Ho-ho-hold onto your hats! This 3-Ingredient Christmas Cookie Recipe is about to become your new holiday favorite.
Made with flour, sugar and butter, they're incredibly easy, ridiculously delicious, and perfect for baking with little ones.
Get ready for some serious festive fun! Make sure you check out the full collection of Christmas cookie recipes for even more ideas for holiday baking!
3 Ingredient Christmas Cookie Recipe is also perfect for boxing up and sending as gifts to family that live miles away.
It's perfect for hosting a cookie exchange party or as part of the cookie tray you put out for visitors who drop by over the holidays.
You don't need to chill this dough at all before baking. That's right. Simply put the dough together, form the balls and bake. They really are that easy!
If you love easy cookie recipes with few ingredients, check out my collection of 3 Ingredient Christmas Cookies.
Table of Contents
- Recipe Tips
- Limited-Time Offer: 2 Holiday Digital Cookbooks for $7.99!
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Instructions
- Bake Cookies Like a Pro!
- Baking Instructions
- How to Decorate the Cookies
- Before You Begin!
- Recipe FAQ
- Storing and Thawing Tips
- Ready for MORE Christmas Cookies?
- 📖 Recipe Card
- 💬 Comments
Recipe Tips
- Use either a small cookie scoop or a tablespoon sized measuring spoon to form the cookie dough into small balls.
- Make sure you dip whatever tool you use to make the indentations in the cookie in flour.
- Want to bake cookies later? Raw dough keeps in the fridge for about a week. Just let it warm up to room temperature before rolling.
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Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Melted Chocolate - drizzle the cookies with melted chocolate. Or dip one end of them in melted chocolate.
- Roll in Sugar - roll the cookies in sugar and bake as balls instead of flattening them and making a design.
- If you're making these cookies at another time of year, try different colored sprinkles.
- Use a different kitchen tool to make the design! Take a look at other kitchen utensils and see if other ones would make a fun imprint on the cookies.
Step-by-Step Instructions
Step 1: Cream the butter and sugar together. You can do this by hand or using a KitchenAid mixer.
Step 2: Add the flour and combine till the dough comes together. Form it into a ball.
Step 3: Using a small cookie scoop or even a tablespoon, scoop out the dough and roll into small balls.
Step 4: Flatten the balls slightly.
Bake Cookies Like a Pro!
Use a cookie scoop to form the dough balls to ensure they are evenly sized for uniform cooking.
Not sure what size cookie scoop to use? Grab my FREE Cookie Scoop Size Cheat Sheet!
Steps 5 - 8: Make imprints on the cookies using either the back of a fork or a small whisk.
Baking Instructions
Step 9: Bake in a preheated 325°F oven for about 15 minutes or just until the bottoms of the cookies are starting to change color. As soon as you see them start to change color, remove them from the oven. Allow them to cool for a few minutes before decorating.
How to Decorate the Cookies
Step 10: You can enjoy the cookies just as they are, however, I think they're even better with a sprinkle of powdered sugar. Add red and green Christmas sprinkles.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
They've both pretty similar, however, sugar cookies have a leavening agent such as baking powder or baking soda. Shortbread cookies are a more simpler cookie with less ingredients.
Storing and Thawing Tips
Room Temperature: Store the cookies in an airtight container to prevent them from drying out. Keep the container at room temperature, as refrigeration isn't necessary. Enjoy your egg-free cookies within 2-3 days for the best flavor and texture. Adding a slice of bread to the container can help absorb any extra moisture and keep your cookies soft.
Freezer: Flash freeze the baked cookies on a baking sheet, then transfer to a freezer bag. You can also freeze dough balls before baking. Both will keep for up to two months.
Ready for MORE Christmas Cookies?
📖 Recipe Card
3 Ingredient Christmas Cookie Recipe
Ingredients
Equipment
Video
Method
- In the bowl of a KitchenAid mixer, cream the butter till it is light and fluffy.
- Add the sugar and continue to beat until everything is combined.
- Then add in the flour and combine together until it forms a sugar cookie dough.
- Using a small cookie scoop or a tablespoon sized measuring spoon, form the dough into small balls.
- Place the cookies on baking trays that have been lined with parchment paper.
- Flatten the balls slightly.
- Make imprints on top of the cookies using the back of a fork.
- Bake in a preheated 325°F oven for about 15 minutes or until the cookies are slightly browned on the bottom.
- Remove them from the oven.
- Allow them to cool for a few minutes before decorating with powdered sugar and red and green colored sugar.
Linda Lea says
We had the same issue as another commenter- the cookies just kind of melted in the oven. I usually refrigerate sugar cookie dough before baking so the butter can firm back up so maybe that was the issue? Bummer.
Lois says
The other commenter whose cookies did not turn out properly added extra ingredients to the dough. I'm sorry it didn't work for you! I don't think it has anything to do with the recipe or what you did. I think the problem is the quality of butter. I've been reading a lot of comments on FB with other people complaining of flat cookies with trusted recipes. Apparently manufacturer's are adding extra water to butter because of the economy. You could try to chill the cookies before you bake them the next time. Thank you for leaving a comment.
lois scott says
I have no idea what caused the problem, but these were a total flop for me. The only thing I did different I added 1/2 teaspoon vanilla and dipped the whisk in colored sugar to flatten the cookie. Don't know if this is what it was or not. The cookie flattened out and ran all over the pan. Was "gluey" and I could not even scrape it off the pan. Have always ahd good results wiht these recipes before, but not this one.
Lois says
I think by you adding the vanilla, which the recipe does not call for, changed the recipe and consistency of the dough. I hope you'll try the recipe again following the ingredients listed. Thank you for visiting.
Linda says
Did you use all purpose flour or self rising?
Lois says
This recipe calls for all-purpose flour. Thank you Linda!
Carla says
I have scrolled thru everything to get this recipe but couldn’t find it! Forget it! Too much work.
Lois says
There is a "Jump to Recipe" button at the top of every posts. Some recipes are locked content meaning you have to sign up for an account, create a password and then you'll be able to print and SAVE the recipe to your own personal account.
Myrna Smith says
Can this cookie be made with Pillsbury gluten free all purpose flour? Thank you so much.
Lois says
I'm not sure. I've never baked with gluten free flour. I'm assuming you have? How does the gluten free flour perform in other cookie recipes? Do you need to anything to it or is it just like basic white flour? Let me know the results if you try. Thank you for visiting.
Frederica Rogers says
For the three ingredient recipe for the cookie Christmas cookies you done it doesn't say how much sugar how much flour and how much butter
Lois says
You need to create an account and then you'll be able to print the recipe card and save it.