Sprinkle Cookies
These Sprinkle Cookies are pure joy in cookie form! With soft centers, lightly crisp edges, and colorful sprinkles in every bite, they bring instant fun to any occasion. Best of all, there’s no need to chill the dough, and no rolling pin or cookie cutters required, making these cookies as easy as they are fun.
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A Note from Kim
A Colorful Twist on the Classic
These sprinkle cookies start with my favorite sugar cookie recipe and a simple idea: add lots of colorful sprinkles! The result was even better than I imagined. You still get the same soft and chewy sugar cookies, but with bright pops of color in every bite.
I especially love the little bit of crunch the sprinkles add. They make these cookies extra fun and festive, whether you’re baking for a birthday party, holiday, or just because you need a little color in your day.
With love (and lots of good eats), 
This recipe has become a regular in my kitchen! I’ve made it countless times and it turns out perfectly every single time. Taking them out around the 9-minute mark and letting them cool completely makes all the difference. I also like mixing different sprinkles for extra texture. Highly recommend!
— Laura
Ingredients You’ll Need
Here’s a quick look at the ingredients you’ll need to make these drop sugar cookies. Exact measurements and full instructions can be found in the recipe card below.
- All-purpose flour: Provides structure and gives these cookies their soft, chewy texture. For the best results, measure the flour by weight or spoon and level it into measuring cups.
- Baking soda + baking powder: These leavening agents help the cookies rise and create the perfect soft center with lightly crisp edges.
- Salt: Enhances all of the flavors and balances the sweetness.
- Salted butter: Adds rich flavor and keeps the cookies tender. The butter should be cool room temperature, not melted or overly soft.
- Granulated sugar: Sweetens the cookies and helps create crisp edges and chewy centers. A little extra sugar for rolling is optional but adds sparkle and a slight crunch.
- Eggs: These bind the dough together and add moisture and richness. Use eggs that are at cool room temperature for the best texture.
- Vanilla extract: Adds warm, classic sugar cookie flavor.
- Sprinkles: The star ingredient! Jimmies-style sprinkles work best because they hold their shape and color during baking. Avoid nonpareils, as they can bleed into the dough. I like these rainbow sprinkles.
Variations
- Almond extract: Add in 1/4 teaspoon almond extract for a classic bakery-style flavor.
- Holiday-ready: Use red and green sprinkles and replace 1 tsp of the vanilla with 1/4 tsp peppermint extract for festive Christmas cookies.
- Add icing: These cookies are delicious as-is, but you can easily dress them up with a simple powdered sugar glaze or buttercream frosting for birthdays, holidays, or celebrations.
- Classic sugar cookie style: Instead of rolling the dough balls in extra sprinkles, roll them only in granulated sugar for a traditional sugar cookie look with a sparkly finish.
How to Make Sprinkle Cookies
These sprinkle sugar cookies come together in no time, and there’s no dough chilling required. Below are the step-by-step photos, but you can jump to the recipe card for the full printable recipe.
Step 1: Combine dry ingredients. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
Step 2: Mix wet ingredients. Place the butter and granulated sugar in a large mixing bowl. Using a stand mixer fitted with the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.
Step 3: Add eggs and vanilla. On low, mix in eggs and vanilla extract for about 30 seconds or until fully incorporated. Scrape down the sides and bottom of the bowl as needed to fully combine.
Step 4: Add flour mixture. With the mixer on low, slowly add in dry ingredients, being careful not to over mix. Stop the mixer and scrape the sides and bottom of the bowl with a spatula as needed.
Step 5: Add sprinkles. Mix in sprinkles on low until combined.
Step 6: Form dough balls. Scoop the dough into large balls, I like to use a 2 tablespoon cookie scoop (40g per cookie) for this recipe.
Step 7: Roll. You can roll the dough balls in sprinkles or press the tops into extra sprinkles before baking. You can also just roll them in granulated sugar for a classic sugar cookie look. If using both, roll in the sprinkles first so they stick properly.
Step 8: Place on cookie sheet. Arrange the cookie dough balls 3 inches apart on the parchment lined baking sheets.
Step 9: Bake. Place in oven and bake for 9-10 minutes, until set with slight crackling on top. The centers should still look slightly underbaked. Do not overbake or the cookies will lose their chewy texture.
Step 10: Cool. Let cool for 5 minutes on the baking sheet. Then, transfer cookies to a cooling rack to cool completely.
Kim’s Recipe Tips
- Measure the flour carefully: Too much flour can lead to dry, dense cookies. For the most accurate results, use a kitchen scale. If measuring by volume, fluff the flour first, lightly spoon it into the measuring cup, and level it off with a knife. Don’t scoop directly from the bag or pack it down.
- Use fresh leavening agents: Baking soda and baking powder lose their effectiveness over time, which can affect how your cookies rise. I like to write the date on newly opened containers and replace them after about 6 months for the best results.
- Choose the right pans: A light-colored aluminum baking sheet is ideal for evenly baked cookies with perfectly golden edges. Dark pans tend to brown the bottoms too quickly and can lead to overbaking.
- Pull the cookies out early: The secret to soft, chewy cookies is taking them out of the oven when the centers still look slightly underdone. They will continue to bake and set as they cool on the hot pan, giving you perfectly soft cookies. If it’s your first time making the recipe, bake a test cookie or two first to find the perfect bake time for your oven.
Storage and Freezing Tips
- Freeze the cookie dough: Scoop the dough into balls and arrange them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.
- Bake straight from frozen: No need to thaw! Place the frozen dough balls on a baking sheet and bake as directed, adding an extra 1 to 2 minutes to the baking time.
- Freeze baked cookies: Once completely cooled, store the cookies in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
- Store on the counter: Keep cookies in an airtight container at room temperature for up to 1 week.
More Favorite Cookie Recipes to Try
If you try this sprinkle cookie recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Sprinkle Cookies
Ingredients
- 2¾ cups (385g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) salted butter at cool room temperature
- 1½ cups (300g) granulated sugar
- 2 large eggs at cool room temperature
- 2 teaspoon vanilla extract
- 1 cup (160g) sprinkles, plus more for topping if desired*
- ¼ cup (50g) granulated sugar for rolling cookies, optional
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Instructions
- Preheat oven to 375ºF. Line 2 baking sheets with parchment paper. A lightly-colored baking sheet will work best.
- In a bowl, whisk together the 2¾ cups (385g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
- Place the 1 cup (226g) salted butter and 1½ cups (300g) granulated sugar in a large mixing bowl. Use a stand mixer fitted with a paddle attachment and cream on medium-high speed until light in color and fluffy, about 3 minutes.
- Add 2 large eggs and 2 teaspoon vanilla extract and mix on low for about 30 seconds or until fully incorporated. Scrape down the sides and bottom of the bowl as needed to fully combine.
- With the mixer on low, slowly add in dry ingredients, being careful not to over mix. Stop the mixer and scrape the sides and bottom of the bowl as needed.
- Mix in the 1 cup (160g) sprinkles on low until combined.
- Scoop the dough into large balls, I like to use a 2 tablespoon cookie scoop (40g of dough per cookie) for this recipe.
- For even more sprinkle fun, gently roll the cookie dough balls or just press the tops into extra sprinkles before baking. You can also just roll them in ¼ cup (50g) granulated sugar for a classic sugar cookie look. If using both sprinkles and sugar, roll in the sprinkles first so they stick properly.
- Place cookie dough balls on your lined baking sheets. Bake the cookies for 9-10 minutes. Cookies are done when they look set and there is some crackling along the top. The middles should still look a bit undercooked. Do not over bake, or your cookies will be harder when cooled and not as chewy.
- Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- For the most accurate ingredient measurements, use a food scale, especially for flour. If you don’t have one, lightly spoon flour into a measuring cup, level with a knife, and avoid shaking it or packing it down.
- Butter and eggs should be cool to the touch, but not straight out of the refrigerator. I typically let them sit out for about 20-30 minutes before I begin making the cookies.
- If you’re using unsalted butter, add 3/4 teaspoon of salt to the recipe.
- Chilling the dough isn’t required, however, for thicker, chewier, and more flavorful cookies, chill scooped dough in an airtight container for 24–72 hours. Roll in sugar after chilling so it sticks and doesn’t get absorbed. If dough seems sticky after mixing, chill for at least 30 minutes before scooping.
- Use a light-colored aluminum half-sheet pan for best results, and pull the cookies out when they still look slightly underdone. They’ll finish cooking and set beautifully as they cool right on the pan.
- Special tools: Cookie Sheets | Silicone Baking Mats or Parchment Paper | Cookie Scoop | Wire Rack
Did you make this recipe?
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This recipe has become a regular in my kitchen! I’ve made it countless times and it turns out perfectly every single time. Taking them out around the 9-minute mark and letting them cool completely makes all the difference. I also like mixing different sprinkles for extra texture. Highly recommend!