Sprinkle Cookies – this easy sugar cookie recipe is full of sprinkles with a dairy-free recipe option! Make them colorful for Valentine’s Day or any day!
I am OBSESSED with sprinkles. I love every single color. I have a full drawer stuffed with them. I buy the rainbow ones in bulk and am always buying holiday jimmies, even when I don’t need them. because I never want to run out. I have makeup kits that are sprinkled and the wallpaper on my phone is a pic I snapped 5 years ago of the inside of a sprinkles jar.
My 40th birthday party later this year? Rainbow Sprinkle themed.
My obsession with sprinkles is probably why I make lots of funfetti desserts, and why I’m always making pudding cookies with sprinkles (like, for the 4th of July or Santa or Cupid or a random party). I even made cookies with sprinkles for my favorite football team to win the Super Bowl…although since Mel and I like different teams this year, I’m not going to spill who I’m rooting for (*cough* go black and red *cough*).
ANYWAY, my point is, I LOVE SPRINKLES. So it’s not surprising that I added them to my favorite sugar cookie recipe. By adding lots of crunchy sprinkles to the batter, they don’t need frosting, which makes them healthier. DUH. And, it also makes them easier to make for kids with allergies. I made these dairy-free with one little substitution: butter-flavored shortening sticks. One of my daughter’s friends has to avoid dairy products, so I’m always using those Crisco sticks to make her cookies and cakes.
Sprinkle Cookies = no frosting = no dairy to avoid. Dairy-free frosting is hard to make taste good. Besides, I love sprinkles more than I love frosting.
These sprinkle cookies are so versatile. You can add rainbow sprinkles, which I like best. Leave them plain, or you can even dip them in melted chocolate. I did that with some of these, just because they’re so pretty (and extra yummy) dipped in dark and white chocolate.
You can also make sprinkle cookies with ANY color sprinkles you like. Is it close to Valentine’s Day, by chance? Use red and pink. Christmas? Red and green. 4th of July, Halloween, Easter…there is ALWAYS a way to decorate these cookies for your favorite holiday.
I’m such a sucker for pink and red sprinkles. Favorite color combo besides rainbow, hands down.
Not only are these easy to make with simple ingredients, but the kids LOVE sprinkle cookies. I think kids are suckers for sprinkles, just like I am.
I mean, how can you not smile when you look at photos of sprinkle cookies??
If you can still be grumpy after looking at rainbows…well, then…I’m not sure how to help you. LOL!
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!
- 3/4 cup butter flavored Crisco vegetable shortening (for dairy-free cookies) or unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup sprinkles (any color for any holiday or use rainbow)
- 8 ounces chocolate (white or semi-sweet), optional
- Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Cream shortening or 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, mix in the egg and vanilla and almond extracts until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the sprinkles. If you are using shortening: add 1 1/2 tablespoons of water with the flour.
- Scoop 2 tablespoon sized balls of cookie dough and place them 2” 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.
- If desired: melt chocolate in a microwave safe bowl on 50% power in 30 second increments until melted and smooth. Dip the bottoms of the cookies into the chocolate and place on a wax paper lined cookie sheet. Chill to set.
- Store in an airtight container for up to 3 days or freeze for up to 1 month.
More sprinkle loaded goodness:
Funfetti Pudding Pops, from Rachel Cooks.
Circus Animal Cookies and Sprinkles Ice Cream, from Your Homebased Mom.
White Cake and Sprinkles Muddy Buddies, from A Dash of Sanity.
Peanut Butter Sprinkle Cookies (gluten and dairy-free)
The Facebook video that goes with this post was sponsored by Crisco but all opinions are my own. This post was not sponsored.