Drop Style Sprinkle Sugar Cookies Recipe
These Drop Style Sprinkle Sugar Cookies are soft, buttery, and loaded with colorful sprinkles both inside and on top for a fun, festive treat. The dough is chilled to develop flavor and texture, then scooped into balls, dipped in extra sprinkles, and baked to perfection. Perfect for celebrations or anytime you want a delightful and easy-to-make cookie.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Additional
- 1/2 cup (80g) sprinkles, plus more for topping
Instructions
- Combine Dry Ingredients: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until evenly mixed. Set the mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar together on medium-high speed until the mixture is creamy and fluffy, about 1 minute.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat on high speed until well combined, about 1 minute. Stop to scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients and Sprinkles: Gradually add the dry flour mixture to the wet ingredients and mix on low speed just until combined. Then fold in 1/2 cup of sprinkles into the thick and sticky dough.
- Shape Dough Balls: Scoop large portions of dough, roughly 2 tablespoons or 40 grams each, and roll them into balls. For extra sprinkle coverage, lightly dip the tops of these dough balls in additional sprinkles. Place the shaped dough balls onto a large plate or lined baking sheet.
- Chill Dough Balls: Cover and refrigerate the cookie dough balls for at least 2 hours to firm up and improve texture. You may chill them up to 4 days if preparing ahead.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Arrange and Bake Cookies: Place the chilled cookie dough balls on the prepared baking sheets spaced about 3 inches apart. Bake in the preheated oven for 12 to 13 minutes, or until the edges are lightly browned but the centers still appear soft.
- Cool Cookies: Remove the cookies from the oven and allow them to rest on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough is essential to prevent spreading and to develop better texture and flavor.
- Use room temperature butter and egg for easier mixing and better creaminess in the dough.
- If sprinkles are not available, colored sugar or small candy pieces can be used as a substitute.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, do not overbake; take them out when edges are just lightly browned.
