Christmas sprinkle sandwich cookies are sweet sugar cookies surrounded by creamy, fluffy buttercream frosting. With a coating of rainbow sprinkles, these make any day feel like a party!
About the Christmas Sprinkle Sandwich Cookies
These little sprinkle sandwich sugar cookies are as pleasing to the eyes as they are to the taste. With a soft, chewy texture to the cookie, complimented perfectly by fluffy, dreamy buttercream frosting, you’ll be reaching for another before you know it. Adding a sprinkle of white sparkling sugar makes these Christmas sprinkle sandwich sugar cookies look dressed up and ready for a party!
The rainbow sprinkles dress it up and can be swapped out for any holiday themed sprinkle you can think of. We love to add these to a cookie box or platter for a fun splash of color contrast amidst all the delicious chocolate Christmas cookies!
Christmas Sprinkle Sandwich Cookies Ingredients
- Salted Butter
- White Sugar
- Egg Yolk
- Vanilla
- Baking Powder
- All Purpose Flour
- Milk
- Christmas Jimmies Sprinkles
How to Make Christmas Sprinkle Sandwich Cookies
How to Make the Sugar Cookies
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add in the egg and vanilla, mix until combined.
- Then, add the flour and baking powder. Mix until combined. If dry and crumbly, add 1 tablespoon of milk, and mix until it’s combined.
- Using a 1/2 tablespoon, scoop the cookie dough and roll it into small balls. Place them about 1 1/2 inches apart on the baking sheet.
- Using a drinking glass, the palm of your hand, or something flat, press the cookie dough balls down until they are about 0.5 centimeters.
- Bake them for 6-8 minutes, or until the cookies are set and lightly golden brown. Cool completely.
How to Make the Buttercream Frosting
- In a mixing bowl, beat the softened butter until it’s smooth.
- Add in the powdered sugar, and mix until combined. The frosting will be dry but uniform. Scrape the bowl.
- Add in the vanilla, and the milk 1 tablespoon at a time while mixing, until frosting is light and creamy.
How to Sandwich the Cookies
- Once the cookies are cooled, match cookies together that look most similar in size and shape, in pairs of 2.
- Pipe enough frosting to sandwich the baked cookies together, and have some pushed out a little on the side, to roll in the sprinkles.
- Pour the sprinkles in a bowl.
- Roll the frosting sides of the sandwiched cookies until they are coated.
These sprinkle sandwich cookies are quite easy to make, and come together quickly! We hope you enjoy these Christmas sprinkle cookies!
Looking for more delicious Christmas recipes? Try these:
- Peppermint Candy Cane Shortbread Cookies
- Chocolate Crackle Cookies
- M&M Christmas Pudding Cookies
- Snowball Cookies
- Chocolate Mint Delight Cookies
Christmas Sprinkle Sandwich Cookies
Sweet sugar cookies surround creamy, fluffy buttercream frosting. With a coating of rainbow sprinkles, these make any day feel like a party!
Ingredients
Sugar Cookies
- 1 C (8 oz) salted butter, softened
- ½ C (3.5 oz) white sugar
- 1 large egg yolk
- 2 tsp vanilla
- 1/8 tsp baking powder
- 2 C (9 oz) all-purpose flour
- ½ C rainbow sprinkles, to roll
Buttercream Frosting
- 1 C (8 oz) salted butter, softened
- 3.5 C (16 oz) powdered sugar
- 1 tsp vanilla
- 2-3 T milk
Instructions
Make the Sugar Cookies
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- In a bowl, cream the butter and sugar until light and fluffy.
- Add egg and vanilla, mix until combined.
- Add the flour and baking powder, mix until combined. If dry and crumbly, add 1 T of milk and mix until combined.
- Using a 1/2 tablespoon, scoop cookie dough and roll into small balls. Place them about 1 1/2 inches apart on the baking sheet.
- Using a drinking glass, the palm of your hand, or something flat, press the cookie dough balls down until about 0.5 centimeters.
- Bake for 6-8 minutes, or until cookie is set and lightly golden brown. Cool completely.
Make the Buttercream
- In a bowl, beat the softened butter until smooth.
- Add the powdered sugar. Mix until combined. Will be dry but uniform. Scrape the bowl.
- Add the vanilla. Add milk 1 tablespoon at a time, until frosting is light and creamy.
Sandwich the Cookies
- Match the cookies that look the most similar in size and shape together in pairs of 2. Pipe enough frosting to sandwich the baked cookies together and have some pushed out a little on the side to roll.
- Pour the 1/2 cup of sprinkles in a bowl.
- Roll the frosting side of the sandwiched cookies until covered.
- They can be kept stored on the counter for 3-4 days, or 7 days in the fridge.
Notes
- If your cookie dough is dry and crumbly, add 1 tablespoon of milk, and mix until combined. The cookie dough should then be shapeable.
When I was making these, we were having a blizzard with 45 mph winds and really dry air. My mother made these, and had no problem. She lives in an area with more humidity and lower elevation, which probably made a big difference. It may not crumble for your recipe, but just an FYI.
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