These Sprinkle Sugar Cookies are easy to make (no rolling or cutting), are soft, chewy, and loaded with extra sprinkles!
I love a traditional cutout sugar cookie in fun shapes to correspond with the season. But sometimes, you just don't have the time. Thanks to the extra sprinkles, these drop sugar cookies are just as festive! If you want a similar cookie recipe but with shortcuts, try this recipe for Funfetti Cake Mix Cookies that uses only 3 ingredients. And if you're looking for a small batch recipe, try this Single Serve Sugar Cookie recipe!
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⭐Why I Love It:
- No Rolling or Cutting - Just make the easy sugar cookie dough, roll into balls, and bake!
- Lots of Sprinkles - I love adding sprinkles to both the dough and rolling the balls in extra sprinkles.
- Fun Sweet Snack - This is such a fun sweet snack for after school, a movie night, or any party! Another favorite pretzel snack is this Spicy Seasoned Pretzels recipe.
🥘Ingredients
- All Purpose Flour
- Baking Powder
- Kosher Salt
- Unsalted Butter - Make sure it's softened to room temperature. You can use salted butter and just halve the amount of salt.
- White Granulated Sugar
- Egg
- Vanilla Extract
- Sprinkles - I use the classic 'jimmies' sprinkles. The amount you need will depend if you want to add to both the dough and roll the dough balls in as well. I like to add about ⅓-1/2 cup to the dough itself AND roll the balls in more sprinkles.
🔪Step by Step Instructions
This recipe for Sprinkle Sugar Cookies is super easy - no rolling or cutting necessary.
Photo 1 - Cream the butter and sugar together on medium-high then add the egg and vanilla and mix until well combined. Slowly mix in the dry ingredients and the sprinkles, if adding to dough.
Photo 2 - 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) before baking.
💭Recipe Tips
- 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.
🍽️ Leftovers
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.
🍪Related Dessert Recipes...
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PrintRecipe
Sprinkle Sugar Cookies
These Sprinkle Sugar Cookies are easy to make (no rolling or cutting), are soft, chewy, and loaded with extra sprinkles!
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 157 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 - ½ cup sprinkles (plus extra for rolling if desired)
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Using a stand mixer 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 ½ 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.
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 112
- Sugar: 9.2 g
- Sodium: 34.3 mg
- Fat: 5.8 g
- Carbohydrates: 17.3 g
- Fiber: 0.3 g
- Protein: 1.3 g
- Cholesterol: 21.5 mg
Keywords: Drop Sugar cookies, Easy Sugar cookies, Sprinkle Sugar cookies
Katie says
These are some of the best sugar cookies! Love how easy they are
★★★★★