Sprinkle Cookies

These easy Sprinkle Cookies are soft, chewy, and filled with colorful sprinkles in every bite. No chilling, rolling pin, or cookie cutters required, making them perfect for any occasion.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 10

Total Time 26

Servings cookies

Calories 169

Author Kim

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

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

*Most sprinkles work well, but I would skip nonpareils (the tiny round sprinkles) because their color can bleed into the dough while baking. I used naturally colored sprinkles for the cookies shown. You can also leave the sprinkles out completely for classic sugar cookies.

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

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