There’s something about holiday cookies that feels like childhood in a bite. For me, it’s those afternoons when the house smelled like sugar and butter, and the counters were a minefield of M&M’s and spilled sprinkles. The Jimmy John’s Holiday Magic Cookie brings all that back, soft, chewy, buttery sugar cookie base, packed with red and green M&M’s, and topped with a snowfall of glimmering sprinkles. It’s simple, nostalgic, and a little magical.
This copycat recipe gives you everything the original offers, minus the trip to the sandwich shop. They’re perfect fresh out of the oven with crispy edges, gooey middles, and just the right hint of sparkle. Whether you’re baking for a party, a cookie exchange, or just a Wednesday afternoon pick-me-up, these cookies bring the holiday cheer in about 30 minutes.
Table of Contents
How to Make the Jimmy John’s Holiday Magic Cookie
Start by creaming softened butter with granulated sugar until fluffy. Add a whole egg and one egg white (that little trick gives the cookie its light, chewy texture), then beat in vanilla. Gently mix in the dry ingredients until a soft dough forms, fold in red and green M&M’s, and scoop tall mounds onto a lined baking sheet. Press a few extra candies on top, add sprinkles, and bake just until the edges are set and the centers are still soft.
The key here is to underbake just slightly. They’ll finish setting as they cool, and you’ll be left with that classic soft bakery-style bite, complete with a festive crunch on top.
Nutrition facts (per cookie, approx.)
- Calories: 390
- Total Fat: 16 g
- Saturated Fat: 10 g
- Carbohydrates: 55 g
- Sugar: 32 g
- Protein: 4 g
- Sodium: 220 mg
Ingredients (makes 12 large cookies)
Prep Time: 10 minutes
Bake Time: 12 minutes
Total Time: 25–30 minutes
Yield: 12 bakery-style cookies
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg + 1 egg white
- 1½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 tablespoon cornstarch (for softness, optional but recommended)
- 1¼ cups red and green M&M’s (plus extra for topping)
- ¼ cup holiday sprinkles (jimmies or nonpareils, red/green/white)
Tools You’ll Need
- Stand mixer or handheld mixer
- Mixing bowls
- Baking sheet
- Parchment paper or silicone mat
- Cookie scoop (¼ cup or ice cream scoop size)
- Cooling rack
- Measuring cups and spoons
Instructions
Step 1: Cream butter and sugar (2–3 min)
In a large bowl, cream the softened butter with both sugars until pale, light, and fluffy. You want air in the mixture to help keep the cookies tender.
Step 2: Add eggs and vanilla (1 min)
Mix in the whole egg and egg white, one at a time, scraping down the sides. Stir in vanilla.
Step 3: Add dry ingredients (1 min)
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet mixture until a soft dough forms. Don’t overmix.
Step 4: Fold in M&M’s (30 sec)
Gently fold in most of the M&M’s using a spatula. Save a handful for decorating the tops.
Step 5: Scoop and top (5 min)
Scoop large dough balls (about ¼ cup each) onto a lined baking sheet. Press a few extra M&M’s and holiday sprinkles onto the top of each one for that bakery look.
Step 6: Bake (10–12 min)
Bake at 350°F (175°C) for 10 to 12 minutes. Edges should be lightly golden, centers just set but soft. Do not overbake.
Step 7: Cool and sparkle (5–10 min)
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, sprinkle a few more sprinkles on top if you like a snowy finish.
Tips
- Use room-temperature butter for perfect creaming.
- Chill dough for 20 minutes if your kitchen is warm or the cookies spread too much.
- Don’t skip the egg white, it lightens the crumb and keeps the cookie from being dense.
- For gooey centers, pull cookies when they still look slightly underdone.
- Add sprinkles right after baking to help them stick but stay vibrant.
What to Serve with Jimmy John’s Holiday Magic Cookies
Festive and Cozy Pairings
- Hot cocoa with whipped cream: The obvious choice. That deep chocolatey warmth makes the M&M’s pop and turns cookie time into a real event.
- Spiced chai or cinnamon tea: A gentle contrast to the sweet vanilla cookie, and just spicy enough to feel like December.
- Vanilla eggnog (warm or cold): Creamy, thick, and made for dunking if you’re the kind who dunks cookies into everything. No judgment here.
Simple Extras for Gatherings
- Fruit tray with grapes, clementines, and strawberries: Adds freshness and color to a holiday cookie board.
- Salted pretzels or roasted nuts: For that salty-sweet magic. Especially good if you’re serving cookies after a savory dinner.
- Mini cheese plate: Believe it or not, a slice of brie or creamy Havarti on a cracker next to a sugar cookie? Surprisingly delightful.
On-the-Go Snack Stack
- Pack it with a thermos of coffee and a wedge of banana bread for the coziest workday treat.
- Tuck one into a kid’s lunchbox with a note (and maybe an extra cookie for the teacher).
Variations
Mini Magic Cookies
Scoop 1 tablespoon-sized dough balls and bake for 7–9 minutes for bite-sized versions. Great for cookie swaps or party platters.
Triple M&M Magic
Use red, green, and white M&M’s or the holiday mint chocolate version for an extra colorful cookie. They look like Christmas lights when they crack.
Sprinkle Explosion
Add a full ½ cup of mixed sprinkles into the dough itself for even more festive fun. Especially cute for kids’ parties or Santa cookie trays.
White Chocolate Upgrade
Fold in ½ cup white chocolate chips alongside the M&M’s for a creamy, sweet twist. This one makes the cookie taste almost like birthday cake.
Peppermint Crunch
Swap ⅓ of the M&M’s for crushed peppermint candies and sprinkle with crushed candy canes post-bake. Gives a minty, wintry zing.
Gluten-Free Option
Substitute your favorite 1:1 gluten-free flour blend. Add an extra egg yolk to help with structure if they spread too much.
Ingredient Substitutes
Butter
- Original: Unsalted butter
- Substitutes: Salted butter (just reduce added salt slightly), margarine (texture may change), or plant-based baking sticks for dairy-free
Sugar
- Original: Granulated + light brown sugar
- Substitutes: All granulated sugar (will be slightly crispier), all light brown sugar (softer and more molasses-forward), coconut sugar (darker taste)
Eggs
- Original: 1 whole egg + 1 egg white
- Substitutes: 2 egg yolks (for richer cookies), flax egg or chia egg (for vegan version, will be softer and more cake-like)
M&M’s
- Original: Red and green milk chocolate M&M’s
- Substitutes: Any chocolate candies (Reese’s Pieces, chopped chocolate bars, mint chips), or try pastel M&M’s for springtime cookies
Sprinkles
- Original: Red, green, white jimmies or nonpareils
- Substitutes: Sanding sugar, edible glitter, crushed peppermint, or even festive cereal like crushed Fruity Pebbles for a wild holiday spin
Cornstarch
- Original: For softness
- Substitutes: Omit if needed, or swap with 1 tablespoon powdered sugar for a similar crumb effect
Honest Review
After a few test batches and plenty of sugar highs, I can say this copycat version is very close to the real Jimmy John’s Holiday Magic Cookie. The texture is spot-on: that soft, chewy center with just the slightest crisp at the edges, and the M&M’s melt into the dough in all the right ways. The sprinkle topping adds that nostalgic, holiday sparkle, and visually? These could fool anyone.
Flavor-wise, they lean buttery and sweet, exactly what you expect from a sugar cookie base. Are they identical to the fast food original? Not entirely. Jimmy John’s likely uses a blend of oils and stabilizers to keep their cookies shelf-soft for days, and I’m working with real butter and a home oven. But honestly, that’s part of the charm, this version tastes cleaner, fresher, and a little more like something your favorite aunt would bake on Christmas Eve.
Would I make them again? 100%. They’re festive without being fussy, crowd-pleasing without trying too hard. If you’re craving a soft holiday cookie that nails that classic bakery vibe but doesn’t come in shrink wrap, this one delivers.
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg + 1 egg white
- 1½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 tablespoon cornstarch (for softness, optional but recommended)
- 1¼ cups red and green M&M’s (plus extra for topping)
- ¼ cup holiday sprinkles (jimmies or nonpareils, red/green/white)
Instructions
Step 1: Cream butter and sugar (2–3 min)
In a large bowl, cream the softened butter with both sugars until the mixture turns pale, light, and fluffy. Getting air into the butter helps keep the cookies soft and tender.
Step 2: Add eggs and vanilla (1 min)
Mix in the whole egg and then the egg white, one at a time, scraping the bowl as you go. Stir in the vanilla.
Step 3: Add dry ingredients (1 min)
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. Gradually add this dry mixture to the wet ingredients and mix just until a soft dough forms. Avoid overmixing.
Step 4: Fold in M&M’s (30 sec)
Use a spatula to gently fold in most of the M&M’s. Set aside a handful to decorate the tops.
Step 5: Scoop and top (5 min)
Scoop large balls of dough, about ¼ cup each, onto a lined baking sheet. Press a few extra M&M’s and some holiday sprinkles into the tops to give them a festive bakery-style look.
Step 6: Bake (10–12 min)
Bake at 350°F (175°C) for 10 to 12 minutes. The edges should turn lightly golden while the centers stay soft and just set. Do not overbake.
Step 7: Cool and sparkle (5–10 min)
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. While they’re still warm, add a few more sprinkles if you want a snowy finish.
Notes
Calories: 390 Total Fat: 16 g Saturated Fat: 10 g Carbohydrates: 55 g Sugar: 32 g Protein: 4 g Sodium: 220 mg
