Ingredients
3 cups (360 g) all-purpose flour Provides structure and tender crumb
1 tsp baking powder Gives a gentle lift so cookies stay soft yet hold shape for cutting small Christmas sugar cookies
1/4 tsp fine sea salt Balances sweetness and enhances vanilla notes in mini festive sugar cookies
1 cup (226 g) unsalted butter, softened Adds rich, buttery flavor and tender texture
1 cup (200 g) granulated sugar Sweetens and helps with slight spread
1 large egg (room temperature) Binds dough and provides structure
1 tsp pure vanilla extract (or 1/2 tsp almond extract) Primary flavor
1 2 tbsp milk (as needed) Adjusts dough consistency for rolling
1 cup (120 g) powdered sugar Optional for simple glaze/icing
1 2 tbsp milk Optional for simple glaze/icing
1 and 1/2 cups all-purpose flour Key for the sprinkle cookie twist
1 and 1/2 teaspoons baking powder Helps with lift in the sprinkle version
1/4 teaspoon salt Balances flavors in the sprinkle cookies
1/2 cup unsalted butter, softened Provides the rich base for chewy sprinkle cookies
3/4 cup granulated sugar Adds sweetness to the sprinkle variation
1 large egg at room temperature Binds the sprinkle cookie dough
1 teaspoon pure vanilla extract Infuses flavor in the sprinkle cookies
1/2 cup sprinkles, plus more for topping Brings festive color and fun to the sprinkle version
Instructions
1-Second, cream the butter and sugar until light and fluffy, about 3 4 minutes with a stand mixer or hand mixer on medium speed. Scrape the bowl once this aeration creates tenderness in small Christmas sugar cookies. Add the egg (or flax egg for vegan cookies) and vanilla extract; beat until incorporated, about 30 45 seconds.
2-Third, whisk together dry ingredients flour, baking powder, and salt in a separate bowl. Gradually add the dry mix to the wet ingredients on low speed, mixing until just combined. If dough looks crumbly, add 1 tablespoon of milk at a time until it holds together for gluten-free dough, expect a slightly different texture and do not overmix.
3-Fourth, divide dough in half, flatten into disks about 1-inch thick, and wrap in plastic wrap. Chill in the refrigerator for 30 60 minutes; this firms the fat so the mini Christmas sugar cookies keep their shape when cut. For quicker baking, freeze for 15 20 minutes instead.
4-Fifth, on a lightly floured surface, roll dough to about 1/4-inch thickness. Use small cookie cutters (1.5 2 inches) to cut shapes for mini holiday sugar cookies, then reroll scraps once to avoid overworking the dough.
5-Sixth, transfer cut cookies to prepared baking sheets, spacing about 1 inch apart. Chill the sheet for 10 minutes before baking if your kitchen is warm to reduce spreading and sharpen edges.
6-Seventh, bake at 350°F (175°C) for 8 12 minutes; mini cookies may take 8 10 minutes. Cookies are done when edges are set and centers are still pale rotate pans halfway through for even color.
7-Eighth, cool on the baking sheet for 5 minutes, then transfer to a wire rack. If decorating, prepare glaze with powdered sugar and milk; a thin flood icing works best for bite-sized holiday cookies. For efficiency, use a piping bag for designs.
8-Ninth and final, add sprinkles or toppings while icing is wet. This method keeps things simple and fun, especially if you’re trying variations like the sprinkle cookie version. For another easy treat idea, check out our mini muffin pancake bites recipe for breakfast baking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎉 For vibrant sprinkles that don’t bleed their color, choose high-quality sprinkle varieties.
🍪 Do not overmix the dough to maintain a soft, chewy texture.
🕒 Chill the dough briefly if your kitchen is warm to help cookies hold their shape better.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 90-110 kcal (approximate per cookie)
- Sugar: 8-10 g
- Sodium: 60 mg
- Fat: 4-6 g
- Saturated Fat: 2.5-3 g
- Unsaturated Fat: 2-3 g
- Trans Fat: 0 g
- Carbohydrates: 12-15 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 15 mg