Homemade Christmas Sugar Cookies have a festive touch with colored sprinkles.
Christmas cookies are one of my favorite things to bake during the holiday season. I love having a variety of cookies to please everyone, although they tend to disappear faster than I can bake them.
These Christmas Sugar Cookies can be made ahead of time and the sliced and baked just before you need them.
These sugar cookies don't need any extra decorations. The sprinkles are all they need. They add a perfect festive touch.
Yes, this dough does need to be refrigerated. Once the dough is made, it is rolled into a log and then into the sprinkles. The log is wrapped in plastic wrap and refrigerated. The chilling helps hold the dough together. This makes it easier to slice and helps keep the shape when baking.
How do I get the sprinkles to stick to the dough?
This is probably the most difficult part of making these cookies, and it really isn't all that difficult. Sprinkles remind me a bit of glitter. They seem to get everywhere and you find them for days after you are done using them.
I used a two step method to add the sprinkles:
- First, I added the sprinkles to a cookie sheet and rolled the dough log back and forth. A lot of sprinkles stuck to the log, but not enough.
- Second, I placed the log on plastic wrap and added more sprinkles. When I wrapped up the plastic wrap, I rubbed the sprinkles into the dough. There will still be several loose sprinkles and areas not covered, but this is okay.
- After you refrigerate the logs of cookie dough, unwrap the dough and slice into ½ inch slices. Any piece that is missing too many sprinkles can be rolled along the edges into more sprinkles. It is okay to have a few blank areas. There are plenty of sprinkles on these cookies and they will look covered.
Can I use any color of sprinkles?
Yes, you can use any color of sprinkles that you'd like! I used red, green and white sprinkles for a Christmas cookie, but you could use blue and white, multi colored or any theme you'd like.
Yes, I like to make the cookie dough and roll it in sprinkles. I often double wrap the dough and place it in the freezer to bake later. When ready to use, allow dough to thaw and then slice and bake. Cookie dough can be frozen up to one month.
Yes, these cookies can be frozen once baked. Allow cookies to fully cool and then place in an air tight container. Freeze up to one month.
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- Make certain butter is very soft, not melted, but soft enough to leave an indentation when lightly pressed.
- This dough looks dry and crumbly after mixing. It will form together when molded with your hands.
- Keep everything dry. If the sprinkles get we, the colors will run.
- Use a rimmed cookie sheet to help keep the sprinkles contained
- Allow dough logs to fully chill before slicing and baking
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Christmas Sprinkle Sugar Cookies
Ingredients
- 1 cup butter (soft)
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 1 egg
- 3 ¼ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup colored sprinkles
Instructions
- Mix butter with an electric mixer until very soft and creamy.
- Mix in sugar until light and fluffy.
- Add egg and vanilla. Mix well
- Add flour, baking powder and salt. Mix until the dough is crumbly. The dough will look dry, but will come together when pressed.
- Dump dough onto a flat surface. Divide into two piles. Working with one section at a time,form dough into a 10 inch log. The dough will begin to stick together when pressed. If it breaks apart, simply press back together.
- Pour ¼ cup of sprinkles onto a rimmed baking sheet. Roll logs into sprinkles.
- Place each log on a sheet of plastic wrap. Divide remaining sprinkles between each log. Pour sprinkles over each log. Wrap each log fully with plastic wrap. Use your hands over the plastic wrap to smooth sprinkles into logs.
- Refrigerate for at least one hour.
- Remove plastic wrap and cut into ½ inch slices. Place on a baking sheet lined with parchment paper or grease baking sheet lightly.
- Bake in a preheated 375 degree oven for 12-14 minutes.
- Let cookies cool slightly on baking sheet. Remove and continue cooling on baking rack.
Notes
- Make certain butter is very soft, not melted, but soft enough to leave an indentation when lightly pressed.
- This dough looks dry and crumbly after mixing. It will form together when molded with your hands.
- Keep everything dry. If the sprinkles get we, they will melt and run
- Use a rimmed cookie sheet to help keep the sprinkles contained
- Allow dough logs to fully chill before slicing and baking
- Dough logs can be frozen for up to one month. Allow to thaw before slicing and baking.
David @ Spiced says
Oh, I love a good sugar cookie! Robbie and I are planning on making gingerbread cookies tomorrow afternoon for Christmas Eve. Maybe we'll add these sugar cookies to the lineup, too. I know Santa would approve of these!! 🙂
Kathy says
Santa definitely approves! 😉
Dawn - Girl Heart Food says
You can't go wrong with sugar cookies, especially this time of year! Love the fun, festive sprinkles. Just what my Friday needs with a big glass of cold milk 😉 Happy weekend, my friend!
Alexandra @ It's Not Complicated Recipes says
Love the addition of the sprinkles, Kathy! It really does give these such a lovely festive touch 🙂
Mary Ann | The Beach House Kitchen says
Can't beat a holiday sugar cookie! These look like the perfect addition to the Christmas cookie tray Kathy!