There’s nothing quite like the joyful pop of bright colors on soft, buttery cookies during the holidays. This Christmas Sprinkles Cookie Recipe is one of my all-time favorites to bake because it feels festive, tastes deliciously rich, and is surprisingly easy to make—even if you’re juggling a holiday to-do list!
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Why You'll Love This Recipe
This Christmas Sprinkles Cookie Recipe is one I come back to year after year. It has the perfect balance of creamy richness from cream cheese, a tender crumb from butter, and those signature sprinkle pops that make every bite festive and fun.
- Perfect Texture: The addition of cream cheese gives the cookies a tender, melt-in-your-mouth texture that stands out from your typical sugar cookie.
- Easy & Flexible: You can chill the dough ahead, giving you flexibility around busy holiday schedules.
- Fun to Decorate: Rolling the dough in colorful sprinkles is not only charming but a joyful task to share with family or kids.
- Classic Yet Special: This isn’t your average cookie recipe — it’s festive, flavorful, and perfect for holiday cookie swaps or gift plates.
Ingredients & Why They Work
The magic here is all about simple ingredients working in harmony: rich butter and cream cheese combine to create a heavenly, tender dough, while sprinkles add that sparkling holiday cheer right on top. Shop for good-quality butter and real cream cheese for the best texture.
- All-purpose flour: Provides the structure, so make sure to spoon and level it for accuracy.
- Baking powder: Gives just enough rise to keep the cookies light and soft.
- Salt: Balances out the sweetness and enhances flavors.
- Unsalted butter: Softened butter creates tender, rich cookies—don’t skip the softening step or you’ll fight the mixer.
- Cream cheese: This is the secret to amazing cookie texture—soft, moist, and slightly tangy.
- Granulated sugar: Sweetens cookies and helps with that lovely slight crunch on the outside.
- Egg: At room temperature for even mixing and binding the dough together perfectly.
- Vanilla extract: Classic flavor enhancer that brings warmth to the cookies.
- Almond extract: Optional but highly recommended for a subtle nutty undertone that’s just dreamy.
- Sprinkles: Choose your favorites—sanding sugar, nonpareils, or jimmies all work wonderfully to give that festive sparkle.
Make It Your Way
I love this Christmas Sprinkles Cookie Recipe because it’s so adaptable. Sometimes I swap almond extract for orange zest during the season, or add mini chocolate chips for a twist. The key is making it feel fun and personal, so don’t hesitate to get creative!
- Variation: One year, I rolled half the dough balls in peppermint sugar for a cool minty surprise that guests adored.
- Dietary tweak: For a dairy-free option, try coconut oil instead of butter and omit the cream cheese; texture will shift but it’s still tasty.
- Bonus step: Chill the dough overnight for even better flavor depth — the wait is totally worth it.
Step-by-Step: How I Make Christmas Sprinkles Cookie Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a bowl until they’re evenly combined. This little step keeps your cookies perfectly light and ensures there's no clumping of baking powder which can cause uneven rising. Set this mixture aside while you move on to the wet ingredients.
Step 2: Cream Butter and Cream Cheese
Using your stand or hand mixer, beat the room-temp butter and cream cheese on high for about 2 minutes until smooth and creamy. This step is crucial for a tender cookie texture, so don’t rush it! Once creamy, add the granulated sugar and beat until it’s fluffy and lighter in color, another couple of minutes.
Step 3: Incorporate Eggs and Extracts
Beat in your large egg, vanilla, and almond extract on high for about a minute until fully combined. Be sure to scrape the sides and bottom of the bowl to prevent any pockets of dry ingredients from hiding out. This keeps your dough uniform and smooth.
Step 4: Combine Dry and Wet Ingredients
Add the whisked dry ingredients gradually to the wet mixture on low speed. The dough will get thick — that’s exactly what you want! Be patient and mix just until combined to keep the cookies from getting tough.
Step 5: Chill the Dough
Cover your dough tightly with foil or plastic wrap and chill for at least an hour, or up to 3-4 days in the fridge. Longer chilling lets the flavors meld beautifully, but remember to bring the dough back to room temp for 30 minutes before shaping if it’s been in the fridge more than a couple hours.
Step 6: Shape, Roll in Sprinkles, and Bake
Preheat your oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Scoop about 1 tablespoon of dough per cookie and roll into a ball. Roll each ball in your chosen sprinkles until well-coated, then place on the baking sheet spaced 2 inches apart. Use the bottom of a glass to gently flatten each cookie slightly.
Bake 12-13 minutes or until the edges just start to turn a light golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Top Tip
Over the years, I've learned a few tips that make this Christmas Sprinkles Cookie Recipe foolproof and ensure your cookies come out perfect every time.
- Room Temperature Ingredients: Always soften butter, cream cheese, and egg before mixing; it helps everything combine smoothly.
- Dough Chilling Matters: Don’t skip chilling! It prevents cookies from spreading too much and enhances flavor.
- Press Gently on Dough Balls: Flatten just a bit using a glass bottom so the cookies bake evenly and have that signature soft center with crisp edges.
- Sprinkle with Care: Roll dough balls generously in sprinkles — this ensures those classic, colorful edges we all love.
How to Serve Christmas Sprinkles Cookie Recipe
Garnishes
I usually serve these cookies just as they are—with their festive sprinkle coats stealing the show. Occasionally, I like dusting a light sprinkle of powdered sugar for an extra snowy effect, but most times, the sprinkles alone are perfect for holiday cheer.
Side Dishes
These cookies pair wonderfully with a warm cup of cocoa or a festive spiced tea. When hosting, I often lay out a plate alongside hot cider or eggnog—it’s the ultimate cozy combo.
Creative Ways to Present
For holiday gatherings, I like stacking these cookies in a tiered plate stand wrapped with a sprig of fresh pine or a cinnamon stick for that Christmas market feel. Wrapping a small bundle tied with twine also makes them perfect edible gifts for neighbors and coworkers.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They stay fresh and chewy for up to a week, which is great when you’re baking a big batch for a party or gift-giving.
Freezing
I've had great luck freezing both baked cookies and unbaked dough balls. For unbaked, freeze dough balls without sprinkles, then thaw for 30 minutes before rolling in sprinkles and baking. Baked cookies freeze beautifully for up to 3 months; just thaw overnight in the fridge.
Reheating
To refresh frozen cookies, I pop them in a preheated 300°F oven for 5-7 minutes. This warms them through without drying them out, bringing back that just-baked softness and flavor.
Frequently Asked Questions:
While cream cheese is key for the tender texture in this recipe, you can substitute it with an equal amount of softened butter for a more traditional sugar cookie feel. The texture will be less soft but still tasty.
I’ve had success with all types—sanding sugar gives a lovely sparkle, nonpareils add a classic dotty look, and jimmies bring a colorful, elongated texture. Choose what you love or mix them up for extra fun!
Yes! Freeze unbaked dough balls without sprinkles for up to 3 months. When ready, thaw for about 30 minutes, then roll in sprinkles and bake as directed. It’s a great time-saver during busy holidays.
Chilling the dough is essential to prevent spreading. Also, using softened (not melted) butter and measuring the flour carefully will help keep the cookies nice and thick during baking.
Final Thoughts
I hope this Christmas Sprinkles Cookie Recipe becomes a beloved part of your holiday tradition like it is mine. It’s one of those recipes that brings a smile not just to the face but to the heart—whether you’re baking solo or with loved ones. Go ahead, roll up your sleeves, and make some memories sweetened with buttery, sprinkle-coated joy!
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Christmas Sprinkles Cookie Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Cookie Sparkles are festive, fun, and perfect for holiday celebrations. Soft yet slightly crisp on the edges, these sugar cookies are coated in vibrant sprinkles that add a delightful crunch and color. Made with cream cheese and almond extract, they have a tender texture and a rich, buttery flavor that’s irresistible.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2 ounces (57g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
Topping
- ¾ cup (150g) sprinkles (sanding sugar, nonpareils, and/or jimmies)
Instructions
- Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a bowl until well combined. Set aside.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together on high speed using a handheld or stand mixer fitted with a paddle attachment until relatively smooth, about 2 minutes.
- Add Sugar and Flavorings: Add the granulated sugar and beat until creamy and combined. Then add the egg, vanilla extract, and almond extract, beating on high speed for about 1 minute. Scrape down the sides and bottom of the bowl to ensure everything is integrated.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined into a thick dough.
- Chill the Dough: Cover the dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 1 hour and up to 3-4 days. If chilled longer than 2-3 hours, let sit at room temperature for at least 30 minutes before rolling.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Form Cookies and Coat: Roll about 1 tablespoon of dough into balls. Roll each ball in the sprinkles to coat evenly. Place dough balls 2 inches apart on the prepared baking sheets. Gently flatten each ball slightly with the back of a measuring cup or drinking glass.
- Bake the Cookies: Bake in the preheated oven for 12-13 minutes or until the edges are very lightly browned.
- Cool the Cookies: Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the Cookies: Once cooled, store the cookies covered at room temperature for up to 1 week.
Notes
- You can make the cookie dough ahead and chill for up to 3-4 days for convenience.
- Baked cookies freeze well for up to 3 months; thaw overnight in the refrigerator before serving.
- Unbaked cookie dough balls without sprinkles can also be frozen for up to 3 months; thaw slightly before coating with sprinkles and baking.
- Almond extract is optional but adds a lovely flavor; it can be omitted without replacement.
- Sanding sugar, nonpareils, and jimmies all work well; use your favorite or a mix for colorful sparkle.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Letting chilled dough sit at room temperature before baking helps cookies spread properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
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