Description
Soft, chewy, and colorful drop style Christmas sugar cookies loaded with sprinkles, made with simple ingredients and no rolling or cutting required. Perfect for festive celebrations and easy to bake with chilled dough for the best texture.
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 and Toppings
- 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 until evenly combined. Set aside for later use.
- Cream butter and sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed for about 1 minute until light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract to the creamed mixture and beat on high speed until fully incorporated, approximately 1 minute. Scrape down the sides and bottom of the bowl to ensure everything is mixed well.
- Combine wet and dry ingredients: Add the whisked dry ingredients to the wet ingredients and mix on low speed until just combined. Then beat in 1/2 cup of sprinkles, resulting in a thick and sticky dough.
- Form dough balls: Scoop about 2 tablespoons of dough per cookie and roll into balls. For extra sprinkle decoration, lightly dip the tops of the dough balls into additional sprinkles and place them onto a large plate or lined baking sheet.
- Chill dough: Cover the cookie dough balls and refrigerate for at least 2 hours, up to 4 days, to firm up.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Bake cookies: Arrange the chilled dough balls 3 inches apart on the prepared baking sheets. Bake in the preheated oven for 13 minutes, or until the edges are lightly browned and the centers remain soft.
- Cool cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cooled cookies covered at room temperature for up to one week to maintain freshness.
Notes
- Chilling the dough is essential to help cookies keep their shape and develop the perfect soft texture.
- If you prefer, substitute the sprinkles with mini chocolate chips or colored sugar for variation.
- Do not overbake; centers should look soft when removng from oven.
- Use room temperature butter and egg for better mixing and texture.
- These cookies can be frozen as dough balls or baked cookies for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
