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.
How many cookies does this recipe generally make?
My cookies turned out completely flat and spread way out on the baking sheet. I measured all ingredients carefully and chilled my dough for three hours. Super disappointed! Any idea what might have happened?
I have learned with this recipe that the dough gets really soft and tacky after time being out while getting other cookies ready to bake. I make a huge batch and refrigerate for the 2 hours like posted in the directions. But I get a small cereal bowl and fill it with the dough. So I work with a smaller amount at a time and the dough won’t get soft. 2 things, 1 – it keeps the extra dough cold and firm being in the fridge and 2 – it doesn’t make the dough so tacky as you roll the cookie into ball shape. I also leave the cookie on the cookie sheet in ball shape. They come out perfectly when done and so soft and chewy. Hope this helps.
How long will these cookies stay good for thinking of making them tomorrow but there for Christmas
After baking they stay fresh for 3-4 days
Do I have to add cream cheese? Is it a “key” ingredient?
Hi, I haven’t tried them without the cream cheese so I can’t say for sure how they would turn out
I made these last year and they were FAB! This year I’m tight on time, if I bake them in November, can I freeze them until Christmas??
Can I roll the cookie dough in sugar and cinnamon instead of the sprinkles.
This has become my staple sugar cookie recipe. It just doesn’t get any better than this one in my book! They’re easy to make, delicious and no rolling! What’s not to love here?? Thanks Nicole!
Can these be blended by hand or is a mixer required?
I used a hand mixer.
I messed up and put the sprinkles right in the dough ? Do you think they’ll be alright baked that way??
Yes should be fine
Can I leave the dough in the refrigerator, then roll into balls and bake the next day
Yes