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Blue & White Hanukkah Sprinkle Cookies

Blue and White are the symbolic colors of Hanukkah. So I thought there is no better way to celebrate Hanukkah then with Blue and White Sprinkle Cookies. Super easy, and oh-so delicious -- a treat everyone will love.

What you have is a delicious soft sugar cookie topped with different types of blue and white sprinkles. Use these traditional colors for an simple yet festive theme idea for your Hanukkah celebrations. Get inspired with our DIY ideas like this beautiful upcycled glass menorah craft or our blue and silver DIY party poppers!


  • 2 1/4 cups All Purpose Flour
  • 2 1/4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Unsalted Butter, at Room Temperature
  • 3/4 cup Sugar
  • 2 Eggs
  • 3 teaspoons Pure Vanilla Extract
  • Blue and White Sprinkles

Preheat the oven to 350 degrees F. Line up to 3 baking sheets with parchment paper (I like to get all 3 baking sheets ready ahead of time, but if you only have 1 or 2, you can just re-use them). Set aside until ready to use.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. With the mixer running on low, add the eggs, one at a time. Beat in the vanilla.

Scrape down the sides of the bowl and then add the flour mixture. Turn the mixer on the lowest speed and allow the flour mixture to incorporate into the wet ingredients. Once incorporated, increase the speed to medium and beat until a smooth cookie dough forms.

Remove the bowl from the mixer and cover with plastic wrap. Place the bowl in the refrigerator to chill for at least 1 hour. In the meantime, place your sprinkles in separate smaller bowls. Once the dough has chilled, use a tablespoon or a cookie scoop to scoop the dough and form them into round discs. Dip the top of each cookie disc into one of the bowls of sprinkles and then place the cookie on the prepared baking sheet. Repeat until you have filled the baking sheet (be sure to leave about 1-2 inches in between each cookie).

Bake the cookies until they have JUST set, about 7-10 minutes. You do now want them to turn brown or to over-bake. Remove the cookies from the oven and immediately transfer them to a cooling rack.

Continue shaping, applying sprinkles, and baking the cookies, until you have run out of cookie dough. These cookies last up to 5 days in a sealed container.

Makes: 20 cookies

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