Celebrate the season with these colourful and festive Christmas sparkle cookies. Soft dairy-free butter cookies are rolled in crunchy sparkle sugar for a fun, textured finish that looks as delightful as it tastes—an ideal addition to any holiday dessert spread.
These cookies are one of my seasonal favourites: bright, cheerful and reminiscent of glittering baubles on the tree thanks to the sparkling sugar coating. They are quick to make, easy to customise and perfect for baking with family and friends.
You can use any colours of sparkle or sanding sugar to match your decorations and party theme. Children especially enjoy rolling the cookie dough balls in the coloured sugar, so expect a little sparkle and a little mess—but the results are worth it. Classic red and green are timeless, but try gold, silver or pastel shades for a twist.
Key Ingredients
The base is a simple six-ingredient butter cookie that yields a soft, slightly cakey interior with a lightly crisp edge thanks to the sugar coating. Use the ingredient amounts in the recipe card below for best results.
All ingredient quantities are listed in the recipe card further down.
- Plain flour – regular plain flour (all-purpose flour)
- Baking powder – a small amount to help the cookies stay light
- Dairy-free butter – provides flavour and a soft texture
- Sugar – white sugar helps structure the cookie and crisp the edges
- Egg – binds the dough and keeps the texture tender
- Vanilla extract – adds warm, aromatic flavour
- Sparkle or sanding sugar – red, white and green (or colours of your choice) to coat the cookies
Step-By-Step Instructions
These cookies are straightforward to make and forgiving for home bakers. The key is to follow the steps and chill the dough so the cookies bake up with an even shape.
You can use a handheld mixer or a stand mixer. You’ll also need bowls, a spatula and a tablespoon or small cookie scoop for portioning. If you regularly bake cookies, a cookie scoop is a handy tool to keep the sizes consistent.
Start by sifting together the flour and baking powder in a medium bowl. In a larger bowl, beat the dairy-free butter and sugar until creamy and lighter in colour. Mix in the vanilla and egg until combined, then add the dry ingredients and beat on low until a soft dough forms. Scrape down the bowl as needed.
Chill the dough for 30 minutes to 1 hour. Chilling helps the cookies keep their shape and prevents excess spreading in the oven.
After chilling, roll tablespoon-sized pieces of dough into balls and roll each ball in the sparkle sugar. Place them on a lined baking tray with space between to allow slight spreading. Press each ball gently to flatten the tops slightly—this helps prevent doming and produces even, flat cookies.
Bake at 180°C (350°F) for about 13–15 minutes, or until the edges begin to turn a light golden colour. Oven temperatures vary, so check the cookies early to avoid over-baking. The centres will be soft when removed but will firm up as they cool on the tray. Transfer to a wire rack once they are firm enough to move.
Store cooled cookies in an airtight container for up to five days. These make lovely edible gifts, office treats or a welcoming platter for holiday guests.
If you try this recipe, please leave a comment and rating below. I would love to see your versions—tag your photos on social media with your favourite holiday hashtag.
More Christmas cookie ideas
Vegan Cinnamon Sugar Cookies
Raspberry Thumbprint Cookies
Red Velvet Crinkle Cookies
Snowflake Sugar Cookies
Christmas Sparkle Cookies
Ingredients
- 2 ⅓ cups plain flour / all purpose flour
- ½ teaspoon baking powder
- ¾ cup (180 grams) dairy-free butter
- ½ cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Red, white and green sparkle sugar or sprinkles for coating
Instructions
- In a medium bowl, sift together the flour and baking powder and set aside. In a large bowl, beat the dairy-free butter and sugar until creamy. Add vanilla and egg and beat until combined.
- Add the dry ingredients and mix on low until the dough starts to come together, scraping the sides as needed. The dough will be soft. Chill for 30 minutes to prevent overspreading.
- Preheat the oven to 180°C (350°F) and line two trays with baking paper. Roll tablespoonfuls of dough into balls and roll in the sparkle sugar. Place on the trays and press down slightly to flatten.
- Bake for 13–15 minutes, or until the edges are just starting to colour. Cool on the tray for 10 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container for up to five days.
Notes
I use a buttery-style dairy-free spread for flavour and texture. If you cannot find the brand recommended in some regions, any similar dairy-free spread with a buttery profile will work well.
Nutrition
Carbohydrates: 14 g |
Protein: 2 g |
Fat: 6 g
Nutritional information is provided as a guide and is calculated using automated tools; actual values depend on the specific ingredients used.
Tips: Chill the dough before baking, use a consistent scoop for even cookies, and watch the oven closely during the last few minutes. For a crispier edge, bake a minute or two longer; for softer centres, remove earlier and allow the cookies to firm up on the tray.