Christmas Sprinkle Cookies
- zestylemonb
- Aug 23
- 3 min read
There are some cookies that feel like Christmas.
These are Christmas.
We're talking big, chunky, soft-in-the-middle cookies loaded with creamy white chocolate and enough colorful sprinkles to make your kitchen look like a tiny holiday baking party.
And honestly? I don't think there is such a thing as too many sprinkles at Christmas.
These cookies are based on my favorite chunky cookie style, but with a very important holiday upgrade: SPRINKLES.
Because if we're going to make Christmas cookies, I want them to look like Christmas cookies.
Why You'll Love These Cookies
Thick and chunky
Loaded with white chocolate chips
Packed with Christmas sprinkles
Soft and chewy in the center
Golden and slightly crisp around the edges
The perfect cookie for Christmas cookie trays
Easy to make but looks like it came from a bakery
Ingredients You'll Need
The Cookie Dough
Cold salted butter
Granulated sugar
Eggs
Vanilla extract
Almond extract
Cake flour
All-purpose flour
Cornstarch
Baking soda
Salt
White chocolate chips
Christmas-colored sprinkles
For the Topping
Extra Christmas sprinkles
Scroll down to the recipe card for the full measurements and instructions.
What Makes These Cookies So Good?
The magic here is the combination of cake flour + all-purpose flour + cornstarch.
The cake flour helps create that soft, tender texture, while the all-purpose flour gives the cookies enough structure to stay nice and chunky. Then we add cornstarch to help keep the centers soft.
And then...
two cups of white chocolate chips.
You're welcome.
The white chocolate gives these cookies little creamy, melty pockets throughout, while the sprinkles add that classic Christmas-cookie sweetness and a whole lot of personality.
The Secret to Chunky Christmas Cookies
If you want these cookies to stay big and chunky, there's one thing I really recommend:
Don't level your cookie scoop.
When you're scooping the dough, let the dough mound up over the top. We want big, chunky scoops, not perfectly rounded little balls.
Place them on the baking sheet with the rough, chunky side facing up. Those little bumps and uneven edges are what help give these cookies their bakery-style look.
Basically, we're embracing the cookie chaos.
And I'm very okay with that.
Why Do I Chill the Dough?
I know. You just made cookie dough and now I'm telling you to put it in the refrigerator.
Rude.
But the 30–60 minute chill helps keep these cookies thick while they bake. Since we're using cold butter to begin with, the dough is already set up for chunky-cookie success. Chilling it before baking gives the dough even more time to firm up.
What About the Almond Extract?
The almond extract is optional, but I highly recommend it.
It's subtle, but it gives the cookies that nostalgic bakery-style sugar cookie flavor that pairs really well with the vanilla and white chocolate.
If you don't have almond extract, don't worry. The cookies will still be delicious without it.
This is its moment.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
You can also freeze the baked cookies for up to 3 months. If you're making these for Christmas, they're a great cookie to bake a few days ahead of your holiday gathering.
Just make sure they're completely cool before storing them.
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