Fun & Festive Sprinkle Sandwich Cookies (A Must-Add to Your Christmas Cookies Recipes!)
When you are compiling your list of the absolute best Christmas cookies recipes for the holiday season, you need something that screams “celebration.” Enter these Sprinkle Sandwich Cookies. Imagine a soft, tender vanilla sugar cookie speckled with festive red and green confetti, sandwiching a thick, luscious layer of homemade vanilla buttercream. But we don’t stop…
When you are compiling your list of the absolute best Christmas cookies recipes for the holiday season, you need something that screams “celebration.” Enter these Sprinkle Sandwich Cookies. Imagine a soft, tender vanilla sugar cookie speckled with festive red and green confetti, sandwiching a thick, luscious layer of homemade vanilla buttercream. But we don’t stop there—the edges are rolled in even more sprinkles for a pop of color and crunch that makes them look like they came straight from a professional bakery.
I promise you, seeing a platter of these colorful sandwiches is enough to make anyone smile. They are sturdy enough to pack in gift boxes, fun enough to make with kids, and delicious enough that adults will be sneaking seconds. If you are looking for a recipe that balances traditional flavor with a fun, modern presentation, this is the one.
Get ready to create the most cheerful, colorful, and delicious cookies of the season. Let’s get baking!
Why These Sprinkle Sandwich Cookies Belong in Your Christmas Cookies Recipes Box
You are going to fall in love with how fun and tasty these cookies are. They are a standout recipe for so many reasons:
- Double the Sprinkles, Double the Fun: With sprinkles baked inside the dough and rolled onto the edges of the buttercream, every bite offers a festive crunch and a burst of color.
- Soft and Melt-in-Your-Mouth: The cookies are designed to be soft and tender, which pairs perfectly with the smooth, creamy texture of the vanilla buttercream filling.
- Classic Vanilla Flavor: Sometimes simple is best. The high-quality butter and vanilla extract shine through, creating a comforting flavor profile that everyone loves.
- Impressive Bakery Look: The technique of rolling the exposed frosting edges in sprinkles makes these look incredibly professional, yet it is surprisingly easy to do at home.
- Totally Customizable: While we are using red and green for Christmas, you can easily swap the sprinkle colors for Hanukkah (blue and white), Valentine’s Day, or birthdays!
Recipe Snapshot
| Prep Time | 30 minutes |
| Chill Time | 1 hour |
| Cook Time | 10 minutes |
| Total Time | 2 hours 40 minutes |
| Servings | 24 sandwich cookies |
| Calories | ~380 kcal per sandwich* |
| Course | Dessert, Cookies |
| Cuisine | American |
| Difficulty/Method | Intermediate / Baking |
*Nutrition information is an estimate and should only be used as an approximation.
Your Shopping List for Holiday Baking
This recipe uses standard baking ingredients, but don’t skimp on the sprinkles!
→ For the Sprinkle Cookies
- 3/4 cup unsalted butter → Softened to room temperature for easy creaming.
- 1 cup granulated sugar → For sweetness and a tender crumb.
- 2 large eggs → Provides structure and richness.
- 1 teaspoon vanilla extract → Use pure vanilla for the best flavor.
- 2 1/4 cups all-purpose flour → The base of the cookie dough.
- 1 teaspoon baking powder & 1/2 teaspoon baking soda → This combination gives the cookies the perfect lift and softness.
- 1/4 teaspoon salt → To balance the sugar.
- 1/4 cup candy sprinkles → Jimmies (the rod-shaped ones) work best inside the dough as they don’t bleed color as much as nonpareils (the tiny balls).
→ For the Vanilla Buttercream & Assembly
- 1 cup unsalted butter → Softened. This creates a fluffy, pale frosting.
- 4 cups powdered sugar → Also known as confectioners’ sugar.
- 2 teaspoons vanilla extract → For a rich vanilla flavor in the filling.
- 1/4 teaspoon salt → Cuts the sweetness of the frosting.
- 1-2 teaspoons whole milk → To adjust the consistency for piping or spreading.
- Extra sprinkles → For rolling the edges of the finished sandwiches.
Let’s Bake! Your Step-by-Step Guide
Ready to make the most festive cookies on the block? Let’s get started.
Part 1: Make the Cookie Dough
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the 3/4 cup softened butter and granulated sugar on medium speed. You want it light and fluffy, which takes about 1 minute.
- Add Wet Ingredients: Add the eggs one at a time, beating until just incorporated. Beat in the vanilla extract.
- Mix Dry Ingredients: In a separate small bowl, stir together the flour, baking powder, baking soda, and salt.
- Combine and Color: Gradually add the flour mixture to the butter mixture with the mixer on low speed. Beat just until the flour disappears. Gently fold in your 1/4 cup of red and green sprinkles (or your chosen colors) until they are evenly distributed.
- Chill: This is crucial! Cover the bowl and chill the dough for at least 1 hour (or up to overnight). This prevents the cookies from spreading too flat in the oven.
Part 2: Bake the Cookies
- Prep and Shape: Preheat your oven to 325°F. Line two baking sheets with parchment paper. Scoop the chilled dough and shape it into 48 balls, each about 1 inch in diameter. Arrange them 2 inches apart on the baking sheets.
- Bake: Work in batches if needed. Bake for 8 to 10 minutes. You are looking for the cookies to be just lightly browned around the edges. They might look slightly soft in the middle, but they will firm up as they cool.
- Cool: Transfer the cookies to wire racks and let them cool completely, about 20 minutes. Do not try to fill warm cookies, or the buttercream will melt!
Part 3: The Buttercream & Assembly
- Whip the Butter: For the filling, beat the 1 cup of softened butter with an electric mixer on medium speed until creamy, about 30 seconds.
- Make Frosting: Add the powdered sugar, vanilla, salt, and 1 teaspoon of milk. Beat on low speed until the sugar is incorporated, then increase speed to fluff it up. If it’s too stiff, add the second teaspoon of milk. You want a smooth, spreadable consistency.
- Assemble: Spread (or pipe for a neater look) about 1 tablespoon of buttercream onto the flat bottom side of 24 cookies. Top with the remaining 24 cookies, flat side down, to create sandwiches. Press gently so the filling comes just to the edge.
- The Final Touch: Pour extra sprinkles into a small bowl. Roll the edges of each cookie sandwich in the sprinkles so they stick to the exposed buttercream. This gives them that signature festive look!
Sprinkle Sandwich Cookies
Ingredients
Equipment
Method
- Beat 3/4 cup butter and granulated sugar in a mixer on medium speed until light and fluffy, about 1 minute. Add eggs and beat until just incorporated; beat in vanilla.
- Stir together flour, baking powder, baking soda, and salt in a small bowl. Gradually add flour mixture to butter mixture on low speed until just incorporated.
- Fold in the sprinkles until evenly distributed. Cover and chill dough for at least 1 hour or up to overnight.
- Preheat oven to 325°F. Shape chilled dough into 48 (1-inch) balls. Arrange 2 inches apart on parchment-lined baking sheets.
- Bake until cookies are lightly browned around edges, 8 to 10 minutes. Transfer to wire racks and cool completely, about 20 minutes.
- Beat 1 cup butter with a mixer on medium speed until creamy, about 30 seconds.
- Add powdered sugar, vanilla, salt, and 1 teaspoon milk. Beat on low speed until smooth and creamy. Add more milk if needed for consistency.
- Spread about 1 tablespoon of buttercream onto the flat side of 24 cookies. Top with remaining cookies to make sandwiches.
- Roll the sides of the cookie sandwiches in extra sprinkles to coat the exposed frosting. Store in an airtight container.
Notes
WiseRecipes’ Top Tips for Perfect Sandwich Cookies
These cookies are fun to make, but these tips will ensure they look professional.
- Chill the Dough. I cannot stress this enough. If you skip the chilling step, your cookies will spread into thin, flat puddles instead of staying soft and puffy. The cold dough is essential for the right texture.
- Match Your Sizes. When rolling the dough balls, try to make them all exactly the same size. This ensures that when you go to sandwich them later, every top has a matching bottom.
- Use “Jimmies” for the Dough. There are many types of sprinkles. For mixing into the dough, use “jimmies” (the rod-shaped ones). The tiny round balls (nonpareils) tend to bleed their color into the dough when mixed, turning your cookies a muddy color. You can use any type for rolling the edges, though!
- Pipe the Filling. While you can use a knife to spread the buttercream, using a piping bag with a round tip makes the process much faster and neater. It also ensures an even amount of filling in every cookie.
- Don’t Overbake. These cookies are meant to be soft. Pull them out when the edges are just barely golden. If they turn dark brown, they will be crunchy and won’t have that soft bite you want in a sandwich cookie.
Creative Twists: A Cookie for Every Occasion
This recipe is a wonderful blank canvas.
- Holiday Peppermint: Add 1/2 teaspoon of peppermint extract to the cookie dough and use crushed candy canes instead of sprinkles for rolling the edges.
- Chocolate Filling: Add 1/4 cup of cocoa powder to the buttercream recipe for a chocolate-vanilla twist.
- Citrus Zest: Add the zest of one orange or lemon to the cookie dough for a bright, citrusy flavor that cuts through the sweetness.
Keep Them Fresh! Storing Your Treats
These cookies store very well, making them great for holiday prep.
- Storage: Store the finished sandwich cookies in an airtight container at room temperature for up to 1 week. If it is very warm in your house, you might want to store them in the fridge so the buttercream doesn’t get too soft.
- Freezing: These freeze amazingly well! Place the assembled cookies in a freezer-safe container separated by wax paper. They will keep for up to 3 months. Thaw at room temperature before serving.
- Buttercream: If you make the buttercream ahead of time, store it in the fridge for up to 2 weeks. Let it come to room temperature and re-whip it briefly before using.
FAQs: Your Sprinkle Cookie Questions, Answered!
Why did my cookies spread so much?
Spreading usually happens because the butter was too warm or the dough wasn’t chilled long enough. Make sure your butter is softened but not melty, and keep that dough in the fridge for at least a full hour.
Can I use salted butter?
Yes, you can. If you use salted butter for the cookies or the frosting, just omit the additional salt listed in the recipe ingredients to keep the flavor balanced.
Can I make the cookies smaller?
Yes! You can make mini sandwich cookies by rolling 1/2-inch balls of dough. You will need to reduce the baking time to about 6-7 minutes. Keep an eye on them!
Do I have to use a stand mixer?
No, a hand-held electric mixer works perfectly fine for both the cookie dough and the buttercream. You could even mix the dough by hand with a wooden spoon and some muscle, but you will definitely want an electric mixer for the frosting to get it light and fluffy.
Final Thoughts: Spread the Holiday Cheer
There is something undeniably happy about sprinkles. They turn a simple vanilla cookie into a celebration. These Sprinkle Sandwich Cookies are a joy to make and even more of a joy to share. They are soft, sweet, creamy, and crunchy all at once—the perfect bite of holiday magic. Add this to your list of must-make Christmas cookies recipes this year; your family will thank you! Happy baking!
