Description
These soft, chewy drop style Christmas sugar cookies are packed with colorful sprinkles and made with simple ingredients. No rolling or cutters needed, just scoop, chill, and bake for festive treats perfect for holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups all-purpose flour (188g)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature (8 Tbsp; 113g)
- 3/4 cup granulated sugar (150g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Mix-ins
- 1/2 cup sprinkles (80g), plus more for topping
Instructions
- Mix 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 softened butter and granulated sugar together on medium-high speed until creamy, about 1 minute.
- Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed and beat again to ensure even mixing.
- Combine wet and dry ingredients: Add the dry ingredients into the wet ingredients and mix on low speed until just combined. Then beat in 1/2 cup of sprinkles. The dough will be thick and sticky.
- Form dough balls: Scoop large sections of dough, approximately 2 tablespoons each, and roll into balls. Lightly dip the tops of the dough balls in additional sprinkles for extra festive toppings. Place the balls on a large plate or a lined baking sheet.
- Chill dough: Cover the cookie dough balls and refrigerate for at least 2 hours and up to 4 days to allow them to firm up.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Arrange and bake: Place the chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 12 to 13 minutes or until the edges are lightly browned. The centers should look very soft.
- Cool cookies: Remove cookies from the oven and allow to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature for up to 1 week to keep them fresh.
Notes
- Chilling the dough for at least 2 hours is essential for the cookies to hold their shape and develop the right texture.
- You can make the dough up to 4 days in advance and bake fresh cookies whenever you want.
- For added fun, dip the tops of dough balls in extra sprinkles before baking.
- If you want a softer cookie, avoid overbaking and remove them as soon as edges are lightly browned.
- Use parchment paper or silicone baking mats to prevent sticking and aid easy cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
