Sprinkle Cookies - Christmas Edition

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Sprinkle cookies made with white chocolate slice-and-bake cookie dough rolled in sprinkles make the cutest treat for Christmas in red white and green, or make them for birthday parties with rainbow sprinkles.

Baked disks of Christmas Cookies resting on the bench next to a glass bowl of green, red and white sprinkles

Why This Recipe Works

  • Slice-and-bake sugar cookie method, no rolling pin or cookie cutters needed
  • These cookies have a soft texture with a crunchy crust of sprinkles
  • Cute and festive


Ingredients you will need

  • butter
  • brown sugar
  • egg
  • vanilla extract
  • salt
  • flour
  • baking powder
  • white chocolate chips
  • sprinkles (Christmas colours)
All the ingredients to make Christmas Sprinkle Cookies all laid out on the bench.

Ingredient Notes and Substitutes

  • Butter: This can be substituted for dairy-free butter or full-fat margarine. Reduced-fat margarine has a high water content and will not work in this recipe.
  • Brown sugar: This can be substituted for caster sugar (fine granulated sugar).
  • Flour: Plain all-purpose flour. This recipe will work with gluten-free flour, just be sure to add ½ teaspoon of xanthum gum for the 2 cups of gluten-free flour.
  • Vanilla extract: A pure vanilla extract will give a better flavor than imitation vanilla essence.
  • White chocolate chips - These are not necessary the recipe will be fine without the chocolate chips. Smaller chocolate chips make it easier to slice the cookies, the large drops I used when I made this batch made it a little harder to make even slices.
  • Sprinkles (Christmas colours): You can use any coloured sprinkles you would like.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my Christmas Sprinkle Cookies recipe, if you prefer just the written instructions then head straight to the printable recipe card or video below.

Step one: Cream the butter and brown sugar, I use a stand mixer for this you want the butter to lose its yellow colour and for the creamed butter and sugar to almost look light and fluffy.

Step two: Add the egg and vanilla extract and beat with the paddle attachment until well combined. Scrape the sides of the bowl with a spatula if required,

Creamed butter and brown sugar in a stand up mixer sitting on the bench with a hand holding an egg, about to crack it on the side of the glass bowl

Step three: Add the dry ingredients (salt, flour and baking powder) and mix on low speed until combined.


Step four: Add the white chocolate chips and fold into the cookie dough on low speed or by hand. . 

White chocolate chips being folded into the cookie dough mixture with a spatular

Step five: Form the cookie dough into a log and wrap it in cling film. Chill in the refrigerator or freezer until nice and solid, but still able to be sliced through.

Hands shaping and moulding the cookie dough into two logs on a wooden chopping board.
Two chilled cookie dough logs wrapped it in cling film resting on a wood chopping board on the bench

Step six: Preheat your oven to 180 degrees Celsius (360 F)


Step seven: Unwrap the chilled cookie dough and roll in the Christmas sprinkles.

Unwrapped chilled cookie dough  log being rolled in a large baking tray of Christmas coloured sprinkles.

Step eight: Slice the cookie dough into 1cm slices and lay on a parchment paper-lined baking sheet. 

One cookie dough log covered in Christmas coloured sprinkles being sliced into one cm wide disks on a wooden chopping board

Step nine: Bake your cookies for 10-12 minutes, you want them to be quite blonde, not too golden. Allow them to cool on the trays for 5-10 minutes before transferring to wire racks.

Baked Christmas sprinkle cookies resting on a lined baking tray

Enjoy!


A hand holding up a baked Christmas Sprinkle Cookie above a wooden board full of cookies with a couple of Christmas decorations scattered around it.

Top Tips

Here is how you can make these Christmas Sprinkle Cookies perfectly every time!

  • Store your sprinkled cookies in an airtight container at room temperature for up to 7 days.
  • The cookie dough logs can be made in advance and stored in the freezer for up to 4 months. You will need to defrost the frozen cookie dough in the fridge so that it is firm but able to be sliced.
  • To make my logs very round, I wrap them in cling film. I then take a cardboard tube (like from the inside of a roll of cling film, and cut it in half lengthways) I put the log inside the tube and squeeze gently so that the cookie dough takes on the round smooth shape of the cardboard tube. (I show this in the recipe video).
A hand holding up one Christmas Sprinkle cookie above a plateful below which is resting oil the bench,

A small wooden serving platter with a row of Christmas Sprinkle Cookies below,

A stack of Christmas Sprinkle Cookies resting on the bench with one resting on its side against the stack.
Baked disks of Christmas Cookies resting on the bench next to a glass bowl of green, red and white sprinkles.

Christmas Sprinkle Cookies

Super cute Christmas sprinkle cookies made by using a slice and bake method with a colourful sprinkle crust all around the outside of the cookie.
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: sprinkle cookies, christmas sprinkle cookies, sprinkle cookie recipe,
Servings: 48 cookies
Calories: 52kcal

RATE THIS RECIPE

4.60 from 5 votes

Ingredients

  • 125 grams butter
  • ¾ cup brown sugar 165 grams
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups flour 240 grams
  • ½ teaspoon baking powder
  • ½ cup white chocolate chips
  • ½ cup sprinkles (Christmas colours)

Instructions

  • Cream the butter and brown sugar, I use a stand mixer for this you want the butter to lose its yellow colour and for the creamed butter and sugar to almost look light and fluffy.
  • Add the egg and vanilla extract and beat until well combined.
  • Add the salt, flour and baking powder, and mix until combined.
  • Add the white chocolate chips and fold into the cookie dough.
  • Form the cookie dough into a log and wrap it in cling film. Chill in the refrigerator or freezer until nice and solid, but still able to be sliced through.
  • Preheat your oven to 180 degrees Celsius (360 F)
  • Unwrap the chilled cookie dough and roll in the Christmas sprinkles.
  • Slice the cookie dough into 1cm slices and lay on a baking paper lined tray.
  • Bake your cookies for 10-12 minutes, you want them to be quite blonde, not too golden. Allow them to cool on the trays for 5-10 minutes before transferring to a cooling rack.
  • Enjoy.

Video

Notes

  • Store your sprinkled cookies in an airtight container at room temperature for up to 7 days.
  • The cookie dough logs can be made in advance and stored in the freezer for up to 4 months. You will need to defrost the frozen cookie dough in the fridge so that it is firm but able to be sliced.
  • To make my logs very round, I wrap them in cling film. I then take a cardboard tube (like from the inside of a roll of cling film, and cut it in half lengthways) I put the log inside the tube and squeeze gently so that the cookie dough takes on the round smooth shape of the cardboard tube. (I show this in the recipe video).
  • Butter: This can be substituted for dairy-free butter or full-fat margarine. Reduced-fat margarine has a high water content and will not work in this recipe.
  • Brown sugar: This can be substituted for caster sugar (fine granulated sugar).
  • Flour: Plain all-purpose flour. This recipe will work with gluten-free flour, just be sure to add ½ teaspoon of xanthum gum for the 2 cups of gluten-free flour.
  • Vanilla extract: A pure vanilla extract will give a better flavor than imitation vanilla essence.
  • White chocolate chips - These are not necessary the recipe will be fine without the chocolate chips. Smaller chocolate chips make it easier to slice the cookies, the large drops I used when I made this batch made it a little harder to make even slices.
  • Sprinkles (Christmas colours): You can use any coloured sprinkles you would like.

Nutrition

Serving: 1cookie | Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 23mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.3mg

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