These easy Sprinkle Cookies are super chewy, loaded with sprinkles and better than anything you’d get in a bakery! This is the best recipe for sugar cookies with sprinkles.
*this post was updated on 6/16/20, the recipe is the same*
What is it about the INSTANT JOY that’s felt whenever you see anything covered in sprinkles?? I think that’s why this has to be one of my favorite cookies!
Baking these Sprinkle Sugar Cookies at home is so easy, you’ll be making them all the time. All you need are some basic pantry ingredients and about 30 minutes (no chill time!)
These cookies are thick, really chewy (and I mean, CHEWY), buttery and are everything you’d ever hope for in the perfect sugar cookie. Extra vanilla gives these cookies a funfetti – cake batter flavor which is totally out of this world.
They are absolutely addictive.
How to Make Sprinkle Sugar cookies
This recipe doesn’t require any special ingredients, just your normal list of of cookie things: butter, sugar, an egg, flour, baking soda, salt, oh, and tons of sprinkles.
I always use the standard rainbow sprinkles for this recipe. I did have some chocolate ones lying around, and the chocolate sprinkles were also excellent. Some people use non-perils as well. While I haven’t tried those, I’m sure they would work and add a crunch to the outside!
Fair warning, these cookies do require a ton of sprinkles so be sure you have enough before diving into the recipe. I buy my sprinkles in large quantities, but if you don’t have a lot on hand you can always just add sprinkles to the tops instead of covering the entire cookie.
Check out that ultra chewy center…
As soon as the dough comes together, I stop mixing. I always avoid over mixing in anything I make because I don’t want to work the gluten too much in the flour. You’ll know when it’s ready as the dough will be in large crumbles. However, the dough should not feel dry.
If the dough does feel dry, you can always add a splash of milk and mix it in to moisten it up a bit. Note, the dough should not stick to your hands at all.
Once the ingredients are mixed, I get my station set up to roll out the cookies. You’ll need a 3 Tbps cookie scoop , a small bowl with 2 Tbsp of milk, a large bowl of sprinkles and a sheet tray lined with parchment.
Roll out the dough and smoosh it together until there are no breaks in the dough. The dough ball should be perfectly round and smooth.
This is a very important step to making perfect sprinkle cookies
If there are breaks in the dough (areas where the dough isn’t sealed fully together), the cookies will not bake up right. There will be large areas without sprinkles (below).
Super fail.
Now that your dough ball is perfect, dip the tips of your fingers in the milk and coat the ball of dough just enough until it is ever so slightly moistened and sticky.
This is key to getting the sprinkles to stick. The sprinkles will not stick directly to the dough.
Line up on a sheet pan and bake until they start to crack, puff up, and you see the super slightest hint of golden brown.
The picture below shows the bottom of the cookie. Baking them for just the right amount of time ensure they stay super soft and super chewy!
Allow to fully cool on the tray.
Be aware that even though the cookie may fully be cool, the sprinkles take some additional time to set. If you pick them up too early, the sprinkles will not hold together and will stick to your fingers!
Can you freeze these cookies?
These cookies are the PERFECT freezer cookie! They are very sturdy and will last a few months in the freezer. Simply place in a freezer bag or airtight container once they are fully cooled and freeze. A few seconds in the microwave will warm them through nicely.
Sprinkle Cookies
These easy Sprinkle Cookies are super chewy, loaded with sprinkles and better than anything you’d get in a bakery! This is the best recipe for sugar cookies with sprinkles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Cookies
- Cuisine: American
Ingredients
- 1 c butter (softened at room temp)
- 1 ½ c granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 ¾ c all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For the Sprinkle Coating
- 2 tbsp milk
- ¾ c rainbow sprinkles
Instructions
- Preheat the oven to 350 degrees. Line two baking trays with parchment.
- In a large bowl, cream together the butter and sugar until light and fluffy with an electric mixer.
- Add the egg and vanilla; mix well for about 1 minute.
- In a separate small bowl, use a whisk to combine the dry ingredients; flour, baking soda, baking powder and salt.
- Add the dry ingredients to the butter/sugar mixture and slowly. Stop mixing as soon as the flour is combined.
- At this point, the dough may look very dry. Use your hands to bring the dough together into large crumbles. The dough should hold together so you can form it into a ball, but not stick to your hands. If it feels too dry, you can add a splash of milk to dampen the dough, but generally, the milk is not needed.
- Set up your work station. Place the sprinkles in a bowl and the 2 tbsp of milk in a smaller bowl or on a plate.
- Using a 3 Tbsp cookie scoop, scoop the dough out and tightly press into a ball, ensuring the dough has no breaks and is smooth all around.
- Dip the tips of your fingers in milk and coat the ball of dough until it is ever so slightly moistened and sticky.
- Roll the ball into the sprinkles and be sure all the dough is coated. Place on a baking sheet with enough room so the cookies can spread. I did 6 cookies per tray.
- Bake for about 15-18 minutes or until the cookies have large cracks, puff up and slightly golden brown on the edges.
- Allow the cookies to fully cool on the tray.
Notes
Recipe by Owlbbaking.com
If you’re low on sprinkles or want to use less, moisten just the tops of the dough balls and dip the top into sprinkles instead of covering the entire cookie in sprinkles.
These cookies can be stored in an airtight container for up to 5 days and frozen for up to 3 months.
Keywords: Sprinkle Cookies
Stephanie says
Any recommendations for high altitude baking? These sound delicious and I’d love to make some ASAP!!
Liz says
Hi Stephanie! I unfortunately don’t know too much about baking at high altitudes. 🙁 King Arthur Flour seems to have a great resource on this with some times; you may have to experiment a bit!
Stephanie says
Thank you I’ll look in to it!! Excited to try this recipe out!!
Liz says
Any time!! 🙂 Let me know how it goes for you!
Amy says
I made these and they are delicious, but they fell in the middle. What did I do wrong?
Liz says
Oh no! That’s unusual. Were they underbaked in the middle too?
Amy says
No, they are lovely and crisp. The whole cookie puffed up in the oven, then the middles fell flat. Odd for a sugar cookie!
Liz says
So interesting, Amy! I haven’t experienced that before. Definitely odd!