3-Ingredient Christmas Cookies (Easy Festive Holiday Cookies)
Three ingredients. One bowl. About twenty-five minutes from craving to cookie jar. These 3-ingredient Christmas cookies prove that holiday baking does not need a long shopping list or a pile of dishes — just peanut butter, sugar, and an egg, plus a handful of red and green sprinkles to make them look like they belong on a Christmas table.
The base is the classic peanut butter cookie formula, which means these come out soft and chewy with that unmistakable peanut flavor. A quick crisscross press with a fork gives them the traditional look, and pressing holiday sprinkles into the tops before baking turns them into something giftable — perfect for cookie exchanges, school parties, and late-night baking sessions when the mood strikes.
Because the dough comes together in minutes, this is the kind of recipe you can start and finish during a single Christmas movie. Keep the ingredients on hand and you are never more than half an hour away from a warm batch of holiday cookies.
Why You'll Love This Recipe
- Only 3 ingredients — peanut butter, sugar, and egg are probably already in your kitchen
- One bowl, no mixer — stir everything together by hand in minutes
- Ready in 25 minutes — from measuring to munching faster than most delivery
- Naturally flourless — no flour needed, which means fewer pantry items and a naturally gluten-free cookie (use certified gluten-free peanut butter if needed)
- Festive with minimal effort — red and green sprinkles turn a simple cookie into a Christmas cookie
Ingredients
- 1 cup (260 g) creamy peanut butter (not natural-style; regular shelf-stable works best)
- 1 cup (200 g) granulated sugar, plus 2 tablespoons for rolling (optional)
- 1 large egg (about 50 g)
- 3 tablespoons red and green holiday sprinkles (optional, for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Add the peanut butter, 1 cup (200 g) sugar, and the egg to a medium mixing bowl. Stir with a wooden spoon or spatula until a thick, even dough forms with no streaks of egg or dry sugar remaining.
- Scoop the dough into 1-tablespoon portions (about 25 g each) and roll into smooth balls. If using the extra sugar, roll each ball in the 2 tablespoons of sugar to coat lightly.
- Arrange the dough balls 2 inches apart on the prepared baking sheets. Press each one twice with the back of a fork to make a crisscross pattern, flattening each cookie to about 1/2 inch thick.
- Scatter the red and green sprinkles over the tops of the cookies, pressing them very gently so they stick.
- Bake for 10–12 minutes, until the edges are set and lightly golden. The centers will still look soft — that is normal. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.
Tips for Success
- Use regular creamy peanut butter, not natural-style. The natural kind that separates into oil and solids makes a greasy, crumbly cookie. Classic shelf-stable peanut butter binds the dough perfectly without any flour.
- Do not overbake. These cookies finish setting as they cool. Pull them when the edges look set and the centers still seem a little underdone — 10–12 minutes is the sweet spot.
- Press the sprinkles in before baking. Sprinkles added after baking will not stick; a gentle press right after the fork marks locks them into the dough.
- Chill sticky dough. If your kitchen is warm and the dough feels too soft to roll, chill it for 15–20 minutes so the balls hold their shape.
- Even scoops, even cookies. A tablespoon-sized scoop (about 25 g of dough per cookie) keeps the batch baking evenly — no burnt edges next to raw centers.
Variations
- Peanut blossom twist: skip the fork marks and sprinkles; press a milk chocolate kiss into the center of each warm cookie right after baking.
- Chocolate drizzle: melt 1/2 cup (85 g) chocolate chips and drizzle over the cooled cookies for a fancier finish.
- Crunchy version: swap creamy for crunchy peanut butter for extra texture in every bite.
- Sugar-free style: use a cup-for-cup granulated sugar substitute to reduce the sugar while keeping the same method.
- Holiday color mix: use gold, white, and green sprinkles for a slightly more elegant holiday look.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days — the texture stays soft and chewy. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag with parchment between layers for up to 2 months; thaw at room temperature for 20–30 minutes. The raw dough can be scooped, frozen on a tray until solid, and stored in a freezer bag for up to 2 months — bake straight from frozen, adding 1–2 extra minutes.
FAQ
Can I make these cookies gluten-free?
The dough itself contains no flour, so these cookies are naturally flourless. For a strict gluten-free diet, use peanut butter labeled gluten-free and sprinkles certified gluten-free, since some sprinkle brands may contain traces of wheat.
Why did my cookies come out crumbly?
The most common cause is natural-style peanut butter, which separates and does not bind well in a flourless dough. Use regular creamy peanut butter and make sure the dough is fully mixed before scooping.
Can I double the recipe?
Yes — double all three ingredients and bake in batches. The dough does not need chilling unless your kitchen is very warm, so just keep scooping and baking until it is all used.
Do I need the sprinkles?
No, they are purely decorative. The cookies bake up beautifully plain, with the classic crisscross marks showing off the peanut butter flavor. The sprinkles just add Christmas color.
Recipe Card
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Servings: 24 cookies
- Estimated calories per serving: ~95 per cookie
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Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!
