Christmas Sprinkle Slice and Bake Cookies

Sprinkle slice and bake cookies half dipped in chocolate on a wire rack

Christmas Sprinkle Slice and Bake Cookies

These easy Christmas sprinkle slice and bake cookies are buttery and tender. They're the perfect Christmas cookie for prepping ahead of time and look beautiful on your holiday cookie tray dipped in chocolate and topped with more sprinkles.

Course Dessert

Cuisine American

Keyword Christmas Sprinkle Cookies, Christmas Sprinkle Slice and Bake Cookies, Sprinkle Slice and Bake Cookies

Prep Time 30

Cook Time 14

Chilling 4

Total Time 5

Servings cookies

Calories 138kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

¾ cup unsalted butter (168 grams) slightly softened, still slightly firm to the touch
½ cup granulated sugar (100 grams)
¼ cup brown sugar (52 grams) I used light
1 large egg
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
2 cups all-purpose flour (250 grams)
1 teaspoon cornstarch AKA cornflour
¼ teaspoon salt
¼ cup sprinkles
8 ounces chocolate (226 grams) finely chopped
sprinkles for decorating

Instructions

In a large bowl, beat together the butter, granulated sugar and brown sugar until combined and creamy - about 1-2 minutes.
Beat in the egg, vanilla extract and almond extract until combined.
Turn off the mixer and scrape down the sides and bottom of the bowl.
Add in the flour, cornstarch and salt. Beat together, starting with the mixer on a low speed and gradually increasing to medium speed until combined.
Carefully fold in the ¼ cup sprinkles using a rubber spatula or wooden spoon. Do not beat in the sprinkles with the electric mixer, as this can cause the sprinkles to bleed color.
Place a large sheet of wax paper on the kitchen counter and spoon/dump the cookie dough onto the wax paper.
Form the dough into a log shape about 1.5 to 2 inches in diameter. Think of packing the dough tightly as you form it into the log. Wrap the log in the wax paper and twist the edges to seal.
Place the log in the fridge for at least 4 hours or up to 5 days. Optionally, place the wrapped log in a freezer bag and freeze for up to 3 months.
When ready to bake, preheat the oven to 350F (180C). If your log is frozen, take it out of the freezer and let it thaw in the fridge overnight the day before you plan to bake. Line cookie sheets with parchment paper or baking mats. Take the log out of the fridge and place on a cutting board. Unwrap the log and slice into cookies about ¼ to ⅓ inch thick with a thin, sharp knife. I get about 30 cookies.
Place the cookies about 1 inch apart on the lined cookie sheets and bake 1 sheet at a time in the preheated oven for about 14-16 minutes or until the tops look set and the edges are starting to turn golden brown. While one cookie tray is baking, return the unbaked cookies to the fridge so that they don't warm up too much.
Let the cookies cool on the cookie sheets.
Finely chop the chocolate. Place the chopped chocolate in a heatproof bowl. Melt in the microwave in 45-second intervals on medium power (not high power, which is often the default) and stir between each interval. Alternatively, melt in a double boiler over gently simmering water.
Dip ½ of each cooking in chocolate. I often use the back of a spoon to simply paint ½ of each cookie. Then place on a wire rack or the cookie tray for the chocolate to harden. Add a few extra sprinkles to the top of each cookie.

Notes

Flour: Measure carefully. Whisk first then spoon into a dry measuring cup and level off the top. Alternatively, measuring with a scale in grams.
Almond Extract: While the cookies will turn out without almond extract, it really improves the flavor. You can find almond extract in the baking aisle of the grocery store near the vanilla extract.
Chilling the Dough: Chilling the dough is absolutely necessary for this recipe. If you don't chill the dough, the log will be too soft to slice and the cookies won't hold their shape.
Storage: Store baking and cooled cookies in an airtight container for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cookie with chocolate, assuming the recipe yields 30 uniform cookies with chocolate topping.

Nutrition