Christmas Sugar Cookies Recipe: Soft, Buttery & Festive
These Christmas sugar cookies are soft in the center, lightly crisp at the edges, and rich with buttery vanilla flavor.
They’re easy to make, fun to decorate, and just right for holiday cookie trays, edible gifts, or an afternoon of baking with family.
The dough needs a good chill, but that rest makes it easier to handle and helps the cookies bake up beautifully.
Follow the simple steps below for a dependable batch of colorful, homemade Christmas cookies.
Christmas Sugar Cookies
Ingredients
Method
- Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat the butter and sugar in a large bowl on medium-high speed until creamy, about 1 minute.
- Add the egg and vanilla. Beat until combined, scraping down the bowl as needed.
- Add the dry ingredients and mix on low just until combined. Mix in the sprinkles.
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Add extra sprinkles to the tops if desired.
- Cover and chill the dough balls in the refrigerator for at least 2 hours.
- Heat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Place chilled dough balls about 3 inches apart on the prepared sheets. Bake for 12–13 minutes, until the edges are lightly browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze shaped dough balls for up to 3 months; bake from frozen, adding about 1 extra minute.
- Use jimmies or sturdy sprinkles to reduce color bleeding in the dough.
- Chilling is important for easier handling and to help control spreading.
1. Why These Christmas Sugar Cookies Belong on Your Holiday Table
A classic Christmas sugar cookies recipe brings together simple pantry ingredients and a little holiday creativity. These cookies have a tender, soft-baked texture and a familiar buttery sweetness, while colorful sprinkles make them feel instantly festive. Serve them with hot chocolate, package them as edible gifts, or arrange them on a holiday dessert platter.
This version is a drop-style sugar cookie, so there’s no rolling pin or cookie cutters to fuss with. Scoop the dough into balls, chill them, and bake. That makes the recipe especially useful when you want homemade Christmas cookies without the extra steps of rolling, cutting, and gathering dough scraps.
The batch makes about 20 cookies, a practical size for sharing at home or adding to a larger assortment. Preparation takes about 15 minutes, followed by at least 2 hours of chilling; baking takes 12–13 minutes per tray. These are American-style dessert cookies, best enjoyed once fully cooled.
2. Gather the Ingredients Before You Begin
The recipe uses eight basic ingredients: all-purpose flour, baking powder, salt, butter, sugar, an egg, vanilla, and sprinkles. For the most reliable texture, measure flour carefully by spooning it into the measuring cup and leveling the top rather than packing it down. Too much flour can make the cookies dry or dense.
Use unsalted butter softened to room temperature. It should give slightly when pressed, but it shouldn’t look greasy or melted. Room-temperature butter creams smoothly with the sugar, helping create a tender cookie. A large egg at room temperature also blends more evenly into the mixture.
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 1½ cups (188 g) | Gives the cookies structure |
| Baking powder | 1½ teaspoons | Helps the cookies rise gently |
| Salt | ¼ teaspoon | Balances the sweetness |
| Unsalted butter, softened | ½ cup (113 g) | Adds rich flavor and tenderness |
| Granulated sugar | ¾ cup (150 g) | Sweetens and helps create a soft texture |
| Large egg, room temperature | 1 | Binds the dough |
| Pure vanilla extract | 1 teaspoon | Adds warm, classic flavor |
| Christmas sprinkles | ½ cup (80 g), plus extra if desired | Adds color and festive crunch |
Choose sturdy jimmies or similarly shaped sprinkles for mixing into the dough. Tiny round nonpareils can sometimes bleed color into the dough, which may blur the bright holiday look. Keep a little extra sprinkle mix aside if you want to decorate the cookie tops before baking.
3. Cream the Butter and Sugar Until Fluffy
Start by whisking the flour, baking powder, and salt together in a medium bowl. This spreads the baking powder and salt evenly through the flour, so the cookies rise consistently. Set the bowl aside while you prepare the wet ingredients.
In a larger bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until creamy, about one minute. Scrape down the sides and bottom of the bowl so no pockets of butter or sugar remain. Add the egg and vanilla, then beat again until the mixture looks smooth and combined.
Creaming the butter and sugar well gives the finished Christmas sugar cookies a soft, pleasant bite. Avoid using melted butter: it can make the dough greasy and affect how the cookies spread. If the butter is too cold, it may stay lumpy instead of blending smoothly.
4. Mix the Dough Without Overworking It
Add the dry ingredients to the butter mixture in a few additions, mixing on low speed just until the flour disappears. Stop to scrape the bowl once if needed. The dough will be thick and a little sticky, which is normal for these soft, sprinkle-filled cookies.
Fold in the half cup of Christmas sprinkles on low speed or with a spatula. Mixing gently helps distribute the color without crushing the sprinkles or overworking the dough. Overmixed cookie dough can turn out tougher, so stop as soon as everything is evenly combined.
For a more balanced flavor, use pure vanilla extract and a good-quality butter. If you’d like a subtle almond note, don’t add almond extract to this recipe unless you’re intentionally adjusting it; the ingredient list below is designed around vanilla. Keeping the original formula simple lets the buttery flavor and festive sprinkles shine.
5. Shape the Cookies Before Chilling
Scoop about 2 tablespoons of dough per cookie and roll each portion into a ball. Place the dough balls on a plate or a lined baking sheet that will fit in your refrigerator. If you want extra color on top, gently dip the top of each ball into a few additional sprinkles.
Shape the dough before chilling because cold dough can become firm and harder to scoop. Keeping the portions similar in size also helps them bake at the same rate. Leave the balls unflattened; they will spread as they bake.
If the dough sticks to your hands, chill it briefly or lightly dampen your palms before rolling. Avoid adding extra flour to the dough just to make shaping easier, since that can change the texture. The dough should feel soft, but manageable enough to roll.
6. Chill the Dough for Better Texture
Cover the dough balls and refrigerate them for at least 2 hours. This pause firms the butter and helps keep the cookies from spreading too quickly in the oven. It also gives you a convenient make-ahead option: you can prepare the dough earlier and bake it later.
The dough balls can be chilled for up to 4 days when covered well. If they have been refrigerated for several days and feel very firm, let them sit briefly while the oven heats. Don’t leave them out so long that the butter becomes soft again.
For a longer make-ahead plan, freeze the shaped dough balls in a sealed, freezer-safe container for up to 3 months. Bake them from frozen, adding about one extra minute and checking for lightly browned edges. This is handy when you want a small batch of freshly baked cookies without starting from scratch.
7. Bake Until the Edges Are Lightly Golden
Heat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. Arrange the chilled dough balls about 3 inches apart so there’s room for them to spread. Bake one tray at a time when possible for more even results.
Bake for 12–13 minutes, or until the edges look lightly browned. The centers may still appear soft when you remove the tray; that’s expected. They continue to set as they rest, so baking until the centers look completely firm can make the cookies dry.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely. If baking multiple trays, use a cool baking sheet for each new batch. Putting chilled dough on a hot tray can cause it to spread too quickly.
8. Decorate and Serve with a Festive Touch
These Christmas sugar cookies look cheerful straight from the oven, thanks to the sprinkles inside and on top. For a simple finish, arrange them on a platter with other holiday treats, or place a few in paper liners inside a cookie tin. Their soft texture makes them especially good alongside coffee, tea, or a mug of cocoa.
For a gift-ready presentation, let the cookies cool completely before packing them. Layer them between sheets of parchment or waxed paper in a sturdy tin or food-safe container. You can tie the container with ribbon or add a small handwritten note for a thoughtful homemade present.
If you’re baking with children, let them choose sprinkle colors and help roll the dough balls. Set up a small decorating station with a tray to catch stray sprinkles and keep the process relaxed. Because this is a drop cookie recipe, it avoids the rolling and cutting steps that can be challenging for younger helpers.
9. Try Easy Variations Without Changing the Base
The simple vanilla flavor pairs well with different seasonal sprinkle colors. Use red and green for a traditional Christmas palette, or choose icy blue and white for a winter theme. For another holiday, switch the sprinkles to match the occasion while keeping the dough and baking method the same.
You can also make a few small presentation changes without altering the ingredient list. Roll the shaped dough balls in extra sprinkles before chilling for a bolder exterior, or press a few extra sprinkles gently onto the tops right before baking. Avoid adding a heavy coating that might keep the dough from baking evenly.
If you prefer a less colorful cookie, reduce the sprinkles mixed into the dough and use a small amount on top instead. Keep in mind that the listed recipe uses ½ cup of sprinkles for its intended festive look and texture. Any adjustment may change how colorful each cookie appears, but the baking cues remain the same.
10. Store the Cookies and Plan Ahead
Once cooled, store the cookies in an airtight container at room temperature for up to one week. Keep them away from heat and direct sunlight to preserve their soft texture. If stacking them, place parchment or waxed paper between layers to protect the tops.
For longer storage, freeze the baked, undecorated cookies in a well-sealed container for up to 3 months. Thaw them, covered, at room temperature before serving. You can also freeze the shaped dough balls and bake them when you want a fresh batch.
For a holiday baking schedule, make the dough balls and chill or freeze them ahead of time, then bake closer to the day you plan to serve them. This splits the work into manageable stages and gives you freshly baked cookies with less last-minute preparation. Label frozen dough with the date so it’s easy to use within the recommended storage period.
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
Yes. Cover and refrigerate the shaped dough balls for up to 4 days, or freeze them for up to 3 months. Bake frozen dough balls for about one extra minute, checking that the edges are lightly golden.
Why do I need to chill the cookie dough?
Chilling firms the butter and helps the cookies spread more slowly in the oven. It also makes the dough balls easier to handle and allows you to prepare them ahead.
How do I know when the cookies are done?
Look for lightly browned edges while the centers still appear soft. Let the cookies rest on the baking sheet for 5 minutes; they’ll continue setting as they cool.
Which sprinkles work best?
Jimmies or similar sturdy sprinkles are a good choice for mixing into the dough. Tiny round nonpareils may bleed color, so use them cautiously if you want clearly defined colors.
How should I store Christmas sugar cookies?
Keep completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months.
Conclusion
This Christmas sugar cookies recipe makes a soft, buttery, sprinkle-filled holiday dessert without rolling pins or cookie cutters. With simple ingredients, clear steps, and make-ahead options, it’s an approachable choice for cookie exchanges, family baking, and festive gifts.
Save the recipe for your holiday baking day, gather your favorite sprinkles, and enjoy a fresh batch with the people you love.
