These Christmas Italian Sprinkle Cookies are a buttery sugar cookie made with a bakery style base. They're rolled in a Christmas sprinkle mix to give them a festive holiday touch.
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Holiday baking season is officially underway! I have a small list of cookies and treats that I want to make for my dessert trays this year. And knowing myself, I'll probably add a couple more things to the list as I go. But the first cookie I started with this year is one of my favorites - a simple sprinkle cookie made with an Italian sugar cookie base.
You know those amazing Italian sprinkle cookies you get from the bakery? These are a homemade version made that I've made before, but never for Christmas. So this year I'm adding them to my holiday cookie trays. Instead of using a standard sprinkle mix, I'm using a Christmas sprinkle mix to give them a festive holiday touch.
The cookies are slightly sweet with a perfectly golden brown edge. The texture is even better! It's just the right combination of crispy on the outside with a slight chew on the inside. One bite and it's easy to see why they're one of my favorite cookies to bake! If you like sprinkle cookies from the bakery, you're gonna love these!
Christmas Italian Sprinkle Cookies
These are one of those cookies that I'll definitely have to make another batch just for us. Every time I bake them, they don't last too long in our house. I've said it before and I'll say it again - as much as I love sprinkle cookies from the bakery, these might be even better!
To start these cookies, we need to mix our dry ingredients together. In a medium bowl, stir the flour, baking soda, and salt together. Set aside.
In another mixing bowl, cream the butter, oil, sugar, and powdered sugar together until it's fluffy. Then, add in the egg and vanilla. Beat together just until the mixture is combined.
Gradually add the dry ingredients into the butter and sugar mixture. Mix it together just until a dough forms. The cookie dough will be soft and slightly sticky to the touch.
Once the dough is made, wrap it up in plastic wrap. Then, stick it in the fridge to chill for at least an hour.
Once the dough is ready, preheat the oven to 350 degrees. Prepare a couple baking sheets with parchment paper. Then, use an ice cream scoop or spoon to scoop the dough, or cut it into pieces, and roll into balls.
Now, place the Christmas sprinkles into a small bowl. Roll the dough balls in the sprinkles and place on the baking sheets, about two inches apart. Coat them really well so all sides are covered.
Bake the cookies for about 18 minutes, or until they're set in the middle. The edges should be golden brown, too. Once the cookies are done baking, cool on parchment paper or foil.
Then, enjoy the cookies or store in Christmas tins. Make sure the tins are lined with plastic wrap. Place the cookies inside and make sure the lid is tight. When stored properly at room temperature, they should keep for a few weeks. You could also freeze them.
Christmas Italian Sprinkle Cookies
Equipment
- 2 medium mixing bowls
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 sticks room temperature unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 tsps. vanilla extract
- 1 cup Christmas sprinkles
Instructions
- In a medium mixing bowl, combine the flour, baking soda, and salt. Set aside.
- In another medium mixing bowl, cream the butter, oil, sugar, and powdered sugar together until fluffy.
- Then, add the egg and vanilla, beating just until combined.
- Gradually stir in the dry ingredients and continue to mix just until a dough forms. The dough will be soft and slightly sticky.
- Wrap the dough in plastic wrap and refrigerate for one hour.
- Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper.
- Fill a small bowl with Christmas sprinkles. Scoop the dough with an ice cream scoop or spoon, or cut the dough into even pieces, and roll into balls. Then, roll the dough balls in the sprinkles.
- Place the cookie dough balls on baking sheets, spacing about 2 inches apart.
- Bake the cookies for 18 minutes, or until done in the middle and golden brown around the edges.
- Cool on parchment paper or foil. Once completely cooled, enjoy or store in plastic wrap lined cookie tins.
If you're looking for an entirely different way to make these cookies, roll them in a combination of crushed pretzels and mini chocolate chips. The salty-sweet combination is so good and the pretzels add a little extra crunch!
Did you make this Christmas Italian Sprinkle Cookies recipe? Share your pics on Instagram using the hashtag #holokahome. Don’t forget to tag me @holokahome!
