drop style Christmas sugar cookies
These delightful funfetti cookies are easy to make, featuring a soft, chewy texture packed with colorful sprinkles, perfect for any celebration or a sweet everyday treat.
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.
Notes
The dough will be thick and sticky. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Cookies stay fresh covered at room temperature for up to 1 week.