What better way to celebrate the Christmas baking season than with classic Christmas butter cookies with sprinkles? These butter cookies will melt in your mouth! Yep!
Christmas Cookie Recipes
They’re moist cookies so you won’t bite into a dry hard cookie like the ones you buy at the grocery store. Plus, they’re incredibly festive with holly berry sprinkles! This recipe is similar to my Raspberry Almond Butter Cookies.
Wouldn’t they be a pretty addition to your Christmas cookie box tin?
Yeah.. They would be! What’s more is that you can make these butter cookies any time of year, just like my Almond Butter Cookies, and put any kind of sprinkles you like. But, we’ll get to that later.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
But, what you need to know is these cookies do not spread out all over your pan, like my Italian Anise Cookies, while they’re baking or should I say melting in the oven like some cookies that meld together. There’s very little expansion which means, you can load up your cookies sheets!
I’d still place them about an inch and half away from each other but, you can probably get away with one inch.
This recipe has been sitting in my recipe box for many years. It came from my friend’s little old grandmother. So, I’m not sure if it originated from Pillsbury or Better Homes and Gardens or if it’s a passed down recipe from the turn of the 20th century but, nonetheless, it’s a tasty, moist butter cookie recipe that I’ve made countless times and it never disappoints.
Her recipe was slightly different in that she put a hole in the top of the cookie and filled it with apricot and strawberry or raspberry jelly which is also very good. To make this recipe less time consuming, I instead dipped the round cookie formations into red and green holly berry sprinkles! It makes them more festive and I just love the pop of red color!
You’re kids will love rolling the cookie dough, flattening the balls and dipping them in the sprinkles. So, let’s get to it.
You’ll need these baking supplies to make this recipe:
Cookie Sheet
I could write a whole post on cookie sheets but, for now I’ll tell you my experiences.
- I have a non-stick cookie sheet that has a black cooked on dough spot that I still can’t get off years later.
- I have cookie sheets that “warp” when I put them in the oven. When I say warp, I mean the one side elevates about an inch which made the filling of my pecan pie run onto the pie crust edges. I didn’t like that because I was selling them that particular Thanksgiving.
So, I’m in the process of buying commercial grade cookie pans.
Airtight Container
Often, I’ll use tight lid fitting tins but, I’ll also use my Rubbermaid storage containers when I know the cookies will disappear before they get a chance to become stale. Having a husband and two young boys pretty much guarantees that.
Wire Rack
Wire racks are good to have for cooling the cookies and the stackable wire racks are great for small kitchens with limited counter space.
Large Bowl
Using a large mixing bowl is good because when you’re mixing flour, you need a bowl with high sides to catch the flour from going everywhere. It eventually ends up on the floor and can cause slipping issues especially for grandmas. We want grandma to be able to walk during the holidays.
Plastic Wrap
I use it to wrap the cookie dough ball before placing it in the refrigerator for one hour. This makes the dough pliable. Let the dough sit at room temperature for ten minutes before rolling into balls.
Vanilla Extract
I buy a big 16 oz. bottle of vanilla extract at Costco. I shake it so the bottom resin mixes in with the rest of the liquid before I use it. Sometimes, I’ll buy the McCormick brand if I’m out of it and don’t feel like driving to Costco that particular day. Using a good quality vanilla extract will help your recipes taste better. Did you know you can clear vanilla? Yep. That will keep your white icings white!
Electric Mixer
You can use a stand mixer with paddle attachment if you have one. Cooking in the kitchen got so much easier when I bought a stand mixer.
How to Make Easy Christmas Butter Cookies Recipe
*The full, printable recipe is at the bottom of this post.
Cookie Dough
Ingredients:
- 1 lb of salted butter (four sticks)
- 4 cups of flour
- 3/4 cup of sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 8 oz red and white sprinkles (I used hollyberry sprinkles)
Instructions:
- In a large mixing bowl, cream the butter by mixing the softened butter and sugar until creamy and somewhat smooth.
- Continue mixing and add egg yolks, vanilla and baking powder. Then add one cup of flour at at time and mix thoroughly. Form into one ball, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350F. Roll a 1 inch or so ball with the cookie dough and flatten it. Dip one side into the red and green sprinkles and put it face side up on the cookies sheet as shown below.
- Repeat with the rest of the cookie dough and space them about 1-1 1/2 inches on the cookie sheets. Bake cookies for 10 min. Let them cool before storing.
Because these cookies won’t take you all day to make, you can get on with your Christmas Dinner planning. But, I gotcha covered there too with my Less Stress Christmas Dinner Planner! It’s a week-by-week, day-to-day check list with menu suggestions, main dish cooking tips and a FREE printable checklist to print out and put on your refrigerator until Christmas day!
Airtight Container:
- Store cookies in a tightly sealed in an airtight container, plastic zipper bags or plastic containers.
- Freeze cookie dough by wrapping the cookie dough ball in wax paper and placing it in a plastic zipper freezer bag. Free for up to three months.
- Freeze baked cookies in a plastic container and place a piece of wax paper in between the layers of cookies.
But, don’t stop at Christmas. These butter cookies can be made for any occasion with a variety of colored sprinkles. The versatility of these cookies is supreme! Just like I wouldn’t tell you that you can only make Old Fashioned Chewy Ginger Molasses Cookies at Christmas.
Make these butter cookies for other holidays or just because:
- July 4th with red, white and blue sprinkles
- Easter with pastel colored sprinkles
- Halloween with black and orange sprinkles or black, orange and purple sprinkles
- Valentine’s Day with red and pink sprinkles
Festive Easy Christmas Butter Cookies with Sprinkles will melt in your mouth with butter flavor. Because they’re simple to decorate and only a few ingredients, they’re one cookie type that won’t take long to prep and decorate. Because, I know you need plenty of time to shop, wrap, decorate, repeat!
Now that you know how to make easy Christmas butter cookies recipe, add it to your holiday baking list and get those ingredients. Merry Christmas from our family to yours!
See more of our COOKIE RECIPES!
You may also like:
Raspberry Almond Butter Cookies
White Chocolate Cranberry Macadamia Shortbread Cookies
I took this recipe to Weekend Potluck.
How to Make Easy Christmas Butter Cookies Recipe
Ingredients
- 1 lb salted butter, softened you may use unsalted butter, if you prefer
- 4 cups flour
- 3/4 cup sugar
- 1 tsp baking powder
- 3 egg yolks
- 1 tsp vanilla extract
- 8 oz red and green holly berry sprinkles
Instructions
- In a large mixing bowl, cream the butter by mixing the softened butter and sugar until creamy and somewhat smooth.
- Continue mixing and add egg yolks, vanilla and baking powder. Then add one cup of flour at at time and mix thoroughly. Optional: Form into one ball and refrigerate for 1 hour for easy handling.
- Preheat oven to 350F. Roll a 1 inch or so ball with the cookie dough and flatten it. Dip one side into the hollyberry sprinkles and put it face side up on the cookies sheet.
- Repeat with the rest of the cookie dough and space them about 1 1/2 inches on the cookie sheets. Bake cookies for 10 min. Let cool before storing.
Notes
Cookie Storage:
- Store cookies in a tightly sealed tin container, plastic zipper bags or plastic containers.
- Freeze cookie dough by wrapping the cookie dough ball in wax paper and placing it in a plastic zipper freezer bag. Free for up to three months.
- Freeze baked cookies in a plastic container and place a piece of wax paper in between the layers of cookies.
Bake a them for 10 minutes. I’ll clarify step 4 in the recipe. Sorry it was confusing. Happy holidays.
The printable recipe says cook time is 30 min but step 4 of the instructions say bake for 10 min. How long do you actually bake them in the oven?
Hello. I always use salted butter in all of my recipes- sweet or savory. But, it’s up to you of which to use when a recipe already calls for adding salt which, this one does not. Happy holidays!
Salted or unsalted butter? Or does it matter?
Yes, that’s what I use. Hope you enjoy them.
I can’t wait to make these cookies. Is all purpose flour ok to use?
Glad you liked them Laura! Merry Christmas!
Thanks so much for sharing your recipe! These cookies were so easy to make and came out perfect!