These Christmas Sugardoodle Cookies are everything you love about a soft, chewy sugar cookie—rolled in sparkling sugar and baked with festive Christmas sprinkles for the cutest holiday touch. They’re simple, sweet, and totally irresistible… the kind of cookie that magically disappears from the plate!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Cookies
You’re going to love making these Christmas Sugardoodles because they’re the perfect mix of soft, chewy, buttery sweetness with just the right amount of festive sparkle.
They’re super easy to whip up, fun to decorate with Christmas sprinkles, and look so cute on any holiday cookie tray.
Whether you’re baking with kids, prepping for a cookie exchange, or just craving a cozy holiday treat, these cookies are guaranteed to become a fast favorite. They’re simple, classic, and totally crowd-pleasing!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-Purpose Flour – The base of the cookie dough, giving the cookies structure and softness.
- Baking Powder – Helps the cookies rise slightly and stay light and fluffy.
- Salt – Enhances all the flavors and balances the sweetness.
- Butter (softened) – Adds richness and helps create that soft, chewy texture.
- Sugar – Sweetens the cookies and gives them that classic sugar cookie bite.
- Vanilla Extract – Adds warm, cozy flavor that’s essential in sugar cookies.
- Almond Extract – Gives the cookies a subtle bakery-style flavor that makes them irresistible.
- Christmas Sprinkles – Adds festive color and crunch—perfect for holiday cookie trays!
How to Make Christmas Sugardoodles
[Step 1] In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
[Step 2] Beat together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing in between. Add the vanilla and almond extracts and mix again. Gradually add the dry ingredients to the butter mixture and beat until cookie dough forms. Gently stir in the Christmas sprinkles. Refrigerate the dough for 30 minutes.
[Step 3] Use a cookie scoop to measure about 1 ½ tablespoons of dough and use your hands to roll into a ball. Add ¼ cup of sugar to a bowl and roll the sugar cookie ball in the sugar until coated. Place on a parchment-lined baking sheet about 2 inches apart. Use the back of a glass or spatula to slightly flatten the tops of the cookie dough.
[Step 4] Bake the cookies at 350 degrees for 10-12 minutes then remove from the oven and allow the cookies to resting on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips & Tricks
- Chill the dough – Even a quick 20–30 minutes helps prevent spreading and keeps the cookies thick and soft.
- Roll generously in sugar – This gives them that sparkly, crunchy coating everyone loves.
- Use fresh sprinkles – Older sprinkles can bleed or melt; fresh ones keep their color beautifully.
- Don’t overbake – Pull them out when the edges are just set; they’ll stay soft and chewy as they cool.
- Space them well – These cookies spread a bit, so leave room on the baking sheet.
- Use parchment paper – Helps the cookies bake evenly and prevents sticking.
- Slightly underbake for extra softness – They firm up as they cool!
Christmas Sugardoodle Cookies
Ingredients
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- ¾ Teaspoon Salt
- 1 Cup Butter softened
- 1 Cup Sugar
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- ½ Teaspoon Almond Extract optional
- ¼ Cup Christmas Sprinkles
- ¼ Cup Sugar for rolling
Instructions
- In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing in between. Add the vanilla and almond extracts and mix again. Gradually add the dry ingredients to the butter mixture and beat until cookie dough forms. Gently stir in the Christmas sprinkles. Refrigerate the dough for 30 minutes.
- Use a cookie scoop to measure about 1 ½ tablespoons of dough and use your hands to roll into a ball. Add ¼ cup of sugar to a bowl and roll the sugar cookie ball in the sugar until coated. Place on a parchment-lined baking sheet about 2 inches apart. Use the back of a glass or spatula to slightly flatten the tops of the cookie dough.
- Bake the cookies at 350 degrees for 10-12 minutes then remove from the oven and allow the cookies to resting on the baking sheet for 5 minutes before transferring to a cooling rack.
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