Soft and buttery with a tender, crumbly texture, these Chocolate Dipped Holiday Sprinkle Butter Cookies are coated in creamy dark chocolate and finished with festive sprinkles. They’re melt-in-your-mouth delicious and look like they came straight from a bakery. If you’re stocking cookie trays or making gifts this season, these are always one of the first cookies to disappear.
Meet Your New Favorite Holiday Cookie
Some cookies just feel like a celebration — and these cookies are exactly that. They’re buttery, chocolate-dipped, colorful, and impossible not to love. Kids go straight for the sprinkles, adults love the soft texture, and you can easily customize the colors for any holiday or occasion.
They look impressive, but the recipe is surprisingly simple. Mix, scoop, bake, dip, sprinkle. Luckily, they’re just as easy to make as they are to love.
Ingredients You’ll Need
Here’s what makes these butter cookies soft, flavorful, and bakery-beautiful:
Butter
Use room-temperature unsalted butter so it creams properly, giving you that soft, tender, classic butter cookie texture.
Sugar
Granulated sugar helps the cookies hold their shape while staying soft in the center.
Egg
Adds moisture and binds the dough together.
Vanilla + Almond Extract
This combo gives the dough a rich, bakery-style flavor. Almond extract adds depth without overpowering.
Cornstarch
Keeps the cookies incredibly soft and melt-in-your-mouth.
Cream of Tartar
Adds tenderness and a little lift, keeping the texture light instead of crisp.
Flour
Sifted flour gives these cookies their smooth, fine crumb.
Baking Powder + Salt
A tiny amount of baking powder helps create a light rise. Salt balances the sweetness and enhances the buttery flavor.
Chocolate Chips
Dark or semi-sweet chocolate melts beautifully and gives the cookies that glossy chocolate-dipped finish.
Coconut Oil
Helps the chocolate soften and melt evenly for smooth dipping.
Holiday Sprinkles
The fun part. Use classic Christmas colors or swap in sprinkles for any celebration.
How to Make Chocolate Dipped Holiday Sprinkle Butter Cookies
1. Preheat the Oven
Set your oven to 375°F and line baking sheets with silicone mats or parchment.
2. Mix the Dry Ingredients
In a large bowl, whisk the flour, baking powder, cornstarch, cream of tartar, and salt.
3. Cream the Butter + Sugar
Beat the butter and sugar until very light and fluffy — about 2–3 minutes. This step creates the base of that soft crumb.
4. Add the Egg + Extracts
Mix in the egg, vanilla extract, and almond extract until smooth.
5. Add the Dry Ingredients
Pour the dry mixture into the wet ingredients and mix until a thick dough forms.
6. Scoop + Slightly Flatten
Scoop dough onto your baking sheets using a medium cookie scoop. Gently press the tops with your palm — just enough to flatten the dome.
7. Bake Until Pale
Bake for 10 minutes, removing the cookies while they still look underbaked. They should not brown or crisp at the edges.
Cool on a wire rack for 15 minutes.
8. Dip in Chocolate
Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring each time.
Spoon chocolate over half of each cookie or dip directly.
Let the chocolate rest for 1–2 minutes, then add sprinkles. If the chocolate is too hot, the sprinkles will melt.
Allow cookies to set before storing.
Tips for Perfect Butter Cookies
Chill the Dough (Optional but Helpful)
If your kitchen is warm, chilling the dough for 20–30 minutes helps prevent spreading.
Underbake Slightly
Butter cookies should stay pale. Pull them when they still look soft — they’ll continue setting as they cool.
Use Room-Temperature Butter
This ensures proper creaming, which leads to a soft, tender cookie.
Let Chocolate Cool Slightly Before Sprinkling
If it’s too warm, sprinkles will melt instead of sticking.
Use Silicone Mats or Parchment
Prevents over-browning and ensures even baking.
Variations
Chocolate Fudge Frosted Butter Cookies
Skip the dipping and top each cookie with chocolate fudge frosting for a bakery-style look.
Rainbow Sprinkle Version
Swap holiday sprinkles for rainbow sprinkles to make Chocolate Dipped Rainbow Butter Cookies.
Sandwich Cookies
Turn them into sandwich cookies by adding raspberry jam, chocolate ganache, or vanilla frosting between two cookies.
White Chocolate Dipped Cookies
White chocolate gives the cookies a sweeter, candy-like finish.
Double Chocolate Cookies
Mix mini chocolate chips into the dough before baking.
How to Store Chocolate Dipped Holiday Sprinkle Butter Cookies
Room Temperature
Store in an airtight container for 4–5 days. Place parchment between layers to protect the chocolate.
Freezer
Freeze baked cookies for up to 1 month in a freezer bag or container.
Thaw at room temperature before serving.
Make Ahead
Refrigerate the dough for up to 48 hours before baking.
Frequently Asked Questions
Why did my butter cookies spread?
Warm dough or warm baking sheets usually cause spreading. Always use cool pans and slightly chilled dough in warm kitchens.
Can I use white chocolate for dipping?
Yes — white chocolate melts beautifully and pairs perfectly with the buttery cookie base.
Do I have to use almond extract?
No. You can use all vanilla extract if you prefer.
How long do these cookies stay fresh?
4–5 days on the counter or 1 month in the freezer.
Can I decorate these for other holidays?
Absolutely! Just swap the sprinkles for Valentine’s Day, Easter, birthdays, or 4th of July.
Can I double the recipe?
Yes — this recipe doubles cleanly and is perfect for gifting or large cookie trays.
More Holiday Cookies
Peanut Butter Chocolate Chip Funfetti Cookies
Orange Marmalade Chocolate Dipped Butter Cookies
Chocolate Dipped Holiday Sprinkle Butter Cookies
Ingredients
- ¾ cup unsalted butter – slightly softened
- ½ tsp vanilla extract
- ½ tsp almond extract
- 1 tsp cornstarch
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 large egg
- 2 ¼ cups sifted all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips or 4 squares of melting chocolate
- Rainbow sprinkles
Instructions
- Pre-heat oven to 375 degrees
- In a large bowl, whisk flour, baking powder, cornstarch, cream of tartar and salt.
- In a stand mixer, cream butter, and sugar until light and fluffy
- Beat in the egg, almond, and vanilla extract until fully combined
- Gradually add flour mixture until well blended
- Using a medium-sized cookie scoop, drop the cookie dough onto a well-greased baking pan or parchment paper.
- Using the palm of your hand, flatten the cookie dough about half way so it has a smooth surface. Don't press too hard or it will be thin and brown when it bakes.
- Bake for 10 minutes. You want to remove them from the oven when they feel undercooked. You don't want them to get brown or crisp around the edges.
- Place on a wire rack until thoroughly cooled
- If using chocolate chips, place them in a small bowl and microwave in 30 second increments stirring in between each one. If using melting chocolate, melt according to the package.
- Dip half of each cookie into the chocolate, shaking off any excess, and then using your fingers to sprinkle the rainbow sprinkles over the chocolate.
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