This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
These sprinkle cookies are pure joy. Soft centers, chewy edges, and lots of colorful sprinkles! They are perfect for Christmas parties, cookie exchanges, and neighbor gifts.
The Magic Behind These Sprinkle Cookies
- Soft, chewy texture: These sprinkle sugar cookies stay perfectly soft in the center with lightly chewy edges that make them irresistible.
- Fun for any occasion: Change the sprinkle colors for any holiday or celebration using the same easy dough.
- Kid approved and easy: Simple ingredients, no chilling, and plenty of sprinkle rolling make these a favorite to bake and eat.
Ingredients Needed
- Room Temperature: Use room temperature ingredients so everything mixes together nice and smooth.
- Cornstarch Is My Secret Weapon: My secret for the best sprinkle cookie texture. It creates a tender, soft center with crisp edges.
Christmas Sprinkle Sugar Cookies Recipe
If I had to pick one cookie that’s fast, delicious, and always a hit, it’s this one. The fact that you don’t have to chill the dough or roll it out makes this my go-to sugar cookie recipe during the holiday season.
- Prep: Preheat the oven to 350°F, then line two baking sheets with parchment paper and set aside. In a large bowl, whisk together all-purpose flour, baking powder, salt, and cornstarch and set aside.
- Cream Sugar & Butter: In another bowl or in the bowl of a stand mixer, beat softened unsalted butter and granulated sugar together until smooth. Add in 1 large egg, vanilla, and almond extracts, and mix until combined.
- Combine: Add the dry ingredients to the sugar mixture and mix until combined. Mix in ⅓ cup of the ½ cup sprinkles by hand. Use a cookie scoop to scoop the cookie dough and shape it into a ball by hand. Then, press the tops of each ball into the remaining extra sprinkles.
- Bake: Place the cookies on a cookie sheet, leaving 2 inches between each. Bake for 10-12 minutes. The middle should still be gooey when removed from the oven. Allow them to cool on the tray. The sprinkle cookies will finish cooking there.
Alyssa’s Pro Tips
- Perfectly underbake: Pull the baked cookies out while the centers still look a little soft. They finish baking on the cookie sheet.
- No chilling needed: You can bake these as soon as the dough is mixed. Zero chill time, zero waiting, maximum cookie happiness.
Pin this now to find it later
Pin It
Christmas Sprinkle Cookies
Chewy sprinkle cookies with a soft center and sprinkles inside and out. Perfect for Christmas, but change up the sprinkles and they work for any occasion!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ cup softened unsalted butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, and 1 teaspoon cornstarch Set aside.
- In another bowl or in the bowl of a stand mixer, beat ½ cup softened unsalted butter and ¾ cup granulated sugar until smooth. Add in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract, and mix until combined.
- Add the dry ingredients to the sugar mixture and mix until combined. Mix in ⅓ cup of the ½ cup sprinkles by hand. Use a cookie scoop to scoop the dough and roll it into balls by hand. Then, press the tops of each ball of dough with the remaining sprinkles.
- Place the cookies on a cookie sheet, leaving 2 inches of space between each one. Bake for 10-12 minutes. The middle should still be gooey when removed from the oven. Allow them to cool on the tray. They will finish cooking there.
Notes
Storage Instructions
- Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls in an airtight, freezer safe bag or container for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the bake time if needed.
Nutrition
Calories: 210kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 56mgPotassium: 107mgFiber: 1gSugar: 19gVitamin A: 259IUCalcium: 29mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
In your recipe for sprinkle cookies, you mention half a teaspoon of corn starch. Is this correct. Half a tsp won’t make any difference… maybe should be half a cup??
It’s a very small amount and the difference in texture is subtle, but it’s correct.