4th July Drop Sugar Cookies with Sprinkles
4th of July drop sugar cookies recipe requires no rolling pin or cutters. This sprinkle-covered drop cookie is made with pantry ingredients
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
For lighter cookies, cream until the mixture is light and fluffy, incorporating more air for leavening. For dense, chewy cookies, cream only slightly.
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.
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.
Nutrition
Serving: 2cookiesCalories: 99kcalCarbohydrates: 21gProtein: 2gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 9mgSodium: 105mgPotassium: 31mgFiber: 0.3gSugar: 11gVitamin A: 29IUCalcium: 16mgIron: 1mg
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