Description
Delight in these colorful and soft Drop Style Sprinkle Sugar Cookies, easy to make and perfect for any celebration. Bursting with sprinkles inside and out, these cookies combine a tender, buttery dough with a fun crunch, making them a timeless treat for kids and adults alike.
Ingredients
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: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to prepare for combining with wet ingredients.
- 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 on medium-high speed for about 1 minute until the mixture is light and creamy.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat on high speed for about 1 minute until fully combined. Scrape down the sides and bottom of the bowl and mix again to ensure an even blend.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to keep the cookies tender.
- Fold in Sprinkles: Gently beat in 1/2 cup of sprinkles. The dough will become thick and sticky at this point, with colorful specks throughout.
- Form Dough Balls: Using a scoop or spoon, portion about 2 tablespoons (approximately 40g) of dough and roll into balls. For extra sprinkle coverage, lightly dip the tops of each dough ball in additional sprinkles. Place the dough balls on a plate or lined baking sheet.
- Chill the Dough: Cover the dough balls and refrigerate for at least 2 hours, and up to 4 days, to allow the flavors to meld and the dough to firm up, which helps maintain cookie shape when baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Arrange and Bake: Place the chilled dough balls spaced about 3 inches apart on the prepared baking sheets. Bake for 12-13 minutes until the edges of the cookies are lightly browned but the centers remain soft and slightly underbaked.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
- Storage: Store the cooled cookies in a covered container at room temperature for up to 1 week to maintain freshness and softness.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- Chilling the dough is essential for flavor development and prevents spreading during baking.
- You can substitute sprinkles with mini chocolate chips or nuts if preferred.
- Use parchment paper or silicone mats to prevent cookies from sticking and to promote even baking.
- Cookies can be frozen after baking for up to 3 months. Thaw at room temperature before serving.
