Drop Style Sprinkle Sugar Cookies

Name: Drop Style Sprinkle Sugar Cookies
Prep time: 135 min
Cook time: 12 min
Total time: 165 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled); 1 and 1/2 teaspoons baking powder; 1/4 tsp salt; 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 tsp pure vanilla extract; 1/2 cup (80g) sprinkles, plus more for topping*

You can make these soft, chewy, sprinkle loaded drop style sugar cookies with only 8 ingredients! No rolling pin or cookie cutters required. Make sure you chill the cookie dough for at least 2 hours before baking.

⏱ 165 min 🔨 Prep 135min 🔥 Cook 12min 📊 Hard 🍽 15 servings ⭐ 4.9 (155) 👁 4

Ingredients

15 servings

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/4 tsp salt
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 tsp pure vanilla extract
1/2 cup (80g) sprinkles, plus more for topping*

Instructions

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. 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 sticky. Scoop large sections of dough (about 2 Tablespoons/40g of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more 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 2 hours (and up to 4 days).
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Arrange chilled cookie dough balls 3 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.
Cookies stay fresh covered at room temperature for up to 1 week.