Description
These soft and chewy drop style Christmas sugar cookies are loaded with colorful sprinkles and require no rolling or cutters. Made with simple ingredients and a chilling step for perfect texture, they are perfect for holiday baking and sharing.
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
- 1/2 cup (80g) sprinkles, 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 on medium-high speed until light and fluffy, about 1 minute.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat on high speed until well combined, about 1 minute. Scrape down the bowl sides as needed.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Then beat in 1/2 cup sprinkles. The dough will be thick and sticky.
- Form Dough Balls: Scoop approximately 2 tablespoons of dough per cookie and roll into balls. Lightly dip the tops of the dough balls into additional sprinkles for extra decoration. Place the dough balls on a large plate or lined baking sheet.
- Chill Dough: Cover and chill the cookie dough balls in the refrigerator for at least 2 hours and up to 4 days for best texture.
- Prepare for Baking: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Arrange and Bake: Place chilled dough balls 3 inches apart on the prepared baking sheets. Bake for 12-13 minutes or until lightly browned on the sides, with centers still soft in appearance.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store: Keep cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Chilling the dough is essential to prevent spreading and to achieve a soft, chewy texture.
- You can substitute sprinkles with chopped nuts or colored sugar for different variations.
- Ensure butter and egg are at room temperature to help the ingredients blend smoothly.
- Cookies will look soft when baked but will firm up as they cool; avoid overbaking to keep them chewy.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
