No-Roll Christmas Sprinkle Cookies Recipe

If you’re anything like me, the holiday season means one thing: cookie madness! But sometimes, rolling out cookie dough and getting your hands all sticky just feels like a hassle. That’s why I’m excited to share my No-Roll Christmas Sprinkle Cookies Recipe—a fan-freaking-tastic treat that skips the rolling but doesn’t skip any of the fun or festive sprinkles. These cookies come out soft, chewy, cheerful, and perfectly festive every single time. Trust me, you’re going to want to keep this one in your cookie rotation forever.

this …

Ingredients & Why They Work

Every ingredient here has a purpose beyond just flavor. From the cream that keeps these cookies soft to the cornstarch for tenderness, it’s a carefully balanced lineup that makes this No-Roll Christmas Sprinkle Cookies Recipe a crowd-pleaser.

• Unsalted Butter: Provides richness and a tender crumb, plus you control the salt level.
• Granulated Sugar: Adds sweetness and helps create the right cookie structure.
• Light Brown Sugar: Brings moisture and a subtle caramel note that keeps the cookies chewy.
• Egg: Acts as a binding agent and adds moisture.
• Cream or Half-and-Half: A bit of fat and moisture to keep the dough soft—this little trick makes all the difference.
• Vanilla Extract (I use clear imitation vanilla): It gives these cookies a nostalgic, bakery-like flavor that I absolutely adore.
• All-Purpose Flour: The structure backbone of the cookies.
• Cornstarch: Adds tenderness and softness to the cookies, like your favorite bakery treat.
• Baking Soda: Helps with slight rise, making cookies light without too much puff.
• Salt: Enhances all the sweet flavors and balances the batter.
• Red, Green, and White Jimmies: Sprinkles add that unmistakable festive crunch and color. Make sure to use baker’s jimmies; they hold up better in the heat than delicate nonpareils.

Make It Your Way

One of my favorite things about this No-Roll Christmas Sprinkle Cookies Recipe is how easy it is to personalize! I love adding little twists to tweak flavors or textures, and you can totally make this recipe your own.

• Variation: Sometimes I swap out a handful of the sprinkles for mini chocolate chips or chopped dried cranberries—I like the little bursts of flavor they add.
• Dietary Modification: For a dairy-free version, try using vegan butter and coconut cream instead of butter and half-and-half. The texture is surprisingly close!
• Seasonal Swaps: While red, green, and white sprinkles scream Christmas, you can easily swap to pastel colors for Easter or classic red-and-white for Valentine’s Day.
• Spice It Up: Adding a pinch of cinnamon or nutmeg gives the cookies a warm, cozy vibe, perfect for winter evenings.

Step-by-Step: How I Make No-Roll Christmas Sprinkle Cookies Recipe

Step 1: Cream the Butter and Sugars Until Light and Fluffy

Start by beating softened butter with granulated and brown sugars on medium-high speed for about 3 to 4 minutes. This is important for incorporating air into the dough so the cookies are light and tender, not dense. Don’t rush this step—scrape the bowl sides as needed to mix everything evenly.

Step 2: Add Egg, Vanilla, and Cream

Next, add the egg and your vanilla extract—I’ve been using clear imitation vanilla here because it reminds me of those classic bakery cookies I loved as a kid. Beat again for about 2 minutes until smooth. Then mix in the cream or half-and-half; don’t worry if the batter looks a bit grainy or separated—that’s totally normal!

Step 3: Mix in the Dry Ingredients Gently

Lower your mixer speed and add the flour, cornstarch, baking soda, and salt. Mix just until combined—overmixing here can make the cookies tough. Once the dough comes together, stir in the sprinkles for that festive pop of color. I like to use low speed so the sprinkles don’t break up.

Step 4: Chill the Dough for Optimal Texture

This step is the secret ingredient for success! Use a 2-tablespoon cookie scoop to portion out the dough into roughly 17 mounds. Place them on a plate or tray, cover tightly, and refrigerate for at least 3 hours, up to 5 days. Chilling helps prevent spreading and gives you that perfect soft yet sturdy cookie bite. Definitely don’t skip this—I’ve tried, and trust me, it’s worth the wait.

Step 5: Bake and Add Extra Sprinkles

Preheat your oven to 350°F and line a baking sheet with a Silpat or nonstick spray. Flatten each chilled dough mound about halfway down and place on the sheet, leaving 2 inches apart. Then, sprinkle a generous pinch of extra sprinkles on top of each cookie and gently press them in. Bake for about 8 minutes until the edges are set but the centers might still look a little glossy—that’s perfect! The cookies continue to firm up as they cool.

Step 6: Cool and Enjoy

Allow your cookies to cool completely on the baking sheet—this keeps them soft and chewy inside. Don’t rush this part or try to move them while still warm, or you might break their delicate tops. Then dig in! These cookies are truly best with a glass of milk or your favorite holiday cocoa.

How to Serve No-Roll Christmas Sprinkle Cookies Recipe

Garnishes

I usually top mine with a handful of extra sprinkles right before baking because they add a festive sparkle and a lovely crunch. Sometimes, for a fun party twist, I drizzle a tiny bit of white chocolate over the cooled cookies and add a few more sprinkles before it sets—looks like holiday magic on a plate!

Side Dishes

These cookies pair beautifully with classic holiday drinks—think hot cocoa with marshmallows, peppermint lattes, or even a cold glass of milk. If you’re serving a dessert platter, throw in some fresh fruit like cranberry clusters or apple slices for a burst of color and balance.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a wreath shape on a large platter with fresh holly and pine sprigs around the edges—it’s so festive and perfect for holiday parties. Wrapping stacks in clear cellophane tied with a ribbon also makes a delightful gift. Don’t underestimate the power of presentation to make these cookies feel extra special!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft for about a week. If you want to keep them longer, pop a slice of bread in the container—the moisture keeps the cookies from drying out. It’s a little trick I picked up from my grandma.

Freezing

For freezing, I prefer to freeze the unbaked dough scoops placed on a baking sheet and frozen until solid, then move them to a freezer bag. That way, I can bake fresh batches anytime with no extra prep. Dough lasts up to 4 months in the freezer, which means no last-minute cookie panic during the holidays!

Reheating

Leftover cookies are best gently warmed in a 300°F oven for 5 minutes or so. It revives their soft texture and fresh-baked smell. I avoid microwaves because they can quickly turn cookies rubbery or dried out.

FAQs

Final Thoughts

This No-Roll Christmas Sprinkle Cookies Recipe is truly one of those simple joys that can bring extra magic to your holiday baking. I love how easy it is to make, how visually festive it looks, and most importantly, how delicious and soft the cookies turn out every single time. Whether you’re an experienced baker or throwing together your first batch, this recipe is reliable, fun, and sure to impress. So grab your mixing bowl and sprinkles, and let’s make some holiday memories—one no-roll cookie at a time!

Print