These Sprinkle Sugar Cookies are classic sugar cookies that’s loaded with colorful sprinkles. These cookies are soft and buttery with perfectly crisped edges.
Easy Sugar Cookies with Sprinkles
You know when you see a beautiful plate of sprinkled sugar cookies on the table, but then you bite into one and they’re crunchy? No thank you! Crunchy cookies just aren’t for me and if you feel the same way, you’re going to love this recipe!
These cookies are soft and buttery, slightly crisp on the outside, and gooey in the middle. They start with my classic sugar cookie. It’s a no-roll drop cookie that is packed full of sweet, colorful sprinkles. I mix the sprinkles right into the dough. If you like almond, you can add a touch of almond extract here and it adds so much flavor.
You’ll love this quick and easy recipe, there’s no refrigeration time required. These are a go-to cookie recipe for me.
Ingredients Needed
These sprinkle sugar cookies are made up of a short and simple list of ingredients! Here’s what you’ll need:
- Unsalted Butter – be sure to soften the butter before using it in the cookie dough so it creams well with the sugar.
- Granulated Sugar
- Eggs
- Vanilla Extract– If you like almond, use half vanilla and half almond extract.
- All-Purpose Flour
- Baking Soda
- Cream of Tartar – this is what gives the sugar cookies their soft and chewy texture.
- Salt
- Sprinkles – use jimmies for the best results.
I recommend using jimmies (the long, thin sprinkles) for the best results. Nonpareils (the round, colorful balls) tend to bleed into the dough, especially if you freeze it. You can also use the confetti-type sprinkles with are round and flat.
How to Make Sprinkle Cookies
This recipe couldn’t be easier to throw together.
- Combine the wet ingredients. Beat together the butter and sugar on medium speed until well creamed. Add in the eggs and vanilla extract, then mix in the butter and sugar until well-beaten.
- Add the dry ingredients. In a separate bowl, combine the dry ingredients, then slowly add the dry ingredients into the wet ingredients on medium-low speed until incorporated. Add in the sprinkles and beat until the dough comes together.
- Portion the dough. Use a large cookie scoop to portion the dough out onto a lined baking sheet.
- Bake. Bake the cookie dough at 350ºF for 10-12 minutes, then cool and serve!
Tricks and Tips for Recipe Success
- Use a silicone baking mat (or at least parchment paper). Using a barrier between the bottom of the cookies and the pan will help to prevent them from over baking (or burning) on the bottoms. A silicone mat would be best.
- Don’t over-bake. Slightly underbaking is the key to soft cookies. I recommend pulling the cookies out when they are puffed and just started to turn golden brown on the edges. The centers should not have a shine to them, as this indiciates they’re not baked through enough yet.
- If you prefer a crisp cookie, add 2-3 minutes to the baking time.
- Want even more sprinkles? Try rolling the cookie dough balls in sprinkles again before baking them
- Add almond extract. Almond extract gives these cookies an even more classic sugar cookie flavor. If you like almond extract, add a dash of it along with the vanilla. Go easy, though. A little goes a long way!
- Use Seasonal Sprinkles. Swap these out with red, white and blue sprinkles for the 4th of July or some Christmas sprinkles for an easy holiday recipe.
How to Fix Cookies that Spread
Cookies that spread are usually the result of butter that’s too soft or not properly measuring the dry ingredients. It’s important that flour is measured correctly or it can effect the consistency of the cookie. If the cookie spreads, you can fix it right when it comes out of the oven. Use a large round cookie cutter, or two spoons and press the edges of the cookie back into the center. This has to be done right when they come out of the oven.
Prepare the Dough Ahead of Time
This sprinkle cookies recipe is great to make ahead of time. To do so, prepare the dough, scoop it and store it in an airtight container in the fridge for up to 2 days or in the freezer for up to 3 months.
When you’re ready to bake, the refrigerated cookie dough can sit at room temperature for 20-30 minutes while you preheat the oven. The frozen dough can be thawed in the fridge overnight, then bake as directed.
Storing Finished Cookies
Baked sugar cookies will last in an airtight container at room temperature for 2-3 days, in the fridge for up to a week, or in the freezer for up to 3 months.
More Cookie Recipes You Can Make with This Dough
Print
Sprinkle Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 20 cookies
- Category: Cookies
- Method: Oven
- Cuisine: American
Description
These Sprinkle Sugar Cookies are a classic sugar cookie that’s loaded with colorful sprinkles. These cookies are soft and buttery with perfectly crisped edges.
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1½ cups (285g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) pure vanilla extract
- 3 1/2 cups (420g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1/2– 3/4 cup sprinkles
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper. To soften the butter quickly, microwave for 10-15 seconds, otherwise let it come to room temperature.
- Combine the butter with the sugar and beat on medium speed until well creamed together.
- Add the eggs and vanilla extract. Mix into the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until most of the flour is incorporated, then add the sprinkles and mix to combine. Increase the speed on the mixer and beat until the dough comes together.
- Use a large cookie scoop to portion the dough. Place on the prepared baking sheet about 2 inches apart.
- Bake at 350° F 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
Notes
- If you prefer a crisp cookie, add 2-3 minutes to the baking time
- Add almond extract. Almond extract gives these cookies an even more classic sugar cookie flavor. If you like almond extract, add a dash of it along with the vanilla.
Nutrition
- Serving Size: 1 cookie
- Calories: 216
- Sugar: 15.1 g
- Sodium: 98.5 mg
- Fat: 9.9 g
- Carbohydrates: 29.4 g
- Fiber: 0.5 g
- Protein: 2.7 g
- Cholesterol: 43 mg
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This post originally appeared on Chocolate Chocolate and More.
Delicious cookie. I did have to refrigerate the dough prior to baking, but that is per usual with most cookies. Also, at 350° (I always check my oven with a thermometer before I bake) these still wanted to spread, so I increased the temp to 375° and they rose and spread out perfectly resulting in cookies that look just like the pics here on your site… except I used green food coloring as I was “instructed” by my grandson for St. Patrick’s Day.
I will definitely use this recipe again and keep in mind the easy adjustments that are simply my own preferences.
Thank you for your hard work,
Camilla Coy
Hi Camilla, thank you so much! I am happy to hear that.
Yummy! I made these today and they were delish. I did refrigerate for 30-45 minutes while baking my other cookies. Great recipe!!
Love that Brittany! Thank you so much!
Kist made these, they didn’t spread too badly but next time I’ll definitely refrigerate before baking, it’s getting hot here in Australia but I was impatient 😆
For more fun i added a small amount of smarties and I also chopped up some marshmallows (because I only had regular sized not mini). They were both awesome additions to an already delicious biscuit (cookie)
Thank you Carmen. I’ve been told that humidity can effect the end results, and that those who live in humid climates may want to refrigerate the dough. Unfortunately it’s not something I experience here.
They turned out soft and delicious! Great recipe! I can’t wait for my kids to try them!
I am so happy to hear that Jodi!!! Thank you!
These are perfection! So easy too!
Thank you so much Jennifer!
Soft, delicious and easy to make 💯
Thank you so much Deidra!
Recipe turned out amazing. I didn’t have cream of tartar so I used 1/2 tsp baking powder in place of it. And I only included maybe 1/3 cup of sprinkles. The kids love them. Super fun!
So happy you enjoyed them!
This is my first time making these and they turned out great! I haven’t tasted them yet but they’re cookies how bad can they be? Cant wait to give them to my neighbors!!
I hope you enjoyed them Bethany!
Made these cookies twice and both times they are coming out completely flat. Taste great but very flat so crispy despite decreasing the cooking time
Hi Lisa, I am sorry this got caught up in my spam folder. There could be a couple of reasons for this. The butter may have been too soft or the flour measurements may have been off. Some people who live in humid climates also report that they need to refrigerate the dough, but I can’t speak to that because I don’t have that same issue.
Hi Lisa! I’m a pro baker and this problem usually comes from the butter being too hot when the cookies are baked! Try refrigerating cookies for an hour or more before baking! Should fix your problem! 🙂
Delicious!!!!!!!!!!!!!!!
Thank you!
Thank you so much!
delicious
Thank you so much!
Tried this recipe today. It didn’t work out for me like I’d hoped. I followed the recipe exactly and my cookies were pretty flat, like a pancake. I’ll try it again in the future though.
Hi April, I’d love to get some more information from you. Did you weigh the flour and if so, did you follow the weight provided? I’ve heard from a friend that lives in really humid climates that they have to refrigerate this dough, which I had never heard of before, but it might be something to look into. On the flip side, if you live at a high altitude maybe some modifications are needed. Lastly, it could be the butter was too soft.
Delicious cookies! Very flavorful, soft and chewy and crispy at the same time.
Wonderful!! Thank you so much Becky!
Does this recipe spread a lot during baking? I want to make mini ones but I don’t want them to spread so much. Is this a good recipe or would you suggest to change anything so that they don’t spread much. Thanks In advance.
It shouldn’t spread very much, but if the butter is too warm or if you live in a hot or humid climate, they may spread more. In that case consider chilling the dough for 60 minutes
Delicious
YEAH! Thank you Scout!
Amazing!! The only thing is that I didnt know how big a ‘large cookie scooping spoon’ so I used a large spoon. I think I made them too big however they still came out wonderful! My family already wants me to make them again lol
Thank you Heather! A large cookie scoop is around 3 tablespoons.
These cookies are super yummy, and the recipe couldn’t be easier. Thank you for sharing this awesome cookie recipe.
YEAH!!! Thank you so much!!
I have to tell you this recipe was easy Peasy! Most of the recipes I’ve tried for some kind of sugar cookie are either flavourless or too sweet! But this cookie let me tell you! 👏👏👏👏👏👏👏👏👏 perfect flavour perfect sweetness perfect crisp on the outside perfect chewy in the inside! My new go to cookie! I’m already thinking of Xmas coloured sprinkles and every other season holiday to make these! They will not last in our house, I doubled this batch knowing that , I also made smaller sized ones as well.
Yes Tammy!! Thank you so much, I really appreciate the feedback!
These cookies are Gorgeous! May I ask what brand of sprinkles you use? Ive used many but seems like if I like the colors then they taste gross😂 Is it too much to want yummy and pretty?
Yes! These are actually the Walmart brand 🙂 They have the best blend of colors.
Sprinkle cookies are just the best, you can’t help but be happy picking one or five of those up! LOL I made 4 dozen sprinkle cookies in the last week and I still love looking at yours!!
Did you alter the recipe at all. Mine came out very flat
These are AMAZING! I love your gorgeous party photo shoot! Pinned!