I love how these Stacked Christmas Sprinkle Cookies bring so much joy to the holiday table every single year. Every December, I look forward to the colorful sprinkles and the buttery aroma that fills my kitchen as these treats bake. They are festive, fun to make, and perfect for sharing with family and friends during our Christmas gatherings.

Recipe Details

Recipe Information

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cookies
Difficulty: Easy

Nutrition Information (Per Serving)

Calories: 165
Protein: 2g
Carbs: 22g
Fat: 8g

Why You’ll Love This Stacked Christmas Sprinkle Cookies

These cookies are the ultimate holiday treat because they combine a classic, buttery shortbread texture with the vibrant colors of the season. You will love how easy they are to assemble, making them a great project for little helpers in the kitchen. They look incredibly impressive when stacked on a dessert platter, yet they require very basic pantry staples. Their sweet, nostalgic flavor appeals to both children and adults, ensuring they are the first thing to disappear at any Christmas party.

Stacked Christmas Sprinkle Cookies Ingredients & Substitutions

1 cup unsalted butter, softened to room temperature
1 cup granulated white sugar
1 large egg, room temperature
2 teaspoons alcohol-free vanilla extract
2.5 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup festive Christmas sprinkles (jimmies or nonpareils)
2 tablespoons milk (if needed for dough consistency)

For a different flavor profile, you can swap the alcohol-free vanilla extract for a half teaspoon of almond extract. If you do not have unsalted butter, salted butter works well if you simply omit the extra 1/4 teaspoon of salt from the recipe. For those who prefer a bit of crunch, you can replace a portion of the sprinkles with finely chopped sparkling sugar. If the dough feels too crumbly, adding a tiny splash of milk helps bring it together without changing the bake time.

Step-by-Step Instructions to Make Stacked Christmas Sprinkle Cookies

Step 1: Preparation

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure an even bake. Ensure your butter is soft enough that a finger leaves an indentation, but it should not be oily or melted.

Step 2: Creaming the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes using an electric hand mixer or a stand mixer. Creams the ingredients thoroughly to incorporate air, which creates a better cookie texture.

Step 3: Adding Wet Ingredients

Add the egg and the alcohol-free vanilla extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl with a spatula to ensure everything is evenly incorporated.

Step 4: Mixing Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear. Overmixing at this stage can result in a tough cookie, so be gentle.

Step 5: Incorporating the Sprinkles

Fold in the Christmas sprinkles using a spatula. You want to distribute them evenly throughout the dough without crushing them. If the dough feels very soft, you can chill it in the refrigerator for 15 minutes to make it easier to handle.

Step 6: Shaping and Baking

Scoop about one tablespoon of dough at a time and roll it into a ball. Place the balls on the prepared baking sheets, spacing them about two inches apart. Press down slightly on each ball with the palm of your hand to flatten it into a thick disc. Bake for 8 to 10 minutes, or until the edges are just barely golden. The centers should still look soft.

Step 7: Cooling and Stacking

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once they are cold, you can stack them in sets of three or four, tying them with a festive ribbon if you are giving them as gifts.

Tips for Success

To get the best results, always use room temperature eggs and butter so the emulsion forms correctly. If your kitchen is very warm, chill the rolled dough balls for ten minutes before putting them in the oven to prevent them from spreading too much. When choosing sprinkles, jimmies usually hold their color better during baking than tiny nonpareils, which can sometimes bleed into the dough. Using a cookie scoop ensures all your cookies are the same size, which helps them bake evenly and look uniform when stacked.

Variations of Stacked Christmas Sprinkle Cookies

You can easily customize these cookies by adding a half cup of white chocolate chips to the dough for extra sweetness. Another lovely variation is to dip half of the baked and cooled cookie into melted white chocolate and then add more sprinkles on top. For a citrus twist, add the zest of one orange to the dough, which pairs beautifully with the buttery flavor and the festive theme. If you want a chocolate version, replace a quarter cup of the flour with unsweetened cocoa powder.

Serving Suggestions: What to Pair with Stacked Christmas Sprinkle Cookies

These cookies are delightful when served alongside a steaming mug of hot cocoa topped with marshmallows. They also pair wonderfully with a cold glass of milk or a warm cup of herbal tea during a quiet evening by the Christmas tree. For a festive dessert spread, arrange them on a platter with candy canes, gingerbread men, and fresh orange slices. If you are hosting a brunch, they serve as a sweet treat next to a savory egg casserole.

Storage & Reheating Instructions

Store your cookies in an airtight container at room temperature for up to five days. To keep them extra soft, you can place a small piece of white bread in the container to maintain moisture. If you wish to keep them longer, these cookies freeze beautifully. Place them in a freezer-safe bag with parchment paper between layers and freeze for up to three months. To enjoy them warm, simply microwave a single cookie for about 5 to 10 seconds.

Memories Made Around the Table

I remember spending Sunday afternoons in December with my grandmother, her kitchen dusted with flour and stray sprinkles rolling across the floor. We would spend hours rolling the dough and laughing about which shapes looked the funniest. The smell of the butter and sugar baking always meant that the holiday season had truly arrived. Now, I make these same cookies with my own family, and seeing the kids get excited about the bright green and red colors brings all those warm memories back to life.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough up to two days in advance. Keep it tightly wrapped in plastic wrap in the refrigerator. When you are ready to bake, let the dough sit at room temperature for about 20 minutes so it is soft enough to scoop and roll.

Why did my cookies spread so much?

Cookies often spread too much if the butter was too soft or melted before mixing. It can also happen if the baking sheet was still hot from a previous batch. Make sure your butter is cool-room temperature and always use a cool baking sheet for each new batch.

Do I have to use alcohol-free vanilla?

For this specific recipe, we use alcohol-free vanilla extract to ensure the flavor is clean and fits the requirements. It provides a wonderful, deep aroma that complements the buttery dough perfectly without any harsh aftertaste.

How do I get the sprinkles to stay on the outside?

If you want the cookies to be covered in sprinkles rather than just having them mixed in, roll the dough balls in a small bowl of extra sprinkles before placing them on the baking sheet. Press them down slightly so the sprinkles stick to the surface.

Can I use this recipe for cookie cutters?

This dough is slightly soft for intricate cookie cutters. If you want to use cutters, add an extra quarter cup of flour to the dough and chill it for at least an hour. Roll it out on a floured surface and then cut your festive shapes.

Final Thoughts

Stacked Christmas Sprinkle Cookies are a simple yet beautiful addition to any holiday celebration. Their ease of preparation and cheerful appearance make them a go-to recipe for busy bakers. Whether you are gifting them to neighbors or enjoying them with your family, these cookies are sure to spread Christmas cheer. Happy baking and enjoy the sweet magic of the season.

Stacked Christmas Sprinkle Cookies

Print Recipe

Total Time: 30 minutes

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup granulated white sugar
1 large egg, room temperature
2 teaspoons alcohol-free vanilla extract
2.5 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup festive Christmas sprinkles (jimmies or nonpareils)
2 tablespoons milk (if needed for dough consistency)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure an even bake. Ensure your butter is soft enough that a finger leaves an indentation, but it should not be oily or melted.
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes using an electric hand mixer or a stand mixer. Creams the ingredients thoroughly to incorporate air, which creates a better cookie texture.
Add the egg and the alcohol-free vanilla extract to the butter mixture. Beat on medium speed until fully combined, scraping down the sides of the bowl with a spatula to ensure everything is evenly incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear. Overmixing at this stage can result in a tough cookie, so be gentle.
Fold in the Christmas sprinkles using a spatula. You want to distribute them evenly throughout the dough without crushing them. If the dough feels very soft, you can chill it in the refrigerator for 15 minutes to make it easier to handle.
Scoop about one tablespoon of dough at a time and roll it into a ball. Place the balls on the prepared baking sheets, spacing them about two inches apart. Press down slightly on each ball with the palm of your hand to flatten it into a thick disc. Bake for 8 to 10 minutes, or until the edges are just barely golden. The centers should still look soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once they are cold, you can stack them in sets of three or four, tying them with a festive ribbon if you are giving them as gifts.

Cook Time: 30 minutes
Diet: Vegetarian