Soft Christmas Sprinkle Sugar Cookies are soft, festive, and filled with colorful sprinkles—perfect for holiday baking fun!

Scale

2 ½ cups (300 g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup (113 g) unsalted butter, softened

8 ounces (226 g) cream cheese, at room temperature

1 ½ cups (300 g) granulated sugar

1 large egg

2 teaspoons vanilla extract

½ cup sprinkles, divided

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Prep the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: Using an electric mixer on medium speed, beat together the softened butter, cream cheese, and granulated sugar until the mixture is light and fluffy.
Add egg and vanilla: Mix in the egg and vanilla extract until fully combined.
Incorporate dry ingredients: Reduce mixer speed to low and slowly add the dry ingredient mixture. Mix until just combined.
Add sprinkles: Gently fold in 1/3 cup of the sprinkles.
Chill the dough: Cover the dough and refrigerate for at least 1 hour, or overnight for best results.
Preheat oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Shape cookies: Roll dough into balls using about 2 tablespoons of dough each. Flatten the tops slightly and add remaining sprinkles on top.
Bake: Place cookies 3 inches apart on the baking sheets and bake for 12-15 minutes until the edges are lightly golden.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

If dough is too firm after chilling, let it rest at room temp for 10 minutes.

Store in an airtight container up to 3 days or freeze up to 3 months.

Let frozen cookies thaw before serving for best texture.