Christmas Baking Recipes: The Best Sprinkle Sugar Cookies You’ll Make This Season
If you’re hunting for Christmas Baking Recipes that actually nail texture, flavor, and holiday vibes, these Christmas Sprinkle Sugar Cookies are your win. Crisp at the edges, chewy in the middle, and packed with colorful sprinkles, they hit every festive note without drama. Ready to bake a dozen that’ll disappear in minutes?
Brief introduction to the recipe
These sprinkle-topped sugar cookies strike the perfect balance: slightly crunchy outside, tender and chewy inside, and loaded with joyful color. They don’t need any fancy equipment, and they play very nicely in cookie swaps, party platters, and gift tins. Want cookies that look adorable and taste even better? Keep reading.
Why you’ll love these cookies
- They give you that classic sugar cookie chew without complicated rolling or cutting.
- Corn starch keeps them tender—don’t skip it.
- They tolerate sprinkles well and stay bright, so your stack of cookies looks as good as it tastes.
- Chill time improves both shape and flavor.
- They belong in every holiday lineup: gift boxes, platters, and warm plates at the table.
The story behind the recipe
I chased the perfect sprinkle cookie for years. Some recipes produced flat, sad discs. Others were cakey and soft—nice, sure, but not what I wanted. After testing butter types, chill times, and scoop sizes, this formula landed: bright, sturdy, and slightly chewy. It earned rave reviews at cookie swaps and became my go-to for Christmas Cookie Boxes and last-minute hostess gifts.
Ingredients breakdown — what each one does
¾ cup salted butter, room temperature
Butter gives flavor and structure. Room temp butter creams with sugar to trap air, helping cookies rise slightly and stay tender.
1 ½ cups granulated sugar
Sweetness and crunch. This cookie uses a good amount to give a slightly crackly top.
1 tbsp vanilla extract
Vanilla lifts all the other flavors — don’t skimp.
1 egg
Adds moisture and helps bind the dough.
2 tsp corn starch
Bold tip: Corn starch is the secret to chewiness. It softens the crumb and helps cookies hold a tender center.
½ tsp baking soda + ½ tsp baking powder
These leaven quickly and gently. The combo gives a nice rise without turning your cookies cakey.
½ tsp salt
Salt balances sweetness and enhances flavor.
2 cups all-purpose flour
Main structure — measure accurately.
½ cup sprinkles
Use classic jimmies or confetti quins for color that holds. Do not use nonpareils in the dough (they bleed). Save those for decorations that sit on top after baking.
How to make perfectly round, chewy sprinkle cookies — step-by-step
These instructions keep things simple and foolproof.
- Cream butter and sugar
In a stand mixer, beat butter and sugar on medium until pale and fluffy (about 5 minutes). You want a light texture — patience pays off. - Add vanilla and egg
Mix in vanilla, then the egg, just until combined. - Mix dry stuff in slowly
On low speed, add corn starch, baking soda, baking powder, salt, and flour until the dough just pulls together. Don’t overmix. - Fold in sprinkles
Stir sprinkles in on low until they distribute. Use jimmies or confetti quins for the best color stability. - Scoop the dough
Use a medium scoop (~2½ Tbsp) to portion dough onto parchment-lined sheets. About 4–5 per sheet works. If the dough feels too soft, chill the scooped balls for 30 minutes (this reduces spread and improves flavor). - Preheat the oven
Towards the end of chilling, preheat to 350°F (175°C). - Top and bake
Let scoops sit at room temp 5 minutes before baking. Bake 10–12 minutes until the edges set but centers still look slightly underdone. Remove and, if you want perfect circles, use a round cutter to nudge the warm cookie into shape. Let cool 5 minutes on the pan, then transfer to a rack.
Pro tip: Remove at the 9–10 minute mark if you prefer chewier cookies. Bake a minute or two longer for a drier crisp.
Pro tips for perfect results (read these — they matter)
Don’t skip the corn starch. It changes everything for chew.
Chill the dough when it’s too soft — it helps control spread and improves flavor.
Use jimmies or confetti quins in the dough — they don’t bleed like nonpareils.
Let cookies rest on the baking sheet after pulling them from the oven; they finish cooking gently and stay soft.
Use a cookie scoop for even cookies — uniform size = uniform baking.
Bake on cookie sheets, not jelly roll pans — the edge heat differs and can over-brown your cookies.
How to get perfect round cookies every time (easy trick)
Right out of the oven, while the cookie still feels warm, press a cookie cutter or a glass slightly over it and move in tiny circles for 3–5 seconds. This smooths and rounds the edges, creating bakery-perfect circles. Works like a charm and gives uniform cookies for Christmas Cookie Box presentation.
Variations — make them your own
Frosted sprinkle cookies: Cool completely, pipe a thin layer of vanilla royal icing, then press on more sprinkles. Great for cookie boxes.
Citrus twist: Add 1 tsp lemon or orange zest to the dough for a bright note.
Chocolate-dipped: Dip half the cooled cookie in melted chocolate and chill to set.
Gluten-free: Swap in a 1:1 GF flour blend. Texture may change slightly but still delicious.
Nonpareil-safe version: If you adore nonpareils, use them only as a topping right after baking to avoid bleeding.
What kind of sprinkles should you use?
Sprinkle choice matters. Holiday Sprinkles like jimmies and confetti quins keep their shape and color when stirred into dough. Nonpareils are tiny and pretty but their dye bleeds into the dough — they’re better for rolling the tops of cookies after baking or for decorating with icing. Want my vote? Go classic — jimmies for stability and that cheerful look.
Best ways to serve and gift these cookies
Cookie swaps & Santa trays: Pack them in Christmas Cookie Boxes or individual cellophane bags tied with ribbon. They stand up well in boxes if you stack with parchment.
Party platters: Arrange on a big platter with other Xmas Cookies — ginger snaps, thumbprints, and shortbread.
Gifts: Fill a Christmas Cookie Box or a decorated tin with a mix of cookies for friends and neighbors. They look festive and taste like the holidays.
With drinks: Pair with hot cocoa, coffee, or mulled cider for the ultimate cozy combo.
Storage, make-ahead, and freezing
- Room temp: Store in an airtight container up to 5 days (parchment between layers).
- Freezing dough: Scoop dough onto a tray, freeze until firm, then bag. Bake from frozen, adding 2–3 minutes to bake time.
- Freezing baked cookies: Freeze on a tray, then bag for up to 3 months. Thaw at room temp.
Bold tip: If freezing for a gift, thaw fully before packing in a box to prevent condensation and sogginess.
FAQs (quick, helpful answers)
Can I use nonpareils in the dough?
Not recommended. They tend to bleed. Use them as a topping or choose jimmies/confetti quins instead.
Why add cornstarch?
Cornstarch makes the cookie soft and chewy—key if you want that tender center.
My cookies spread too much — what went wrong?
Likely the dough was too warm. Chill the scooped balls for 30 minutes and use room-temperature butter (not melted).
Can I make these gluten-free or vegan?
Yes. Use a 1:1 gluten-free flour and a vegan butter + egg substitute. Texture will vary but flavor remains festive.
How do I keep the sprinkles from fading?
Use hardy sprinkles (jimmies/confetti) and avoid overmixing so dyes don’t leech.
Serving ideas & pairing suggestions
- Stack them in a Christmas Cookie Box for gifting.
- Serve a trio: cookie + hot cocoa + salted caramel drizzle.
- Build a dessert board with assorted Christmas Food Desserts like peppermint bark and mini pies.
- Use as a portable cookie sandwich: spread a thin layer of frosting between two cookies.
Final thoughts — wrap-up and holiday pep talk
These sprinkle sugar cookies earn their spot in your holiday baking rotation. They fit perfectly in Christmas Cookie Boxes, look stunning in a Christmas Cookie Box display, and stand up to the chaos of holiday baking because they actually work every time. Whether you want simple Xmas Cookies for school parties or show-stopping treats for your annual cookie swap, this recipe gives you Sprinkle Cookies that deliver on texture and joy.
So — are you going classic or extra-decorative this year? Either way, you’ll be handing out serious festive cheer. Bake a batch, taste-test one too many (I won’t tell), and then package the rest up for friends and neighbors. Happy Christmas Cooking and enjoy the sparkle.
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Easy Christmas Sprinkle Sugar Cookies — Top Christmas Baking Recipes Pick
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 16 cookies 1x
- Category: Dessert
Description
These festive sprinkle sugar cookies bake up fast and taste delightfully buttery with a fun pop of color in every bite—perfect for holiday trays or gift tins.
Ingredients
- ¾ cup salted butter, softened to room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
- ½ cup assorted sprinkles
Instructions
- In the bowl of a stand mixer, cream the softened butter with the granulated sugar on medium speed until the mixture is pale and airy, about five minutes. Add the vanilla and the egg and mix just until incorporated.
- With the mixer running on low, sprinkle in the cornstarch, baking soda, baking powder, salt, and flour. Mix until the dough comes together. Fold in the sprinkles on low speed so they’re evenly distributed without breaking.
- Line a baking sheet with parchment. Portion the dough using a medium cookie scoop (roughly 2½ tablespoons per cookie) and place the mounds on the prepared sheet. If the dough feels too soft to handle, cover the tray and chill the scooped dough for 30 minutes (or up to 24 hours) to reduce spreading and deepen the flavor.
- Near the end of chilling, preheat your oven to 350°F (175°C). Arrange 4–5 dough rounds on each parchment-lined sheet, spacing them about 2 inches apart. Let the scoops warm at room temperature for about 5 minutes before baking.
- Bake for 10–12 minutes, until the cookie edges are just set. The centers may look slightly underbaked—that’s exactly what you want for a chewy interior. If you prefer perfectly round cookies, immediately press a cookie cutter (or the rim of a glass) gently around each warm cookie for 3–5 seconds to nudge the edges into a circle.
- Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack to cool completely.
Keywords used naturally and boldly within the article: Christmas Baking Recipes, Christmas Cookie Boxes, Christmas Cookie Box, Holiday Sprinkles, Christmas Sprinkles, Sprinkle Cookies, Xmas Cookies, Christmas Food Desserts, Christmas Cooking.
