Drop Style Christmas Sugar Cookies Recipe

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 for about 1 minute until creamed.

Add the egg and vanilla extract and beat on high speed for about 1 minute until combined. 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 ½ cup of sprinkles. Scoop large sections of dough and roll them into balls.

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.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Arrange the chilled cookie dough balls 3 inches apart on the baking sheets.

Bake for 12 to 13 minutes or until lightly browned on the sides.

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.

Serve with milk, and enjoy!