Description
These Drop Style Christmas Sugar Cookies are soft, chewy, and loaded with sprinkles, perfect for holiday celebrations. Made with simple ingredients and no rolling or cutters required, they offer a festive treat that’s easy to prepare with a delightful sprinkle crunch.
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Add-ins
- 1/2 cup (80g) sprinkles, plus more for topping
Instructions
- Prepare Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- Cream Butter and Sugar: In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until creamed, about 1 minute.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, beating on high speed until combined, about 1 minute. Scrape down the bowl sides and bottom to mix thoroughly.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until combined. Then beat in 1/2 cup of sprinkles. The dough will be thick and sticky.
- Shape Dough Balls: Scoop large sections of dough roughly 2 tablespoons each and roll into balls. For extra sprinkle coverage, lightly dip the tops of the dough balls in additional sprinkles. Place dough balls onto a large plate or lined baking sheet.
- Chill Dough: Cover and refrigerate the cookie dough balls for at least 2 hours and up to 4 days for best texture.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Bake Cookies: Arrange chilled dough balls 3 inches apart on prepared baking sheets. Bake for 13 minutes or until edges are lightly browned and centers appear very soft.
- Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, make sure to chill the dough for at least 2 hours to prevent spreading and maintain chewy texture.
- If you prefer, you can substitute sprinkles with colorful sugar crystals or mini chocolate chips for a different look and flavor.
- You can store cookies in an airtight container at room temperature for up to 1 week to keep them fresh.
- Use room temperature butter and egg to ensure proper creaming and a smooth dough.
- If the dough is too sticky to handle, lightly dust your hands with flour before rolling into balls.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
