These 15-Minute Gluten Free Christmas Cookies with Sprinkles are an easy treat to make during the holiday season and they only require 5-ingredients. They are so easy, even the kids can make them. Get creative by adding a chocolate or peppermint kiss into the top just when they come out of the oven.
We have found this cookie base to be the easiest and most delicious and moist gluten free cookie around. It makes it simple for even the newest person in the kitchen to bake gluten free. But I do challenge you to try our gluten free sugar cookies too.
My kids said they were their favorite Christmas cookie this year, which is saying a lot. I love that we can easily make them together and I always seem to have the ingredients on hand. They are basically our 15-minute gluten free cake mix cookies that rock!
If you love these, you will also love our gluten free chocolate crinkle cookies, Christmas Crumbl cookies gluten free, no bake gluten free Christmas cookies and grinch cookies.
Why you’ll love these gluten free Christmas cookies
- Perfectly chewy and soft: The combination of cake mix and pudding mix creates a deeply satisfying chewy and soft cookie.
- Simple to make: With a handful of simple ingredients, this recipe comes together quickly, perfect for busy holiday schedules. Just like our 25-minute sugared corn pops.
- Cheery, Christmas design: The Christmas sprinkle coating creates that festive, holiday look.
- Gluten-free but delicious: No one will guess these are gluten-free—these cookies are just that good!
What you need to make Christmas cookies
- Gluten-Free Yellow Cake Mix: The base of the cookies, making the recipe quick and easy.
- Vanilla Pudding Mix: Adds a deeper chocolate flavor and keeps the cookies moist. Using vanilla or another flavor would create a different taste.
- Butter: Make sure to use room temperature or softened butter, dairy free works as well.
- Eggs: These bind everything together.
- Christmas Sprinkles: Coats the cookies for the festive look and a touch of the holidays.
How to make gluten free Christmas cookies
Preheat the oven: Preheat the oven to 375°F and line a cookie sheet with a silicone mat or parchment paper.
Mix the dough: In a stand mixer, combine the dry cake mix, pudding mix, butter, and eggs. Mix until a dough forms.
Roll the dough: Use a cookie scoop or tablespoon to portion the dough into 1-inch balls.
Coat the cookies: In another bowl, add the sprinkles. Roll each dough ball in the sprinkles until fully coated.
Bake: Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake until the edges are set but the tops are still soft.
Cool and enjoy: Let the cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
Tips for making the best Christmas cookies
- Roll generously: When rolling the cookie dough in the sprinkles, don’t be shy! Make sure you get enough on there for that holiday effect.
- Don’t over bake: These cookies should still be soft in the middle when you take them out of the oven, they will firm up more as they cool.
- Chill the dough: If your cookie dough feels sticky, refrigerate for 15-20 minutes before rolling.
Storing and Freezing
To store: Keep the cookies in an airtight container or ziplock baggie at room temperature for up to 5 days.
To freeze: If you want to keep them for longer, freeze baked and completely cooled cookies in an airtight container for up to 3 months, or freeze the dough balls and bake directly from frozen (add 1-2 minutes to the baking time).
More cookie recipes you’ll love
We also love gluten free Christmas biscuits, gluten free oreo balls, gluten free ginger molasses cookies and know you will as well.
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15-Minute Gluten Free Christmas Cookies with Sprinkles (5-Ingredient)
Ingredients
- 17 ounce (1 box) gluten-free yellow cake mix dry
- 1 box vanilla pudding mix, dry
- 8 tablespoon butter, softened
- 2 eggs
- ½ cup Christmas sprinkles
Instructions
- Preheat the oven to 375 degrees
- In a stand mixer, combine the dry cake mix, the dry pudding mix, butter and eggs then mix well
- Using a mini cookie (icecream) scoop, roll dough into about 1” balls
- In another bowl, add the sprinkles
- Roll each cookie dough ball in the sprinkles
- Place balls on a silicone mat lined baking sheet and bake cookies 8-10 minutes or until the cookies are lightly brown on the bottom and still soft to the touch on top (I like them just undercooked)
- Remove cookies from the oven and let the cookies rest for 1-2 minutes then transfer to a wire rack
Tami says
Mine came out flat, but tasty. Any suggestions?
Chandice Probst says
Maybe add just 1/4 more gluten free all purpose flour to lift them a bit. Your cake mix might not have been as big as the one I used.
Jayme says
Does the recipe call for a 3 ounce or 4.6 ounce box of the cook and serve vanilla pudding?
Chandice Probst says
3 ounce 🙂
Stacey Landis says
Can you please tell me if you use instant pudding or regular pudding and which size a box small or large?
Chandice Probst says
Regular size box regular not instant. Enjoy! 🙂
Chandice Probst says
So sorry, I sometimes roll the cookies in those if I am not rolling them in sprinkles but if using sprinkles, it isn't necessary.
DIANE says
The notes mention powdered sugar but there is none in the ingredients..
Chandice Probst says
So sorry, I sometimes roll the cookies in those if I am not rolling them in sprinkles but if using sprinkles, it isn't necessary.
Chandice Probst says
These are literally so buttery and delicious! And truly so fast!