Soft, festive, and full of cheer, Christmas Sprinkle Cookies are the ultimate holiday treat for cookie swaps, dessert trays, or cozy nights by the fire.
With a rich cream cheese dough and three kinds of red and green sprinkles, Christmas Sprinkle Cookies bring holiday magic to every bite without the fuss of icing or cutters.
Main Ingredients that Make Christmas Sprinkle Cookies Special
- Unsalted butter – Delivers richness and a tender crumb that melts in your mouth.
- Cream cheese – Adds subtle tang and incredible softness, elevating the sugar cookie base.
- Granulated sugar – Sweetens the dough just enough to balance the richness without overpowering.
- Egg – Helps bind the ingredients while adding structure and softness.
- Vanilla & almond extracts – Infuse each bite with a warm, aromatic flavor that feels festive.
- All-purpose flour – The sturdy foundation that holds the cookies together while keeping them soft.
- Baking powder – Gives just enough lift to keep the cookies from being too dense.
- Fine sea salt – Enhances all the other flavors subtly and beautifully.
- Red and green jimmies, nonpareils, and sugar sprinkles – Create a colorful, crunchy coating that defines these cookies as a holiday must-bake.
Step-by-Step: How to Make These Cheerful Christmas Sprinkle Cookies
Start by creaming the softened butter and cream cheese until smooth, then beat in the sugar, egg, and extracts.
Whisk the dry ingredients separately, then combine with the wet mix to form a soft, rich dough. Chill the dough for at least an hour.
Scoop, roll, and coat each dough ball in your choice of holiday sprinkles. Flatten slightly using a glass to achieve that perfect cookie shape.
Bake until the edges are lightly golden and let them rest before moving. Repeat with any remaining dough for a full batch of delicious cheer.
Cookie-Making Tips for Holiday Magic Every Time
For best results, don’t skip chilling the dough—it prevents the cookies from spreading too much and enhances the texture. Rotate between jimmies, nonpareils, and sugar sprinkles to create visual variety and play with textures in each bite.
If your sprinkles aren’t sticking well, roll the dough balls in slightly damp hands before coating. For a stronger almond flavor, increase the almond extract slightly, but avoid overpowering the vanilla.
These cookies are incredibly versatile—swap in blue and white sprinkles for a winter wonderland theme or try pastels for spring holidays.
Keeping the Holiday Sweetness: Storage Tips for Christmas Sprinkle Cookies
Store baked cookies in an airtight container at room temperature for up to one week—they stay soft and flavorful.
To freeze the dough, shape it into balls first and flash-freeze. Once solid, transfer to a freezer-safe container for up to three months. When ready to bake, let thaw slightly, roll in sprinkles, and bake as usual.
If freezing baked cookies, cool them completely first. Flash-freeze on a baking sheet, then store in an airtight container. They reheat beautifully at room temp or with a few seconds in the microwave.
Christmas Cream Cheese Sprinkle Cookies
Ingredients
- 1 cup red and green nonpareils
- 2 teaspoons vanilla extract
- 1 ½ teaspoon baking powder
- ¾ cup granulated sugar
- 1 cup unsalted butter softened
- 1 cup red and green sugar sprinkles
- ½ teaspoon fine sea salt
- 1 egg room temperature
- 2 ounces cream cheese softened
- 3 cups all-purpose flour
- 1 cup red and green jimmies sprinkles
- 1 teaspoon almond extract
Instructions
- Begin by creaming together the softened butter and cream cheese using a stand mixer fitted with a paddle attachment or a hand mixer, mixing for approximately two minutes until smooth. Incorporate the sugar, egg, vanilla, and almond extracts, blending for an additional minute.
- In a separate bowl, combine the flour, baking powder, and sea salt by whisking. Gradually add the dry ingredients to the creamed mixture, continuing to mix until a cohesive, slightly sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least one hour.
- When ready to bake, preheat your oven to 350°F. Line your cookie sheets with parchment paper. Distribute each type of sprinkle into separate small bowls.
- Scoop out portions of the chilled dough, approximately two tablespoons each, and shape into balls. Roll each ball in your choice of sprinkles, ensuring full coverage. Arrange them on the prepared baking sheets, spacing them about two inches apart.
- Flatten each dough ball into a ¾-inch thick disc using the base of a glass or the back of a measuring cup. Transfer to the oven and bake for 12 minutes, or until the edges are just beginning to turn golden. The bottoms should brown, but the tops should remain pale.
- Allow the cookies to cool on the baking sheets for five minutes before transferring to a wire rack. Repeat the baking process with the remaining dough if using a single baking sheet.
Notes
Storage: Store in an airtight container at room temperature for up to a week. Freeze dough for up to three months—thaw for 30 minutes before baking. To freeze baked cookies, cool completely, flash freeze for 30 minutes, and store in a sealed freezer-safe container for up to three months.
