There’s something about Christmas cookies that makes everyone smile — and these Stacked Sprinkle Christmas Cookies might just be the happiest of them all. With buttery layers of soft sugar cookies, creamy frosting, and a blizzard of colorful sprinkles, they’re as fun to make as they are to eat.
I first made these cookies one snowy afternoon when the kids wanted to bake something “extra Christmas-y.” We had sprinkles, sugar cookie dough, and a whole lot of enthusiasm — so we got creative. The result? These tall, sweet stacks that looked like something straight out of Santa’s bakery. They’re soft, sweet, and oh-so-festive, just like my Christmas Sugar Cookie Bars and Peppermint Chocolate Crinkle Cookies.
Stacked Sprinkle Christmas Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat together butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Roll dough to ¼-inch thickness on a floured surface. Cut into circles using cookie cutters. Place on baking sheets.
- Bake 8–10 minutes, until the edges are just golden. Let cookies cool completely on a wire rack before frosting.
- Beat together butter, powdered sugar, milk, and vanilla until creamy and smooth.
- Spread frosting on a cookie, stack another on top, and repeat once more for a three-layer cookie tower. Roll the edges in sprinkles to coat the frosting sides.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Stacked Sprinkle Christmas Cookies
These cookies are soft, chewy, and full of buttery flavor. The stacked frosting layers make them extra fun and decadent — kind of like a cookie version of a mini cake. They’re perfect for cookie exchanges, holiday parties, or as a family baking tradition.
If you love festive baking as much as I do, these cookies will join your list right next to Gingerbread Thumbprint Cookies and Soft Frosted Sugar Cookies.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
For Decoration:
- ½ cup holiday sprinkles (red, green, and white)
If you’re in the mood for more Christmas treats, try my Soft Sugar Cookie Bars — they’re just as festive, only easier to share!
How to Make Stacked Sprinkle Christmas Cookies
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, beat together butter and sugar until light and fluffy, about 2–3 minutes.
Step 3: Add Wet Ingredients
Mix in the egg and vanilla extract until smooth.
Step 4: Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
Step 5: Roll and Cut
Roll dough to ¼-inch thickness on a floured surface. Cut into circles using cookie cutters. Place on baking sheets.
Step 6: Bake
Bake 8–10 minutes, until the edges are just golden. Let cookies cool completely on a wire rack before frosting.
Step 7: Make the Frosting
Beat together butter, powdered sugar, milk, and vanilla until creamy and smooth.
Step 8: Stack and Decorate
Spread frosting on a cookie, stack another on top, and repeat once more for a three-layer cookie tower. Roll the edges in sprinkles to coat the frosting sides.
If you’ve made my Christmas Sugar Cookie Sandwiches, this process will feel familiar — only this version is even more fun!
Tips for Perfect Stacked Sprinkle Christmas Cookies
- Don’t overbake: Pull them from the oven as soon as the edges set for soft centers.
- Chill your dough: Helps the cookies keep their shape.
- Use good vanilla: It makes all the difference in sugar cookies.
- Go heavy on the sprinkles: More color, more fun!
Just like my Sugar Cookie Truffles, these cookies are all about that balance of texture and sweetness.
How to Store and Freeze
Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
Refrigeration: If your home is warm, refrigerate to keep frosting firm.
Freezing: Freeze unfrosted cookies for up to 2 months. Thaw, frost, and decorate before serving.
They make a great make-ahead treat, just like my Christmas Cookie Bars.
Flavor Variations
- Chocolate Twist: Add 2 tablespoons cocoa powder to the dough.
- Peppermint Version: Replace vanilla with peppermint extract for a minty kick.
- Almond Sugar Cookies: Add ½ teaspoon almond extract for a bakery-style flavor.
- Buttercream Upgrade: Use cream cheese frosting for a tangy, rich layer.
If you love experimenting, this recipe is as customizable as my M&M Cookie Bars.
Frequently Asked Questions
1. Can I use store-bought frosting?
Yes! It saves time and still tastes great.
2. Can I freeze them after frosting?
Yes, just freeze flat on a tray first, then store layered with parchment paper.
3. Can I use different shapes?
Absolutely — stars, trees, or snowflakes make them extra festive.
4. Can I make them gluten-free?
Use a 1:1 gluten-free flour blend for similar results.
The Final Bite
These Stacked Sprinkle Christmas Cookies are the definition of festive fun — buttery, colorful, and deliciously soft. Each bite has that perfect mix of sugar cookie sweetness, creamy frosting, and a satisfying sprinkle crunch. They’re simple to make, impossible to resist, and guaranteed to bring joy to your kitchen this holiday season.
Serve them with a cup of hot cocoa or alongside my Christmas Bread Recipe for the ultimate holiday dessert spread.