If you need a festive cookie that brings maximum Christmas magic with minimum effort, these Christmas Sprinkle Sugar Cookies are about to be your new December staple. They’re soft, chewy, buttery, and packed with red and green sprinkles that make every bite feel like Christmas morning.
They bake up thick, cozy, and golden around the edges with that soft, melt-in-your-mouth center your holiday cookie lineup needs. Whether you’re making treat boxes, prepping for a cookie exchange, baking with kids, or sneaking a warm one straight off the cooling rack — these never last long.
If you’re into my Brown Butter Nutella Cookie Bars or Christmas Sprinkle Bread, you’re going to LOVE these.
why you'll love them!
- Soft, chewy bakery-style texture without complicated ingredients.
- Festive AF thanks to red + green sprinkles throughout.
- Quick and easy — no chilling unless your dough is super soft.
- Perfect for gifting because they stay soft for days.
- Kid-friendly + holiday-party approved.
- Totally customizable with white chocolate, almond extract, or different sprinkle colors.
Christmas Sprinkle Sugar Cookies Ingredients
Here’s a quick overview of what makes these cookies so good:
Butter
Softened unsalted butter gives the cookies their melt-in-your-mouth texture and rich, classic flavor.
Granulated sugar + brown sugar
The combo creates the perfect chewy center while adding depth and caramel notes.
Egg + vanilla
Binds the dough, adds moisture, and gives that signature sugar-cookie flavor.
All-purpose flour
The structure of the cookie, nothing fancy needed here.
Baking soda + cream of tartar
Cream of tartar = extra chewiness. Baking soda helps them puff slightly without losing their soft center.
Christmas sprinkles (jimmies!)
Use red and green jimmies, they won’t bleed or melt into streaks.
How to Make Them
- Cream the butter and sugars until fluffy and pale.
- Mix in the egg and vanilla.
- Whisk the dry ingredients in another bowl.
- Combine the two mixtures and fold in the sprinkles.
- Scoop, chill if needed, and bake until just set on the edges.
- Cool and enjoy the softest, chewiest cookies ever.
Tips for Chewy Christmas Sprinkle Sugar Cookies
- Pull them early. The centers should still look soft when you take them out.
- Always use jimmies, not nonpareils. Nonpareils bleed and will create streaks.
- For thicker cookies, chill 20–30 minutes before baking.
- Add extra sprinkles on top before baking for that bakery look.
- Swap in almond extract for a hint of sugar-cookie bakery flavor.
Variations
- White chocolate chip version: Add ½ cup white chocolate chips to the dough.
- Grinch cookies: Use lime-green jimmies + heart sprinkles.
- Birthday version: Swap for rainbow jimmies to enjoy these year-round.
- Sparkle cookies: Roll the dough balls in sanding sugar before baking.
Storage
- Store at room temperature for up to 4 days.
- Freeze baked cookies for up to 2 months.
- Freeze scooped dough balls for 2–3 months and bake straight from frozen (add 1–2 extra minutes).
FAQ
Can I make these without cream of tartar? Yes! They’ll still be delicious. Cream of tartar just adds extra chewiness.
Can I add white chocolate chips? Absolutely, white chocolate + sprinkles = chef’s kiss.
Can I double the recipe? Yes! Perfect for cookie boxes or baking days.
Can I prep the dough ahead of time? Yes. Scoop the dough balls and chill up to 48 hours before baking.
Why did my cookies spread too much? Your butter may have been too soft. Chill the dough for 20–30 minutes next time.
How do I keep them thick? Chill the dough slightly, scoop tall dough balls, and avoid over-creaming the butter.
If you make these Christmas Sprinkle Sugar Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Christmas Sprinkle Sugar Cookies
Ingredients
- ¾ cup 170 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ¼ cup 55 g light brown sugar, packed
- 1 large egg room temperature
- 2 tsp vanilla extract
- 2 cups 250 g all-purpose flour
- 1/2 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup Christmas sprinkles use jimmies, not nonpareils
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars together for 2–3 minutes, until light and fluffy.
- Add the egg and vanilla and mix until fully combined.
- Whisk dry ingredients (flour, baking soda, salt) in a separate bowl.
- Combine wet and dry ingredients until a soft dough forms. Fold in the sprinkles.
- Scoop dough into 1½ tablespoon balls and place 2 inches apart on your baking sheet.
- Chill for 20–30 minutes if your kitchen is warm (optional but helps prevent spreading).
- Bake for 9–11 minutes, until the edges are just set and the centers look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool.
One of the best cookie recipes I have ever made!
I am so glad you enjoyed it! I appreciate your comment so much !!