25+ Christmas Sprinkle Cookies for Festive Baking Fun

Nothing says Christmas baking day like a jar of red, green and white sprinkles — these Christmas sprinkle cookies put them in the dough, on the edges and over the glaze. Soft, buttery and made for baking with kids, every recipe here is simple enough for a December afternoon and pretty enough for the cookie tin.

Below you will find 25 ways to use those sprinkles, from classic rolled sugar cookies and funfetti scoops to pinwheels, thumbprints, bars and slice-and-bake logs. Each recipe comes with a short ingredient list and easy directions, so pick a couple of favorites, put on some holiday music and let the kids take charge of the sprinkle bowl.

1. Classic Sprinkle Sugar Cookies

The one every Christmas cookie tin needs: soft, buttery sugar cookies rolled in a crunchy coat of red, green and white sprinkles. They bake up with lightly golden edges, chewy centers and a little sparkle in every bite.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 3/4 cup red, green and white sprinkles (jimmies)

Directions

1. Beat the butter and sugar until pale and fluffy, then mix in the egg and vanilla. Stir in the flour, baking powder and salt until a soft dough forms.
2. Scoop tablespoon-size balls of dough and roll each one in the sprinkles until fully coated. Set them 2 inches apart on a parchment-lined baking sheet.
3. Bake at 350°F (175°C) for 9 to 11 minutes, until the edges are just set. Cool on the pan for 5 minutes, then move to a rack.

2. Funfetti Christmas Cookies

All the joy of a birthday funfetti cake, dressed up for December. Rainbow sprinkles are folded right through the dough, so every soft, chewy cookie is speckled with color from edge to edge.

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda and 1/2 tsp fine salt
• 3/4 cup Christmas sprinkles, plus 1/2 cup white chocolate chips (optional)

Directions

1. Cream the butter and both sugars until fluffy. Beat in the egg, yolk and vanilla, then stir in the flour, baking soda and salt.
2. Fold the sprinkles (and white chocolate chips, if using) through the dough very gently, just until they are evenly scattered. Chill for 30 minutes.
3. Scoop into balls, place on a lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes, until the centers still look slightly soft.

3. Sprinkle Thumbprint Cookies

Tender little butter cookies rolled in sprinkles, pressed in the middle and filled with glossy jam or simple white icing. Kids love making the thumbprint wells almost as much as they love eating them.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp fine salt
• 3/4 cup Christmas sprinkles
• 1/2 cup white icing or seedless raspberry jam, for the centers

Directions

1. Beat the butter and sugar, then mix in the yolk and vanilla. Add the flour and salt and mix into a soft dough, then chill for 20 minutes.
2. Roll the dough into 1-inch balls, coat each ball in sprinkles and set on a lined sheet. Press a deep well into the center of each with your thumb or the back of a spoon.
3. Bake at 350°F (175°C) for 11 to 13 minutes. Re-press the wells if they puff up, cool, then fill each center with icing or jam.

4. Chocolate Sprinkle Cookies

For the chocolate lovers in the house: a dark, fudgy cocoa cookie rolled in chocolate sprinkles for a double dose of richness. A light snowfall of powdered sugar makes them look extra festive.

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda and 1/2 tsp fine salt
• 3/4 cup chocolate sprinkles (or rainbow sprinkles)

Directions

1. Cream the butter and both sugars, then beat in the egg. Whisk the flour, cocoa, baking soda and salt together and stir into the butter mixture.
2. Roll the dough into balls and coat each one generously in chocolate sprinkles, pressing lightly so they stick.
3. Bake at 350°F (175°C) for 9 to 11 minutes, until the tops are crackled and the centers are still soft and fudgy. Dust with powdered sugar once cool.

5. Colored Sugar Crinkle Cookies

These crackled beauties roll through red and green colored sugar before baking, then burst open in the oven to show snowy powdered-sugar tops. They are soft in the middle with the prettiest stained-glass colors on the tray.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder and 1/4 tsp fine salt
• 1/4 cup red colored sugar and 1/4 cup green colored sugar
• 1/2 cup powdered sugar, for rolling

Directions

1. Beat the butter and granulated sugar until fluffy, then add the egg and vanilla. Stir in the flour, baking powder and salt, then chill the dough for at least 1 hour.
2. Roll the dough into balls. Coat half in red colored sugar and half in green, then roll every ball generously in powdered sugar.
3. Bake at 350°F (175°C) for 10 to 12 minutes, until the cookies have spread and crackled with soft centers. Cool on the pan.

6. Sprinkle Sandwich Cookies

Two soft sugar cookies, a swirl of vanilla buttercream and a roll through the sprinkle bowl for a crunchy, colorful edge. They look like they came from a bakery window, but they are the easiest kind of homemade.

Ingredients

• 1 cup unsalted butter, softened, divided
• 1 cup granulated sugar
• 1 large egg and 2 tsp vanilla extract, divided
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder and 1/2 tsp fine salt
• 2 cups powdered sugar
• 2 to 3 tbsp milk
• 3/4 cup Christmas sprinkles, for the edges

Directions

1. Make a simple sugar cookie dough with half the butter, the granulated sugar, egg, half the vanilla, flour, baking powder and salt. Roll out, cut rounds and bake at 350°F (175°C) for 8 to 10 minutes; cool completely.
2. Beat the remaining butter with the powdered sugar, milk and remaining vanilla into a fluffy buttercream.
3. Spread or pipe buttercream on the flat side of one cookie, top with a second cookie and press gently. Roll the exposed buttercream edge in sprinkles until coated all the way around.

7. Sprinkle Pinwheel Cookies

A swirl of red and vanilla dough, rolled up jelly-roll style and finished with a crunchy sprinkle crust. Slice them thick or thin — Christmas sprinkle cookies do not get much prettier than these spirals.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder and 1/2 tsp fine salt
• Red gel food coloring
• 3/4 cup Christmas sprinkles

Directions

1. Make the dough, then divide it in half. Tint one half red with gel coloring and leave the other plain. Chill both halves for 30 minutes.
2. Roll each half into a rectangle of the same size. Stack the red dough on the plain dough, trim the edges and roll up tightly into a log. Roll the log in sprinkles, wrap and chill for at least 2 hours.
3. Slice the cold log into 1/4-inch rounds and bake at 350°F (175°C) for 9 to 11 minutes, until just set at the edges.

8. Italian Sprinkle Cookies

A nod to the Italian bakery classic: soft, cake-like cookies scented with lemon, dipped in a sweet white glaze and showered with nonpareils while the glaze is still wet. They are made for sharing with coffee and family.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp lemon zest and 1 tsp vanilla or anise extract
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder and 1/4 tsp fine salt
• 1 1/2 cups powdered sugar plus 3 tbsp milk, for the glaze
• 1/2 cup red, green and white nonpareils

Directions

1. Beat the butter and sugar, then add the eggs one at a time with the zest and extract. Stir in the flour, baking powder and salt to make a thick, scoopable dough.
2. Scoop rounded tablespoons onto a lined sheet and bake at 350°F (175°C) for 10 to 12 minutes, until puffed and pale golden underneath. Cool slightly.
3. Whisk the powdered sugar and milk into a glaze. Dip the tops of the warm cookies, sprinkle with nonpareils right away and let the glaze set before stacking.

9. Sprinkle-Dipped Shortbread

Crisp, buttery shortbread fingers get a dunk in melted white chocolate and a dip in the sprinkle bowl. The snap of the shortbread with the smooth chocolate cap is pure December.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp fine salt
• 6 oz white chocolate, melted
• 1/2 cup Christmas sprinkles

Directions

1. Beat the butter and powdered sugar, then mix in the vanilla, flour and salt. Press the dough into a slab, chill for 30 minutes, then cut into fingers.
2. Bake at 325°F (165°C) for 14 to 16 minutes, until pale and firm. Cool completely on a rack.
3. Dip one end of each finger into melted white chocolate, then straight into the sprinkles. Lay on parchment until the chocolate is set.

10. Cinnamon Sprinkle Snickerdoodles

The tangy, crackled snickerdoodle you know and love, rolled in cinnamon sugar brightened with red and green sprinkles. Soft, puffy and warmly spiced, they disappear fast from any cookie swap table.

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda and 1/2 tsp fine salt
• 3 tbsp granulated sugar, 2 tsp ground cinnamon and 3 tbsp Christmas sprinkles, for the coating

Directions

1. Beat the butter and sugar until fluffy, then add the eggs and vanilla. Stir in the flour, cream of tartar, baking soda and salt.
2. Stir the coating sugar, cinnamon and sprinkles together in a shallow bowl. Roll balls of dough through the mixture until well coated.
3. Bake at 350°F (175°C) for 9 to 11 minutes, until puffed and crackled with soft centers. Cool on the pan for a few minutes.

11. Bakery-Style Frosted Sprinkle Cookies

Thick, soft sugar cookies under tall swirls of buttercream and a blizzard of sprinkles — the bakery case favorite, made right at home. Tint the frosting red and green for instant Christmas cheer.

Ingredients

• 1 cup unsalted butter, softened, divided
• 1 cup granulated sugar
• 1 large egg plus 1 egg yolk
• 2 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder and 1/2 tsp fine salt
• 3 cups powdered sugar, 3 tbsp milk, red and green food coloring and 1/2 cup Christmas sprinkles, for frosting

Directions

1. Make the dough with half the butter and the granulated sugar, egg, yolk, vanilla, flour, cornstarch, baking powder and salt. Scoop large balls, flatten slightly and chill for 30 minutes.
2. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set but the centers stay pale and thick. Cool completely.
3. Beat the remaining butter with the powdered sugar and milk into buttercream, tint as you like and pipe tall swirls on each cookie. Shower with sprinkles before the frosting sets.

12. Sprinkle Oatmeal Cookies

Chewy, hearty oatmeal cookies with brown-sugar depth, white chocolate chips and a cheerful fleck of sprinkles in every bite. They are sturdy enough for mailing to far-away cousins, too.

Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg plus 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda, 1 tsp cinnamon and 1/2 tsp fine salt
• 2 1/2 cups old-fashioned rolled oats
• 1/2 cup white chocolate chips and 1/2 cup Christmas sprinkles

Directions

1. Whisk the melted butter with both sugars, then add the egg and vanilla. Stir in the flour, baking soda, cinnamon and salt, then fold in the oats.
2. Fold in the white chocolate chips and sprinkles. Rest the dough for 20 minutes so the oats can soften.
3. Scoop onto a lined sheet and bake at 350°F (175°C) for 11 to 13 minutes, until golden at the edges and chewy in the middle.

13. Peanut Butter Sprinkle Cookies

Classic fork-marked peanut butter cookies with a festive twist: a shower of Christmas sprinkles pressed onto the tops before baking. Salty-sweet, soft in the center and endlessly snackable — Christmas sprinkle cookies for the peanut butter fans.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 tsp baking soda and 1/4 tsp fine salt
• 1/2 cup Christmas sprinkles

Directions

1. Beat the butter, peanut butter and both sugars until smooth. Add the egg and vanilla, then stir in the flour, baking soda and salt.
2. Roll the dough into balls and set on a lined sheet. Press the classic crisscross pattern with a fork, then scatter sprinkles over the tops and press them in lightly.
3. Bake at 350°F (175°C) for 9 to 11 minutes, until just set. The centers will finish setting as they cool.

14. Red Velvet Sprinkle Cookies

Deep red and cocoa-kissed, these red velvet cookies are studded with creamy white chips and finished with red and white sprinkles. They bring instant drama to the holiday cookie platter.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tbsp red food coloring and 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda and 1/2 tsp fine salt
• 3/4 cup white chocolate chips and 1/3 cup red and white sprinkles

Directions

1. Cream the butter and both sugars. Beat in the egg, food coloring and vanilla, then stir in the flour, cocoa, baking soda and salt.
2. Fold in the white chocolate chips. Scoop the dough into balls and press a pinch of red and white sprinkles onto the top of each.
3. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and the centers are soft. Cool on the pan.

15. Sprinkle Meringue Kisses

Feather-light, crisp little clouds with a marshmallowy heart, kissed with sprinkles before they go into a low oven. They melt on your tongue and look like snowdrifts on the dessert table.

Ingredients

• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of fine salt
• 1/4 cup Christmas sprinkles

Directions

1. Beat the egg whites and cream of tartar until soft peaks form. Add the sugar a spoonful at a time, beating until the meringue is glossy and holds stiff peaks, then beat in the vanilla and salt.
2. Pipe or spoon little kisses onto a parchment-lined sheet and scatter sprinkles over each one.
3. Bake at 225°F (110°C) for 1 hour, then turn the oven off and leave the kisses inside to dry for at least 1 more hour without opening the door.

16. Sprinkle Brownie Cookies

All the best parts of a brownie — glossy, crackly tops and deeply fudgy middles — in cookie form, with a festive sprinkle finish. Serve them slightly warm and watch them vanish.

Ingredients

• 1/2 cup unsalted butter
• 6 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder and 1/2 tsp fine salt
• 1/3 cup Christmas sprinkles

Directions

1. Melt the butter and chocolate together until smooth and glossy, then let it cool for a few minutes. Whisk in both sugars, the eggs and the vanilla until the mixture looks thick and shiny.
2. Fold in the flour, cocoa, baking powder and salt just until combined. The batter will be glossy and spoonable; rest it for 10 minutes.
3. Scoop mounds onto a lined sheet, scatter sprinkles over the tops and bake at 350°F (175°C) for 10 to 12 minutes, until crackly on top and fudgy in the center.

17. Grinch Sprinkle Cookies

Green-tinted sugar cookies with one little red heart on each — a sweet nod to a certain grumpy Christmas character whose heart grew three sizes. They are a movie-night baking must.

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Green gel food coloring
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder and 1/4 tsp fine salt
• 1/2 cup green sanding sugar or green sprinkles
• 25 red heart sprinkles, one for each cookie

Directions

1. Beat the butter and sugar, then add the egg, vanilla and enough green gel coloring for a bright Grinch green. Stir in the flour, baking powder and salt.
2. Roll the dough into balls and coat each one in green sanding sugar or sprinkles. Set on a lined sheet and flatten slightly.
3. Bake at 350°F (175°C) for 9 to 11 minutes. The moment they come out, press one red heart sprinkle into the top of each cookie, then cool.

18. Sprinkle Gingerbread Cookies

Warmly spiced cut-outs with crisp edges and soft centers, decorated with simple white icing and a confetti of sprinkles. Decorating these is the part of Christmas baking day the kids will talk about all year.

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2/3 cup molasses
• 1 large egg
• 3 1/4 cups all-purpose flour
• 1 tbsp ground ginger and 2 tsp ground cinnamon
• 1 tsp baking soda, 1/4 tsp ground cloves and 1/2 tsp fine salt
• 1 cup powdered sugar plus 2 tbsp milk, for icing
• 1/2 cup Christmas sprinkles, for decorating

Directions

1. Beat the butter and brown sugar, then add the molasses and egg. Stir in the flour, spices, baking soda and salt. Divide, wrap and chill the dough for at least 1 hour.
2. Roll the dough to 1/4-inch thickness on a floured surface and cut out gingerbread people and other festive shapes. Bake at 350°F (175°C) for 8 to 10 minutes; cool completely.
3. Stir the powdered sugar and milk into a thick icing, pipe outlines and smiles onto the cookies, and add sprinkles for buttons, scarves and sparkle while the icing is wet.

19. Spritz Sprinkle Cookies

Buttery spritz pressed into wreaths, trees and rosettes, then dressed with colored sugar and sprinkles before they bake. A cookie press makes a whole tray in minutes — Christmas sprinkle cookies by the dozen.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract (or 1/2 tsp almond extract)
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder and 1/4 tsp fine salt
• Red and green colored sugar, for decorating
• 1/3 cup Christmas sprinkles

Directions

1. Beat the butter and sugar until very light and fluffy. Add the egg and extract, then stir in the flour, baking powder and salt to make a soft, pipeable dough.
2. Load the dough into a cookie press and press shapes directly onto an ungreased, unlined baking sheet so they stick. Decorate with colored sugar and sprinkles right away.
3. Bake at 375°F (190°C) for 7 to 9 minutes, until firm but still pale. Let them set on the sheet for 2 minutes before moving.

20. Chocolate Chip Sprinkle Cookies

The classic chocolate chip cookie, only merrier: a handful of sprinkles rides along with the chocolate chips for color in every melty bite. Bake a double batch — half will be gone before they cool.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda and 1 tsp fine salt
• 1 1/2 cups chocolate chips
• 1/2 cup Christmas sprinkles

Directions

1. Cream the butter and both sugars until fluffy. Beat in the eggs and vanilla, then stir in the flour, baking soda and salt.
2. Fold in the chocolate chips and sprinkles until they run all through the dough. Rest for 15 minutes.
3. Scoop onto a lined sheet and bake at 350°F (175°C) for 10 to 12 minutes, until golden at the edges with soft, melty centers.

21. 3-Ingredient Cake Mix Sprinkle Cookies

The busy-day hero of this list: a box of cake mix, eggs and oil stir into the softest sprinkle cookies you will ever make. Christmas sprinkle cookies do not get easier than this — perfect for little bakers and last-minute cookie trays.

Ingredients

• 1 box (15.25 oz) white or yellow cake mix
• 1/2 cup vegetable oil or melted butter
• 2 large eggs
• 3/4 cup Christmas sprinkles, plus more for rolling

Directions

1. Stir the cake mix, oil and eggs together until a thick, sticky dough forms. Fold in the sprinkles and chill for 20 minutes so the dough is easier to handle.
2. Roll the dough into balls and roll each ball in extra sprinkles for a full, colorful coat.
3. Bake at 350°F (175°C) for 9 to 11 minutes, until puffed and just set. They will stay wonderfully soft as they cool.

22. Sprinkle Snowball Cookies

Buttery, melt-away snowballs with sprinkles baked right into the dough, so little flecks of color peek through the powdered sugar. Roll them twice in sugar for the snowiest finish.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus 1 1/2 cups for rolling
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/4 tsp fine salt
• 3/4 cup finely chopped pecans or walnuts (optional)
• 1/3 cup Christmas sprinkles

Directions

1. Beat the butter and 1/2 cup powdered sugar until creamy. Add the vanilla, then stir in the flour and salt, the nuts if using, and the sprinkles. Chill for 30 minutes.
2. Roll the dough into 1-inch balls and bake at 350°F (175°C) for 11 to 13 minutes, until set but still pale.
3. Roll the warm cookies in powdered sugar, let them cool, then roll them again so the sprinkles peek through a snowy coat.

23. Sprinkle Kiss Blossoms

Sugar cookies rolled in sprinkles and crowned with a chocolate kiss the second they leave the oven. The warm cookie softens the chocolate just enough that it sets into the perfect glossy cap.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda and 1/4 tsp fine salt
• 3/4 cup Christmas sprinkles
• 24 chocolate kiss candies, unwrapped

Directions

1. Beat the butter and sugar, then add the egg and vanilla. Stir in the flour, baking soda and salt to make a soft dough.
2. Roll the dough into balls and coat each one in sprinkles. Set on a lined sheet and bake at 350°F (175°C) for 8 to 10 minutes.
3. Immediately press a chocolate kiss into the center of each warm cookie. Let them sit undisturbed until the chocolate firms back up.

24. Sprinkle Sugar Cookie Bars

All the fun of frosted sugar cookies with none of the rolling and cutting: one pan, one layer of buttercream and a heavy snowfall of sprinkles. Cut them big for parties or small for cookie tins.

Ingredients

• 1 cup unsalted butter, softened, divided
• 1 cup granulated sugar
• 1 large egg plus 2 tsp vanilla extract, divided
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder and 1/2 tsp fine salt
• 3 cups powdered sugar
• 3 to 4 tbsp milk
• 3/4 cup Christmas sprinkles

Directions

1. Make the dough with half the butter, the granulated sugar, egg, half the vanilla, flour, baking powder and salt. Press it evenly into a parchment-lined 9×13-inch pan.
2. Bake at 350°F (175°C) for 18 to 20 minutes, until the edges are lightly golden and the center is set. Cool completely in the pan.
3. Beat the remaining butter with the powdered sugar, milk and remaining vanilla into buttercream. Spread over the slab, cover with sprinkles and cut into bars.

25. Sprinkle Icebox Cookies

The make-ahead marvel: a vanilla dough log rolled in sprinkles, chilled until firm, then sliced and baked whenever you need fresh cookies. Keep a log in the freezer and December visitors will always be fed.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder and 1/2 tsp fine salt
• 1 cup Christmas sprinkles, for coating the log

Directions

1. Beat the butter and sugar until fluffy, then add the egg and vanilla. Stir in the flour, baking powder and salt and mix into a smooth dough.
2. Shape the dough into a log about 2 inches thick. Pour the sprinkles onto a sheet of parchment, roll the log through them until the outside is completely coated, then wrap tightly.
3. Chill for at least 2 hours or freeze for up to 1 month. Slice into 1/4-inch rounds and bake at 350°F (175°C) for 9 to 11 minutes.

Sprinkle Success Tips

A few small tricks keep Christmas sprinkle cookies looking bright and tasting great, batch after batch:

• Use jimmies for baking INTO dough — nonpareils can bleed color.
• Add sprinkles to glaze while it’s wet or they bounce off.
• Roll dough balls in sprinkles before baking for full coverage.
• Keep a shallow bowl of sprinkles for dipping — less mess, no waste.

Final Thoughts

Whether you bake all 25 or start with just one batch for this weekend, Christmas sprinkle cookies have a way of turning an ordinary afternoon into a memory. Put the kids in charge of the sprinkle bowl, expect a little happy mess, and remember that the slightly wonky cookies are always the first ones eaten.

Mix and match as you go: roll the snickerdoodles in leftover pinwheel sprinkles, dip the shortbread in red and green, or let each baker decorate a few gingerbread cookies their own way. However your tin ends up filled, these Christmas sprinkle cookies are sure to bring plenty of color — and plenty of smiles — to your holiday table. Happy baking!

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