Save Festive, soft, and chewy cookies packed with chocolate chips, white chocolate, and a mix of Hanukkah and Christmas sprinkles—perfect for celebrating every holiday!
I first baked these loaded sprinkle cookies for a family holiday gathering: everyone loved the fun combination of blue, silver, and traditional Christmas colors mixed with classic chocolate chips. Watching kids choosing cookies loaded with their favorite sprinkles always makes these a hit year after year.
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Kosher salt: 1/2 tsp
- Unsalted butter (softened): 1 cup (225 g)
- Light brown sugar (packed): 1 cup (200 g)
- Granulated sugar: 1/2 cup (100 g)
- Large eggs: 2
- Pure vanilla extract: 2 tsp
- Semisweet chocolate chips: 3/4 cup (130 g)
- White chocolate chips: 3/4 cup (130 g)
- Hanukkah sprinkles (blue, silver, white): 1/3 cup (60 g)
- Christmas sprinkles (red, green, gold): 1/3 cup (60 g)
Instructions
- Prepare baking sheets:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream wet ingredients:
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and light, about 2 to 3 minutes.
- Add eggs and vanilla:
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Mix dry with wet:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in mix-ins:
- Fold in semisweet chocolate chips, white chocolate chips, and both types of sprinkles. Reserve a few sprinkles for topping if desired.
- Portion dough:
- Using a cookie scoop or tablespoon, drop dough balls (about 2 tablespoons each) onto prepared baking sheets, spacing them 2 inches apart.
- Add extra sprinkles:
- Top with reserved sprinkles if desired.
- Bake:
- Bake for 10 to 12 minutes, until cookies are set at the edges and just golden. Centers should be slightly soft.
- Cool:
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save Every year, our family fills the kitchen with laughter, dividing into teams to add extra sprinkles and share stories while the cookies bake. These always end up in holiday gift tins and exchange boxes, making delicious memories.
Required Tools
Mixing bowls, electric mixer or stand mixer, measuring cups and spoons, rubber spatula, baking sheets, parchment paper, cookie scoop, wire rack
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), and soy in some chips and sprinkles. Always check packaging for nuts and sesame if serving to those with allergies.
Nutritional Information
Per cookie: Calories 180, Total Fat 8 g, Carbohydrates 25 g, Protein 2 g
Save Serve these sprinkle-packed cookies with milk for the perfect holiday treat. Share with family and friends to add a burst of color and fun to your celebrations.
Recipe Guide
- → How can I make these cookies extra chewy?
Chill the dough for 30 minutes before baking to enhance chewiness and texture.
- → Can I substitute chocolate chip varieties?
Yes, you can use milk chocolate or dark chocolate chips for different flavor profiles.
- → Are these cookies suitable for gluten-free diets?
Use a gluten-free flour blend and ensure sprinkles and chips are certified gluten-free.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature for up to 5 days to keep them fresh.
- → Can I freeze the dough?
Yes, freeze shaped dough balls and bake straight from the freezer, adding extra baking time if needed.
- → How do I prevent cookies from spreading too much?
Ensure butter is just softened, not melted, and chill dough before baking for thicker cookies.