Name: No-Roll Christmas Sprinkle Cookies Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 3 h 18 min
Cuisine: American
Ingredients: 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 (clear imitation vanilla extract recommended); 1 ¾ cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ¼ teaspoon salt; ¾ cup red, green, and white jimmies (sprinkles), plus more for topping

Jump to Recipe· 4.5 from 58 reviews

Alright, I just have to share this gem with you—my No-Roll Christmas Sprinkle Cookies Recipe is basically all the festive magic you want in a cookie without the fuss of rolling and cutting dough. These bite-sized beauties are soft, loaded with sprinkles, and perfect for when you want that holiday sparkle without spending hours baking. Trust me, once you try these, they’ll be your go-to Christmas cookie, especially if, like me, you love a recipe that’s simple but delivers big on taste and fun.

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Why This Recipe Works

No Rolling Needed: The dough is soft and scoopable, meaning zero mess and no extra tools like rolling pins or cutters.
Chilling Magic: Refrigerating the dough keeps the cookies thick and soft instead of thinning out and spreading too much in the oven.
Sprinkle Party: Jimmies get folded in and then added on top for dazzling, festive bursts of color and crunch.
Classic, Nostalgic Flavor: Using clear imitation vanilla extract adds that perfect bakery-cookie vibe that makes these extra special.

No-Roll Christmas Sprinkle Cookies, Christmas sprinkle cookies, easy holiday cookies, no-bake Christmas treats, festive holiday cookies - A white plate filled with twelve round cookies stacked in a slightly overlapping way. Each cookie is light golden brown with a soft texture and topped with colorful sprinkles in red, green, and white, scattered evenly across the surface. The cookies have visible darker spots where chocolate chips or similar small ingredients are baked inside. The plate sits on a white marbled surface, adding a clean, bright background to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I make these No-Roll Christmas Sprinkle Cookies, I like to think about how each ingredient plays a part in the texture and flavor. It’s not just about throwing sprinkles in there—it’s about a buttery, tender cookie base that lets those festive colors shine.

No-Roll Christmas Sprinkle Cookies, Christmas sprinkle cookies, easy holiday cookies, no-bake Christmas treats, festive holiday cookies - Flat lay of a small mound of unsalted butter, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of packed light brown sugar, one large uncracked brown egg, a small white ceramic bowl of cream, a small white ceramic bowl of clear imitation vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of cornstarch, a small white ceramic bowl of baking soda, a small white ceramic bowl of salt, a small white ceramic bowl filled with red, green, and white jimmies sprinkles, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Using softened butter gives the dough rich flavor and helps create that melt-in-your-mouth softness.
Granulated Sugar & Light Brown Sugar: The mix of sugars balances sweetness and adds moisture, helping cookies stay soft and chewy.
Egg: Acts as a binder and adds richness.
Cream or Half-and-Half: Adds that extra bit of moisture so cookies don’t dry out and keeps the texture tender.
Vanilla Extract (Clear Imitation): That bakery-like flavor that feels nostalgic; it’s a simple switch that changes the cookie’s personality.
All-Purpose Flour: The foundation that gives structure; too much can make cookies tough, so measuring carefully is key.
Cornstarch: Secret weapon for tenderness and softness by reducing gluten development.
Baking Soda: Helps the cookies spread just enough and gives lift.
Salt: Brings out all the other flavors.
Red, Green, and White Jimmies (Sprinkles): The fun factor! They add color and texture without bleeding into the dough as some other sprinkles might.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this No-Roll Christmas Sprinkle Cookies Recipe is such a great base—once you nail the classic, you can easily customize it to fit your style or dietary needs. I often tweak the sprinkles or try different extracts to highlight new flavors.

Variation: One holiday, I swapped half the butter for browned butter, and oh my, it added a nutty depth that made these cookies dangerously addictive.
Diet-Friendly: For a gluten-free twist, swapping all-purpose flour for a gluten-free blend works well if you stick to the chilling time.
Seasonal Sprinkles: Try swapping green and red for pastel or gold sprinkles to make these cookies perfect for other holidays or birthdays.
Extra Texture: Mix in some chopped nuts or white chocolate chips alongside the sprinkles for more chew and bite.

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

Step 1: Cream the Butter and Sugars

I start by beating the softened butter with both sugars until it’s really creamy and fluffy—about 3 to 4 minutes on medium-high speed. This step is key because it traps air, making the cookies light and tender. I always scrape down the bowl once or twice to make sure everything combines evenly.

Step 2: Add the Egg, Vanilla, and Cream

Next up, I add the egg, vanilla (I swear by clear imitation vanilla here—it brings that classic cookie shop feel), and cream or half-and-half. Beat them together until mixed, about 2 to 3 minutes. The dough might look grainy or a bit separated here, but don’t worry—that’s totally normal, and it sorts itself out when the flour goes in.

Step 3: Incorporate Dry Ingredients

On low speed, I add the all-purpose flour, cornstarch, baking soda, and salt. Going slow is important to avoid toughening the dough and overdeveloping gluten. I mix just until everything comes together—about a minute or so. Then, scrape the sides again. The dough should be soft but hold together.

Step 4: Add the Sprinkles

Gently fold in your mix of red, green, and white jimmies on low speed. I only mix for 30 seconds to keep them from breaking or bleeding their colors too much into the dough. I save a handful for topping the cookies later—that way, their color really pops on the finished cookies.

Step 5: Scoop and Chill the Dough

This dough is soft and a bit sticky, so I flick out about 2 tablespoons of dough per cookie using a cookie scoop—it’s your best friend here. Place the dough mounds on a plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours. This chill time is crucial because it stops the cookies from spreading and keeps them thick and soft.

Step 6: Bake the Cookies

Preheat your oven to 350°F. Line a baking sheet with a Silpat mat or lightly spray with cooking spray. Flatten each chilled dough mound gently to about half its height, then space them out about 2 inches apart on the sheet—you’ll fit about 8 cookies per tray comfortably. Top each cookie with more sprinkles, pressing down lightly so they stick.

Bake for about 8 minutes until the edges are set and the tops look just set but maybe a little glossy and soft in the middle—don’t overbake! The cookies firm up as they cool. I let mine cool right on the baking sheet to keep that soft base intact.

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Tips from My Kitchen

Soft Butter Matters: Make sure your butter isn’t too melted; it should be soft but still hold its shape for best creaming results.
Don’t Skip the Chill: Chilling the dough is a game changer in these cookies—skip it, and your cookies will spread thin and get crispy.
Use a Cookie Scoop: It helps you portion dough evenly, so cookies bake uniformly and look picture-perfect.
Timing Your Bake: Take cookies out when they still look a bit soft in the center—they finish cooking with residual heat and stay tender.

How to Serve No-Roll Christmas Sprinkle Cookies Recipe

Garnishes

I love topping these cookies with an extra sprinkle of colorful jimmies right before baking because it gives them such a festive pop. Sometimes, I add a tiny dusting of powdered sugar after cooling for a subtle snowy effect—perfect for holiday parties.

Side Dishes

These cookies are perfect with a cozy cup of hot cocoa or spiced eggnog. For a more grown-up pairing, try them alongside a rich coffee or chai latte. I’ve even served them with vanilla ice cream for a fun dessert twist.

Creative Ways to Present

One year, I arranged these cookies in layers inside a clear glass jar tied with a red ribbon as a gift—it was a hit! For parties, I like to use a festive platter with little candy cane flags stuck into each cookie. It’s simple but feels special and gets people excited to dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your No-Roll Christmas Sprinkle Cookies in an airtight container at room temperature. I usually keep mine fresh for up to a week, but they rarely last that long in my house!

Freezing

The dough freezes beautifully. I scoop the mounds onto a tray, freeze until firm, then pop them into a freezer-safe bag. You can bake them straight from frozen, just add a minute or two to the baking time. This trick saves me when holiday cookie cravings hit unexpectedly.

Reheating

If you’re warming up leftover cookies, I recommend a quick zap in the microwave for 10 seconds or a few minutes in a 300°F oven wrapped in foil. It revives that fresh-baked softness without drying them out.

FAQs

Can I use regular vanilla extract instead of clear imitation vanilla?

Absolutely! Regular vanilla extract works fine, but clear imitation vanilla adds a subtle, bakery-like flavor with a nostalgic edge that I personally love in this recipe. Feel free to experiment and see which one you prefer.
Why do I need to chill the dough for 3 hours?

Chilling the dough firms it up so the cookies bake thick and tender instead of spreading too thin and getting crisp. It also helps develop flavors. Skipping this step usually results in flatter, less soft cookies.
Can I substitute the sprinkles with other mix-ins?

Yes! You can use other non-melting sprinkles or even add chocolate chips, nuts, or dried fruit. Just keep in mind that some sprinkles like sugar crystals may melt and alter the texture.
Can I freeze the baked cookies?

Definitely. Wrapped well, baked cookies freeze nicely for up to 3 months. Just thaw at room temperature before serving to enjoy their soft texture.
My cookies spread too much — what went wrong?

Most likely, your dough wasn’t chilled long enough or butter was too soft/melting. Make sure to chill the dough for at least 3 hours and use softened, not melted, butter to maintain shape during baking.

Final Thoughts

Honestly, I don’t think the holidays feel complete without these cheerful No-Roll Christmas Sprinkle Cookies. They’re my personal favorite because they’re fuss-free yet festive, and I love folding in those colorful sprinkles that just light up the kitchen and everyone’s mood. The best part? You get all the joy of baking—without the rolling mess! I’m pretty sure once you make them, you’ll find yourself making them again and again every year, just like I do.