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If you are a sprinkle lover like me, then you’ll love these Sprinkle Cookies! Soft and chewy sugar cookies loaded with crunchy festive rainbow sprinkles – these are such a classic. Buttery and perfectly sweet, you can make them with any color sprinkles for any occasion.
Other than my chocolate chip cookies or a classic sugar cookies recipe, sprinkle sugar cookies are probably one of my favorite recipes ever. These have that classic sugar cookie flavor with a soft and chewy texture, no chill time, and are done in under 30 minutes! The addition of sprinkles gives the chewy cookies a nice crunch, plus it’s so easy to customize these cookies based on season, holiday, and occasion with your favorite color sprinkles. It’s the perfect cookie recipe!
Ingredient Notes
- Unsalted butter: If you are making this recipe dairy-free then use butter flavored Crisco vegetable shortening instead of butter. Make sure the butter is room temperature.
- Vanilla Extract: I always use pure vanilla – you can also add a bit of almond extract for extra flavor. Turn them into funfetti cookies by adding cake batter extract.
- Cream of Tartar: This recipe uses baking soda and the cream of tartar helps them stay soft.
- Flour: Use all-purpose flour and be sure to measure it correctly.
- Colorful Sprinkles: You can use a color you’d like! The best kind of sprinkles to use are rainbow jimmies style (rods), not nonpareils. The rod-type sprinkles hold up better in baking.
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How to Make Sprinkle Cookies Tips
- Whisk dry ingredients (flour, baking soda, cream of tartar, and salt) in a medium bowl.
- You can use an electric hand mixer and a large mixing bowl or a stand mixer fitted with the paddle attachment.
- Be sure to cream butter and sugar until fluffy (about 2-3 minutes with an electric mixer). Be sure to scrape the sides of the bowl while mixing.
- Once the eggs and extract are mixed in, add the dry ingredients to the wet ingredients and stir in the sprinkles last.
- Use a 2 tablespoon cookie scoop to scoop balls of dough and place on a baking sheet lined with parchment paper or silicone mats. No chilling needed – you can bake these immediately. (Make small cookies with a 1-tablespoon scoop.)
- Use jimmy sprinkles opposed to other types like nonpareils. Jimmies stay in tact better when baking in the oven (nonpareils tend to melt).
- You know these chewy sprinkle cookies are done baking when they just lose their glossy sheen and are light golden around the edges.
Variations & Substitutions
- You can substitute Vegan Butter Sticks (not tub butter) for the unsalted butter (Earth’s Balance or similar).
- Use any color sprinkles – Christmas sprinkles make a perfect Christmas cookie.
- Add other extract flavors, like almond extract, or use birthday cake flavor to make them taste like birthday cake cookies.
Sprinkle Cookies Recipe
Sprinkle Cookies – this easy sugar cookie recipe is full of sprinkles with a dairy-free option! Make them colorful for Valentine’s Day or any day!
Recipe Video
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
- ¾ cup (170g) unsalted butter (or butter flavored Crisco or vegan butter sticks)
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 cups (248g) all purpose flour
- 1 cup sprinkles (any color for any holiday or use rainbow)
- 8 ounces (226g) baking chocolate white or semi-sweet, optional
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
- Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy (about 2-3 min), mix in the egg and vanilla and almond extracts until smooth, then mix in the dry ingredients until smooth, then stir in the sprinkles.
- Scoop balls of cookie dough (2 Tablespoons each), and place them 2-inches apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
Recipe Notes
- You can substitute Vegan Butter Sticks or Butter Flavored Crisco for the unsalted butter. If you are using shortening: add 1 1/2 tablespoons of water with the flour.
- Use any color sprinkles for any occasion.
Recipe Nutrition
Serving: 1cookie | Calories: 207kcal | Carbohydrates: 26g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 856mg | Fiber: 1g | Sugar: 16g
Nutritional information not guaranteed to be accurate
Really good for my first time making them. I could never make good edible cookies before discovering your recipes. Here is an another one to make my granddaughter and her friends happy!
These cookies are delicious! My kids love to make them with me around the holidays…they are a favorite. The sprinkle cookies with dipped bottoms look impressive and are SO good! The base dough is great for making a variety of cookies as well.
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