Easy Christmas Sugar Cookies
These 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. I love a cutout sugar cookie in fun holiday shapes, but this time of year is BUSY and sometimes, you just don’t have the time. Thanks to the extra Christmas sprinkles these drop sugar cookies are still super festive.
TIPS TO MAKE THESE DROP SUGAR COOKIES:
- Use Room Temperature Butter and Eggs: Room temp butter is ESSENTIAL for creaming with the sugar. It’s impossible to successful cream cold butter. But you don’t want your butter too soft either. If you press the butter with your finger, it makes 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.
- Chill the Dough after Rolling into Balls. Chilling the cookie dough is key to prevent the cookies from spreading. Chilling the dough after rolling into balls makes it easier to roll the dough into balls. Chilled dough can be too difficult to successfully roll.
- 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.
The amount of sprinkles you use is totally up to you! I like to add about 1/3-1/2 cup to the dough itself AND roll the balls in more sprinkles. More is more, in my opinion. But you can also skip rolling the balls in extra sprinkles for a simpler looking cookie.
Chilling the dough is very important. 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 cookie option. Once ready to bake, just preheat the oven and pop the chilled dough balls onto parchment lined baking sheets.