Description
These Drop Style Christmas Sugar Cookies are soft, chewy, and loaded with colorful sprinkles. With just 8 simple ingredients, they require no rolling or cutting—just scoop, chill, and bake. Perfect for festive holiday treats that are easy to make and fun to decorate.
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
Mix-ins
- 1/2 cup (80g) sprinkles, plus more for topping
Instructions
- Combine Dry Ingredients: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until evenly mixed. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat the softened 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 butter mixture. Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients while mixing on low speed until just combined. Then beat in 1/2 cup of sprinkles. The dough will be thick and sticky.
- Shape Dough Balls: Scoop approximately 2 tablespoons of dough and roll each into balls. For extra color and texture, lightly dip the top of each dough ball into additional sprinkles. Place the dough balls onto a large plate or lined baking sheet.
- Chill Dough: Cover the dough balls and refrigerate for at least 2 hours and up to 4 days to allow the dough to firm up for better handling and baking results.
- Preheat Oven: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Arrange and Bake: Place the chilled dough balls on the prepared baking sheets, spacing them about 3 inches apart. Bake for 13 minutes or until the edges are lightly browned, while the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Storage: Store the cooled cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Chill the cookie dough for at least 2 hours before baking to ensure the cookies hold their shape and have the right texture.
- Use room temperature butter and egg for better mixing and consistent dough texture.
- If you don’t have sprinkles, you can substitute with colored sugar or leave them out for a classic sugar cookie flavor.
- For easier cleanup, line your baking sheets with parchment paper or silicone mats.
- The cookies will look very soft when taken out of the oven but will firm up as they cool, so avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
