Soft Batch Christmas Sprinkle Cookies are a super easy holiday sugar cookie – no rolling the dough required! Packed with red and green sprinkles, perfect for the holidays! These sprinkle sugar cookies are the best, easiest, Christmas cookies around!
*This recipe was originally published on December 13th, 2016 and has been updated with new photos AND a video*
You guys. It’s Christmas cookie season! My favorite season of all. Ever.
It doesn’t matter what other desserts are on display at Christmas time, I go for anything with sprinkles on it first.
Know what makes Christmas cookie season even better for me? When I can have the softest, most buttery-delicious, cookies ever, and not have to roll out a big heap of dough!
Um, it’s the holidays and I’m busy, and I might WANT to do that (I really don’t) but I don’t have time. I’m going to guess you don’t either.
If you’re like me, these are the cookies for you. Step away from the rolling pin – ya don’t need it!
This is a fairly basic sugar cookie dough, with a couple of additions to, ya know, make them even better.
The addition of cornstarch keeps these guys nice and thick and puffy.
THEN, the cream cheese keeps them super soft, and makes them taste extra buttery!
These sprinkle cookies whip up in about ten minutes, and then into the fridge for a good two hours – yes, chilling is mandatory for these guys.
After they come out of the fridge, you’ll roll the dough into balls, then roll them in a bowl of sprinkles. Don’t mix your sprinkles into the dough – if you do it will most likely turn an unsavory shade of brown…..nobody wants that.
If you’re looking for other Holiday recipes you can find my families traditional Poppy Seed Bread right HERE as well as some super tasty Peppermint Chocolate Poke Cake right HERE! Be sure to try my Soft Old Fashioned Molasses Cookies too!
Enjoy!
~Nichole
Soft Batch Christmas Sprinkle Cookies
Ingredients
- 1 Stick butter softened
- 1/4 Cup cream cheese softened
- 1 1/2 Cups granulated sugar
- 2 Large eggs
- 1 Teaspoon vanilla extract
- 1 Teaspoon almond extract
- 2 1/2 Cups all purpose flour
- 2 Teaspoons corn starch
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 Cup sprinkles nonpareils
Instructions
- In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes.
- Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
- Refrigerate dough for two hours before baking.
- When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray.
- Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.
- Place the cookies onto prepared baking sheet, spacing 2 inches apart.
- Bake for 9-12 minutes. These should not turn golden brown, and will still look wet when they come out of the oven.
- Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
great cookies a little flatter than pictured after cooling…9 minutes was not enough baking time
Hi I made these tonight and baked them for 10 minutes
They turned out very soft!!! Are they supposed to be super soft?
Yes, they are a soft cookie
Absolutely delicious. I made these dairy-free for my allergic son and they still turned out wonderful with subbing the butter and cream cheese for safe alternatives. He absolutely loved rolling the dough balls in the sprinkles for
Me. He’s 2.5. Big brother and sister did traditional cut out cookies and iced them with their nana while we did these and he didn’t miss a beat and stayed away from
The butter and milk of the other cookies. Win win for everyone. They’re so wonderful. I’ve maybe had 3 or so with my
Morning coffee… ??
How long do these cookies keep? I found another recipe for chocolate chip cookies that have cream cheese in them and it said they were only good one week in an airtight container.
One week would be the longest that I’d keep them for.
Mine turned out flat instead of full like yours are pictured . This is a common problem for me. Do you have any idea why they are flat? I did not flatten them before baking
My cookies were nice a plump in the oven . as they cooled they went flat. do you know why?
Oh my goodness, these are the butteriest, most delicious sugar cookies! I will make these a staple of my Christmas baking from now on!
Do you have to use parchment paper if using non stick pans?
How many cookies does 1 recipe make?. I need 7 dozen of the same cookie for mybcookie exchange?
Thanks!?
I just made these tonight and I got two dozen out of one batch. I used a convection oven and I would definitely recommend cooking them longer than nine minutes. My first batch came out a little raw using the nine minutes. But I will say that these are delicious cookies and they also look so festive with the green, red, and white nonpareils.
Any substitute for the cream cheese ?