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Christmas Sprinkle Butter Cookies

Pillsbury Kitchens
Updated Aug 27, 2019
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Consider us obsessed with these scratch-made, Christmas sprinkle-covered butter cookies! Every bite is soft, rich and buttery with a delicate crunch from the sprinkled edges. Make them ahead and freeze the dough for whenever you need a fresh-baked batch.

More About This Recipe

  • Can't get enough cookies around Christmastime? We have plenty of Christmas cookie recipes to choose from.

Christmas Sprinkle Butter Cookies

  • Prep Time 35 min
  • Total 2 hr 50 min
  • Ingredients 8
  • Servings 78
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Ingredients

  • 1 1/4 cups butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour
  • 1 container (2.1 oz) red, white and green round decorating decors (about 1/3 cup)

Instructions

  • Step 
    1
    In large bowl, beat softened butter, granulated sugar, powdered sugar and salt with electric mixer on medium speed about 1 minute or until fluffy. Add egg and vanilla; beat until well mixed. On low speed, gradually beat in flour 2 to 3 minutes or until blended. On very lightly floured surface, shape dough into 3 (7-inch) logs. On cookie sheet with sides, roll logs in decorating decors, pressing into dough. Wrap in plastic wrap; refrigerate at least 1 hour or overnight.
  • Step 
    2
    Heat oven to 325°F. Line large cookie sheets with cooking parchment paper. Working with 1 dough log at a time, unwrap; cut into 26 (1/4-inch) slices. Place 1 inch apart on cookie sheets. Repeat with remaining dough logs.
  • Step 
    3
    Bake 10 to 13 minutes or until edges are set. (Do not overbake.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Store covered in airtight container at room temperature up to 1 week.

Nutrition

60 Calories
3g Total Fat
0g Protein
8g Total Carbohydrate
3g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Each time you slice a cookie, roll the dough log a quarter-turn to prevent flattening on one side.
  • tip 2
    For best results, bake cookies one sheet at a time on the center oven rack.
  • tip 3
    Store cookies in an airtight container in single layers between parchment or waxed paper at room temperature up to 1 week. Cookies can be frozen up to 2 months. To thaw, let stand uncovered at room temperature 1 to 2 hours.
  • tip 4
    To freeze unbaked cookie dough logs: Prepare and wrap dough logs as directed in recipe. Store in freezer up to 1 month. To slice dough logs, let dough stand at room temperature 15 minutes; slice and bake as directed.
  • tip 5
    Want to bake just a few cookies at a time? Freeze the dough and bake one cookie roll as needed.
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