This 4th of July drop sugar cookies recipe requires no rolling pin or cutters. This sprinkle-covered drop cookie is made with pantry ingredients.

A Little History About the 4th of July
The Fourth of July—also known as Independence Day or July 4th—has been a federal holiday in the United States since 1941. This tradition of Independence Day celebrations goes back to the 18th century and the American Revolution. You can read more about this from this website (source).
Now back to this drop sugar cookie recipe. You can make them to celebrate the occasion and have fun, especially if you have kids.
What are Drop Cookies?
Dropped cookies are made from soft dough or batter. They are fast and easy to make up. Drop cookies are cookies that require no rolling, no fancy equipment, or decorating needed. The cookie is rolled into a ball and baked.
Even though you don’t need any fancy tools, you can still make the cookies with a stand mixer if you have it. You can also use a hand mixer as well.
What you will like about the drop sugar cookies
- The cookies are buttery.
- They are soft-baked.
- They are simple to make.
- Ready in no time.
What is the Difference between Drop Sugar Cookies and Cutout Sugar Cookies?
Drop cookies are made by dropping the dough into balls on a baking sheet. Cut-out cookies are made by rolling the dough thin and using cookie cutters to cut it into shapes. If you want a perfect cut-out sugar cookie, try this recipe.
Ingredients for Making Soft and Chewy Drop Sprinkles Sugar Cookie Dough
The dough for these sugar cookies is straightforward and requires only 8 ingredients which you might have in your kitchen already:
- butter
- granulated sugar (no brown sugar in these cookies!)
- egg
- vanilla
- flour
- baking soda
- salt
- milk
How to Make the Sprinkle Drop Sugar Cookie Dough
This recipe uses a creaming method like when making cakes. Unlike cake, where you alternate the flour and the liquid used, you can add all the liquid in this recipe all at once. This makes this cookie dough easy to make.
Measure all the ingredients needed accurately and allow them to come to room temperature.
Place the fat, sugar, and salt into a mixing bowl with the paddle attachment and cream the ingredients at a low speed. You can use a hand mixer as well to achieve the same results.
Fun fact: my first cookies or biscuits, as known in most countries, were made using a mixing bowl and wooden spoon in a cooking class.
For lighter cookies, cream until the mixture is light and fluffy, incorporating more air for leavening. For dense, chewy cookies, cream only slightly.
Add the eggs and liquid and blend in at a low speed.
Sift all the dry ingredients into a bowl, whisk together, and add them to the mixture. Mix until combined.
Scoop the dough with a scoop and roll it into balls, then dip the top of the cookie balls in sprinkles before baking.
Bake the cookies until they are slightly brown at the edges.
Quick notes
- Easily Double the Recipe: You can double the recipe if you need a larger batch for a birthday party, bake sale, or as a giveaway.
- You can skip the sprinkles or add them to the cookie dough. For these cookies, I dip the tops of the cookie dough in sprinkles before baking.
- These drop sugar cookies will be a new staple in your cookie rotation next to these other cookie recipes! Try these sugar cookies instead if you want to use your cookie cutters.
Cookie Making Tips
- Select the right size scoop for accurate portioning. You can use a tablespoon instead if that is what you have.
- Drop the cookies onto a prepared baking sheet. The baking sheet can be lined with parchment paper or a silicone mat.
- Allow enough space between the cookies for spreading.
- Rich cookies will spread out by themselves. However, if the cookie requires it, you can flatten the cookie dough slightly before baking to help it spread.
- Allow the cookie sheets to cool between batches before adding the dough.
- Cookies bake quickly, so observe to avoid overbaking. It is better to underbake slightly rather than to overbake.
Storage Tips
Unbaked cookie dough can be refrigerated for up to 2 weeks or frozen for up to six weeks.
Allow baked cookies to cool completely before storing—store-cooled baked cookies in airtight containers. If the cookies begin to dry out, add a piece of apple or bread to the container to help them retain moisture.
Other Cookies Recipes
- Strawberry shortbread cookies
- Pistachio and brown sugar cookies
- Red velvet marble cookies
- Strawberry sandwich sugar cookies
- American flag-decorated cookies
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Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking!
Linda!
4th July Drop Sugar Cookies with Sprinkles
Ingredients
- 2½ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla extracts
- 1 large egg room temperature
- 2 tablespoons milk room temperature
- ½ cup sprinkles
Instructions
- Preheat oven to 350° and line the baking sheet with parchment paper or a baking mat. Set aside.
- Sift flour, salt, and baking soda into a medium bowl and set aside.
- In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and add sugar gradually until light and fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until smooth and add the milk and mix until combined.
- Scoop the dough using a small ice cream scoop and roll it into balls. Dip the top of the cookie balls into the sprinkles and place the balls into the prepared baking sheet. Leave about 3 inches apart on the baking sheet. Bake for 10- 12 minutes or until the edges are lightly browned.
- Cool on wire racks
Notes
- Select the right size scoop for accurate portioning. You can use a tablespoon instead if that is what you have.
- Drop the cookies onto a prepared baking sheet. The baking sheet can be lined with parchment paper or a silicone mat.
- Allow enough space between the cookies for spreading.
- Rich cookies will spread out by themselves. However, if the cookie requires it, you can flatten the cookie dough slightly before baking to help it spread.
- Allow the cookie sheets to cool between batches before adding the dough.
- Cookies bake quickly, so observe to avoid overbaking. It is better to underbake slightly rather than to overbake.
These are amazing!!!
Thank you Jarrett.