These sprinkle sugar cookies are the perfect combination of crispy, chewy and fun. A classic sugar cookie with sprinkles added for a colorful twist!
Sprinkle sugar cookies are perfect for when you need a little something more than your traditional sugar cookie. They're a bit crispy around the edge and chewy in the center, and filled with all the colorful sprinkles.
If you love sprinkles as much as I do you should also try my funfetti cake or my easy baked funfetti donuts.
WHY YOU WILL LOVE THESE COOKIES
CRISPY EDGES & CHEWY CENTER- To me, the perfect cookie always has a little bit of crispy and a little bit of chewy.
PERFECT FOR CELEBRATIONS- With the addition of sprinkles these cookies are perfect to make to celebrate a birthday or a first day of school.
NO CHILLING REQUIRED- You can bake these cookies extra quick because the dough doesn't require any chill time.
INGREDIENT NOTES
- Butter- Make sure you allow your butter to come to room temperature. This means being able to push into it and leave a slight indention, not being able to push right through it.
- Egg- Your egg should also be room temp. If you need to do this quick you can stick it in a cup with room temp water and it will take the chill off.
- Extracts- I like using both vanilla and almond extract in these cookies, feel free to omit the almond if you don't have to don't like it.
- Flour- If possible use a scale to weight, if not, spoon flour into measuring cup so it isn't too compact.
- Sprinkles- Jimmie sprinkles (like pictured) are the best for baking because they do not bleed color.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 375 F. Line 2 baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
STEP TWO: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
STEP THREE: Add egg, vanilla and almond extract and mix on low until smooth, about 30 seconds.
STEP FOUR: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in sprinkles.
STEP FIVE: Scoop the dough into large balls, I like to use 4 tablespoon cookie scoop for these. Roll in sugar and add more sprinkles to the top if you like.
STEP SIX: Place 6 cookie dough balls on your lined baking sheet. Bake the cookies for 11-13 minutes. You're looking for a light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
EXPERT BAKING TIPS
You can omit the sprinkles on these cookies if you want for a perfect classic sugar cookie.
Don't squeeze more than 6 cookies on a sheet per time. These cookies spread pretty far and will end up running into each other.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes! I always love doubling a recipe and freezing extra cookie dough balls for a future use.
Yes, these cookies were great any size. Just make sure you adjust the baking time as well.
You can tell that these cookies are done baking when then edge of the cookies is a very light brown and the tops have started to crackle. They will continue to bake on the cookie sheet after you take them out of the oven, so make sure you don't over bake.
STORING AND FREEZING
Sprinkle sugar cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
FREEZING
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER COOKIES TO TRY
Lemon Coconut White Chocolate Cookies
Raspberry White Chocolate Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Make sure to leave a star review below!
Sprinkle Sugar Cookies
Ingredients
- 1 cup salted butter room temp
- 1½ cups granulated sugar
- 1 large egg room temp
- 2 teaspoon vanilla
- ½ teaspoon almond extract
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2¾ cups all-purpose flour
- ½ cup rainbow jimmie sprinkles
- ¼ cup granulated sugar for rolling cookies in
Instructions
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg, vanilla and almond extract and mix on low until smooth, about 30 seconds.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in sprinkles.
- Scoop the dough into large balls, I like to use 4 tablespoon cookie scoop for these. Roll in sugar and add more sprinkles to the top if you like.
- Place 6 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.
Lindsay
These were so good! The perfect mix of chewy and crispy. I’ll never make a plain sugar cookie again!
Katie Organ
Made them and we ate them all in one day! Definitely need to double this next time!
brooke
Thanks so much Katie! I'm so glad you loved them!
May
These are a new favorite!
Kat
These came out amazing! I made mine a little smaller and needed 14-15 minutes to bake with my oven. Great recipe!
Erin
So fun to make! Excited to share them this weekend so practicing the freezing method.
Britney McCarty
This is the perfect sugar cookie!!
brooke
Thank you so much!!
Elizabeth
These are so delicious! I brought them to a family lunch and they were gone so fast that I had to run home and get the other pan!
Sandy
These cookies were a huge hit and they look like a celebration too! Nice alternative to the frosted sugar cookie!
Meiken
I made these tonight and they were gone in under 5 mins. My family couldn’t even handle how good they were! The texture and flavor were A++++! And so freaking cute to top it off!
YDana
Made them with orange sprinkles for the UT football game, and they disappeared! Great texture and almond flavor - and I'm pretty picky about sugar cookies. Thank you for a great recipe Brooke!
brooke
Yay! I love that idea and will do the same thing...Thank you so much for sharing!
Julia
These are so good!! I do think I will skip the almond extract in the future, just personal preference. Otherwise they are a solid 10/10! Most definitely will make again. And sprinkles really do make everything better.
brooke
Thank you so much!!! Glad they were a hit. Yay for sprinkles!
Katie Organ
Pretty sure I’ve made these 8 times already haha, we love cookies and these are so perfect! Crispy edge, chewy middle, and perfectly sweet!
Allison
SO good - that little addition of the almond is just perfection. The new go-to for play dates.
Kristen
This is my absolute favorite cookie recipe to make for a group. They’re always the first item gone and they are so good that it’s hard to stop eating them. I’ve made them at least 5 times at this point. So easy, so delicious.
brooke
Thank you so much Kristen! They're one of my most favorite too!
Betsy
So easy and rave reviews from everyone!
Abigail Smith
These are great! I like small sugar cookies so I made them significantly smaller (3rd the size so they were 25 grams each) and they were so great!
brooke
That sounds great to me! I love anything smaller and bite size. Thank you for trying them!
KATE KALLENBACH
Do you think gluten free flour will work?
brooke
I haven't tried with this particular recipe, but I know a lot of people sub GF flour with my cookie recipes and are happy with the results.
Mua Palaita
Would it still be good if I don’t have a mixer and I just mix with a whisk ?
brooke
Yes, I would probably mix with a wooden spoon or spatula if you have that.
LC
These are delicious! I used two sticks of earth balance butter and egg replacer to make them vegan. Thank you for the recipe!
brooke
Thank you so much for coming back to tell me and letting others know of the replacements!
Dayna Mattsson
Made these for church and they were a hit! Didn’t have to take any home. Did it with the Christmas sprinkles and they were so festive.
Angeline McCauley
These were phenomenal will forever be my go to sugar cookie recipe
brooke
Thank you so much! I am so happy you loved them!