These soft, chewy, and sprinkle loaded drop style Christmas sugar cookies are made with only 8 ingredients. No rolling pin or cookie cutters required!
Ditch the rolling pin, toss the cookie cutters, and break out the mixer because today we’re making drop sugar cookies with Christmas sprinkles. These soft-baked cookies are perfect if you want SIMPLE and EASY sugar cookies. (Don’t we all? But don’t worry, we still love you too, sugar cookies!)
Cookie Chemistry
These drop style Christmas sugar cookies are based off of a recipe that’s already published on my blog: Soft-Baked Sprinkle Sugar Cookies. These chewy sugar cookies have always been a favorite, but I often receive questions about the leaveners used. The recipe calls for baking soda and cream of tartar. Let’s work on some cookie chemistry together:
- Give my article about baking soda vs baking powder a read. As you learn, recipes calling for baking soda must also contain an acid such as sour cream, brown sugar, or buttermilk. The acid reacts with the baking soda to create carbon dioxide, which allows the cookies to rise. Cream of tartar is our acid. I use it because it’s mostly flavorless. It also doesn’t change the texture of the sugar cookies. Baking powder already contains an acid so it doesn’t require any special ingredients.
I decided to rework the recipe and use baking powder instead of baking soda/cream of tartar. When testing cookie recipes, one problem I always face is finding the right amount of leavener. Using too much baking powder leaves a bitter aftertaste. (Which was my problem a few years ago.) Good rule of thumb I learned: use around 1 teaspoon of baking powder per 1 cup of flour. Today you’ll use 1 and 1/2 teaspoons of baking powder and 1 and 1/2 cups of all-purpose flour.
Science is delicious.
How to Make Drop Style Christmas Sugar Cookies
These are my drop sugar cookies, but with Christmas sprinkles. The process is super straightforward. Dry ingredients in one bowl, wet ingredients in another. Sugar cookies get all of their flavor from butter and vanilla, so make sure you’re using the correct forms of each. Unsalted butter is preferred (here’s more on salted butter vs unsalted butter, if you’re curious!) and pure vanilla extract is best. Homemade vanilla extract would be fantastic in these cookies.
Chilling the cookie dough is imperative. These cookies are very buttery and the colder the cookie dough, the less your sugar cookies will over-spread. The cookie dough can get a little hard after 2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling. Here are all of my tips on how to prevent cookies from spreading.
- ONLY 8 INGREDIENTS. The usual suspects: flour, baking powder, salt, vanilla, butter, egg, sugar, sprinkles. That’s it. Nothing complicated or strange.
- EASILY DOUBLED. This recipe yields about 20 sugar cookies. You can easily double the recipe if you need a larger batch for a big family or cookie exchanges.
- EXTRA SPRINKLES. There’s room for a mountain of sprinkles in this cookie dough. I even recommend dipping the tops of the cookie dough balls directly in more sprinkles. That’s optional, but rumor has it Santa Claus loves extra sprinkles.
So soft, chewy, holly, and jolly.
These drop sugar cookies will be a new staple in your cookie repertoire! You might also love my Christmas Cookie Sparkles, which have the most unbelievably unique tangy flavor. Or my Brown Butter Sugar Cookies with a nutty caramelized flavor. All very easy and perfect for your Christmas cookie trays, alongside your traditional Christmas sugar cookies, of course!
Drop Style Christmas Sugar Cookies Recipe
Ingredients You’ll Need
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- 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.
- 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.
- Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.
- Cookies stay fresh covered at room temperature for up to 1 week.
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