These Easy Christmas Sugar Cookies are loaded with sprinkles, extra soft, and chewy. I love that there is no rolling or cutting involved in this sugar cookie recipe. Just roll the cookie dough into balls and bake. The extra Christmas sprinkles makes these cookies super fun and festive.
How to Make these Easy Christmas Cookies
Ingredients You’ll Need:
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- Unsalted Butter – you can use salted, just use 1/2 the kosher salt
- White Granulated Sugar
- Vanilla Extract
- Sprinkles – lots of them!
Steps to make these Drop-Style Christmas Sugar Cookies
- Make the Cookie Dough. This is a very standard sugar cookie dough recipe. Start by creaming the butter and sugar then add the wet ingredients. Finally add the dry ingredients.
- Roll Dough into Balls. If desired, roll the cookie dough balls in sprinkles or just pat some onto the tops.
- Chill Dough Balls.
- Bake and Enjoy!
Tips and FAQs
Why is room temperature butter and eggs important?
Room temp butter is ESSENTIAL for creaming with the sugar. But you don’t want your butter too soft either.
If you press the butter with your finger, it should make an indent but doesn’t sink easily into the butter. The butter is still cool to the touch but not hard and cold like butter straight from the fridge.
Room temperature eggs are also important as they also incorporate easier and provide more volume.
Does the dough need to be chilled?
Yes! Chilling the cookie dough is key to prevent the cookies from spreading.
I recommend chilling the dough after rolling into balls. Chilled dough can be too difficult to successfully roll.
Tip! When in Doubt, Under Bake instead of Over Bake.
The cookies are done when the edges are slightly golden but the centers still look soft.
Once removing from the oven, let them cool on the baking sheets for 5 minutes. They will continue to set up in this time.
Can the dough be made in advance?
Yes! When chilling, store the cookie dough balls in the fridge for at least 2 hours to chill or for up to 3 days.
These are a perfect make-ahead Christmas cookie option.
Can the sugar cookie dough be frozen?
Absolutely! Make the cookie dough, roll into balls and freeze for up to 3 months.
Frozen dough balls can be baked from frozen without thawing, but they will need an extra minute or two of bake time.
What type of sprinkles are best?
Use your favorite! But avoid using nonpareils as they will bleed their color into the cookie dough.
If you prefer, you could omit the sprinkles all together for plain drop-style sugar cookies.
Can this recipe be doubled to make more cookies?
Yes! As written, this is a smaller batch of cookies (a little less than 2 dozen). But it very easily doubles with no changes to the instructions.
Some of my other favorite holiday cookie recipes!
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Easy Christmas Sugar Cookies are loaded with sprinkles, extra soft, and chewy. I love that there is no rolling or cutting involved. Just roll the cookie dough into balls and bake. Recipe at KathleensCravings.com
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter (softened to room temperature)
- 3/4 cup white granulated sugar
- 1 large egg (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/3–1/2 cup sprinkles (plus extra for rolling! I used 6oz total for the dough and rolling.)
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer with a large bowl, cream the butter and sugar together on medium-high. About 1 minute until creamed. Add egg and vanilla extract. Mix on high speed until combined – 1 minute. Scrape down the sides and bottom as needed.
- Add the flour mixture to the creamed butter. Mix on low until combined. Slowly beat in the sprinkles (use 1/2 cup if you like LOTS of sprinkles). The cookie dough will be sticky and thick.
- Scoop and roll the dough into balls (about 1.5-2 tablespoons). If desired, roll the dough balls in more sprinkles. Place on a plate and chill in the refrigerator for at least 2 hours (up to 3 days).
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Place the chilled dough balls on the baking sheets, about 2-3 inches apart. Bake for 10-12 minutes until lightly browned on the sides. The centers will look soft.
- Allow to cool on baking sheets for about 5 minutes before moving to a wire rack to cool.
Cookies can be stored in an airtight container at room temperature for 5 days.
Freezing: Make the cookie dough, roll into balls and freeze for up to 3 months. Frozen dough balls can be baked from frozen without thawing, but they will need an extra minute or two of bake time.
Sprinkles: Use your favorite! But avoid using nonpareils as they will bleed their color into the cookie dough. If you prefer, you could omit the sprinkles all together for plain drop sugar cookies.
- Category: Dessert
- Cuisine: American