Sugar Cookies with Sprinkles (Drop Style)
Servings: 20 cookies
Cost: $15
Thick soft pillows of buttery sugar cookie with crispy edges and bold pops of sprinkle flavor.
Print Recipe
Equipment
- Cookie or baking sheet
- Ice cream scoop
- Stand or hand mixer
- Mixing bowls
- Measuring spoons/cups
- Parchment paper
- Wire racks for cooling
Ingredients
- 1 ½ cups all-purpose flour spoon & leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened to room temperature 1 stick
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sprinkles plus more for topping
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, 1 minute or so. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and slightly sticky. Scoop large sections of dough (a little more than 2 tablespoons of dough each) and roll into balls. For extra pops of sprinkle flavor, lightly dip the tops of the cookie dough balls in the remaining sprinkles. Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 5 days).
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 2 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Any sprinkles are great, but I recommend avoiding nonpareils (the little balls) as they tend to bleed their color in cookie dough and cake batter. If desired, you can leave out the sprinkles for plain drop sugar cookies.
- This dough can be made, rolled into balls, placed into a freezer-safe bag, and frozen flat for up to 3 months. Cookies can be baked as needed. No need to thaw first.