These Christmas butter cookies with sprinkles are deliciously sweet and crisp with a melt-in-your-mouth texture that keeps you coming back for more! Christmas butter cookies are perfect on their own, but you can also decorate them with Christmas sprinkles or dip them in melted chocolate for extra goodness!
About This Recipe
Christmas butter cookies are super easy to make and you only need a few ingredients. With their buttery flavor, delicate texture, and red/green festive sprinkles on top they are a must-bake for the Christmas holidays. The dough is made up of minimal ingredients that you probably already have in your pantry!
Why You Will Love Christmas Butter Cookies With Sprinkles
- Perfect for the holidays: These soft and buttery cookies are a classic Christmas staple! They look festive and fit well into the holiday spirit.
- Delicious: The buttery and sweet flavor of butter cookies is simply irresistible.
- Easy to make: With a handful of ingredients, minimal prep work, and a straightforward baking process, you can have a batch of Christmas butter cookies.
What Do You Need to Make Christmas Butter Cookies?
- Flour: Use all-purpose flour for these cookies. fluff up the flour in the container. Then spoon the flour into the measuring cup. Use the back of a knife, to sweep away the excess flour.
- Powdered sugar: Adds a touch of sweetness and soft texture to the cookies.
- Egg: You need one large egg for this recipe.
- Butter: As the name implies, this cookie uses butter. Cold and firm butter should not be used directly from the refrigerator. The butter must first come to room temperature before using.
- Salt: You will find a small amount of salt in most cookie recipes.
- Vanilla extract: The basic flavor found in all cookie recipes.
How to Make Christmas Butter Cookies With Sprinkles
- In a mixing bowl, cream together the softened butter, salt, and powdered sugar with an electric mixer until light, pale in color, and fluffy. (for about 3-4 minutes)
- Add egg yolk, vanilla extract, and milk and beat until thoroughly mixed. Fold in the flour and cornstarch with a rubber spatula until a smooth dough forms. The dough will be thick but soft and pipe-able. If the dough is too thick to pipe, you may need to add another 1/2 tablespoons of milk and mix.
- Fit a piping bag with a large open star tip and fill it halfway with cookie dough. Pipe the cookie dough into 2-inch swirls on a lined baking sheet with parchment paper or a silicone baking mat.
- Chill the piped cookies in the fridge for 30 minutes before baking. This will help the cookies to retain their shape while baking. Meanwhile, preheat the oven to 350°F (177°C).
- Bake the cookies for about 12-15 minutes, until lightly browned on the edges. Let them cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely.
- Ensure the cookies are completely cooled before you begin decorating. Place the chopped chocolates in a microwave-safe bowl. Microwave in short intervals of 20 seconds until melted and smooth.
- Dip each cookie into the melted chocolate and top with Christmas sprinkles.
Expert Tips
- Chill the piped cookies in the fridge for 30 minutes before baking. This will help the cookies to retain their shape while baking.
- Sifting flour and cornstarch is not necessary for this recipe, but it can result in lighter-textured cookies.
- You can add 1-2 Tablespoons of milk to the dough to make it pipe-able.
- Use a large open star tip to pipe the cookies.
- Use a kitchen scale to precisely measure all the ingredients.
FAQs
Why Do My Cookies Spread Too Much?
Try chilling the dough in the refrigerator for about 30 minutes before baking. If the cookie dough is not chilled, it will spread quickly in the oven.
Did you like the Christmas butter cookies with sprinkles? Try my spicy gingerbread cookies recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (113g) unsalted butter
- 2 tablespoons (16g) cornstarch
- 1/3 cup (35g) powdered sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/2 cup semi-sweet chocolate chips
- Sprinkles
Instructions
Step 1
In a mixing bowl, cream together the softened butter, salt, and powdered sugar with an electric mixer until light, pale in color, and fluffy.
Step 2
Add egg yolk, vanilla extract, and milk and beat until thoroughly mixed. Fold in the flour and cornstarch with a rubber spatula until a smooth dough forms. The dough will be thick but soft and pipe-able. If the dough is too thick to pipe, you may need to add another 1/2 tablespoons of milk and mix.
Step 3
Fit a piping bag with a large open star tip and fill it halfway with cookie dough. Pipe the cookie dough into 2-inch swirls on a lined baking sheet with parchment paper or a silicone baking mat.
Step 4
Chill the piped cookies in the fridge for 30 minutes before baking. This will help the cookies to retain their shape while baking. Meanwhile, preheat the oven to 350°F (177°C).
Step 5
Bake the cookies for about 12-15 minutes, until lightly browned on the edges. Let them cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely.
Step 6
Ensure the cookies are completely cooled before you begin decorating. Place the chopped chocolates in a microwave-safe bowl. Microwave in short intervals of 20 seconds until melted and smooth.
Step 7
Dip each cookie into the melted chocolate and top with Christmas sprinkles.
