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Drop Style Sprinkle Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 134 reviews
  • Author: Paula
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 15 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully soft and colorful Drop Style Sprinkle Sugar Cookies that are easy to make and perfect for any occasion. These cookies feature a buttery, vanilla-flavored dough generously mixed with sprinkles and topped with even more for a fun, festive look. Chilling the dough ensures perfectly chewy and tender cookies with a slightly crisp edge.

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 and Toppings

  • 1/2 cup (80g) sprinkles, plus more for topping

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined. Set this mixture aside for later use.
  2. Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar together on medium-high speed until smooth and creamy, about 1 minute.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture and beat on high speed until fully incorporated, approximately 1 minute. Scrape down the sides of the bowl and mix again as needed to ensure even blending.
  4. Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined. Then fold in 1/2 cup of sprinkles gently into the dough. The dough will be thick and sticky.
  5. Shape Cookies: Scoop large portions of dough, about 2 tablespoons (40g) each, and roll them into balls. For extra sprinkle decoration, lightly dip the tops of the dough balls into additional sprinkles, then place them on a large plate or lined baking sheet.
  6. Chill Dough: Cover the cookie dough balls and refrigerate for at least 2 hours and up to 4 days. Chilling helps develop flavor and texture.
  7. Prepare to Bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and for easy cleanup.
  8. Bake Cookies: Arrange chilled cookie dough balls about 3 inches apart on the prepared baking sheets. Bake for 12-13 minutes or until the edges are lightly browned. The centers should still look soft.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
  10. Storage: Store cooled cookies covered at room temperature. They will stay fresh for up to 1 week.

Notes

  • For best texture, do not skip chilling the dough; it helps the cookies maintain their shape and develop flavor.
  • You can use any type of sprinkles you prefer, but nonpareils and jimmies work best for texture and color.
  • Make sure butter is softened to room temperature for easy creaming and better cookie texture.
  • Cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 70mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://piesbypaula.com/drop-style-sprinkle-sugar-cookies-recipe/