Christmas Sprinkle Cookies (2024)

• ▢ 1 cup unsalted butter room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1 cup brown sugar light or dark
• ▢ 2 large eggs room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 1/2 cups all purpose flour
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup Christmas sprinkles
• ▢ 3/4 cups mini chocolate chips or regular sized semi sweet, white, or dark chocolate chips

FOR DECORATING

• ▢ 4 ounces white chocolate melted
• ▢ Extra Christmas sprinkles

• Whisk together the flour, baking soda, baking powder and salt Set aside.

• Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until smooth and combined.

• Scrape down the sides of the bowl then add the eggs and blend well then add the vanilla.

• With the mixer on low speed, gradually add the dry ingredients mixing until just combined then mix in the chocolate chips and sprinkles.

• Use a 2 ounce cookie scoop to drop the cookies onto the cookie sheet. Cover the cookie dough balls with plastic wrap and chill for at least an hour

• After chilling the dough for at least an hour, preheat oven to 350 F. Place dough balls 3″ apart on a baking sheet lined with parchment paper. Keep remaining balls in fridge while the first batch bakes.

• Bake 9-11 minutes until edges have started to turn light brown. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.

• Optional: Top with white chocolate, if you like. Once cooled, melt the white chocolate in a small bowl in short twenty second bursts in the microwave, stirring well in between bursts. Drizzle cookies with melted white chocolate. If using sprinkles, top melted white chocolate with extra sprinkles right away before the chocolate melts.

Cookie size: Make these using a 1 or 2 ounce cookie scoop. Bake until edges begin to turn golden brown. If you use an ice cream scoop to form these, cookies will be large and you’ll get 18 cookies. For average size cookies, use a 1 tablespoon cookie scoop. You’ll get about 24 cookies.

Mixing tips: Be sure to mix the butter and sugar until it becomes lighter in color and texture. Stop mixing when your dry ingredients are completely incorporated. If you overmix the dough, the cookies won’t be as soft and chewy.

Chilling the dough: Don’t skip the chill time. Chilling the dough helps keep the cookies from spreading too thinly while they bake. It also helps the flavor develop.

Christmas sprinkles: You should be able to find Christmas sprinkles at most stores like Walmart, Target and Michaels. I also find them at Home Goods and Amazon.

Storage: Store leftover cookies at room temperature in an airtight container for up to 6 days. Cookie dough balls can be stored in the freezer for up to 3 months. To freeze, form and chill the cookie dough for 1 hour then place balls in a zipped lock bag with the date on it. Frozen cookies will need an additional minute or two of baking time.