Christmas Cookies

Rich and buttery, these colorful Christmas Cookies are dressed for the holidays with festive sprinkles and plenty of red & green M&Ms. Perfection in every bite, and the BEST Christmas cookies! They taste amazing with a slightly crisp exterior and a soft & chewy center. An easy and impressive cookie recipe that will have everyone coming back for seconds!

Course cookies, Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 196

Author Kim

Ingredients

3 ¼ cup (390g) all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) (226g) unsalted butter softened to room temperature
1 ½ cups (288g) light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1/2 cup sprinkles
1 cup M&Ms + more for tops

Instructions

Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.
On low speed, gradually add the dry ingredients to the butter/sugar mixture.
Gently fold in the sprinkles and M&Ms without over-mixing the dough.
Drop balls (about 2 tablespoons) of cookie dough onto the lined cookie sheet.
Bake for about 10-12 mins. Remove from the oven right when edges start getting golden. Do not over bake. If desired, while the cookies are still warm, press a few extra M&Ms into the tops. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Video

Notes

Chilling Dough: As long as the butter is not too soft and the room you are working in is not too warm, this dough does not need to be chilled before baking. However, I strongly encourage you to chill the dough balls in the refrigerator for 2-3 hours and up to 3-4 days. Your cookies will be thicker, fluffier and have the best consistency.

Nutrition