These Christmas sprinkle sugar cookies are my favorite fast and foolproof holiday treat. Made with just 8 simple ingredients, they bake up soft, chewy, and perfectly festive in just 30 minutes. If you need an easy batch of cookies for parties, gifting, or leaving out for Santa, these sugar cookies with red and green sprinkles are sure to please!
Christmas Cookies with Red and Green Sprinkles
These sprinkle Christmas cookies may look simple, but they sure don’t taste it! I add a touch of cornstarch to keep the centers soft and tender, and I roll the dough in sprinkles to ensure every cookie is coated edge-to-edge in holiday color. Almond extract adds a subtle festive flavor, but you can easily swap in vanilla. This magic combination creates Christmas sprinkle sugar cookies that stay thick, chewy, and beautifully decorated without any piping, icing, or extra steps.
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Use the “Finger Press” Butter Test
Because this recipe bakes at a high temp (400°F), getting the butter temperature right makes a huge difference in the final texture. Press your finger gently into the butter–if it leaves an indent but the stick still holds its shape, it’s perfect. Butter that’s too soft (shiny, greasy, slumps when pressed) will cause overspreading and can prevent the sprinkles from sticking evenly. This simple test ensures consistent results every time!
Christmas Sprinkle Sugar Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Stand Mixer
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 cup salted butter room temperature (2 sticks)
- 1½ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 1½ cups Christmas sprinkles *
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk the flour, cornstarch, and baking soda together. Set aside.2½ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda
- Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for about 4 minutes, until the butter is light and fluffy.1 cup salted butter, 1½ cups granulated sugar
- With the mixer on low speed, add the eggs, one at a time, ensuring each egg is well incorporated. Add the almond extract and mix.2 large eggs, 1 teaspoon almond extract
- Slowly pour the dry ingredients into the wet ingredients and mix just until combined.
- Scoop and roll about 1 heaping tablespoon of cookie dough into balls, slightly flattening the balls.
- Pour the sprinkles onto a plate. Roll/press each cookie dough ball into the sprinkles, making sure to completely coat the cookie dough.1½ cups Christmas sprinkles
- Place the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 8-11 minutes until the bottoms are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Bring the butter and eggs to room temperature for 30-60 minutes before beginning. Otherwise, they will not mix properly.
- I recommend lining your baking sheets with parchment paper and using light-colored baking sheets to avoid over-browning these cookies.
- Measure the flour using the spoon-and-level method to avoid dense, dry cookies.
- Don’t skip the cornstarch! It helps make these cookies thick and soft.
- Don’t overmix the dough; otherwise, the cookies will turn out tough. Stop mixing as soon as you no longer see dry flour.
- This dough normally doesn’t require chilling, but if the kitchen is warm, a 10-15 minute chill prevents overspreading.
- To ensure the cookies are all the same size (and bake at the same rate), scoop them using a cookie portion scoop.
- Rotate the pans once during baking to promote even browning.
- Check your cookies at the 8-minute mark to see if they’re ready to come out of the oven. If not, let them bake for an extra 3 minutes or so.
- The cookies are done when the edges are set, and the tops are no longer shiny.
- Let your cookies cool on the baking sheet for 5 minutes before you remove them to a wire rack.
How to Make Christmas Sprinkle Cookies Step-by-Step
Prep: Gather up all of the ingredients needed to make these sprinkle cookies. Bring the butter and eggs to room temperature for 30-60 minutes before beginning, so they combine more easily in the dough. Preheat your oven to 400°F, line 2 baking sheets with parchment paper, and set aside.
Whisk the Dry Ingredients: In a medium bowl, whisk 2½ cups of all-purpose flour, 2 teaspoons of cornstarch, and 1 teaspoon of baking soda together. Set aside. I recommend measuring your flour using the spoon-and-level method to avoid adding too much flour, which can make these cookies dry and dense.
Cream the Butter and Sugar: Add 1 cup of room-temperature salted butter and 1½ cups of granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for about 4 minutes, until the butter is light and fluffy.
Add the Eggs and Extract: With the mixer on low speed, add 2 large, room-temperature eggs, one at a time, ensuring each egg is well incorporated. Add 1 teaspoon of almond extract and mix.
Combine the Dough: Slowly pour the dry ingredients into the wet ingredients and mix just until combined. Take care not to overmix, or the cookies will turn out tough. Stop as soon as you no longer see dry flour.
Portion the Dough: Scoop and roll about 1 heaping tablespoon of cookie dough into balls, slightly flattening the balls. I like to use a cookie portion scoop to ensure they all turn out the same size.
Roll the Cookies: Pour 1½ cups of Christmas sprinkles onto a plate. Roll/press each cookie dough ball into the sprinkles, making sure to completely coat the cookie dough.
Arrange the Cookies: Place the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake the Cookies: Bake in the preheated oven for 8-11 minutes, or until the bottoms are golden brown. I like to rotate the pan once during baking to promote even browning. You’ll know the cookies are done when the edges are set, and the tops are no longer wet. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
How to Store and Freeze
Store leftover Christmas sprinkle cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
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