Soft and Chewy Christmas Sprinkle Sugar Cookies
Is it even Christmas without sugar cookies? These soft and chewy Christmas sprinkle sugar cookies are loaded up with festive sprinkles making them the perfect cookie to stock your holiday cookie boxes with.
Christmas Sprinkle Cookies
These soft and chewy Christmas sugar cookies are the kind of cookie you make once… and then immediately realize you’re going to be making them every single December forever. And isn’t that beautiful? They’re buttery, festive, loaded with red and green sprinkles, and somehow manage to have crisp edges and a gooey, melt-in-your-mouth center.
The best part? These are drop sugar cookies, which means no rolling, no chilling, no cookie cutters, no stress. Just one bowl, simple pantry staples, and a tray of perfectly soft holiday cookies in under 30 minutes.
What Makes These Christmas Sugar Cookies So Good
Before we get into logistics, let’s talk texture—because that’s the whole point here.
- Soft and chewy edges that stay tender for days
- Slightly underbaked centers that finish setting as they cool
- Buttery, vanilla-forward flavor with just a hint of almond extract for that bakery-style depth
- Festive sprinkles throughout, because holiday cookies should absolutely look the part
What Ingredients Do You Need to Make Christmas Sugar Cookies?
You only need simple pantry staples here, which is exactly why this recipe is perfect for holiday baking marathons.
Here’s what you’ll need:
- Unsalted butter, room temperature (buttery flavor is everything here)
- Granulated sugar + a little brown sugar (for chewiness)
- One whole egg + an extra yolk (this is the secret to that soft center)
- Vanilla extract and a touch of almond extract (trust me)
- All-purpose flour
- Baking powder + baking soda (for the perfect rise and spread)
- Salt (always)
- Red and green holiday sprinkles
That’s it. No cream cheese, no powdered sugar, no complicated steps. Just a solid, reliable Christmas cookie base that never lets you down.
You technically don’t need fancy equipment—but the right tools make a big difference when you’re chasing that soft-and-chewy sweet spot.
Highly recommended tools:
- A good cookie scoop (about 1.5 ounces): Ensures evenly sized cookies that bake the same every time
- Aluminum baking sheets: They conduct heat evenly and help prevent over-browning
- Parchment paper: Essential for soft bottoms and easy cleanup
- Stand mixer or hand mixer: You want to fully cream the butter and sugar for the best texture
- No silicone mats here—parchment paper gives you better spread and softer cookies.
Tips for Making Soft & Chewy Christmas Sugar Cookies
If you want bakery-level cookies (and you do), here are a few key tips:
- Cream the butter and sugar well. You’re looking for light, fluffy, and pale—this builds structure and tenderness.
- Don’t overmix the dough after adding flour. Overmixing = tougher cookies.
- Fold the sprinkles in gently. Overmixing will break them and bleed color into the dough.
- Underbake slightly. The cookies should look just set on the edges but still soft in the center when you pull them out. They’ll finish baking as they cool.
- Let them cool on the pan for 10 minutes. This keeps them from falling apart and locks in that gooey center.
- Trust the process. Slightly underbaked cookies are always the move.
How to Store Christmas Sugar Cookies
These cookies store beautifully, which makes them ideal for gifting and make-ahead baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Place a slice of bread in the container to help keep them extra soft.
Can You Freeze Sugar Cookies?
Yes—and it’s a holiday lifesaver.
To freeze cookie dough:
- Make the cookies as directed up through scooping the dough into balls.
- Freeze on a baking sheet until solid, then transfer to a freezer bag.
- Bake straight from frozen, adding 1–2 minutes to the bake time.
To freeze baked cookies:
- Make the cookies as directed and let cookies cool completely.
- Freeze in an airtight container or plastic bag for up to 2 months.
- Thaw at room temperature before serving.
Future-you will be extremely grateful.
These soft and chewy Christmas sugar cookies are festive, foolproof, and dangerously good. Whether you’re baking for a cookie swap, gifting neighbors, or just “testing one more batch,” these belong in your holiday rotation.
Happy baking!
XXX
- 14 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup holiday sprinkles
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on low speed until combined. Gradually increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, egg yolk, vanilla and almond extract. Beat on medium-high until the mixture is fluffy and lightens in color, about 2 minutes, scraping down the bowl as needed.
- Add the flour, baking powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain. Last, add the sprinkles and fold to distribute.
- Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons), then roll the dough into balls in your hands. Place the dough balls on the prepared baking sheets, spacing the dough 2 inches apart.
- Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes. Remove the baking sheet from the oven and allow the cookies to cool slightly on the baking sheet before serving.
Sofi | Broma Bakery
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