Description
These Drop Style Christmas Sugar Cookies are festive, chewy, and packed with sprinkles—easy to make and perfect for the holidays.
Ingredients
Scale
1 ½ cups (188g) all-purpose flour (spooned & leveled)
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
½ cup (80g) sprinkles, plus extra for topping
Instructions
- Mix dry ingredients: In a medium bowl, combine the flour, baking powder, and salt using a whisk.
- Cream butter & sugar: In a large mixing bowl (using a hand mixer or stand mixer with paddle attachment) beat the softened butter and granulated sugar on medium‑high speed until fully combined (about 1 minute).
- Add egg & vanilla: Add the egg and vanilla extract, then beat on high speed for another minute until everything is well combined. Scrape down the sides and up the bottom of the bowl as needed.
- Combine dough: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Then fold in the ½ cup of sprinkles. The resulting dough will be thick and sticky.
- Scoop and top with sprinkles: Using about 2 tablespoons of dough per cookie (or your preferred size), roll into dough balls. For extra festive flair, lightly dip the tops of the dough balls into more sprinkles. Place the dough balls on a lined baking tray or plate.
- Chill the dough: Cover and chill in the refrigerator for at least 2 hours, and up to 4 days. Chilling helps control spread and gives better texture.
- Preheat oven: Preheat your oven to 350 °F (177 °C). Prepare your baking trays by lining them with either parchment paper or silicone baking mats.
- Bake: Arrange chilled dough balls about 3 inches apart on the baking sheets. Bake for about 12–13 minutes, or until the cookie edges are lightly browned and the centres still look a little soft.
- Cool: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes (they’ll continue to set). Then transfer to a wire rack to cool completely.
- Store or serve: Once cooled, store covered at room temperature for up to one week.
Notes
Chilling dough prevents spreading.
Avoid nonpareils as they may bleed color into the dough.
Dough balls can be frozen for up to 3 months. Bake frozen with 1 extra minute.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Carbohydrates: 21g
- Protein: 1.5g