No-Roll Christmas Cookies with Sprinkles — These tender, buttery holiday sugar cookies use a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them!
Festive Christmas Sprinkle Cookies
I’ve never been that fond of classic sugar cookies that are decorated with sprinkles. They’re usually a bit too hard and crunchy for my liking, and rolling out dough is an extra step I’d rather not take when I’m already so busy during the holiday season.
However, these Christmas sugar cookies with sprinkles are the exact opposite. They’re super soft and buttery with tender, pillowy centers.
It’s a no-roll dough with the sprinkles baked right in so you don’t even have to decorate them. A win-win-win.
The buttery dough just melts in your mouth and the texture contrast the sprinkles lend is perfect.
If you’re like me and you have helpers in the kitchen, you may wind up with sprinkles all over the counter, the floor, and in every nook and cranny. Actually, I don’t need my daughter to help me with that. I’m great at it on my own.
Ingredients for Christmas Sprinkle Cookies
These really are the BEST holiday cookies, both because they’re a cinch to make and they taste so good! Gather the following ingredients:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Heavy cream
- Vanilla extract
- All-purpose flour
- Baking soda
- Red, white, and green sprinkles
The exact measurements are provided in the recipe card at the end of this post.
How to Make Christmas Cookies with Sprinkles
Making Christmas sugar cookies with sprinkles is a quick and easy process, but you must chill the dough before baking. Here’s how the cookies are made:
- Cream the butter and sugars until light and fluffy.
- Then, mix in the wet ingredients, followed by the dry.
- You’ll want to add the sprinkles last and mix until just combined.
- Scoop the dough into balls and place on a parchment paper-lined baking tray. Chill the dough for at least 3 hours.
- Before baking the sprinkle cookies, top them with a few more sprinkles to add a pop of color.
- Bake the cookies until the edges are set and the tops are just set.
Can I Freeze the Cookies?
Yes, you can freeze the unbaked cookie dough and the baked cookies.
If freezing the cookie dough, I recommend rolling it into balls first so you can bake off a few cookies at a time whenever a craving hits. If freezing the baked cookies, place them in a freezer bag and press the air out before setting in the freezer.
Do I Have to Chill the Dough?
Yes, you MUST chill the dough. The dough is very soft and must be chilled before baking. There’s two tablespoons of cream in the dough, which makes the cookies so creamy but also makes for a very soft dough.
You do not want to bake unchilled dough because the holiday cookies will bake thinner and flatter and will be more prone to spreading.
What Type of Sprinkles Should I Use?
These no-roll sprinkle sugar cookies can be made with any sprinkles / jimmies that you have on hand. Feel free to use a mixture of colors and types — anything should work!
Can I Omit the Cornstarch?
Technically yes, but your sprinkle Christmas cookies won’t turn out nearly as soft. I highly recommend using the cornstarch if possible, it really makes a big difference!
Tips for Making Christmas Cookies with Sprinkles
Vanilla: Although I’m normally a fan of pure vanilla extract, I actually prefer using imitation vanilla extract in these holiday cookies. Clear imitation vanilla extract has a nostalgic, bakery-cookie flavor that’s wonderful in these holiday sugar cookies.
Chilling the dough: Make sure to scoop out the cookie dough before chilling it. If you try to scoop the dough into balls after it’s been chilled, it’ll be almost impossible to do.
Sprinkle colors: Feel free to change up the color of sprinkles in this holiday cookie recipe to suit whatever holiday it is you’re celebrating. Orange, brown, and yellow sprinkles would be great for Halloween, and you could do red and pink sprinkles for Valentine’s Day. The options are endless!
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No-Roll Christmas Cookies with Sprinkles
- ½ cup unsalted butter, softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tablespoons cream or half-and-half
- 1 ½ teaspoons vanilla extract, I use clear imitation-vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt, or to taste
- ¾ cup red, green, and white jimmies (sprinkles), plus more for sprinkling the tops of the cookies
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla (clear imitation-vanilla extract has a nostalgic, bakery-cookie flavor and I prefer it in this recipe), and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the sprinkles, and beat on low speed until just combined, about 30 seconds.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Top each mound with a generous pinch of sprinkles, pressing them down lightly so they adhere.
- Bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temp for up to 1 week.
- Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Reciped adapted from my Cranberry White Chocolate Chip Cookies and my White Chocolate Candy Corn Cookies.
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Christmas Cookie Recipes:
You can find all of my cookie recipes HERE. (There are lots to pick from!)
Christmas Cut Out Cookies — These traditional cut out sugar cookies are just like Grandma used to make!! They’re thin but still soft, topped with a simple 2-ingredient royal icing, and loaded with sprinkles!
Soft Frosted Holiday Sprinkles Cookies — Tender, buttery cookies topped with cream cheese frosting and loaded with sprinkles! Easy, no-roll holiday cookies that everyone goes crazy for!
Soft and Chewy M&M’s Chocolate Chip Cookies – If you’re looking for a new M&M’s cookie recipe, this is THE ONE! Soft, buttery, and irresistible!
Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe!
Soft and Chewy Molasses Gingerdoodles — I combined three favorite cookies into one — soft molasses cookies, chewy gingerbread cookies, and crinkly snickerdoodles!
Stacked Christmas Tree Sugar Cookies — Softy, chewy, buttery sugar cookies are stacked in the shape of Christmas trees and layered with buttercream frosting!
The Best Snickerdoodles — Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you’ll find!
Classic Chewy Gingerbread Cookies — Soft and chewy cut-out gingerbread cookies filled with plenty of ginger and warming spices!
Originally published December 11, 2015 and republished December 11, 2019 with updated text.