Holiday cookie of the week: Sprinkle butter cookies


Our second cookie of the week is an easy-to-make butter cookie that looks as sweet as it tastes.

Submitted by features editor Lindsey Hollenbaugh, this recipe's secret ingredient is evaporated milk, making these cookies softer than your average butter cookie recipe. Baking them at a lower temperature for longer also keeps these cookies moist. You'll find yourself downing a few over a cup of coffee or watching these crowd-pleasers disappear during a holiday lunch.

Because one batch makes about 30 cookies, these are also great for cookie swaps. A warning: You can't be shy with the sprinkles, (that's half the fun of these treats!) so you'll need more sprinkles than you think to cover each cookie completely.

Sprinkle Butter Cookies

(Adapted from a recipe from


1 cup butter- softened

1/2 cup sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon vanilla extract

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3 tablespoons evaporated milk

Rainbow sprinkles (any kind will do, but for the holidays, opt for sprinkles with red and green for a festive feel.)


Preheat oven to 320 degrees.

Cream butter and sugar together in large bowl with electric hand mixer.

Add flour, baking powder, vanilla and evaporated milk. Continue to mix until crumbly.

Roll dough into tablespoon-sized balls and then roll around in sprinkles to completely coat. Continue to do this until all your dough is gone. Place cookies on a cookie sheet that's been sprayed with nonstick spray or place on a silicone baking mat.

Very gently flatten each cookie with the back of a spoon.

Bake for 17-20 minutes.

Let cookies cool for 15 minutes before eating.

Recipe Notes: Makes approximately 24-30 cookies. Store in airtight container for longer storage. You can freeze this dough for later use. Just defrost before baking.


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