I’m sharing a twist on Christmas Sugar Sprinkle Cookies that uses one unexpected pantry staple to keep red and green sprinkles exactly where they belong and help the cookies keep their shape.

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I never planned on making a tree-full of cookies but these Drop Sugar Cookies caught my attention and refused to let me go. They look like humble Christmas Sugar Sprinkle Cookies at first glance, but bite in and something playful happens.

I use unsalted butter because it lets the sprinkles sing, and of course those red and green sprinkles give every cookie that holiday wink. I’m not claiming perfection, I mess up sizes and sometimes overbake the edges, yet that roughness is part of the charm.

If you like things a little messy but totally festive, you’ll want to try these.

Ingredients

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All purpose flour: Gives structure and carbs, not much fiber; makes cookies tender when measured right.
Unsalted butter: Adds fat, flavor and crisp edges, lots of calories but delicious, seriously.
Granulated sugar: Sweetness and browning, mainly simple carbs, no real nutritional benefits.
Egg: Binds dough, gives protein and moisture, makes them rise a bit.
Vanilla extract: Adds aroma and depth, tiny calories but big taste boost.
Milk: Adds moisture, a little protein and lactose sweetness, keeps dough soft.
Baking powder and baking soda: Leaveners that give rise and light crumb, use sparingly for balance.
Salt: Tiny amount boosts flavor, balances sweetness and enhances other tastes.
Sprinkles: Purely decorative and sugary, adds crunch and festive color, not healthy.

Ingredient Quantities

2 3/4 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

1 large egg

2 teaspoons pure vanilla extract

2 tablespoons milk

1/2 cup red and green sprinkles

How to Make this

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1. Preheat oven to 350 F (175 C) and line two baking sheets with parchment paper or a silicone mat.

2. In a bowl whisk together 2 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly mixed.

3. In a large bowl cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 by hand; if the butter is greasy or melted, chill the bowl 10 minutes and try again.

4. Beat in 1 large egg, 2 teaspoons pure vanilla extract and 2 tablespoons milk until smooth and combined, scraping the sides as needed.

5. Add the dry ingredients to the wet in two additions, mixing just until no streaks of flour remain; dont overmix or the cookies will be tough.

6. Fold in about 1/2 cup red and green sprinkles, reserving a small handful for the tops if you want extra color.

7. Use a tablespoon or small cookie scoop to drop rounded balls of dough onto the prepared sheets about 2 inches apart, gently flatten each ball with the back of the scoop or your fingers so they spread evenly, then press the reserved sprinkles on top.

8. Bake one sheet at a time in the center of the oven for 8 to 10 minutes, until the edges are set and the centers look just barely done; rotate the pan halfway through if your oven has hot spots.

9. Let cookies cool on the baking sheet for 2 to 3 minutes so they set, then transfer to a wire rack to cool completely; store in an airtight container for up to 3 days, or freeze for longer.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Two rimmed baking sheets, plus parchment paper or silicone mats to line them
3. Large mixing bowl and a medium bowl for dry ingredients
4. Whisk for the flour mix
5. Hand mixer or a sturdy wooden spoon if you’re mixing by hand
6. Measuring cups and spoons (2 3/4 cup, 1 cup, tbsp, tsp)
7. Tablespoon or small cookie scoop for portioning dough
8. Rubber or silicone spatula for scraping the bowl
9. Wire cooling rack to cool the cookies completely

FAQ

Q: What oven temp and bake time should I use?

A: Bake at 350°F. Scoop about 1 to 1 1 2 tablespoons of dough onto a sheet about 2 inches apart and bake 9 to 12 minutes. They will look soft at first but firm up as they cool.

Q: How do I get the cookies soft instead of crisp?

A: Bake at the lower end of the time and pull them as soon as the edges set but the center still looks a little underdone. Let them cool on the tray for a few minutes then move to a rack. Overbaking is the usual mistake.

Q: My cookies spread too much or not enough what happened?

A: Too much spread usually means butter was too warm or the dough was overmixed. Too little spread can mean you packed the flour or used too much. Scoop consistently, chill the dough for 20 to 30 minutes if your kitchen is warm, and measure flour by spooning it into the cup and leveling it off.

Q: Can I make the dough ahead or freeze it?

A: Yep. Chill dough in the fridge up to 48 hours. For longer keep scooped balls or a log wrapped airtight in the freezer up to 2 months. Bake from frozen adding 1 to 2 minutes to the time.

Q: Can I swap the egg or dairy to make them vegan or dairy free?

A: You can. Use a flax egg for one egg by mixing 1 tablespoon ground flax with 3 tablespoons water and let sit 5 minutes. Swap butter for a dairy free stick style spread or solid coconut oil and use plant milk. Texture may be slightly different but still tasty.

Q: Should I mix sprinkles into the dough or put them on top?

A: Both work. Tossing half the sprinkles into the dough gives color inside, but press some extra on top right before baking so they look bright. If you want the brightest colors add the top ones in the last minute of baking, they can darken if baked too long.

Q: How should I store these and how long will they last?

A: Keep in an airtight container at room temp up to 5 days. Layer with parchment so they dont stick. You can also freeze baked cookies up to 2 months and thaw on the counter for 30 minutes before serving.

Drop Style Christmas Sugar Cookies Recipe Substitutions and Variations

All purpose flour: swap with a cup for cup gluten free all purpose flour blend (choose one that already has xanthan gum) 1:1. Expect slightly crumblier texture but tasty results.
Granulated sugar: replace with light brown sugar 1:1 for a chewier cookie and deeper caramel notes, or use coconut sugar 1:1 for less refined sugar but a darker color.
Unsalted butter: use vegetable shortening 1:1 for a tender, less spread cookie, or solid coconut oil 1:1 for crisper edges and a mild coconut hint.
Large egg: use a flax egg to make them egg free mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes equals one egg. Cookies may be a touch denser.

Pro Tips

1) Weigh the flour if you can, dont scoop straight from the bag. Cups can vary a lot, and 2 3/4 cups of AP is roughly 330 to 345 g. Too much flour = dry, cakey cookies.

2) Use butter thats soft but not greasy. If it looks shiny or melts when you poke it, chill the bowl 10 minutes and try again. Properly creamed butter and sugar gives the lift and tender crumb.

3) Keep most sprinkles out of the dough and press them on top before baking. That way the colors stay bright and you wont get streaks of dye through the cookie. If you do fold sprinkles in, do it gently and only at the end.

4) Scoop, chill, then bake one sheet at a time on the middle rack. A short chill (10 to 20 minutes) helps cookies hold shape, and baking one pan in the center gives the most even heat. Pull them when centers still look a little soft, theyll firm up on the sheet.

Drop Style Christmas Sugar Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing a twist on Christmas Sugar Sprinkle Cookies that uses one unexpected pantry staple to keep red and green sprinkles exactly where they belong and help the cookies keep their shape.

Servings

servings

Calories

190.5

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Two rimmed baking sheets, plus parchment paper or silicone mats to line them
3. Large mixing bowl and a medium bowl for dry ingredients
4. Whisk for the flour mix
5. Hand mixer or a sturdy wooden spoon if you’re mixing by hand
6. Measuring cups and spoons (2 3/4 cup, 1 cup, tbsp, tsp)
7. Tablespoon or small cookie scoop for portioning dough
8. Rubber or silicone spatula for scraping the bowl
9. Wire cooling rack to cool the cookies completely

Ingredients

2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
2 tablespoons milk
1/2 cup red and green sprinkles

Directions

Preheat oven to 350 F (175 C) and line two baking sheets with parchment paper or a silicone mat.
In a bowl whisk together 2 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt until evenly mixed.
In a large bowl cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or 4 to 5 by hand; if the butter is greasy or melted, chill the bowl 10 minutes and try again.
Beat in 1 large egg, 2 teaspoons pure vanilla extract and 2 tablespoons milk until smooth and combined, scraping the sides as needed.
Add the dry ingredients to the wet in two additions, mixing just until no streaks of flour remain; dont overmix or the cookies will be tough.
Fold in about 1/2 cup red and green sprinkles, reserving a small handful for the tops if you want extra color.
Use a tablespoon or small cookie scoop to drop rounded balls of dough onto the prepared sheets about 2 inches apart, gently flatten each ball with the back of the scoop or your fingers so they spread evenly, then press the reserved sprinkles on top.
Bake one sheet at a time in the center of the oven for 8 to 10 minutes, until the edges are set and the centers look just barely done; rotate the pan halfway through if your oven has hot spots.
Let cookies cool on the baking sheet for 2 to 3 minutes so they set, then transfer to a wire rack to cool completely; store in an airtight container for up to 3 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.