These easy Christmas sprinkle slice-and-bake cookies are buttery and tender. They’re perfect for prepping ahead and look beautiful on a holiday cookie tray—especially when dipped in chocolate and finished with extra sprinkles. 
Slice-and-bake cookies are a favorite at Christmas because the dough can be made in advance and stored in the refrigerator for days or frozen for months. This sprinkle version is festive and full of buttery vanilla flavor. The cookies are firm with a slight crunch and a tender bite that’s reminiscent of shortbread.
I like to dip half the cookies in chocolate and add extra sprinkles, but they’re just as good plain if you prefer something less sweet or are short on time. 
Making Slice & Bake Cookies
The recipe is simple and uses a few basic ingredients. Key tips to get the best result:
- The butter should be softened but still slightly firm to the touch. Melted butter will cause the cookies to lose shape.
- When creaming butter and sugars, do not overmix. Overmixing can make the cookies spread during baking.
- A small amount of almond extract enhances the flavor and complements the vanilla.
- The dough shouldn’t be overly sticky. If it clings to your fingers, add 1–2 tablespoons of flour.
- Fold in the sprinkles gently with a rubber spatula—do not use the mixer or stir vigorously, or the sprinkles can bleed color into the dough.
- Spoon the dough onto wax paper and shape it into a tight log about 1.5–2 inches in diameter. Pack the dough tightly as you form the log, then wrap and twist the ends to seal.
- Chilling the dough is mandatory. The log must be well chilled for clean slices—otherwise the cookies will crumble or lose their shape.
- Do not let the log warm up before slicing and baking; cold dough slices cleanly and holds its shape.
Make Ahead & Freezing Tips
These cookies are ideal for make-ahead baking. Because the dough needs at least four hours of chilling, it’s perfect to prepare days in advance.
- The dough log will keep in the refrigerator for up to 5 days.
- Wrapped and sealed in a freezer bag, the dough log freezes for up to 2 months. Thaw overnight in the refrigerator before slicing and baking.
- Baked cookies can be frozen for up to 2 months in an airtight container with wax paper between layers to prevent sticking. Thaw in the refrigerator and bring to room temperature before serving. Avoid freezing cookies that have been dipped in chocolate, as the chocolate may discolor in the freezer.
Tender, buttery, studded with sprinkles and optionally dipped in chocolate—these Christmas sprinkle slice-and-bake cookies are flavorful without being overly sweet. Their make-ahead convenience makes them a great choice for holiday baking and entertaining.
Christmas Sprinkle Slice and Bake Cookies
Equipment
- Cookie sheets
Ingredients
- 3/4 cup unsalted butter (168 grams), slightly softened
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup brown sugar (52 grams), light preferred
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon cornstarch (cornflour)
- 1/4 teaspoon salt
- 1/4 cup sprinkles
- 8 ounces chocolate (226 grams), finely chopped, for dipping
- Extra sprinkles for decorating (optional)
Instructions
- In a large bowl, beat the butter, granulated sugar and brown sugar until creamy, about 1–2 minutes.
- Beat in the egg, vanilla and almond extract until combined. Turn off the mixer and scrape down the bowl.
- Add the flour, cornstarch and salt. Mix starting on low speed, increasing to medium until combined.
- Carefully fold in the 1/4 cup sprinkles with a rubber spatula—do not use the electric mixer to avoid color bleeding.
- Spoon the dough onto a sheet of wax paper and shape it into a tight log about 1.5–2 inches in diameter. Wrap and twist the ends to seal.
- Chill the wrapped log in the refrigerator for at least 4 hours, up to 5 days. For longer storage, place the wrapped log in a freezer bag and freeze for up to 2 months; thaw overnight in the fridge before slicing.
- When ready to bake, preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper. Slice the chilled log into 1/4–1/3-inch thick rounds (about 30 cookies).
- Place cookies 1 inch apart on the prepared sheets and bake one sheet at a time for 14–16 minutes, until tops are set and edges begin to brown. Return unbaked cookies to the fridge while a tray bakes to keep them cold.
- Let cookies cool on the baking sheet.
- For the chocolate dip: finely chop the chocolate and melt gently—either in 45-second intervals in the microwave on medium power, stirring between intervals, or in a double boiler over simmering water.
- Dip or paint half of each cookie with melted chocolate. Place on a wire rack or tray to set, and add extra sprinkles while the chocolate is wet.
Notes
- Flour: Measure carefully—whisk, spoon into a dry cup and level, or weigh in grams for accuracy.
- Almond extract: Optional but recommended for a brighter flavor.
- Chilling: Essential. Unchilled dough will be too soft to slice cleanly and the cookies may spread.
- Storage: Store baked, cooled cookies in an airtight container for up to 4 days. Freeze uncoated cookies up to 2 months.
- Nutrition: Values are estimates per cookie assuming 30 cookies with chocolate.