Description
These Drop Style Christmas Sugar Cookies are soft, chewy, and loaded with colorful sprinkles. Made with just 8 simple ingredients, they require no rolling or cookie cutters, making them perfect for a festive holiday treat. Chilling the dough enhances flavor and texture, resulting in delightful cookies with a tender center and lightly browned edges.
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
Additional
- 1/2 cup (80g) sprinkles, plus more for topping
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened unsalted butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 1 minute.
- Add Egg and Vanilla: Add the large egg and pure vanilla extract to the creamed mixture and beat on high speed for about 1 minute until fully incorporated. Scrape down the sides and bottom of the bowl as needed and beat again to ensure an even mixture.
- Combine Dry and Wet Ingredients: Slowly add the dry flour mixture to the wet ingredients and mix on low speed until just combined. Then fold in 1/2 cup of sprinkles. The dough will be thick and sticky.
- Form Dough Balls: Using about 2 tablespoons of dough per cookie, scoop large portions and roll them into balls. For extra sprinkles, lightly dip the tops of the dough balls into additional sprinkles. Place the dough balls onto a large plate or a lined baking sheet.
- Chill Dough: Cover the dough balls and chill them in the refrigerator for at least 2 hours, up to 4 days, to allow the dough to firm up and flavors to meld.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Arrange and Bake: Place the chilled cookie dough balls onto the prepared baking sheets spaced 3 inches apart. Bake for 13 minutes or until the edges are lightly browned and the centers look soft and set.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough is essential for the perfect texture—do not skip this step.
- You can customize the sprinkles to match your holiday theme or color preferences.
- For easier scooping, lightly wet or oil your hands before forming dough balls.
- Use room temperature ingredients to ensure proper mixing and texture.
- If you prefer crispier cookies, bake for an extra 1-2 minutes, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 60 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: 25 mg
