Easy Christmas Cookies Idea tastes buttery with chewy centers, crisp edges, vanilla warmth, and a festive pop from sprinkles. It suits busy bakers, last‑minute party hosts, and kids who want to help, and it takes about 30 minutes from start to finish. I bake a batch every Christmas Eve while my dog waits under the cooling rack like a sprinkle scout.
Ingredients You Need
- All‑purpose flour: 2 1/4 cups (spooned and leveled; King Arthur gives sturdy structure)
- Baking powder: 1 teaspoon
- Fine salt: 1/2 teaspoon
- Cornstarch: 1 tablespoon (optional, for soft centers)
- Unsalted butter: 3/4 cup, softened to cool room temp (I like Land O Lakes)
- Granulated sugar: 3/4 cup
- Light brown sugar: 1/2 cup, packed
- Large egg: 1
- Vanilla extract: 2 teaspoons (pure vanilla tastes best)
- Almond extract: 1/4 teaspoon, optional
- Holiday sprinkles: 1/2 cup, plus extra for topping
- White chocolate chips or chopped chocolate: 1/2 cup, optional
Pantry shortcuts and swaps:
- Use refrigerated sugar‑cookie dough in a pinch, then mix in sprinkles and a splash of vanilla.
- Use store‑bought cookie icing or colored tube frosting for quick decorating.
- Swap gluten‑free 1:1 baking flour for a simple gluten‑free batch.
Equipment:
- Mixing bowls, whisk, and rubber spatula
- Hand mixer or stand mixer
- Sheet pans
- Parchment paper or silicone baking mats
- 1.5 tablespoon cookie scoop
- Wire cooling rack
Quick Tips & substitutions
- Measure flour with the spoon‑and‑level method to avoid dry, cakey cookies.
- Start with cool room‑temp butter; it should give slightly when pressed but not look shiny.
- Chill the dough 10 minutes if your kitchen runs warm for tidy edges.
- Roll dough balls in sanding sugar for sparkle that holds up on a cookie platter.
- Swap half the vanilla with almond or peppermint extract for a quick flavor twist.
- Use red and green M&M’s instead of sprinkles if you want more chocolate.
- Bake one test cookie to dial in time for your oven before you load the whole tray.
How to Make Easy Christmas Cookies
- Prep Time 10 minutes
- Cook Time 9 to 11 minutes per tray
- Total Time 30 minutes
- Yield About 24 cookies
- Heat the oven to 350°F and line two sheet pans with parchment or silicone mats.
- Whisk flour, baking powder, salt, and cornstarch in a medium bowl.
- Beat butter, granulated sugar, and brown sugar on medium speed until creamy and light, about 2 minutes.
- Add the egg, vanilla, and almond extract. Mix until smooth and glossy.
- Add dry ingredients to the bowl and mix on low until the dough looks thick and uniform. Do not overmix.
- Fold in sprinkles and chocolate chips, if using. If the dough feels soft, chill 10 minutes.
- Scoop 1.5 tablespoon portions, roll into balls, and press the tops lightly into extra sprinkles.
- Place on prepared pans with 2 inches between cookies.
- Bake 9 to 11 minutes until edges look set and centers still look soft. Pull them before they brown deeply.
- Let cookies rest on the pan for 5 minutes, then move them to a rack to cool.
- Add icing or melted chocolate once cool, or keep them plain for quick snacking.
Simple Variations
- Peppermint chip: Use 1 teaspoon peppermint extract and 1/2 cup crushed candy canes.
- Snickerdoodle‑style: Omit sprinkles and roll dough balls in cinnamon sugar.
- Orange cranberry: Add 1 tablespoon orange zest and 1/2 cup chopped dried cranberries.
- Double chocolate: Swap 1/4 cup of flour for cocoa powder and fold in chocolate chunks.
- M&M party: Use red and green M&M’s and a pinch of espresso powder to boost cocoa notes.
- Gluten‑free: Use 1:1 gluten‑free baking flour and add 1 extra tablespoon of milk if the dough feels dry.
- Dairy‑free: Use plant‑based butter sticks and dairy‑free chips.
Ways to Serve Christmas Cookies
- Stack on a Christmas cookie platter with fudge, toffee, and gingerbread.
- Pair with hot cocoa, peppermint mocha, or chai.
- Make ice cream sandwiches with vanilla or peppermint ice cream.
- Tuck into gift tins with parchment layers for neighbors and teachers.
- Crumble over yogurt or ice cream for a quick dessert.
Storage
Store cooled cookies in an airtight container at room temperature for 4 to 5 days. Slip in a slice of sandwich bread to keep them soft. Freeze baked cookies for up to 2 months, or freeze dough balls the same length of time and bake from frozen, adding 1 to 2 minutes. Keep iced cookies in a single layer until the icing sets, then stack with parchment.
Easy Christmas Cookies
Easy Christmas Cookies are festive, simple to make, and perfect for holiday celebrations with family and friends.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla until creamy.
- Add eggs one at a time, beating well after each.
- Gradually beat in the flour mixture.
- Stir in chocolate chips and sprinkles if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are golden brown.
- Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Notes
Decorate with extra sprinkles or icing for added holiday flair. Cookies can be stored in an airtight container for up to a week.