Easy Christmas Sugar Cookies

These easy, delicious, no-chill Christmas Sugar Cookies are soft, chewy, and buttery. Just roll the dough into balls, dip in colorful sprinkles, and bake! They are perfect for holiday parties, platters, or gifting!

Easy & Delicious Christmas Sugar Cookies

If you’re looking for an easy Christmas Sugar Cookie recipe that delivers soft, chewy, deliciously buttery cookies every time- you’ve come to the right place. This is my go-to recipe, and it never fails.

What I love about these cookies (besides how delicious they are) is that they aren’t fussy like other sugar cookies. You don’t have to chill the dough. There’s no rolling out, cutting or time-consuming decorating. And it calls for basic ingredients that I always have on hand. Simply whip up the dough, roll into balls, dip into whatever sprinkles you like, and bake! These cute little cookies are perfect for Christmas parties, holiday platters, or popping into a cellophane bag for gifting. They are a huge hit wherever I take them!

Ingredients You Need to Make these Christmas Sugar Cookies:

All-Purpose Flour
Butter
Granulated Sugar
Egg
Vanilla Extract
Baking Powder
Baking Soda
Salt
Sprinkles

How to Make these Easy Christmas Sugar Cookies:

Beat the butter and sugar. Put the softened butter and sugar into a mixer and beat until light and fluffy. It should take 3-4 minutes. Don’t skip this step- you want to work some air into the mixture. Add egg and vanilla and continue beating until lightened in color.
Combine the dry ingredients. Whisk together the dry ingredients in a medium bowl. Add to the wet ingredients and stir just until combined.
Roll into balls. Scoop out the dough (about 2 tablespoons each) and roll into balls.
Dip into sprinkles. Pour the sprinkles you want to use into a shallow bowl. Dip the top and sides of the sugar cookie dough into the sprinkles and place onto a parchment lined baking sheet. Avoid getting sprinkles on the bottom of the cookie- they can melt and burn.
Bake. Bake in a preheated 350 degree oven for 8-10 minutes or until you see a slight crack on top. Take care not to over bake them- otherwise you won’t end up with a soft and chewy cookie. They will continue to set up as they cool.

Tips & Suggestions

Don’t overbake!

The secret to soft and chewy sugar cookies is to pull them from the oven when they are still soft! They will continue to set up as they cool so don’t be tempted to leave them in the oven if they still look a little underbaked. That’s what you want.

Can I freeze this sugar cookie dough?

Yes! I love freezing cooking dough. Roll the dough into balls and dip into sprinkles. Place on a parchment lined baking sheet and chill until the balls are solid. Then place them in a freezer bag until you are ready to bake. For best results, use within 2-3 months. When you’re ready to bake, place the frozen dough balls on a parchment lined baking sheet and bake as directed, adding 2 minutes to the bake time.

How should I store leftover sugar cookies?

Make sure your cookies are completely cooled before storing. Place in an airtight container and store at room temperature for 2-3 days. They won’t be bad after that, but the texture and flavor won’t be quite as good. For longer storage, place the cookies in an airtight container or ziplock bag in the freezer.

How can I keep my sugar cookies from spreading?

Make sure you are using parchment paper on your baking sheet. This will help your cookies hold its shape.
Chilling the dough before baking will also help prevent spreading during baking.
Make sure your oven temperature is accurate. All ovens bake differently, so use an oven thermometer to figure out how your oven is heating and adjust accordingly.
Check your baking powder. The baking powder will help it puff up- not out! Once opened, baking powder will stay fresh for 9-12 months. To test your baking powder, add 1/2 teaspoon into a cup of hot water. If it immediately fizzles, you’re good to go. If not, time to toss it.
Avoid overcrowding the baking sheet. Give each ball of dough at least 2 inches of space around it to bake properly.

Looking for more holiday baking recipes?

Christmas Sugar Cookies

These easy, no-chill Christmas Sugar Cookies are soft, chewy, and buttery. Just roll the simple dough into balls, dip in colorful sprinkles, and bake! They are perfect for holiday parties, platters, or gifting!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American

Servings: 36 cookies

Calories: 106kcal

Preheat oven to 350℉. Line a baking sheet with parchment paper or a silpat.
In your stand mixer bowl or a large bowl and a hand mixer, cream the butter and sugar together until light and fluffy. This should take about 3-4 minutes of beating – don’t skimp on this step!
Add the egg and vanilla and beat again until the color of the batter lightens.
In a medium mixing bowl, add flour, baking powder, baking soda and salt and whisk to combine. Add to the creamed mixture and mix until combined.
Scoop the dough, about 2 tablespoons at a time and roll the top and sides into the sprinkles. Try not to get a lot of sprinkles on the bottom of the dough ball that will touch the pan because they can melt and burn.
Place dough balls onto your prepared baking sheet 2 inches apart. Bake for 8-10 minutes or until they slightly crack on top. Don’t over bake if you want a soft and chewy sugar cookie!
Let the cookies sit on the baking sheet for 3-4 minutes and then transfer to a cooking rack. Store in an airtight container at room temperature for up to 3-4 days. Enjoy!

Original White Bean Cookie Recipe: Cookies

1/2 cup butter, unsalted
1/2 cup white beans, canned
1 cup sugar
2 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
31/2 cup flour, all-purpose
1 teaspoon baking powder
1 teaspoon salt
1/2 cup coconut oil
1/2 cup white beans, canned

Frosting

2 cups powdered sugar
1 teaspoon vanilla extract
3 medium beets
3 cups spinach

Directions: Cookies

Rinse and puree beans. You will need 1/2 cup of puree. (You can cook your own white beans if you don’t prefer canned.)
Cream cold butter, cold bean puree, and sugar together until well mixed. Add eggs and mix until well incorporated. Add vanilla and almond extract.
Add dry ingredients and mix just until dough comes together.
Place a large tea towel on counter and generously dust with additional flour. Turn dough out of bowl onto tea towel and turn dough over a few times, until it is coated with flour on all sides.
Using a rolling pin, roll dough out until it is uniformly about 1/3” thick. Cut out cookies using cookie cutters and place on large baking sheet.
Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden.
Allow cookies to cool on baking sheet and frost with frosting (recipe follows). Serve.
Beat all ingredients together with a handheld mixer on low until sugar is well incorporated.
Then, turn mixer to high and beat until fluffy.
Red: Juice 3 beets. No need to pre-cook them, just place the raw beets in a juicer, and save the juice.
Green: Juice about 3 cups of baby spinach. It will produce about 1/8 cup of juice.

Frosting

Beat all ingredients together with a handheld mixer on low until sugar is well incorporated. Then, turn mixer to high and beat until fluffy. Divide in half.
For Red Frosting : Juice 3 beets. No need to pre-cook them, just place the raw beets in a juicer, and save the juice.
For Green Frosting: Green: Juice about 3 cups of baby spinach. It will produce about 1/8 cup of juice.
Add beet juice to half the frosting and spinach juice to the other half. Beat until incorporated. Frost cookies and serve!

Keyword : christmas sugar cookies

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Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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