Indulge in the holiday spirit with this fun Christmas Cookies with Sprinkles.
Made with a basic sugar cookie dough, these round shaped cookies are then frosted with red and green tinted homemade frosting and fun Christmas sprinkles.
They are sure to bring a bright touch to your holiday cookie trays that you give as gifts.
Check out all the other Christmas Cookie Recipes for even more delicious ideas to help you celebrate the best time of year!
Get ready to have a blast in the kitchen and spread holiday cheer with this easy Christmas sprinkle cookie recipe!
These cookies are made with a traditional sugar cookie dough that's perfectly soft and buttery. To make them extra festive, they're frosted with vibrant red and green colored icing and topped with an assortment of festive sprinkles.
These delightful treats are sure to be a hit at any holiday gathering and will leave everyone craving for more. So grab your apron and start baking up a storm of joy this holiday season!
Looking for more Easy Cookie Recipes? Try my Candy Cane Sugar Cookies, Peppermint Christmas Cookies or my favorite Shortbread Christmas Cookies.
Table of Contents
- How do you keep cookie dough from sticking when rolling out?
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- Quick Tip
- Decorating Instructions
- Quick Tip
- Before You Begin!
- Recipe FAQ's
- Storage Instructions
- Top Recipe Tip
- Try these recipes next...
- 📖 Recipe Card
- 💬 Comments
How do you keep cookie dough from sticking when rolling out?
- Chill the dough: To make rolling out your sugar cookie dough easier, make sure you wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight. This prevents the dough from becoming too soft and sticky, making handling and rolling a breeze!
- Parchment paper: Using parchment paper or a silicone baking mat beneath the dough when rolling can prevent sticking and simplify transferring cookies to the baking sheet.
- Roll evenly: Start by softly pressing the dough with the rolling pin, starting from the center and moving outward. Roll in one direction, lift and rotate the dough slightly. Keep rolling until it's about ¼ inch thick.
- Cookie cutters: Dip the cookie cutter in flour before each use to prevent sticking. Carefully lift the cut-out shapes using a spatula or your fingers and transfer them to a lined baking sheet.
🛒Helpful Kitchen Tools
AmeriColor Food Color Super Red 13.5 Oz
Americolor Soft Gel Paste Food Color, 4.5-Ounce, Leaf GreenChristmas Snowflakes Holiday Baking Cupcake Cake Decoration Confetti Sprinkles Cake Cookie IceCream Donut Jimmies Quins 4ozAmerican Atelier Cookies for Santa | 2-Piece Set | Cookie Plate and Milk Jug | Christmas Décor | Christmas Eve Santa Cookie Plate and Bottle | Holiday Decorations
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
When making the frosting, you can switch out the shortening for the same amount of butter.
Step-by-Step Instructions
Step 1: Cream the butter and powdered sugar together until smooth.
Step 2: Mix in the oil, vanilla, and eggs.
Step 3: Add in the cream of tartar, baking soda, baking powder, cornstarch, and flour.
Step 4: Mix until the dough pulls away from the sides of the bowl and comes together into a ball.
Baking Instructions
Step 5: Roll the dough out in between two sheets of parchment paper until it's ½ inch thick.
Step 6: Use a 3-inch round cookie cutter to cut the dough out. Bake at 350° F for 8 minutes until just set with a slightly browned bottom.
Quick Tip
Avoid adding additional flour to the recipe by rolling the dough out between 2 sheets of parchment or wax paper.
Decorating Instructions
Step 7: Prepare the frosting then divide between two bowls and tint one with green food coloring and one with red food coloring.
Step 8: Spread a layer of frosting on each cookie.
Quick Tip
Remember, food coloring becomes more vibrant as it dries and is exposed to air. When tinting cupcakes and frosting, keep in mind that you should stop adding color when you're about 2 shades lighter than your desired goal. As they set, the color will deepen to the desired shade.
Step 9: Immediately top with Christmas sprinkles.
Before You Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Allow the cookies to completely cool (usually 20 minutes) before adding frosting.
Storage Instructions
Pantry: Once the frosting has set, store in an air-tight container layering the cookies in between sheets of parchment paper. Store at room temperature for up to 5 days.
Freezer: Allow the frosting to set then layer the cookies between sheets of parchment paper in a freezer safe container. Or flash freeze the cookies first by arranging them on a baking sheet in a single layer and freeze until hardened for about 30 minutes. Then place the cookies in a freezer safe container or zip top freezer bag layered between parchment paper for up to 3 months.
Thaw: Place the cookies on a plate or wire rack and allow to come to room temperature. They should be ready to enjoy in about an hour.
Top Recipe Tip
Avoid over-baking which can lead to hard and crumbly cookies, rather than soft and slightly chewy.
Try these recipes next...
- Check out my other recipe for Easy Italian Christmas Cookies.
- Or you might enjoy this recipe for Christmas Spritz Cookies.
Christmas Cookie Digital Cookbook BUNDLE with FREE Cookie Exchange Printables BonusMore Information
📖 Recipe Card
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Christmas Cookies with Sprinkles
Ingredients
For the Cookies:
- ½ cup unsalted butter softened
- 1 cup powdered sugar
- ½ cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 3 cups flour
For the Frosting:
- ½ cup shortening
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy whipping cream
- ½ teaspoon salt
- red food coloring
- green food coloring
- Christmas sprinkles
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter and powdered sugar. Cream until smooth.
- Add in the oil, vanilla, and eggs. Mix until smooth.
- Add in the cream of tartar, baking soda, baking powder, cornstarch, and flour. Mix until smooth. Scrape down the sides and mix again.
- Combine until the dough comes together and balls up in the center, pulling away from the sides of the bowl.
- Using two sheets of parchment paper, sandwich the dough and roll out until about ½ inch thick. Do not use flour as it will dry out the dough too much.
- Cut out shapes using a 3 inch round cookie cutter.
- Transfer to a parchment lined baking sheet and bake for 8 minutes. The cookies should just be set with a slight browning on the bottom of the cookie. Allow to cool before decorating.
- When ready to decorate, make the frosting by combining powdered sugar, shortening, vanilla, whipping cream, and salt in the bowl of a stand mixer. Mix well on low speed about 2-3 minutes. Once combined, scrape down the sides and then mix again on high speed for about a minute to fluff up the frosting.
- When ready to assemble, use a butter knife, back of spoon, or flat spatula to spread a layer of frosting over each cookie. Immediately top with the sprinkles before it crusts over. Gently press in the sprinkles if needed to help stick in place.
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