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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.
- This recipe uses baking soda combined with cream of tartar helps them stay soft. Cream of tartar has acid in it which activates the baking soda (and it also has baking powder in it, which makes the cookies soft).
- 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.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Sprinkle Cookies Recipe
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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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Make Sprinkle Cookies
- 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).
- Stir in the sprinkles last.
- You know these chewy sprinkle cookies are done baking when they just lose their glossy sheen and are light golden around the edges.
Made these yesterday and they were super delicious! I didn’t have 1 cup of sprinkles so j did half a cup and about half a cup of white chocolate chips and they came out do good! I did feel the almond extract was a little much so I may do less next time! And definitely adding the full cup of sprinkles next time! Thanks for the recipe!
Do you think these could be made into 1/2 cup bakery size cookies without falling apart ?
Yes for sure – flatten them a bit before baking and you might need to lower the oven temp to 325 so they don’t burn on the outside and be raw on the inside.
This colorful cake is great, kids will love this cake.
Love the recipe, will try it, but I am sure there is a typo on the sodium content per cookie!!! 856mg per cookie is incredibly high, and the ingredient list doesn’t support that.
Cream of tarter contains milk so be careful when making these, I don’t know if there is a substitute for it.
Luckily, it’s actually not dairy, and doesn’t include dairy. Whew! http://oureverydaylife.com/cream-tartar-contain-dairy-26274.html
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