Yay! These are soft, chewy, sprinkle loaded drop sugar cookies made from only 8 ingredients. No rolling pin or cookie cutters required! To prevent over-spreading, make sure you chill the cookie dough balls for at least 2 hours before baking.
We all know and love sugar cookies. Rolling pin, cookie cutters, decorating galore. It’s all so much fun, especially around the holidays.
Drop Sugar Cookies
But what about sugar cookies of the *other* variety? Roll the cookie dough into balls and bake them drop-style. No fancy equipment or knowledge of how to decorate sugar cookies required, unless you consider the mountain of sprinkles on top. (Is it even a sugar cookie if there’s no sprinkles?)
Today let’s ditch the rolling pin, toss the cookie cutters, and break out our mixers because it’s time to for drop style sprinkle sugar cookies. These buttery cookies are soft-baked, simple, and mega chewy. I can’t wait for you to try them!!
Video Tutorial
Cookie Chemistry
These drop style sugar cookies are based off of a familiar recipe: Soft-Baked Sprinkle Sugar Cookies. They’ve always been a favorite, but I often receive questions about the leaveners used. When testing cookie recipes, one problem I always face is finding the right amount of leavener. That recipe calls for baking soda and cream of tartar.
If you’re interested, it’s helpful to read my baking soda vs baking powder article. As you’ll learn, recipes calling for baking soda must also contain an acid such as sour cream, brown sugar, cream of tartar, or buttermilk. The acid reacts with the baking soda to create carbon dioxide, which allows the cookies to rise. In that recipe, I use cream of tartar because it’s mostly flavorless and doesn’t change the texture of the sugar cookies.
I reworked the recipe. Now I use baking powder instead of the baking soda/cream of tartar combination. (Baking powder already contains an acid so it doesn’t require any special ingredients.) Using too much baking powder leaves a bitter aftertaste, which was my problem a few years ago. Good rule of thumb I’ve learned since then: use around 1 teaspoon of baking powder per 1 cup of flour. Today you’ll use 1 and 1/2 teaspoons of baking powder and 1 and 1/2 cups of all-purpose flour.
Science is definitely delicious.
How to Make Drop Sugar Cookies
You only need 8 ingredients: flour, baking powder, salt, vanilla extract, butter, egg, sugar, and sprinkles. That’s it! For extra flavor, feel free to add a splash of almond extract.
Preparing the cookie dough is easy. Whisk dry ingredients in one bowl and beat wet ingredients in another. Combine everything together. Sugar cookies get all of their flavor from butter and vanilla extract, so make sure you’re following the recipe closely. Proper room temperature butter is imperative.
Chilling the cookie dough is another non-negotiable. These drop sugar cookies are very buttery and the colder the cookie dough, the less they’ll over-spread. The cookie dough can get a little hard after 2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling. Here are more tips on how to prevent cookies from spreading.
*Extras*
- Easily Double the Recipe: This recipe yields about 15 medium cookies. You can double the recipe if you need a larger batch for a birthday party, bake sale, or other event.
- Extra Sprinkles: We’re definitely testing the limits on “how many sprinkles is too many sprinkles?” here. You can skip the sprinkles or load them up like I do. I also like to dip the tops of the cookie dough balls into sprinkles before chilling/baking.
These drop sugar cookies will be a new staple in your cookie rotation, right next to your chocolate chip cookies! If you’re looking to use your cookie cutters, try my best sugar cookies instead.
Drop Style Sprinkle Sugar Cookies
- Prep Time: 2 hours, 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours, 45 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon 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 teaspoon 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.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough, roll into balls, and chill the dough balls in the refrigerator for up to 4 days. (See note about cookie dough chilling.) Cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough. Baked cookies freeze well for up to 3 months.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Sprinkles: Any sprinkles are great, but I recommend avoiding nonpareils (the little balls) as they tend to bleed their color in cookie dough and cake batter. I used these naturally colored sprinkles in the pictured cookies. If desired, you can leave out the sprinkles for plain drop sugar cookies.
- Dough Chilling: Chilling the cookie dough is imperative. These cookies are very buttery and the colder the cookie dough, the less your sugar cookies will over-spread. The cookie dough can get a little hard after 2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling. Here are all of my tips to prevent cookies from over-spreading.
Reader Comments and Reviews
Could these be made without sprinkles, and rolled in sanding sugar instead? Thank you!!!
Hi Megan, follow this recipe for Christmas Cookie Sparkles!
Mine didn’t rise at all & were super crumbly – anything I can do to save the rest of the dough that is frozen?
I don’t have room for cookie sheets in my fridge, so could I chill the bowl of dough for 2 hours and use a cookie scoop to put them on the cookie sheets to bake? Would you be able to send a reply to my email? Thank you.
Hi Sharon, the dough will be very stiff and hard to scoop after chilling, but you can certainly give it a try! You can also chill the balls on smaller plates, then transfer them to the baking sheets when you’re ready to bake. Enjoy!
I loved this cookie recipe I made some without sprinkles and they tasted like shortbread
This sugar cookie recipe is THE ONLY 1 you’ll ever need. Perfectly chewy soft cookies everytime!!! So versatile. I can make up to 4 days before my grandkids get here , they love decorating them with all kinds of sprinkles, deco candies , colored sugar and I’ve cooked them plain and made frosting for them….yummy!!!
Good thing they’re easy cuz they go fast!!!
This recipe was very easy to make and everyone I gave them to loved them. I will definitely be making them again
Every time one of the ladies in my Bible study group has a birthday, I bring them these cookies! They are delicious and festive! Just FYI, Walmart sells Great Value rainbow sprinkles with no artificial flavors, colors or high fructose corn syrup 🙂
Can I double this recipe?
Hi Andrea, yes, you can double this cookie recipe.
I have quadrupled this recipe many many times. Turn@ out great. Just make sure you use a big enough bowl.
So easy to make and so good! I used Halloween colored jimmies and sold them at a few markets this month as I am a cottage baker. Kids and adults loved them! I can’t wait to make more with Christmas colored jimmies!
Do the sprinkles stick if put on the cookies right after baking? I want them to have a more neater and even look to them
Hi Ladybug, you will likely have to press them in gently if adding after they bake.
I made them and they were fantastic!! My new favorite cookie at the moment.
Would it be okay to use uniquely shaped sprinkles? I’d like to use star shaped sprinkles for a party.
Sure can!
This looks so good! I can’t wait to try. Would using coconut sugar be OK for this recipe?
Hi JN, we haven’t tested it here, but we’d expect the results to be a bit different. Let us know if you try it!
Using this recipe for Halloween cookies with my 4 yr old. Will adding food coloring make the dough too wet?
Hi Cathy, it should be fine if you use gel food coloring. Enjoy the cookies and baking with your child!
I’ve made these cookies twice now the first time I followed the recipe to a T and I was shocked by how amazing these cookies were. My husband and kids devoured them and I knew this recipe was a keeper. There is a child with a severe egg allergy in my son’s class, but I wanted to send him in with cookies so I decided to test them out with a flax egg and they were still so delicious. This will definitely be my go to cookie recipe.
These are a huge hit in my house! Can you make the chocolate? If so how much cocoa powder?
Hi Stephanie, chocolate would take some testing, since cocoa powder can be such a finicky ingredient. We’d recommend these double chocolate chip cookies instead. You could swap the chocolate chips (or some of the chips) for sprinkles. Hope you enjoy them!
Thick and chewy! I refrigerated for 2 hours and baked 15 minutes
Great recipe. Thanks for the tips to prevent the cookies from spreading.
Is it ok to use your icing recipe on these cookies.
Hi Nancy, You definitely could! Just keep in mind they won’t have the same flat surface for decorating as a cut out sugar cookie.
I made the drop sugar cookie with sprinkles for the first time today. My husband said they were the best I ever made. I have been baking for 50 years so I have made a lot of sugar cookies but this is perfection.
hi sally – do you have a brand of sprinkles that you prefer?
thank you!
Hi Jennifer, Any sprinkles are great, but we recommend avoiding nonpareils (the little balls) as they tend to bleed their color in cookie dough and cake batter. We used these naturally colored sprinkles in the pictured cookies.
i used the sprinkles i had on hand but i will try the ones you recommend next time.
but these were phenomenal. my teen son just kept saying ‘wow…
Can we use chopped chocolate instead of sprinkles?
Hi KS, that will work, but keep in mind that the chocolate will melt during baking time.
I tripled checked and can’t figure out why my dough is so salty?! I followed the recipe exactly but it’s sooooooooo salty this can’t be right?!
Hi Vane, 1/4 teaspoon of salt for this amount of sugar and flour shouldn’t produce an overly salty dough. Did you use salted butter, or accidentally add more salt? I would still bake the cookies to see how they taste.
I love your old recipe with the cream of tartar and shortening!!! Can you send me a copy!! Please and Thank You
I love you website and all your recipes!!
Hi Angela, send us an email and we can forward it to you! sally@sallysbakingaddiction.com
I have made this many times, always a hit.
I was looking at the orange cookies with the chocolate ganache filling. Someone on the FB group said to make a sugar cookie cup and fill with the ganache. Is this possible?
I really like the idea of the orange/chocolate combo.
Space is very limited, both counter and fridge, so a scooped dough is much better for me.
Thanks, for any advice.
Hi Sheila, that should work just fine! Please do let us know how it goes for you.
I forgot the stars. Buttery, nice vanilla taste. Used the larger ice cream scoop, rolled them in some sugar.
Terrific cookies. Family ate them up, asked for more.
I just mixed up a double batch of these but am wondering how big the cookies will be. I am making these for a concession stand at a youth performance. I am freezing them to be baked closer to the performance. Love doing that.
Hi Marci, these cookies are probably closer to 2.5-3 inches in diameter, but you could make them smaller or larger as you wish (keeping in mind that bake time will vary).
These cookies are amazing – just want to share that my husband and I have been putting a little vanilla ice cream between two of them and it’s a stellar ice cream sandwich!
Forgot to rate the cookies! 5+ We ate too many! Calories? Is there a way to lower calories?
Couldn’t have been better!!! Fun, and delicious!
We need to reduce calories. Is it possible?
This recipe came out great! I have made it twice (both for July 4 celebrations) and the cookies went fast! (Of course, I used red, white and blue sprinkles in the cookies.) I made them a touch smaller than required in the recipe (33 grams vs 40 grams in the recipe). I used a teaspoon of vanilla extract and 3/4 teaspoon of almond extract for the extra almond flavor, and they were great. I will be making them again, but I will double the recipe next time so that I have some dough balls in the freezer when I need them. I may also try making them with lemon extract, as you suggest below. A great recipe all around!
How long did you bake the smaller dough balls, I’m doing the same and got about 22 total instead of 15 but haven’t baked yet
I didn’t have regular flour on hand and used bread flour. It was high quality and fresh. Maybe not the best idea using bread flour. I didn’t add sprinkles-I frosted them instead. The cookies turned out so yummy! They didn’t flatten much (due to bread flour) so I pressed down with a fork prior to baking. They were so moist on the inside and crispy on the edges. I made sure the butter was soft and eggs were at room temperature. I used unsalted butter I also sifted dry ingredients. I wish I would have added almond extract but forgot. My favorite butter is landolakes. I make a lot of rolls and this brand never fails. Thanks for a super easy and delicious recipe!
Can you make these taste lemony with lemon extract? If so, how much would you add? Thanks!
Hi Cat, you can try replacing half of the vanilla with lemon extract—so 1/2 teaspoon vanilla + 1/2 teaspoon of lemon. Let us know how it goes!
I forgot to rate before I hit submit!
This recipe is darn near perfection! I’ve made it in many different sizes from a 2 Tbsp scoop all the way up to a 4 oz cookie. I’ve left out the sprinkles, rolled in sugar and made them plain – I’ve loaded with sprinkles and rolled in sugar – I’ve also rolled sprinkle dough in additional sprinkles. I haven’t found a single way my family won’t gobble these babies straight up haha. I do add a touch of almond emulsion, but that’s one of the few modifications I’ve wanted to make – they are absolutely divine. I underbake ever so slightly and they have crispy edges and a wonderfully chewy center. Thank you for a fabulous recipe!