There’s something so charming about these soft, colorful bites that instantly screams holiday joy. The Drop Style Christmas Sugar Cookies Recipe brings all the warmth of Christmas with a sprinkle of fun — no fancy tools, just simple ingredients and lots of heart.
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Why You'll Love This Recipe
I genuinely love how this recipe combines ease and festivity in one delightful cookie. You don’t need to wrestle with rolling pins or cutters—just scoop, chill, and bake. It’s my go-to when I want a quick holiday bake that still feels totally special.
- Effortless Preparation: No dough rolling or cutting means less prep mess and more time enjoying cookies with family.
- Perfectly Soft & Chewy: These cookies have that melt-in-your-mouth texture I crave, with just the right balance of sweetness.
- Fun, Festive Sprinkles: The surprise pop of colorful sprinkles inside and on top adds cheerful charm.
- Make-Ahead Friendly: Chilling the dough lets you prep in advance, so the baking day feels relaxed and joyful.
Ingredients & Why They Work
These simple ingredients come together to create a classic sugar cookie with a Christmas twist. Each element plays a role in texture or flavor, making these cookies that nostalgic delight with a sprinkle-loaded surprise.
- All-purpose flour: The foundation for structure, measured carefully to keep cookies soft, not dense.
- Baking powder: Adds lightness and helps the cookies rise just right without spreading too much.
- Salt: Enhances the sweetness and rounds out the flavors perfectly.
- Unsalted butter: Softened to room temperature for easy creaming, it gives richness and tender crumb.
- Granulated sugar: Provides sweetness and helps achieve that lightly crisp edge while keeping the center chewy.
- Large egg: Binds everything together and adds moisture for softness.
- Pure vanilla extract: The warm, sweet note that elevates this cookie beyond simple sugar.
- Sprinkles: The star of the show that adds a festive crunch and bursts of color both inside and on top.
Make It Your Way
One of the things I adore about this Drop Style Christmas Sugar Cookies Recipe is how easy it is to tweak it to your liking. Personally, I like to swap sprinkles for mini chocolate chips some years, or add a pinch of cinnamon for a cozy twist.
- Variation: I once added peppermint extract instead of vanilla for a refreshing holiday kick—totally delightful and unexpected!
- Dietary swaps: You can switch to dairy-free butter and egg substitutes if needed without losing the magic.
- Decorating tips: Feel free to sprinkle coarse sugar or edible glitter on top if you want extra sparkle.
Step-by-Step: How I Make Drop Style Christmas Sugar Cookies Recipe
Step 1: Whisk the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. I like to do this first to make sure everything’s evenly mixed and to avoid any lumps—especially with baking powder. Set this aside while you move to the wet ingredients.
Step 2: Cream Butter and Sugar
Use a hand or stand mixer to beat the softened butter and granulated sugar on medium-high speed until the mixture looks light and fluffy—about a minute. This step is key for a tender, airy cookie. If your butter’s too cold, it won’t mix properly, so be patient and let it soften at room temperature.
Step 3: Add Egg and Vanilla
Beat in one large room-temp egg and pure vanilla extract until thoroughly combined. Scraping down the bowl to blend everything evenly is important; it keeps the dough consistent so all cookies bake uniformly.
Step 4: Combine Dry with Wet Ingredients
Turn your mixer down to low and slowly add the flour mixture. Mix only until combined—overmixing can make cookies tough. Next, gently fold or beat in half a cup of those festive sprinkles, so you get little joyful pops of color in every bite.
Step 5: Form Cookie Dough Balls and Chill
This dough is sticky but not overwhelming. I scoop about 2 tablespoons per cookie and roll them lightly into balls. For some extra holiday cheer, I dip the tops in more sprinkles—purely optional but highly recommended! Cover and pop the dough balls in the fridge for at least 2 hours; chilling solidifies the butter and helps the cookies keep their shape during baking.
Step 6: Bake Until Edges Are Lightly Browned
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Place chilled dough balls on the sheet with about 3 inches between each to give them room to spread. Bake for 12–13 minutes, watching for lightly browned edges but a soft, almost undercooked center—that’s the sweet spot for chewiness.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Cooling gradually on the sheet firm ups the edges while keeping the center tender. These cookies keep fresh covered at room temperature for up to a week, making them perfect for holiday gift baskets or cookie swaps.
Top Tip
Over the years, I’ve learned that chilling the dough is non-negotiable for these sprinkle-filled beauties. It really helps the cookies hold their shape and keeps the sprinkles from melting away during baking.
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