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.

Ingredients You'll Need for Drop Sugar Cookies:

All-Purpose Flour
Baking Powder
Kosher Salt
Unsalted Butter - you can use salted, just use ½ the kosher salt
White Granulated Sugar
Vanilla Extract
Sprinkles - lots of them!

How 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. Chilling the cookie dough helps keep the cookies from spreading too much. This also makes them a great make ahead option.
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 cookie 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 sugar cookie 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.

stack of sugar cookies with holiday sprinkles

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!

Brown Butter Sugar Cookies - Browned butter adds a rich, slightly nutty, and warm flavor.
Rolo Pretzel Turtles - They use just 3 ingredients and barely any prep or cook time.
Pretzel Hugs - The easiest Christmas and holiday treat around!
Snowball Cookies with Pecans - They are buttery, tender, nutty from the chopped pecans, and covered in sweet powdered sugar.

plate of holiday sugar cookies with sprinkles

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Easy Christmas Sugar Cookies

Print Recipe

★★★★★

5 from 1 reviews

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.

Author: Kathleen
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Yield: 20 cookies
Category: Dessert
Method: Oven
Cuisine: American

Ingredients

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup unsalted butter, softened to room temperature
¾ cup white granulated sugar
1 large egg,room temperature
1 ½ teaspoons vanilla extract
⅓-1 cup sprinkles, depending if you want to roll the cookies in sprinkles

Instructions

Whisk Dry Ingredients - In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Mix Wet Ingredients - 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 - about 1 minute. Scrape down the sides and bottom as needed.
Add Dry Ingredients - Add the flour mixture to the creamed butter. Mix on low until combined. Slowly beat in the sprinkles, if you'd like (I like to use ⅓-1/2 cup). The cookie dough will be sticky and thick.
Roll into Balls - Scoop and roll the dough into balls (about 1.5 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 - Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Bake - 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.
Cool - Allow to cool on baking sheets for about 5 minutes before moving to a wire rack to cool.

Notes

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.