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These beautiful Sprinkle Sugar Cookies are easy to make and perfect for a festive occasion! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.
Looking for more sugar cookie recipes? You have to try this easy recipe for soft and chewy sugar cookies!
These classic cookies are soft, chewy and delicious. Adding sprinkles just adds to the fun of making them! You can make confetti cookies by folding the sprinkles into the batter, you can roll each dough ball into the sprinkles to coat your cookies – or you can do both! Why not?
I love this cookie recipe because there are so many different ways to decorate them. Use rainbow sprinkles for a colorful treat or roll the dough in white sugar pearls for a classy looking cookie. The possibilities are endless and it’s super fun to experiment with different sprinkles!
Recipe Ingredients
This recipe is made with your usual sugar cookie ingredients plus your choice of sprinkles. Here’s what you’ll need:
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Butter: You’ll need to use room temperature, unsalted butter for these cookies.
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Sprinkles
What Kinds of Sprinkles Should I Use?
It’s up to you what kind of sprinkles you use for your cookies. If you’re baking them for a holiday, try using some festive Christmas or Halloween sprinkles!
My favorite way to make these is by rolling my cookie dough in nonpareil sprinkles, or sugar pearls. The cookies come out a little softer without sprinkles in the dough and with smaller sprinkles on the outside. The bigger the sprinkles, the more crunch it’ll add to your cookie.
But all the ways work – with only sprinkles mixed into the dough, with only sprinkles on the outside or with sprinkles both in the dough and on the outside. If you want to fold sprinkles into the dough, I recommend using the longer jimmies style sprinkles, since the nonpareil are more likely to bleed.
- Prepare for Baking: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Combine Dry Ingredients: Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream Butter & Sugars: Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen.
- Add Eggs & Vanilla: Add the egg and egg yolk and mix until well combined. Then, add the vanilla extract and mix until well combined.
- Combine Wet & Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until the dough is just well combined, but don’t over-mix. It will be thick and a little sticky.
- Add Sprinkles: Fold in 1/2 cup of sprinkles, if you’re mixing them into your cookie dough. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the dough balls on the baking sheet.
- Bake: Bake your cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don’t over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Let Cool: Remove your cookies from the oven and allow them to cool on baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely.
- Measure Ingredients Accurately: This applies especially to the flour. A food scale is the best way to be sure that you aren’t over measuring. Just a small amount of extra flour can affect how well your cookies spread
- Avoid Over-Baking: These cookies are supposed to be tender and chewy. If you over-bake them, they will get too hard. The middle of the cookies should be soft and puffy when you remove them from the oven.
- Roll Dough in Sprinkles Immediately: If you’re coating each individual cookie with sprinkles, do it as soon as you’re done making the batter and forming your dough balls. If you wait too long, the sprinkles won’t stick to the dough as well.
Store your cookies in an airtight container. There’s no need to refrigerate them. If you store them in a relatively cool and dry place, your cookies will last for 4-5 days!
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Print
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 36
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These beautiful Sprinkle Sugar Cookies are easy to make and perfect for summer snacking! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 cup sprinkles for mixing in, optional*
- 1 cup – 1 1/4 cups sprinkles for rolling, optional*
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the egg and egg yolk and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don’t over-mix. It will be thick and a little sticky.
- Fold in 1/2 cup of sprinkles, if you’re mixing them into your cookie dough.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
- Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don’t over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
This recipe makes 32-38 cookies. It’s closer to 38 if you add the sprinkles into the cookie dough and it’s closer to 32 if you don’t.
The amount of sprinkles you need for rolling the cookies can vary a little based on how many cookies you get and how big the sprinkles are.
Nutrition
- Serving Size:
- Calories: 116
- Sugar: 10.3 g
- Sodium: 70.9 mg
- Fat: 7.7 g
- Carbohydrates: 19.1 g
- Protein: 1.3 g
- Cholesterol: 23.8 mg
