November 16, 2025
Christmas Sprinkle Cookies
*This post may contain affiliate links. Please see my disclosure for more details!*
A delicious festive twist on a funfetti cookie… these Christmas sprinkle cookies are a quick and tasty festive bake!
As we are well and truly into the Christmas baking season this year, I thought I would post a simple and easy festive bake that everyone will adore.
Christmas baking
Baking at Christmas is the best part of the season in my opinion, and I just can’t get enough of it. There is something wonderful about taking a quiet afternoon to roll out dough, decorate biscuits, and eat something you have made yourself. Baking brings people together, whether it is families making memories, or you just enjoying doing something on your own.
Homemade biscuits are often at the heart of festive baking. My gingerbread biscuits, are such a festive favourite, whether you cut them into festive shapes such as stars, reindeer, or snowflakes, they are as fun to decorate as they are to eat. For a modern twist, my gingerbread NYC cookies, thick and soft-centred with the rich, chewy texture inspired by New York’s famous cookie trend, combine that classic ginger warmth with an indulgent bite.
I do have so many delicious Christmas baking recipes that I adore, as well as just biscuits. My Christmas cake is a classic that is adored for its nostalgic nature, all the way to my candy cane cheesecake which is a sweet yet indulgent no-bake dessert. My blog covers every eventuality of bakes.
Cookie recipes
As mentioned above, I have a lot of Christmas recipes, but also cookie recipes. Easy cookie recipes are a wonderful way to create something tasty, especially when you want something quickly. Whether you are baking for guests or simply treating yourself, there is nothing quite like a fresh batch of cookies.
Some of my popular recipes include my pistachio NYC cookies, lemon crinkle cookies, and Black Forest cookies. They all vary slightly in their nature, but they are all simple and approachable recipes designed for everyone. I have always wanted my recipes to be accessible by everyone, and they achieve that easily.
My pistachio NYC cookies are perfect for anyone who loves a bakery-style treat with a molten centre and slightly crisp edge. My lemon crinkle cookies, on the other hand, are light, bright, and full of zesty charm. Rolled in icing sugar before baking, they form those lovely crackled tops as they spread in the oven, revealing a soft, chewy texture inside. For something a little more indulgent, my black forest cookies combine rich chocolate dough with cherries and dark chocolate pieces, inspired by the classic cake.
Funfetti recipes
Now, when it comes to funfetti bakes, I definitely have you covered. The word is basically the marriage of ‘fun’ and ‘confetti’ but often related to food. Originally coming from America, it’s typically a bake that is vanilla/plain in flavour, with sprinkles throughout.
My funfetti cake, funfetti cookies and my funfetti cupcakes are all similar in the nature of having the vanilla base of the recipe with sprinkles throughout. For these bakes, I use my favourite Funfetti Sprinkles as they survive the temperature of the oven without disappearing into nothing. Despite these all being rainbow themed, the theory is the same, no matter the sprinkles. For these festive bakes, I used a mixed up bowl of different packets of sprinkles as I wanted a variety – and these are the ones I recommend.
The cookie dough
The cookie dough is slightly different on this occasion, where I purposely changed the sugar to make the cookies lighter in colour so that the sprinkles colours really did shine through.
- Butter – Either unsalted butter or a baking spread will do the trick
- Sugar – I used white granulated sugar – if you don’t mind the risk of the colour lessening, you can use a mixture of granulated and light brown soft sugar like in my other cookie recipes
- Egg – one egg is best – I use medium in general, but one large is fine
- Vanilla Extract – A dash of vanilla adds depth of flavour, but it’s completely optional.
- Plain Flour – Plain flour is used for better control over rise and spread, since it contains no raising agents.
- Raising Agent – A dash of bicarbonate of soda is important for the texture of the cookies. These are regular sized, so you don’t need baking powder
- Salt – A pinch of sea salt brings balance and enhances the chocolate and sweetness beautifully but again, this is optional
Sprinkles of choice
When it comes to baking with sprinkles, it can sometimes be quite hard (in the UK at least). Because of food laws in the uk, because shops want to make cheaper products, a lot of the sprinkles can be a little bland and subpar for baking with. Ideally you want super bright sprinkles, that if you bake in the oven in cookies like these, they are not going to dissolve into nothing and melt into a green mess.
I used a real mix of sprinkles in my cookies as last year I thought it was a smart idea to make one giant pot after Christmas had finished, but these sprinkles are all good ones to use. Generally, because the cookies don’t bake for too long or at too high a temperature, most sprinkles should work (but cheap supermarket ones likely will not)
Baking the cookies
The cookie dough, like I have mentioned, is fairly similar to other cookies already on my blog. I am a firm believer that when something works, why mess with it and change it? I adapt and change the flavours slightly for flavour profiles, but on this occasion, it’s a simple to make and put together cookie dough.
I always start off with my butter and sugar mixing together. If I am using a baking spread, I just whack it straight in the bowl from the fridge and mix in with the sugar. If using a block butter, making sure it’s slightly more towards room temperature will make the cookie dough easier to mix.
I add the liquids, which is the vanilla and egg, and mix through. Add the dry ingredients of the flour, bicarbonate, salt and cornflour (cornflour adds a 10/10 texture, but you can replace it with 25g more flour). Finally, I add in the chocolate chips and sprinkles and mix this through.
I use a 5cm cookie scoop to portion my cookies onto my large lined trays, and then bake straight into the preheated oven. For these cookies, as they’re small but mighty, you do not need to chill the cookie dough before baking.
Tips & Tricks
- I used a mixture of sprinkles such as the ones from here
- I use a 5cm cookie scoop to portion my cookie
- I usually add 6 cookies per tray on the large baking trays
- These cookies will last for 5-7+ days at room temperature
- You can freeze the cookies for 3+ months
- Sometimes the colour from the sprinkles can leak slightly, but that’s not something to worry about
- If your sprinkles disappear into the batter as baking, they aren’t good enough quality (I avoid supermarket own sprinkles)
- 10 minutes of baking = soft cookies
- 12 minutes of baking = crunchy and gooey
- 14 minutes of baking = crunchy
Christmas Sprinkle Cookies!
Ingredients
- 115 g unsalted butter
- 175 g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 200 g white chocolate chips
- 100 g christmas sprinkles
Instructions
- Preheat the oven to 180ºc/160ºc fan and line two/three large baking trays with parchment paper, leave to the side.
- Add the butter and sugar to a bowl and mix together until light and fluffy
- Add in the vanilla and egg and whisk again until combined.
- Add the flour, bicarbonate, salt and cornflour to the bowl
- Add in the flour mixture and beat until everything is evenly distributed and a cookie dough is formed.
- Add in the white chocolate chips and the christmas sprinkles and beat until distributed well
- Scoop the cookie dough using a cookie scoop for even portions, and add to your lined trays. Bake in the oven for 10-13 minutes.
- Leave the cookies to cool on the trays for 30 minutes and enjoy
Notes
- I used a mixture of sprinkles such all of these ones
- I use a 5cm cookie scoop to portion my cookie
- I usually add 6 cookies per tray on the large baking trays
- These cookies will last for 5-7+ days at room temperature
- You can freeze the cookies for 3+ months
- Sometimes the colour from the sprinkles can leak slightly, but that's not something to worry about
- If your sprinkles disappear into the batter as baking, they aren't good enough quality (I avoid supermarket own sprinkles)
- 10 Minutes of baking = soft cookies
- 12 Minutes of baking = crunchy and gooey
- 14 Minutes of baking = crunchy
Enjoy!
Find my other recipes on my recipes page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.