Mini Christmas Cookies are festive cookies with holiday cheer in every bite! Fitting for a get together, winter potluck, or even Christmas dinner with the family, these cookies are soft, sweet, and perfect for holiday snacking.
Brimming with Christmas cheer, these candy-topped Mini Christmas Cookies will be remembered this holiday season. Even Santa himself will be impressed by your delectable treats!
This recipe is easy to make, with simple ingredients and even simpler preparation. You’ll have these cookies made in no time. If you keep candy and sprinkles in the cabinet (like we do), you won’t even have to go to the supermarket to make these mini holiday treats!
To add some color, place some holiday chocolates on top before baking, just to add a Christmas touch! These cookies make a good dessert after enjoying our sirloin steak with a slow cooker baked potato, hearty beef pot pie, or instant pot pot roast.
How To Make Mini Christmas Cookies
- Prepare two large baking sheets by lining them with parchment paper. Set aside.
- Start by mixing together butter, brown sugar, and white sugar in a large bowl until and fluffy.
- Add the egg and vanilla and mix well incorporated. Add the flour and mix just until combined.
- Next, fold in the sprinkles and mini chocolate chips, making sure to evenly mix the ingredients. Divide the dough into 36 even portions and form each portion into balls. Try to keep each ball of dough roughly the same size to ensure even baking.
- Place the dough on prepared baking sheets with roughly an inch of space between each one. Chill in the refrigerator for at least thirty minutes to allow the butter to firm up. Otherwise, it will soften too much in the oven and the cookies will be flat and dry.
- While the cookies chill, preheat your oven for 350°F.
- Bake the cookies for 11 to 13 minutes. Cooking times may vary slightly depending on your oven. After the cookies bake, allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cook completely.
- If you'd prefer larger cookies, try splitting the dough into 6 or 12 equal portions. Jumbo cookies here we come!
- Make sure to garnish your cookies before they bake; try using sprinkles, chocolate chips, or holiday candy!
- If the dough isn’t sweet enough, add a tinge more sugar to the mix. Be mindful however, as this will affect how the cookies’ texture.
- Don't over bake these cookies. Otherwise, they'll become dense and dry.
- To ensure all the cookies are the same size, try weighing the individual dough balls on a kitchen scale.
- Want some different flavors? Try using Andes Mints or even Reese’s Pieces! Even alternate a bit to add some variety when picking out a cookie. Or replace the vanilla with mint or strawberry to add some zing to the dish!
- Change up the colors of sprinkles and candies depending on the season or holiday. These cookies are perfect year-round.
Storing and Freezing
Storing: The Mini Christmas Cookies can be stored in an airtight container for up to 5 days, either on your counter or in your fridge.
Freezing: These cookies freeze well after they're baked and cooled completely. Drop them into a couple of freezer bags, and they'll stay good for about 2 months.
The dough will also freeze well. Just form into balls, and place them in an airtight, parchment lined container and place into your freezer for about an hour. After the dough balls are frozen, place the frozen dough into an airtight container or a freezer bag. Then when you’re ready to bake, do as you would normally, just add a few extra minutes to the cook time.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 2 tablespoons holiday sprinkles, or more if desired
- 2 tablespoons holiday mini chips, or more if desire
- ½ cup holiday chocolate coated candy, similar to M&Ms
- In a large bowl, use a hand mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.½ cup unsalted butter¾ cup light brown sugar¼ cup granulated sugar
- Add the egg and vanilla, and beat until well mixed.1 large egg1 teaspoon pure vanilla extract
- Pour in the flour, baking powder and salt, and mix until just combined and no dry streaks remain. The dough will be very crumbly.2 cups all-purpose flour½ teaspoon kosher salt½ teaspoon baking powder
- Fold the sprinkles and mini chips into the dough. Divide the dough into 36 equal portions and form each portion into a ball. Just until it comes together. Place the dough balls onto the prepared baking sheets about 1-inch apart.2 tablespoons holiday sprinkles2 tablespoons holiday mini chips
- Press the chocolate candies all over the top and sides of the cookies. Refrigerate for at least 30 minutes or longer if possible.½ cup holiday chocolate coated candy
- Meanwhile, preheat the oven to 350°F.
- Bake the cookies for 11-13 minutes. The cookies will be soft and light in color when they are removed from the oven but should firm up as they cool. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
- See post for storage options.