Easy & Chewy Drop Sugar Cookies with Sprinkles

Add these easy and chewy sugar cookies with sprinkles to your cookie jar this holiday season! These sugar cookies with Christmas sprinkles have a crispy sugary outside and a deliciously chewy inside. They are so easy to make and perfect for cookie exchanges and holiday parties!

You'll Love These Chewy Sugar Cookies with Sprinkles!

• This drop-style cookie recipe is inspired by our dairy-free sugar cookies!
• It is a basic sugar cookie dough that you can modify with mix-ins or coating sugar.
• Use any kind of sprinkles you want!
• An easy recipe for baking Christmas cookies.
• No rolling pin and no cookie cutters are needed! Minimal equipment and cleanup.

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

Dry Ingredients

• All-purpose flour: can use gluten-free one-for-one baking flour if needed.
• Leavening: baking soda, baking powder, and salt help to create a leavening that allows the cookies to have the perfect chewy texture.

Wet Ingredients

• Unsalted butter or vegan butter: I have used both kinds of butter in this sprinkle sugar cookie recipe and noticed that vegan butter makes the cookies chewier than regular butter.
• White sugar and brown sugar: White sugar and a touch of brown sugar help to create a delicious chewy texture. Use white sugar or colorful sanding sugar to coat the outside of the cookie dough balls.
• Egg: One egg is added to bind everything together and create the perfect sugar cookie with sprinkles texture.
• Vanilla extract: helps to create a warm flavor that is present in many cookie recipes. Substitute almond extract to make confetti cookies with colorful sprinkles.

How to Make These Sugar Cookies with Sprinkles

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Line a baking sheet with parchment paper. Using the bowl of a stand mixer, cream the butter on medium speed. You can also use an electric mixer or a hand mixer with a large bowl. Add the egg and mix using the paddle attachment until well mixed.
2. Add the dry ingredients to the bowl. Mix on medium speed until just incorporated. Scrape down the sides if necessary.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
4. Preheat the oven to 375 F and remove the cookie dough from the refrigerator. Use a small cookie scoop to scoop out approximately 18 cookies. Roll them into cookie dough balls and then roll them in sugar. Place 6 cookies evenly spaced on the prepared baking sheet. Bake for 7-10 minutes or until the edges are golden brown. Remove them from the oven and allow the cookies to cool for 5 minutes on the cookie sheet before removing them to a wire cooling rack. Continue with the remaining dough until all of the cookies are baked.

Expert Tips

• Do not skip the chill time in the refrigerator. It is an important step to help the cookies to not spread.
• Follow the recipe card as written for the best results.
• Ensure that the butter is at room temperature prior to mixing the dough.
• The amount of sugar you use on the outside of the cookies will affect how chewy they are. The more sugar you use, the crispier they are on the outside.
• Baking time will vary based on your individual oven. Using an oven timer is the best way to determine baking time.
• Bake sugar cookies on the low side of the cooking time recommendation, even as low as 7-9 minutes. Add an additional 2-3 minutes or until the cookies are golden brown.
• Storage: Store sugar cookies with sprinkles in an airtight container for one week.
• Swap out Christmas sprinkles for Halloween sprinkles, rainbow sprinkles for any time of the year - just like for our funfetti donuts or birthday cake protein balls!

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