These easy, festive cookies come together in no time. You don’t roll, you don’t cut, you simply scoop and bake. The result is soft, chewy cookies dusted with colorful sprinkles—perfect for busy families who still want a homemade holiday treat. With a straightforward mix and a short chill, these drop style Christmas sugar cookies fit into a hectic week and still feel magical on a cookie tray. Quick to make, irresistibly chewy, and ideal for gifting.
Table of Contents
Why You’ll Love These drop style Christmas sugar cookies
- Quick and simple recipe that fits a busy schedule
- No fancy equipment needed
- Soft, buttery, and festive with every bite
- Great for gifting or party trays
- Minimal cleanup after baking
Ingredients + Notes/Substitutions
- 1 1/2 cups (188g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- Sprinkles: 1/2 cup (80g) sprinkles, plus more for topping
Notes & Substitutions
- To ensure even mixing and proper dough consistency, room temperature butter and eggs are essential in baking.
- For sprinkles, use non-bleeding jimmies or sugar sprinkles. Avoid nonpareils, which can bleed.
- Use quality vanilla for a deeper flavor.
- Proper flour measurement is crucial; learn how to spoon and level flour correctly to prevent dense cookies.
Instructions
- Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl, beat butter and granulated sugar on medium-high until creamed, about 1 minute. Add egg and vanilla; beat on high until combined, about 1 minute. Scrape down as needed.
- Add dry ingredients to the wet ingredients on low speed until just combined. Beat in 1/2 cup of sprinkles; the dough will be thick and sticky.
- Scoop large portions of dough (about 2 tablespoons each) and roll into balls. Lightly dip the tops in additional sprinkles if desired. Place on a plate or lined baking sheet.
- Cover and chill dough balls in the refrigerator for at least 2 hours and up to 4 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats; set aside.
- Arrange chilled dough balls 3 inches apart. Bake 12–13 minutes, or until edges are lightly browned. Centers will look very soft.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Pro Tips & Troubleshooting
- Chill the dough thoroughly—at least 2 hours. It keeps the cookies from spreading too much.
- Measure flour correctly: fluff, scoop, and level for consistent texture.
- If cookies spread too much, chill longer or reduce bake time by 1–2 minutes.
- For puffy cookies, chill longer and let edges set before baking.
- A cookie scoop helps uniform sizes and even baking.
Serving, Storage, & Variations
- Serve warm fresh from the oven or cooled on a platter.
- Store at room temperature, covered, up to 1 week.
- Freeze baked cookies in a single layer, then transfer to a bag; rewarm gently before serving.
- Freeze dough formed into balls for quick holiday baking; thaw before baking.
- Swap sprinkles for festive mixes like red and green sugar, or use holiday-themed shapes. Add-ins: chocolate chips or chopped nuts for extra texture.
Nutrition
Approximate per-cookie values (based on 24 cookies):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 6 g |
| Carbs | 16 g |
| Protein | 1 g |
FAQ
Can I skip chilling the dough?
Chilling helps cookies hold shape and prevents spreading. If you’re in a rush, chill at least 30 minutes, but results may be looser.
Can I use cookie cutters with this dough?
This dough is designed for drop cookies. Cutters aren’t ideal here, but you can shape lightly if you prefer.
Why are my cookies puffy or flat?
Puffy from extra flour or insufficient chilling; flat from too little chilling or overly warm dough. Chill longer and firm the dough before baking.
Conclusion
These drop style Christmas sugar cookies prove that easy can still be festive and delicious. With no rolling or cutting, they come together fast and bake up soft, chewy, and perfect for holiday gifting or a quick family bake. Make a batch, share joy, and enjoy the festive sparkle with friends and neighbors. Happy baking and happy holidays!
drop style Christmas sugar cookies
Equipment
- Medium bowl
- Large bowl
- Electric mixer
- Baking sheets
- Parchment paper or silicone baking mats
- wire rack
Ingredients
Main Ingredients
- 1 1/2 cups 188g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 150g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- Sprinkles: 1/2 cup 80g sprinkles, plus more for topping
Instructions
Preparation
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat softened butter and granulated sugar until creamed; then add egg and vanilla extract, beating until combined and scraping the bowl as needed.
- Gradually mix dry ingredients into wet, then beat in 1/2 cup of sprinkles; scoop about 2 tablespoons of dough per cookie and roll into balls, optionally dipping tops in extra sprinkles.
- Cover and chill the cookie dough balls in the refrigerator for at least 2 hours, or up to 4 days.
Baking
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Arrange chilled dough balls 3 inches apart on prepared baking sheets and bake for 12-13 minutes until sides are lightly browned and centers appear soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage
- Store cooled cookies covered at room temperature for up to 1 week.
