Christmas Sugar Cookie Drops

by jerseygirl on December 15, 2017 · 0 comments

If I had to pick any dessert I wanted, cookies would probably not be my first choice. I love creamy filled pastries and things like fruit and whipped cream. I’d take a fruit cobbler over a brownie any day. But for some reason during the holidays, my love for cookies is much stronger than the rest of the year. There is something about eating a cookie and listening to Christmas music or watching a movie in front of the twinkling tree. During the holidays, I say bring on the cookies! So it’s time for another holiday cookie recipe.

My family loves sugar cookies so they are always the first to me made in our house. They like all kinds of sugar cookies. While it is fun to roll out cookies and decorate them, I can be cookie challenged. I am not always the best baker because I don’t have the patience to measure out ingredients and wait for cookies to patiently bake in the oven.

This recipe is very forgiving. There is no sifting or weighing the flour. There is not a lot to measure. The dough gets mixed in a bowl, dropped on a cookie sheet and covered with sprinkles. They bake for a short time and come out perfect. These cookies are a bit cake- like and we love them that way. I always use parchment paper on my baking sheet so that they don’t brown too quickly. Sprinkles are easy but if you feel like icing them instead, that can be done after they are baked. I make them small so you can just pop them in your mouth.

These are just good simple cookies that we like to leave for Santa. Actually Santa expects some with a cold glass of milk. So easy to make and eat!

What’s your favorite holiday cookie. Happy baking!

Christmas Sugar Cookie Drops
Recipe type: cookie
Cuisine: holiday
Prep time: 
Cook time: 
Total time: 
Serves: 2½ dozen
These simple cookies are a must for your holiday cookie tray.
  • ½ cup salted butter, softened
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • 1¼ cup flour
  • sprinkles for decorating
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium size mixing bowl, beat together butter and sugar until creamy. Add vanilla and egg and beat until smooth.
  3. Slowly add the flour and mix until blended. Do not overmix.
  4. Refrigerate dough for at least 20 minutes.
  5. With a small cookie scoop, scoop one inch balls on lined cookie sheet leaving one inch of space in between. Dip the tops in colored sprinkles.
  6. Bake for 12 to 15 minutes or until bottoms start to brown and cookies are set. Cool for 5 minutes before setting on cooling rack. Cool for 10 more minutes.
  7. Store in an airtight container.


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