Soft Batch Christmas Sprinkle Cookies
Ingredients
Directions / Instructions
Why You'll Love These Soft Batch Christmas Sprinkle Cookies
These Soft Batch Christmas Sprinkle Cookies are everything a holiday cookie should be—soft, buttery, thick, chewy, and loaded with festive Christmas sprinkles. Every bite is rich with vanilla flavor and colorful holiday cheer, making them perfect for cookie trays, Christmas parties, bake sales, and edible gifts.
The secret to their soft texture is using both butter and cornstarch, along with slightly underbaking the cookies. The result is bakery-style cookies that stay soft for days and are loved by both kids and adults.
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional)
- 1½ cups Christmas sprinkles (jimmies work best)
- Extra sprinkles for topping
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
3. Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar for about 3 minutes until light and fluffy.
4. Add Eggs and Flavoring
Beat in the eggs one at a time. Mix in the vanilla extract and almond extract if using.
5. Combine the Dough
Gradually add the dry ingredients until just combined. Fold in the Christmas sprinkles using a spatula.
6. Chill the Dough
Cover and refrigerate the dough for 30 minutes. Chilling helps the cookies bake thicker and prevents spreading.
7. Scoop the Cookies
Use a medium cookie scoop (about 2 tablespoons) to portion the dough. Place the dough balls 2 inches apart on the prepared baking sheets and gently press a few extra sprinkles on top.
8. Bake
Bake for 9 to 11 minutes, or until the edges are lightly set while the centers still appear slightly underbaked.
9. Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
Use jimmies-style sprinkles rather than nonpareils because they won't bleed as much into the dough. Do not overmix once the flour is added, and avoid overbaking. Removing the cookies while the centers still look soft ensures they remain chewy after cooling.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Refrigerate for up to one week or freeze baked cookies for up to 3 months. Cookie dough balls can also be frozen and baked directly from frozen by adding 1 to 2 extra minutes to the baking time.
Serving Suggestions
Serve these cookies with hot cocoa, coffee, eggnog, peppermint mocha, or warm apple cider. They're also perfect for Christmas cookie boxes, dessert platters, holiday parties, classroom celebrations, and edible gifts.
Recipe Variations
Mix in white chocolate chips, mini chocolate chips, crushed peppermint candies, toffee bits, holiday M&M's, or chopped macadamia nuts. Add a simple vanilla glaze for a bakery-style finish or drizzle with melted white chocolate after the cookies cool.
Frequently Asked Questions
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