Christmas Sprinkle Cookies

Chunky Christmas Sprinkle Cookies

There’s something about Christmas sprinkles that instantly makes everything feel more festive, and these Chunky Christmas Sprinkle Cookies are no exception. Thick, bakery-style, and loaded with white chocolate chips and colorful sprinkles, these cookies are soft and gooey in the center with perfectly golden edges. They’re the kind of cookies that look just as good on a holiday cookie tray as they taste fresh from the oven.

This recipe was created for anyone who loves big, soft cookies with a buttery vanilla flavor and that classic bakery-style height. Chilling the dough and baking at a higher temperature gives these cookies their signature chunky shape while keeping the centers irresistibly soft.

Santa would definitely enjoy these festive cookies with a nice glass of milk left out for him 🎅

Why You’ll Love These Cookies

• Thick & chunky bakery-style cookies with soft, gooey centers

• Loaded with white chocolate chips and festive Christmas sprinkles

• Easy to make with simple ingredients

• Perfect for holiday baking, cookie swaps, and gifting

• Dough can be made ahead and chilled

Ingredient Highlights

• Cold butter: Using cold butter helps create thick cookies with structure instead of flat, spread-out ones.

• Cake flour + all-purpose flour: This combination keeps the cookies tender while still sturdy and chunky.

• Cornstarch: Adds softness and helps create that melt-in-your-mouth texture.

• Almond extract (optional): A small amount enhances the vanilla flavor and adds a subtle bakery-style warmth.

• Christmas sprinkles: Use jimmies-style sprinkles for best results, as they hold their color while baking.

Tips for Perfect Chunky Cookies

• Don’t overmix the dough. Once the flour is added, mix just until combined to keep the cookies tender.

• Use a large cookie scoop and don’t level it; extra dough on top helps create height.

• Chill the dough. This step is key to thick cookies and prevents excessive spreading.

• Bake until the edges are set, but the centers still look slightly underbaked. They’ll continue to firm up as they cool.

• For extra festive flair, press a few sprinkles on top right after baking.

Troubleshooting & Helpful Baking Tips

My cookies spread too much.
Make sure the dough is fully chilled before baking. Warm dough or a warm baking sheet can cause excess spreading. Using cold butter and chilling for at least 30 minutes is key for thick cookies.

My cookies didn’t spread enough.
If the dough is very cold, let it sit at room temperature for 5–10 minutes before baking. Also double-check that your baking soda is fresh.

The cookies look underbaked in the center.
That’s intentional! These cookies finish setting as they cool. The centers should look slightly glossy when you pull them from the oven for the best soft, gooey texture.

The cookies browned too quickly.
Every oven is different. If your cookies are browning too fast, reduce the oven temperature to 375°F and bake an extra 1–2 minutes.

My sprinkles bled or melted.
Use jimmies-style sprinkles rather than nonpareils, which tend to bleed. Adding extra sprinkles on top after baking also helps keep the colors vibrant.

Make-Ahead & Storage

• Make ahead: Dough balls can be chilled for up to 48 hours before baking.

• Freezing: Scoop dough balls and freeze for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

• Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.

Perfect for the Holidays

These Chunky Christmas Sprinkle Cookies are made for cozy holiday nights, festive gatherings, and filling up cookie tins for friends and family. They’re cheerful, indulgent, and guaranteed to be a hit with kids and adults alike.

If you make these cookies, I’d love to hear how they turned out! Leave a comment, share them on social media, or tag me so I can see your festive creations 🎄🍪

Happy baking!

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Christmas Sprinkle Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These Chunky Christmas Sprinkle Cookies are soft and chewy with crisp edges, packed with buttery vanilla flavor, and loaded with festive sprinkles in every bite. They’re the perfect thick, bakery-style cookie to brighten up your holiday 

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes
• 1 1/2 cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1/4 tsp almond extract (optional, but recomended)
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups white chocolate chips
• 1 cup Christmas colored sprinkles + 1/2 cup for the topping.

Instructions

1. In a stand mixer fitted with the paddle attachment, beat the cold butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy.
2. Scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extract until just combined.
3. Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed just until combined. Do not overmix—the dough will be thick.
4. Add the white chocolate chips and sprinkles. Mix briefly (1–2 turns of the mixer) until evenly distributed.
5. Using a large cookie scoop, scoop dough without leveling it to keep the cookies extra chunky. Place dough balls on a parchment-lined baking sheet with the chunky side up, spacing them about 2 inches apart. Optional: gently press cookies in extra sprinkles for my sprinkles on top.
6. Cover the dough balls loosely with plastic wrap and refrigerate for 30–60 minutes.
7. About 15 minutes before baking, preheat the oven to 400°F (204°C).
8. Bake for 11–13 minutes, until the edges are lightly golden and the centers are still soft and gooey.
9. Let cookies cool on the baking sheet for several minutes before transferring to a wire rack.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• Right after baking, use the rim of a round glass or cookie cutter to “scoot” the cookies into a more circular shape by gently swirling them while they’re still hot.