These easy Sprinkle Sugar Cookies are soft, thick, super chewy and better than anything you’d get in a bakery! This classic recipe is one you’ll want to make over and over again. This is a great make-ahead cookie and requires no chill time!
What is it about the INSTANT JOY I feel whenever I see anything covered in sprinkles?? 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 mixer required and 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.
They are absolutely addictive.
How to Make Sprinkle Sugar cookies
The one thing I really like about these cookie is, you don’t need a mixer to mix the dough. You can do it by hand and it comes together rather quickly.
This recipe doesn’t require any special ingredients, just the normal round of cookie things: butter, sugar, an egg, flour, baking soda, salt, 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!
Looking for more cookie ideas? Check out these recipes!
|Perfect Sugar Cookie Cut Outs|
|Mini Cookie Cups|
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.
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 (getting real technical here :-p) together until there are no breaks in the dough. The dough ball should be perfectly round and smooth.
This is a very important step.
If there are breaks in the dough (areas where the dough isn’t fully together), the cookies will not bake up right. There will be large areas without sprinkles (below).
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 sugar 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 Sugar Cookies
- 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
- 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. You can do this by hand or 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 stir using a spatula or spoon to work the dry in. Stop mixing as soon as the flour is combined and large crumble form. The dough should not be dry.
- 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 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.