Christmas Sprinkle Sugar Cookies Recipe

Christmas Sprinkle Sugar Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: cookies

Calories: 254kcal

Author: Becky Hardin

Soft, chewy Christmas sprinkle sugar cookies loaded with red and green sprinkles. These easy, festive cookies come together in 30 minutes with simple pantry ingredients.

Print Recipe

US Customary - Metric

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

*I recommend using jimmie-style sprinkles over nonpareils. Nonpareils have a tendency to bleed their color into the dough.

Tips:

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.

Make-Ahead: Freeze shaped cookie dough balls in an airtight container or Ziplock bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.

Storage: Store Christmas sprinkle cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition