Cute & Easy Christmas Cookies Decorated for Kids That Always Win

Let’s make holiday magic without the meltdowns. These cute and easy Christmas cookies are designed for little hands, short attention spans, and big, sparkly smiles. Think simple shapes, no-fail decorating tricks, and forgiving icings that hide mistakes like a cozy sweater hides cookie crumbs. Ready to bake memories? Grab sprinkles and let’s go.

1. Melted Snowman Sugar Cookies That Make Everyone Giggle

These goofy snowmen look like they slid into a warm puddle—on purpose. They’re adorable, almost impossible to mess up, and the “melting” effect means every cookie looks perfect in its own silly way. Bring these to a party and watch the kids negotiate trades like tiny cookie stockbrokers.

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• 12 large marshmallows
• 2 cups powdered sugar
• 3–4 tablespoons water or milk (for icing)
• 1 teaspoon lemon juice (optional, for brightness)
• Black decorating gel or mini chocolate chips (eyes/buttons)
• Orange sprinkles or mini orange candies (noses)
• Assorted sprinkles for scarves

Instructions:

1. Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
2. Beat butter and sugar until light and fluffy, 2–3 minutes. Add egg, vanilla, and milk; beat to combine.
3. Mix in dry ingredients just until a dough forms. Chill 20 minutes for easier rolling.
4. Heat oven to 350°F (175°C). Roll dough to 1/4-inch thickness; cut into large circles using a cutter or a glass. Place on parchment-lined sheets.
5. Bake 9–11 minutes until edges are just set, not browned. Cool completely.
6. Make icing: Stir powdered sugar with 3 tablespoons water/milk and lemon juice until thick but pourable. Add more liquid by teaspoons if needed.
7. Microwave marshmallows 5–8 seconds to soften slightly. Press one onto each cooled cookie—off-center for a “melted” look.
8. Spoon icing around the marshmallow so it oozes into puddle shapes.
9. Add eyes and buttons with gel or chips; press on an orange “nose.” Use sprinkle strands or colored sugar for scarves.

Pro tip: If kids go heavy on the icing, no problem—these are supposed to look messy-cute. Want color? Tint some icing pastel blue for frosty puddles. Serve with hot cocoa for maximum cozy vibes.

2. Rudolph Red-Nose Peanut Butter Blossoms (With a Chocolate Twist)

Classic peanut butter blossoms get a festive rebrand: they’re now little Rudolph faces with shiny red noses. The texture is chewy-meets-crackly, and the chocolate kiss does all the heavy lifting. These are quick, crowd-pleasing, and the decorating takes seconds—seriously.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar, plus extra for rolling
• 1/2 cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 36 chocolate kisses, unwrapped
• 36 red mini candies (like red M&Ms) for noses
• Chocolate decorating gel or melted chocolate for eyes and antlers

Instructions:

1. Preheat oven to 350°F (175°C). Whisk flour, baking soda, and salt.
2. Cream butter, peanut butter, and both sugars until fluffy. Beat in egg and vanilla.
3. Mix in dry ingredients until combined. Scoop 1-tablespoon balls; roll in granulated sugar.
4. Bake 8–10 minutes until puffed and crackly. Immediately press a chocolate kiss into the center.
5. While warm, press a red candy onto the tip of the kiss for the nose.
6. Use gel or melted chocolate to add eyes above the kiss and simple “V” antlers at the top.

Pro tip: If kisses start to tilt, pop the tray into the fridge for 5 minutes to set. Peanut allergy? Swap in almond butter or a nut-free spread. Add pretzel twist “antlers” if you’re feeling extra—kids love the crunch.

3. Sprinkle-Dipped Christmas Trees That Kids Can Decorate Solo

These tree cookies are all about dunking and sprinkling—aka kid heaven. No piping bags, no perfectionism. You bake simple cut-out trees, dip the tops in icing, and let the sprinkles do the talking. The result is bright, festive, and wonderfully low-stress.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 tablespoon milk
• 2 cups powdered sugar
• 3–4 tablespoons milk (for icing)
• Green gel food coloring
• Assorted sprinkles and nonpareils
• Yellow star sprinkles (optional, for tree toppers)

Instructions:

1. Whisk flour, baking powder, and salt. Cream butter and sugar until fluffy; beat in egg, vanilla, and milk. Mix in dry ingredients until a smooth dough forms. Chill 30 minutes.
2. Heat oven to 350°F (175°C). Roll dough to 1/4 inch. Cut tree shapes with a cutter; transfer to parchment-lined sheets.
3. Bake 9–11 minutes until edges look dry but not brown. Cool completely.
4. Make icing: Combine powdered sugar with 3 tablespoons milk. Tint green. The consistency should be thick but dippable; add milk by teaspoons if needed.
5. Dip the tops of each cookie into the green icing, letting excess drip off. Immediately sprinkle with nonpareils; press a star sprinkle at the tip.

Pro tip: Set up a “sprinkle station” with sheet pans to catch the chaos. Want a peppermint vibe? Add 1/4 teaspoon peppermint extract to the icing. Mix different green shades for a bolder cookie tray.

4. Polar Bear Paw Print Shortbread (Three-Ingredient Dough!)

Shortbread is the hero of lazy baking: buttery, crumbly, and basically unbreakable. These paw print cookies use chocolate melts and minis to stamp the cutest bear paws you’ve ever seen. Minimal ingredients, maximum aww.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon fine salt
• 24 chocolate melting wafers (large, flat discs)
• 72 chocolate chips (for claws and pads)
• White sanding sugar (optional, for sparkle)

Instructions:

1. Heat oven to 325°F (165°C). Beat butter and powdered sugar until creamy. Mix in flour and salt until a soft dough forms.
2. Roll into 1-tablespoon balls; place on parchment-lined sheets. Flatten slightly with your palm.
3. Bake 12–15 minutes until set and just barely golden on the bottoms. While warm, gently press 1 chocolate wafer into the center of each cookie (the big pad).
4. Place three chocolate chips above the wafer in a curve for toes. Return tray to the warm (off) oven for 30 seconds to slightly set the chocolate.
5. Sprinkle with white sanding sugar while still warm for a snowy look. Cool completely to set.

Pro tip: Want flavored shortbread? Add 1 teaspoon vanilla or almond extract. For gluten-free, use a 1:1 GF flour blend and chill 20 minutes before rolling. Serve with cold milk for the full polar experience.

5. Candy Cane Swirl Sandwich Cookies With Marshmallow Frosting

These are the showstoppers: peppermint-swirled cookies sandwiched with fluffy marshmallow filling. They look fancy but are totally doable, and kids love rolling the edges in crushed candy canes. Bonus: they stay soft for days, making them perfect for gifting.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon peppermint extract
• 2 tablespoons milk
• Red gel food coloring
• 1 cup crushed candy canes (for rolling)

Marshmallow Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 cup marshmallow creme (fluff)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Whisk flour, baking powder, baking soda, and salt.
2. Cream butter and sugars until fluffy. Beat in egg, vanilla, peppermint extract, and milk.
3. Mix in dry ingredients until just combined. Divide dough in half; tint one half bright red.
4. Pinch off 1-teaspoon pieces of red and white dough; twist together and roll into a ball. Slightly flatten on parchment-lined sheets.
5. Bake at 350°F (175°C) for 8–10 minutes until set and puffy. Cool completely.
6. Make frosting: Beat butter until creamy. Add powdered sugar, marshmallow creme, vanilla, and salt; beat until fluffy and smooth.
7. Sandwich a dollop of frosting between two cookies. Roll edges in crushed candy cane.

Pro tip: If candy canes start to melt from warm frosting, chill sandwiches 10 minutes, then roll. Swap peppermint for orange extract and use orange sprinkles for a cozy winter creamsicle moment—trust me.

Kid-Friendly Decorating Game Plan

Keep it simple and organized. Set up a decorating station with bowls of sprinkles, squeeze bottles of icing, and sheet pans to catch drips. Give each kid a small offset spatula or butter knife—instant cookie artist.

• Make dough a day ahead; bake and store in airtight containers.
• Use thicker icings so designs don’t slide off.
• Chill cookies after decorating to lock it all in place.
• Offer a “sprinkle budget” per cookie to prevent glitter avalanches.

Easy Icings That Never Fail

For quick set, go with a powdered sugar icing: 2 cups powdered sugar + 3–4 tablespoons milk or water + a splash of vanilla. Whisk until smooth and thick. For extra shine, stir in 1 teaspoon light corn syrup. Want bright colors? Stick to gel color—just a toothpick’s worth goes far.

Allergy & Make-Ahead Tips

• Dairy-free: Use plant butter and non-dairy milk; skip chocolate or use DF chips.
• Egg-free: Replace 1 egg with 3 tablespoons aquafaba or a flax egg (1 tablespoon ground flax + 3 tablespoons water).
• Gluten-free: Use a 1:1 gluten-free flour and chill dough to reduce spreading.
• Storage: Most cookies keep 4–5 days in airtight containers. Layer with parchment.
• Freeze: Undecorated cookies freeze up to 2 months; thaw, then decorate fresh.

Essential Gear (No Fancy Tools Required)

• Two rimmed sheet pans lined with parchment
• Cookie cutters (tree and circle are plenty)
• Small offset spatula or butter knives
• Squeeze bottles or zip-top bags for easy icing
• Cooling racks (so icing sets faster)

Ready to deck the halls—and the cookies? These five no-fail designs are cute, forgiving, and so fun that kids will proudly show off their masterpieces. Bake a batch, crank the holiday playlist, and let the sprinkles fly. Your kitchen might get a little sparkly, but your cookie plate will look like pure Christmas joy.