Description
These Drop Style Sprinkle Sugar Cookies are soft, buttery, and packed with colorful sprinkles for a fun twist on a classic favorite. With a simple dough that’s chilled to perfection and baked until just lightly golden, these cookies are perfect for any occasion where a sweet, festive treat is desired.
Ingredients
Units
Scale
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
Add-ins
- 1/2 cup (80g) sprinkles, plus more for topping
Instructions
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl and set aside to prepare for combining with wet ingredients.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 1 minute until light and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat on high speed for about 1 minute until well combined. Scrape down the sides and bottom of the bowl and mix again to ensure even blending.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined.
- Fold in Sprinkles: Gently beat in 1/2 cup of sprinkles. The dough will be thick and sticky at this point.
- Form Dough Balls: Scoop approximately 2 tablespoons (about 40g) of dough and roll into balls. For extra sprinkle coverage, lightly dip the tops of the dough balls in additional sprinkles. Place the balls on a plate or lined baking sheet.
- Chill the Dough: Cover and refrigerate the dough balls for at least 2 hours or up to 4 days to allow flavors to meld and dough to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
- Arrange and Bake: Place the chilled dough balls onto the baking sheets, spaced about 3 inches apart. Bake for 12-13 minutes until the edges are lightly browned but centers remain soft.
- Cool Cookies: Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- For best texture and flavor, make sure the butter and egg are at room temperature before starting.
- Chilling the dough before baking helps prevent spreading and improves flavor.
- You can swap sprinkles for mini chocolate chips or chopped nuts if desired.
- Use parchment paper or silicone mats to prevent cookies from sticking during baking.
- These cookies freeze well—store baked cookies in an airtight container in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
