There’s something heartwarming about soft, buttery Christmas Sprinkle Sugar Cookies fresh from the oven—their glossy surface studded with festive red and green confetti, the gentle sizzling as they cool, and the nutty toasted scent of browned edges. After three rounds of tweaks—tweaking scoop size, chilling time, sprinkle ratios—I discovered the balance of tender crumb and that satisfying crackle as you bite. Let’s bake these together.

Why You’ll Love Christmas Sprinkle Sugar Cookies

Buttery base that stays tender with a slight chew
Bright, festive sprinkles that hold their shape
Simple technique, even if you’re new to holiday baking
A cookie style with roots in classic American sugar-cookie traditions

A Little Background

One December afternoon, I remembered a childhood kitchen where these sprinkle-studded rounds always appeared. My own kitchen experiments spanned three afternoons—testing different flours, chilling times and sprinkle folds—before I landed on the crisp edges and tender center that remind me of those holiday afternoons.

Key Ingredients for Christmas Sprinkle Sugar Cookies

Unsalted butter (1 cup): Softened for easy creaming; use European-style for richer taste
Granulated sugar (1 cup): Adds lift and slight crunch; superfine sugar works, too
All-purpose flour (2½ cups): Provides structure; for a lighter crumb, weigh flour precisely
Baking powder (1 teaspoon): Gentle leavener for slight puff
Pure vanilla & almond extracts (1 teaspoon each): Depth of flavor; swap almond for citrus zest if you like
Holiday sprinkles (¼ cup): Festive pop; fold in last to avoid color bleed

How to Make Christmas Sprinkle Sugar Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper—this step ensures even baking and easy cleanup.
In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed for 3–4 minutes until pale and fluffy.
Add 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon almond extract; beat just until combined, scraping the bowl once.
In a separate bowl, whisk together 2½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt to distribute the leavener evenly.
Slowly add the dry mix to the wet ingredients, stirring until a soft dough forms—avoid overmixing to keep cookies tender.
Gently fold in ¼ cup holiday sprinkles, pushing them in with a spatula so colors stay vibrant.
Use a tablespoon scoop to portion dough into 1-inch balls; place 2 inches apart on the sheet, then press each slightly with your fingertips.
Bake 8–10 minutes until the edges show a light golden hue. In my tests, the 9-minute mark gave the best balance of chew and crisp. Let the cookies rest on the pan 5 minutes before transferring to a wire rack to cool completely.

Pro Tips & Troubleshooting

For even shapes, chill dough balls 15 minutes before baking—I saw fewer cracks that way.
If edges brown too quickly, lower oven rack or reduce temp by 10°F.
Swap almond extract for peppermint oil (½ teaspoon) for a minty twist.
To halve or double, keep ingredient ratios consistent; mixing times remain the same.

Storage & Make-Ahead Guide

Store cooled cookies in an airtight container at room temperature for up to 4 days. My tests showed sprinkles stay crisp when layered between parchment. For longer storage, freeze baked cookies in a sealed bag up to 3 months—thaw on the counter before serving. Always follow food safety: cool completely before sealing to prevent moisture build-up.

Serving Suggestions

Arrange these Christmas Sprinkle Sugar Cookies on a festive platter with hot cocoa or spiced mulled wine. They pair beautifully with sharp cheddar or alongside gingerbread men for a holiday cookie swap.

Frequently Asked Questions

How long do Christmas Sprinkle Sugar Cookies stay fresh? Stored airtight at room temp, they keep 4 days; freeze for up to 3 months.
Can I make the dough ahead of time? Yes—chill in the fridge up to 24 hours or freeze dough balls up to 1 month.
Why did my cookies spread too much? Likely butter was too warm; chill dough 15 minutes before baking.
Can I use salted butter? You can—reduce added salt to a pinch.
What’s the best way to measure flour? Spoon flour into the cup and level with a knife for accuracy.
How do I prevent sprinkles from bleeding? Fold them in at the very end with a gentle hand.

Final Thoughts

There’s real joy in pulling a tray of these Christmas Sprinkle Sugar Cookies from the oven, the kitchen filled with a rich buttery smell and festive color. My favorite way is with a glass of cold milk by the twinkling tree—give it a try and share your cookie moments below!

More Recipes You’ll Love

Quick Pecan Pie Cookies – warm nutty filling makes a cozy holiday box companion
Easy Peanut Butter Cookies – simple creaming technique similarities for cookie beginners
Strawberry Cheesecake Cookies – pop of red fruit bits for another festive twist