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If you are a sprinkle lover like me, then you will have a field day with this sprinkle cookie recipe. Let your imagination run wild and add as many sprinkles as you like to your soft sugar cookies! There can never be too many sprinkles. Or at least that’s what I tell myself.
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Best Sprinkle Cookies Ever
Other than plain chocolate chip cookies, sprinkle cookies is probably the most versatile cookie recipe there is! Sprinkle cookies are easy to customize based on season, holiday, and occasion. All you have to do is add you desired color/ shape sprinkle to create a great festive dessert!
Why You’ll Love This Recipe
- Sprinkle cookies have a classic sugar cookie flavor that will never go out of style!
- Pick your favorite colors to go inside the cookies.
- These are a no chill cookie – done in under 30 minutes!
Ingredients in Soft Sprinkle Cookies
- Unsalted butter- If you are making this recipe dairy-free then use butter flavored Crisco vegetable shortening instead of butter.
- Sugar- Use granulated sugar.
- Eggs- I always use large eggs.
- Vanilla extract- Using natural extracts always yield the best results when it comes to flavor!
- Almond extract – optional but adds tons of extra flavor
- Baking soda – Helps them spread a little bit but not too much
- Cream of tartar – Keeps them fluffy and soft.
- Salt – Needed when using unsalted butter
- Flour– Use all-purpose flour and be sure to measure it correctly.
- Sprinkles- You can use an color you’d like! These are a versatile cookie so you can use them for any holiday and use some fun themed sprinkles.
- Chocolate- You can use semi-sweet or white chocolate if you want to dip them.
How to Make Sprinkle Cookies
- Prepare: Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
- Make cooke dough: Cream butter (or shortening if you are making this recipe dairy-free) and sugar with a stand mixer fitted with a paddle attachment. You can also use a handmixer. Once the mixture is creamed and fluffy, mix in the eggs, and the vanilla and almond extracts. Mix until fully smooth and then add in baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the most important part; sprinkles! If you are using shortening: add 1 ½ tablespoons of water with the flour.
- Bake: Scoop 2 tablespoon-sized cookie dough balls 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 slightly under-done than over-done so err on the side of caution when baking. Cool for at least 5 minutes on the cookie sheet before removing.
- Add chocolate (optional): If you would like to add a little pizzaz to your sprinkle cookies melt some chocolate in a microwave safebowl on 50% power. Do this is 30 second increments until the chocolate is melted and smooth. Dip the bottom of the cookies into the chocolate and place on a wax paper lined cookie sheet to set, chill them in the fridge.
- Store: Store in an airtight container for up to 3 days or freeze for up to 1 month.
Use a Dixie cup/bowl to microwave your chocolate in. It’s easier to handle and makes for easy cleanup when you are done dipping your cookies.
Keep cookies soft by not overbaking them, it’s safe to say that cookies always taste better slightly under-baked than over-baked. This rule will keep them soft and chewy. As opposed to hard and crunchy.
In an airtight container on the counter top for up to three days.
Yes you can, make sure they are in an airtight container. Freeze them for up to one month.
Always mix sprinkles into the cookie dough before baking. If you try to put sprinkles on your cookies after baking the sprinkles won’t be able to stick to the cookie because they will already be hard. You’ll be left with sprinkles that will roll right off your cookie onto the floor, and no one wants that!
You will know the cookies are done baking when the bottom edges are ever so slightly brown. And the top still looks semi-soft. If the top starts to get brown then they are becoming over-done.
Have You Made This Recipe
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- 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
- 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
- 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 balls of cookie dough 2 Tablespoons each, 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.
Easy Sprinkle Cookies Recipe – this is the BEST recipe for sugar cookies with sprinkles – use any colors for any holiday! We absolutely love these cookies.
Last Updated on December 9, 2022