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.

Course: Baking

Cuisine: New Zealand

Keyword: sprinkle cookies, christmas sprinkle cookies, sprinkle cookie recipe,

Servings: cookies

Calories: 52kcal

4.60 from 5 votes

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.

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.