Drop Style Christmas Sugar Cookies
These soft, chewy, and sprinkle loaded drop style Christmas sugar cookies are made with only 8 ingredients. No rolling pin or cookie cutters required! Make sure you chill the cookie dough for at least 2 hours before baking.
Ingredients
- 1 ½ cupsall-purpose flour (spooned & leveled)
- 1 ½ teaspoonsbaking powder
- ¼ teaspoonsalt
- ½ cupunsalted butter, softened to room temperature
- ¾ cupgranulated sugar
- 1 largeegg, at room temperature
- 1 teaspoonpure vanilla extract
- ½ cupsprinkles, plus more for topping
Directions
- 1
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- 2
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- 3
Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
- 4
Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
- 5
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 6
Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
- 7
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 8
Cookies stay fresh covered at room temperature for up to 1 week.