’m so happy they were a big hit and fantastic idea to make a bigger batch next time! Happy new year! -Natalie