Christmas Sprinkle Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: cookies

Calories: 254kcal

Santa Claus will personally thank you if you decide to leave him a Christmas sprinkle cookie or two. Don’t forget the milk!

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.

Let your cookies cool on the baking sheet for five minutes before you remove them to a wire rack.
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 three minutes or so.
Choose any holiday sprinkles you prefer, regardless of the color! It’s all about making these cookies the way that you like them.

Storage: Store Christmas sprinkle cookies in an airtight container at room temperature for up to 5 days.