Drop Sugar Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. Whisk the flour, baking powder and salt together in a medium bowl and set aside.
2. Beat the softened butter and sugar on medium-high speed for about 1 minute until creamy. Add the egg and vanilla and beat on high speed for about 1 minute until combined. Scrape down the bowl and beat again as needed.
3. Mix the dry ingredients into the wet on low speed until combined. Fold in ½ cup (80 g) sprinkles. The dough will be thick and sticky.
4. Scoop about 2 tablespoons (40 g) portions of dough and roll into balls. Optionally, dip the tops lightly in extra sprinkles, then place on a plate or lined tray.
5. Chill the dough balls for at least 2 hours, and up to 4 days.
6. Preheat the oven to 177°C (350°F) and line baking sheets with parchment or silicone mats.
7. Space the chilled dough balls 3 inches (7.5 cm) apart on the sheets and bake for 12–13 minutes, until lightly browned at the edges. The centres will look very soft.
8. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
9. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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