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.

Easy Christmas Drop Sugar Cookies

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.

Christmas Sprinkle Sugar cookie dough balls

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.

Close up christmas sprinkle drop sugar 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.

Print Recipe
Easy Christmas Sugar Cookies
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
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 #kathleenscravings #sugarcookies #dropsugarcookies #holidaycookies #christmascookies #baking #holidaybaking #easysugarcookies #sprinkles
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Servings
20 cookies
Ingredients
  • 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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 12 minutes
Servings
20 cookies
Ingredients
  • 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.
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 #kathleenscravings #sugarcookies #dropsugarcookies #holidaycookies #christmascookies #baking #holidaybaking #easysugarcookies #sprinkles
Instructions
  1. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  2. 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.
  3. 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.
  4. 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).
  5. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  6. 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.
  7. Allow to cool on baking sheets for about 5 minutes before moving to a wire rack to cool.
Recipe 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.

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