These Eggless Christmas Sprinkle Sugar Cookies bake up soft, chewy, buttery, and full of classic holiday sugar-cookie flavor—without a single egg. Made with simple pantry staples and colorful Christmas sprinkles, they’re the kind of reliable cookie busy families love. No chilling, no complicated swaps, just a fun, festive, allergy-friendly recipe that works in any home kitchen. Perfect for cookie boxes, school parties, or a cozy December afternoon.
This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe
I’ve been baking egg-free Christmas cookies for more than 12 years, and this recipe captures everything I want in a holiday treat—soft centers, lightly crisp edges, and plenty of cheerful sprinkles. When my daughter was little, finding a cookie she could safely enjoy at school parties felt like a small miracle. Now that I also bake for my grandson, these Eggless Christmas Sprinkle Sugar Cookies feel like part of our Christmas rhythm—easy to make, colorful, and completely worry-free. Dessert should bring everyone to the table, not leave anyone out, and these cookies do exactly that.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- All-Purpose Flour: Gives the cookies structure. If needed, use a good 1:1 gluten-free baking blend.
- Baking Powder: Helps the cookies rise just enough for a soft center.
- Baking Soda: Helps with spreading and browning.
- Salt: Balances the sweetness and enhances flavor.
- Unsalted Butter: Adds richness and helps create that chewy, buttery texture. For dairy-free: use a high-quality vegan butter stick.
- Granulated Sugar: Sweetens and helps the edges get lightly crisp.
- Plain Regular Yogurt: My go-to egg replacement! It keeps the cookies soft and adds moisture. You can swap for plain dairy-free yogurt if needed.
- Milk: Loosens the dough slightly and keeps it tender. Any dairy-free milk works too.
- Pure Vanilla Extract: Classic sugar cookie flavor that ties everything together.
- Almond Bakery Emulsion (Optional): Adds that bakery-style aroma and flavor—totally optional but so delicious. I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to confirm it is safe to use.
- Red and Green Jimmies Sprinkles: The holiday stars of the show! Make sure to use jimmies so they don’t bleed.
- Granulated Sugar (for rolling): Gives the cookies that pretty sparkly finish.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Make the Egg-Free Cookie Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a larger bowl, beat the butter and sugar until it looks light and creamy. Then mix in the yogurt, milk, vanilla, and almond emulsion (if you’re using it). Pour the dry ingredients into the butter mixture and mix just until everything comes together—you don’t want to overmix. Fold in the Christmas sprinkles so they’re nicely scattered throughout the dough.
Scoop Out and Coat
Scoop the dough into small balls (a cookie scoop makes this super easy). Roll each ball lightly in granulated sugar for that sparkly finish.
Bake
Place the cookie dough balls on a lined baking sheet and bake until the edges look set and the tops are just slightly cracked. Let them cool in the pan for a few minutes before moving them to a rack—they’ll finish setting up as they cool.
Recipe Tips For Success
➤ Troubleshooting Tips:
- Cookies Spread Too Much: Sometimes butter that’s too soft can make the dough spread more than expected. Pro Tip: Make sure your butter is softened but still cool to the touch, not melty.
- Cookies Look Dry or Cracked: This usually happens when the dough is slightly over-mixed or measurements are off. Pro Tip: Mix the dry ingredients just until combined, and always measure flour using the spoon-and-level method.
- Sprinkles Melting or Bleeding: Certain sprinkle types don’t hold up well in dough. Pro Tip: Use jimmies sprinkles (the long, skinny ones). They keep their color perfectly during baking.
- Cookies Turning Out Too Puffy: A heavy hand with flour can make cookies cakey. Pro Tip: Double-check your flour measurement and avoid packing it into the cup.
➤ Extra Tips:
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Scoop cookies evenly so they bake uniformly—your cookie scoop is your best friend here.
- For slightly thicker cookies, chill the dough for 30 minutes before baking—but it’s totally optional.
- If you love extra sprinkles, press a few on top right before baking.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are barely golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
Variations & Additions
- White Chocolate Chip Sprinkle Cookies: Add ½ cup white chocolate chips.
- Peppermint Twist: Replace ¼ teaspoon vanilla with peppermint extract.
- Birthday Sprinkle Cookies: Swap the Christmas colors for rainbow jimmies and enjoy them year-round.
Storage and Freezing Instructions
Store in an airtight container at room temperature for up to 5 days.
Freezer (Baked Cookies): Freeze in layers with parchment between them for up to 2 months.
Freezer (Cookie Dough): Scoop into dough balls, freeze on a sheet pan, then store in a bag for up to 2 months. Bake from frozen—just add 1–2 extra minutes.
Frequently Asked Questions
Try These Egg-Free Festive Cookie Recipes Next!
Recipe Card
Eggless Christmas Sprinkle Sugar Cookies
Soft, chewy, and extra festive, these Eggless Christmas Sprinkle Sugar Cookies are made with pantry staples and zero chilling time. Bright with buttery flavor and packed with holiday jimmies, they bake up perfectly every time—ideal for families managing allergies or anyone craving a classic Christmas cookie without eggs. Simple, fun, and wonderfully reliable.
Ingredients
- 2 ¾ cups (358 g) all-purpose flour
- 1 ½ teaspoons (6 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 3/4 teaspoon salt
- 1 cup (230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 tablespoons (45 g) plain regular yogurt
- 3 tablespoons (45 ml) milk
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 teaspoon (1.25 ml) almond bakery emulsion (optional – see notes)
- 1/2 cup red and green jimmies sprinkles plus more as desired
- 1/4 cup granulated sugar for rolling
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Using an electric hand mixer or a stand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the yogurt, milk, vanilla, and almond bakery emulsion (if using). Mix until well combined, scraping down the bowl as needed.
- Reduce the mixer speed to low and gradually add the flour mixture. Mix just until the dry ingredients are incorporated. Add the sprinkles and mix briefly to evenly distribute. Do not overmix.
- Scoop 1 1/2 to 2 tablespoons of dough per cookie (50 g each approx.). Roll each portion into a smooth ball and coat it in the sugar for rolling.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. For best results, bake one sheet at a time.
- Bake for 8 to 10 minutes, or until the edges are just barely golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Oriana’s Notes
Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it.
Sprinkles: Use jimmies sprinkles for best results—nonpareils tend to bleed into the dough.
Store in an airtight container at room temperature for up to 5 days.
Freezer (Baked Cookies): Freeze in layers with parchment between them for up to 2 months.
Freezer (Cookie Dough): Scoop into dough balls, freeze on a sheet pan, then store in a bag for up to 2 months. Bake from frozen—just add 1–2 extra minutes.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Cookies Spread Too Much: Sometimes butter that’s too soft can make the dough spread more than expected. Pro Tip: Make sure your butter is softened but still cool to the touch, not melty.
- Cookies Look Dry or Cracked: This usually happens when the dough is slightly over-mixed or when measurements are off. Pro Tip: Mix the dry ingredients just until combined, and always measure flour using the spoon-and-level method.
- Sprinkles Melting or Bleeding: Certain sprinkle types don’t hold up well in dough. Pro Tip: Use jimmies sprinkles (the long, skinny ones). They keep their color perfectly during baking.
- Cookies Turning Out Too Puffy: A heavy hand with flour can make cookies cakey. Pro Tip: Double-check your flour measurement and avoid packing it into the cup.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Scoop cookies evenly so they bake uniformly—your cookie scoop is your best friend here.
- For slightly thicker cookies, chill the dough for 30 minutes before baking—but it’s totally optional.
- If you love extra sprinkles, press a few on top right before baking.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Bake the cookies until they are barely golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
- White Chocolate Chip Sprinkle Cookies: Add ½ cup white chocolate chips.
- Peppermint Twist: Replace ¼ teaspoon vanilla with peppermint extract.
- Birthday Sprinkle Cookies: Swap the Christmas colors for rainbow jimmies and enjoy them year-round.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 194kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 126mgPotassium: 25mgFiber: 0.4gSugar: 18gVitamin A: 242IUVitamin C: 0.01mgCalcium: 25mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Super easy to make and kids loved these!
Hello Kari! That makes me so happy to hear! I love knowing they were easy and kid-approved — that’s exactly what I hope for with these recipes. Thanks so much for sharing 💛