If you hopped over from our @recipestokitchen Pinterest community, welcome to my kitchen! Today I’m sharing my tested, no-fail recipe for Christmas Sprinkle Cookies—complete with ingredient swaps, visual step-by-step cues across 4 pages, and a printable recipe card below.
📌 Pin Recipe
1. Why This Recipe Works Every Time
In my test kitchen, these Christmas Sprinkle Cookies are the little black dress of holiday baking—simple, reliable, and always a hit. I love how the buttery base lets the festive sprinkles shine without any fussy frosting or chilling time.
Whenever I make these for my family, the kids can’t resist helping roll the dough in the colorful sprinkles. The recipe is forgiving and fast, so you can whip up a batch even on the busiest December day.
👩🍳 Chef Elena’s Test Kitchen Highlights (Page 1 of 4)
- Foolproof Ratios: Triple-tested with everyday supermarket ingredients so it works on your very first try.
- Balanced Flavor: Layered aromatics and proper pan temperature create rich, homemade depth without complicated steps.
- Save for Later: Tap 📌 Pin Recipe to save this dish to your dinner or baking board.
Tap Next Page (Page 2) below for my Key Ingredients & Easy Substitutions, or scroll down to check off the full Recipe Card!
Christmas Sprinkle Cookies
These Christmas Sprinkle Cookies are soft, buttery, and topped with a colorful crunch of festive sprinkles. They come together in a flash, making them perfect for holiday baking with kids or last-minute cookie swaps.
🛒 Ingredients (Check Off As You Measure)
🍳 Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
- Roll dough into 1-inch balls, then roll each ball in the sprinkles, pressing lightly so they stick. Place on prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until the edges are just set but the centers look slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
👩🍳 Chef Elena’s Kitchen Notes & Storage
For the best texture, don't overmix the dough—stop as soon as the flour disappears. Store these cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months.
Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!
