Christmas Treats Cookies are the ultimate holiday baking project when you want something festive without spending hours in the kitchen. This recipe yields 24 perfectly chewy cookies with crispy edges and a soft center, thanks to a precise 10-minute bake at 350°F (175°C).
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I've tested this dough with different fat ratios and chilling times, and the version below gives you the best spread and texture. The key is using melted butter for a denser, chewier crumb and a mix of brown and white sugar for balanced sweetness.
These cookies are also a great canvas for customization. Swap the sprinkles for chocolate chips or crushed candy canes, and you have a new holiday favorite. Let's get baking.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Standard all-purpose flour provides the right structure. For a lighter texture, you can use 1 cup all-purpose and 1 cup cake flour.
1/2 teaspoon baking soda
Leavening agent that helps the cookies spread slightly. Make sure it's fresh for best results.
1/2 teaspoon salt
Enhances sweetness and balances flavors. Use fine sea salt for even distribution.
3/4 cup (170g) unsalted butter, melted
Melted butter gives a chewier texture. If using salted butter, reduce added salt to 1/4 teaspoon.
1 cup (200g) packed light brown sugar
Brown sugar adds moisture and a hint of molasses. Dark brown sugar works too for a deeper flavor.
1/2 cup (100g) granulated sugar
Provides sweetness and helps with crisp edges. You can reduce to 1/3 cup for less sweet cookies.
1 large egg
Binds ingredients and adds structure. Use room temperature for better emulsification.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. You can use 1/2 teaspoon almond extract for a festive twist.
1 cup (180g) red and green sprinkles
Festive sprinkles add color and a slight crunch. Choose jimmies or nonpareils; avoid sugar pearls as they don't bake well.
Tips & Tricks
Don't overmix the dough
Overmixing develops gluten, leading to tough cookies. Mix just until no flour streaks remain.
Use a cookie scoop for even sizing
This ensures uniform baking and consistent doneness. Aim for 1.5-tablespoon balls.
Bake on a cool baking sheet
A hot sheet can cause excessive spread. Let the sheet cool between batches or use parchment paper.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. The mixture should look like wet sand.
4. Add Egg and Vanilla
Beat in the egg and vanilla extract until smooth. The mixture will be glossy.
5. Add Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix.
6. Fold in Sprinkles
Gently fold in the sprinkles, reserving some for topping if desired. The dough will be soft.
7. Scoop and Arrange
Using a cookie scoop, drop 1.5-tablespoon balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake to Perfection
Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will look slightly underdone in the middle.
9. Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Delicious Variations
Chocolate Chip Christmas Cookies
Replace sprinkles with 1 cup (175g) semi-sweet chocolate chips and add 1/2 teaspoon peppermint extract.
Candy Cane Crunch
Crush 6 candy canes and fold into the dough instead of sprinkles. Add 1/4 teaspoon peppermint extract.
White Chocolate Cranberry
Substitute sprinkles with 1/2 cup (85g) white chocolate chips and 1/2 cup (60g) dried cranberries.
How to Store Christmas Treats Cookies
Refrigerator
Store in an airtight container at room temperature for up to 5 days. For longer storage, keep in the fridge for up to 2 weeks.
Freezer
Freeze baked cookies for up to 3 months. Layer between parchment paper in a freezer-safe container.
Reheating
To refresh, warm cookies in a 300°F (150°C) oven for 5 minutes. Or microwave for 10 seconds for a soft, warm treat.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days. Just let it sit at room temperature for 10 minutes before scooping and baking.
Q: Why did my cookies spread too much?
Overly soft butter or too much sugar can cause excess spread. Ensure butter is melted but not hot, and measure flour correctly by spooning and leveling.
Q: Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking flour blend. You may need to add 1/4 teaspoon xanthan gum if your blend doesn't include it.
Q: How do I know when they are done?
The edges should be golden brown and the centers should look slightly underdone. They will set as they cool.
Bake a batch of these Christmas Treats Cookies today and share them with your loved ones. They're sure to become a holiday tradition!
Christmas Treats Cookies
Christmas Treats Cookies are soft, chewy, and loaded with festive red and green sprinkles. A quick 35-minute treat perfect for holiday baking.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (180g) red and green sprinkles
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3Combine Wet Ingredients — In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. The mixture should look like wet sand.
- 4Add Egg and Vanilla — Beat in the egg and vanilla extract until smooth. The mixture will be glossy.
- 5Add Dry Ingredients — Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix.
- 6Fold in Sprinkles — Gently fold in the sprinkles, reserving some for topping if desired. The dough will be soft.
- 7Scoop and Arrange — Using a cookie scoop, drop 1.5-tablespoon balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- 8Bake to Perfection — Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. The cookies will look slightly underdone in the middle.
- 9Cool and Serve — Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.
