These Christmas sprinkle cookies are chewy sugar cookies filled with Christmas sprinkles. These cookies are topped with a whipped frosting. They are also topped with extra sprinkles. These drop style cookies are very easy to make and festive!
These Christmas sprinkle cookies are great for the holidays! These are very chewy and soft sugar cookies filled with Christmas sprinkles. You can't get more festive then red and green sprinkles!
Why You Will Love This
- Soft sugar cookies- These are drop style cookies and they are very soft! They use both sugar and a little bit of brown sugar.
- Christmas sprinkles- You have to have Christmas sprinkles!
- Whipped frosting- The frosting is whipped and uses salt to balance the flavor.
- Easy to make- Kids can help make this!
- Butter- Pull this out 2 hours before baking
- Brown sugar- I used light brown sugar. I don't recommend dark brown sugar.
- Egg- Pull this out 2 hours before baking.
- Christmas sprinkles- These are the ones I got. Make sure to use jimmies and not nonpareils.
- Powdered sugar- Sift the powdered sugar to avoid a gritty frosting.
Step By Step Instructions
Here is how to make and bake these cookies.
STEP 1: Beat butter and sugars. Beat these on high for 2 minutes. Add in vanilla and the egg. Then, beat on high for 1 minute.
STEP 2: Add in dry ingredients and sprinkles. Mix these on low until just combined. Make sure the flour is sifted to prevent flour lumps in the dough.
STEP 3: Chill the dough. Chill the dough for 30 minutes. Then, scoop use a 1 oz cookie scoop. The cookie dough should be cold to the touch before baking.
STEP 4: Bake the cookies. Bake the cookies for 10-12 minutes. These cookies need space to bake. Bake 6 balls per cookie sheet.
STEP 5: Make the frosting. First, beat the slightly cold butter for 2 minutes. Mix in the powdered sugar. Next, beat the vanilla, salt, and heavy cream. Beat the frosting until light and fluffy.
STEP 6: Spread frosting. Spread 1 tablespoon of frosting per cookie. I used an offset icing spatula to smooth the frosting.
STEP 7: Top with sprinkles. Top the cookies with extra sprinkles.
To prevent spreading:
- Chill the dough. This is important because it chills the dough before going in the oven.
- Cold cookie dough balls. After you scoop the cookie dough, chill in the fridge until very cold.
- Bake the cookies on parchment paper on a cookie sheet. Don't bake the cookies on a plain cookie sheet or a silicone baking mat.
When you are making the frosting, it is important you whip the butter, and then the frosting at a high speed. This gives it the whipped texture.
The salt in the frosting balances out the sweetness. Make sure to add it!
No, the cookies taste great on their own! The frosting just makes the cookies fun!
Yes you can! Double the cookies and the frosting.
Absolutely. Just make sure they are Jimmie sprinkles.
Storing and Freezing
Store these Christmas sprinkle cookies in the fridge. Store in an airtight container up to 5 days. They need to go in the fridge because of the frosting.
Freeze the cookies in an airtight container up to 30 days. Thaw for 1 hour before eating.
Other Cookie Recipes To Try
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Christmas Sprinkle Cookies
- 1 ½ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Christmas sprinkles Use Jimmie sprinkles.
- ½ cup Unsalted butter room temperature
- ¾ cup White granulated sugar
- 2 tablespoon Brown sugar packed light or dark
- 1 Large egg room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup Unsalted butter slightly cold
- 1 tablespoon Pure vanilla extract
- 3 cups Powdered sugar sifted
- ½ teaspoon Salt
- 3 tablespoon Heavy cream
- Extra sprinkles
- In a mixing bowl, sift the flour. Add in the baking powder, baking soda, salt, and sprinkles.1 ½ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, ½ cup Christmas sprinkles
- Using a mixer, beat the butter, sugar, and brown sugar. Beat on high for 2 minutes. Add in vanilla and egg. Beat on high for 1 minute.½ cup Unsalted butter, ¾ cup White granulated sugar, 2 tablespoon Brown sugar, 1 teaspoon Pure vanilla extract, 1 Large egg
- Add in the dry ingredients. Mix on low until just combined.
- Chill the dough for 30 minutes.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop 1 tablespoon of cookie dough. Roll until smooth. Bake 6 cookies per cookie sheet. Bake for 13-15 minutes. They need to be spread out to rise. Don't bake 12 on the cookie sheet.
- Let the cookies sit for 5 minutes before transferring to a cooling rack. Cool completely.
- Place butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar while you wait.1 cup Unsalted butter, 3 cups Powdered sugar
- Using a mixer, beat the butter on high for 3 minutes. Slowly add in the powdered sugar. Mix until smooth. Add in vanilla, salt, and heavy cream. Beat on high until light and fluffy.1 tablespoon Pure vanilla extract, 3 tablespoon Heavy cream, ½ teaspoon Salt
- Top each cookie with 1 tablespoon of frosting. Spread frosting on top of cookies and top with extra sprinkles.Extra sprinkles