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Christmas Sprinkle Cookies (Soft & Chewy)

Christmas Sprinkle Cookies Soft Chewy

These soft and chewy Christmas sprinkle cookies are easy to make, requiring minimal prep and perfect for holiday baking with festive sprinkles and a tender texture.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Course cookie, Dessert
Cuisine American
Servings 12 people
Calories 150 kcal

Equipment

  • 1 kitchen scale or measuring cups (optional)
  • 1 measuring spoons (optional)
  • 1 large mixing bowl
  • 1 silicone spatula
  • 1 medium cookie scoop (2-3 tablespoon capacity)
  • 2 cookie sheets
  • 1 parchment paper
  • 1 tweezers (optional, for placing sprinkles)

Ingredients
  

  • 1 1/2 cups all-purpose flour 187.5 g
  • 1/2 teaspoon baking soda 2 g
  • 1/2 teaspoon baking powder 2 g
  • 1/2 teaspoon fine sea salt or table salt 3 g
  • 1/2 cup unsalted butter melted and cooled (113.5 g)
  • 1/2 cup granulated sugar 100 g
  • 1/4 cup packed light or dark brown sugar 55 g
  • 1 tablespoon vanilla extract or paste 13 g
  • 1 large egg room temperature
  • 1/2 cup Christmas sprinkles 80 g, plus extra for topping

Instructions
 

  • In a large bowl, mix melted butter, granulated sugar, and brown sugar with a silicone spatula until smooth.
  • Add the egg and vanilla extract to the mixture and stir until fully combined.
  • Add the flour, baking powder, baking soda, and salt to the wet ingredients and mix until mostly combined.
  • Fold in the Christmas sprinkles gently.
  • Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days.
  • Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
  • Use a cookie scoop to portion 2-3 tablespoon-sized dough balls on the prepared baking trays, spaced 3-4 inches apart.
  • Bake one sheet at a time for 9 to 11 minutes, until the edges are lightly golden and centers are mostly set.
  • Optionally, shape freshly baked warm cookies by gently rotating a large round cutter or mug on top to create perfect circles.
  • Top the cookies with additional sprinkles using your hands or tweezers.
  • Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Weighing ingredients ensures accuracy and better results.
  • Store cooled cookies airtight at room temperature up to 5 days.
  • Freeze baked cookies or dough for up to 3 months.
  • Reheat frozen cookies in microwave at 10-second intervals.