Make festive Christmas sugar cookies with sprinkles the easy way with this sprinkle sugar cookie recipe.
These soft sugar cookies are another one of my favorite Christmas cookie recipes. They are rolled in colorful Christmas sprinkles and baked to thick, soft, and pillowy perfection.
Sprinkle Sugar Cookie Recipe
The best part is how easy these no-roll sugar cookies are to make in comparison to traditional sugar cookies.
Sprinkle sugar cookies require no rolling, no cookie cutters, and no fancy decorating. Just form the dough into balls, roll in sprinkles, and bake!
Kid-friendly Christmas Cookie Recipe
Get the kids in the kitchen to help with this recipe.
They will love digging their hands into the dough to roll it into balls and cover with sprinkles.
Just be sure to assist with the mixing and baking steps.
What’s in Sugar Cookies with Sprinkles?
- butter + oil: this recipe uses a combo of butter and oil to give the cookies the perfect texture
- sugar: a combination of granulated sugar and powdered sugar makes the cookies softer than traditional sugar cookies
- vanilla extract
- flour: regular ol’ all-purpose flour
- baking soda
- cream of tartar: to make the cookies light and pillowy
- sprinkles: can’t make sprinkle cookies without the sprinkles!
What can I use instead of Cream of Tartar?
The cream of tartar works in combination with the baking soda to act as a leavening agent and make the cookies pillowy and light.
If you can’t get your hands on any cream of tartar you can use baking powder instead. Your cookies will have a firmer texture but will still be delicious.
How to Make Christmas Sugar Cookies with Sprinkles
As you will see, these no-roll Christmas cookies couldn’t be any easier to make.
Make batter. Start by creaming the butter, oil, and sugars. Mix in an egg and vanilla. Combine dry ingredients in a separate bowl then add to wet ingredients.
Chill. Cover and refrigerate the dough for at least 60 minutes. Overnight works too.
Roll. Scoop chilled dough, roll into a 2-tbsp-sized ball (this tool helps), then roll in sprinkles.
Bake. Bake 8-10 mins. Remove from the oven just as the edges start to turn a light brown.
Is it necessary to chill the dough?
Yes! Chilling the dough makes it easier to work with and roll into balls. It also helps prevent the dough from spreading in the oven.
Can I freeze sugar cookies with sprinkles?
Yup! You can freeze your baked cookies or freeze the cookie dough and bake after defrosting.
To freeze baked sprinkle cookies allow them to come to room temperature then place in an airtight container. Separate each layer with a piece of wax paper to prevent the cookies from sticking together.
How to freeze sprinkle sugar cookie dough
The raw cookie dough will freeze well for up to 2 months. To freeze wrap the dough tightly in plastic wrap and then pop it in a freezer bagging for an added layer of protection.
Thaw the dough overnight in the refrigerator then roll and bake as per the recipe.
More Christmas Cookie Recipes
For more Christmas cookie ideas check out these tasty recipes.
- peanut butter cornflake cookies – no-bake recipe
- Christmas cookie bars
- Italian anise cookies
- lemon cookies – only 3 ingredients
- double chocolate pecan cookies
- peppermint pinwheels
- cranberry cookies
- ½ cup butter, room temperature
- ½ cup oil
- ½ cup white sugar
- ½ cup powdered sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¼ cup flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup sprinkles
- In a large bowl, use an electric mixer to beat together the butter, oil, sugar, and powdered sugar. Add in the egg and vanilla extract; beat until just combined.
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Cover the dough in plastic wrap and refrigerate for at least an hour (overnight works too).
- Preheat oven to 350 F and line 2 cookie sheets with parchment paper or baking mats.
- Pour sprinkles into a small plate or shallow bowl.
- Roll dough into balls (about 2 tbsp each), roll in sprinkles, then set on prepared baking sheets with 1 inch between each cookie.
- Bake for 8-10 minutes, until edges are just beginning to brown.
- Allow the cookies to cool for 2 minutes on the cookie sheets before transferring to a wire rack to cool fully.
While I recommend using cream of tartar, you can use baking powder instead if necessary. Your cookies will have a firmer texture but will still be delicious.
Nutrition Information:Yield: 36 Serving Size: 2
Amount Per Serving: Calories: 248
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Pin for Later: