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These beautiful Sprinkle Sugar Cookies are easy to make and perfect for a festive occasion! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.
Looking for more sugar cookie recipes? You have to try this easy recipe for soft and chewy sugar cookies!
These classic cookies are soft, chewy and delicious. Adding sprinkles just adds to the fun of making them! You can make confetti cookies by folding the sprinkles into the batter, you can roll each dough ball into the sprinkles to coat your cookies – or you can do both! Why not?
I love this cookie recipe because there are so many different ways to decorate them. Use rainbow sprinkles for a colorful treat or roll the dough in white sugar pearls for a classy looking cookie. The possibilities are endless and it’s super fun to experiment with different sprinkles!
Recipe Ingredients
This recipe is made with your usual sugar cookie ingredients plus your choice of sprinkles. Here’s what you’ll need:
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Butter: You’ll need to use room temperature, unsalted butter for these cookies.
- Granulated Sugar
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Sprinkles
What Kinds of Sprinkles Should I Use?
It’s up to you what kind of sprinkles you use for your cookies. If you’re baking them for a holiday, try using some festive Christmas or Halloween sprinkles!
My favorite way to make these is by rolling my cookie dough in nonpareil sprinkles, or sugar pearls. The cookies come out a little softer without sprinkles in the dough and with smaller sprinkles on the outside. The bigger the sprinkles, the more crunch it’ll add to your cookie.
But all the ways work – with only sprinkles mixed into the dough, with only sprinkles on the outside or with sprinkles both in the dough and on the outside. If you want to fold sprinkles into the dough, I recommend using the longer jimmies style sprinkles, since the nonpareil are more likely to bleed.
- Prepare for Baking: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Combine Dry Ingredients: Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream Butter & Sugars: Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen.
- Add Eggs & Vanilla: Add the egg and egg yolk and mix until well combined. Then, add the vanilla extract and mix until well combined.
- Combine Wet & Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until the dough is just well combined, but don’t over-mix. It will be thick and a little sticky.
- Add Sprinkles: Fold in 1/2 cup of sprinkles, if you’re mixing them into your cookie dough. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the dough balls on the baking sheet.
- Bake: Bake your cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don’t over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Let Cool: Remove your cookies from the oven and allow them to cool on baking sheets for 4-5 minutes before transferring them to a wire rack to cool completely.
- Measure Ingredients Accurately: This applies especially to the flour. A food scale is the best way to be sure that you aren’t over measuring. Just a small amount of extra flour can affect how well your cookies spread
- Avoid Over-Baking: These cookies are supposed to be tender and chewy. If you over-bake them, they will get too hard. The middle of the cookies should be soft and puffy when you remove them from the oven.
- Roll Dough in Sprinkles Immediately: If you’re coating each individual cookie with sprinkles, do it as soon as you’re done making the batter and forming your dough balls. If you wait too long, the sprinkles won’t stick to the dough as well.
Store your cookies in an airtight container. There’s no need to refrigerate them. If you store them in a relatively cool and dry place, your cookies will last for 4-5 days!
Watch How To Make It
Print
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 36
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These beautiful Sprinkle Sugar Cookies are easy to make and perfect for summer snacking! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 cup + 2 tbsp (233g) granulated sugar
- 2 tbsp (28g) light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 cup sprinkles for mixing in, optional*
- 1 cup – 1 1/4 cups sprinkles for rolling, optional*
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
- Add the egg and egg yolk and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don’t over-mix. It will be thick and a little sticky.
- Fold in 1/2 cup of sprinkles, if you’re mixing them into your cookie dough.
- Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
- Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don’t over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
- Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
Notes
This recipe makes 32-38 cookies. It’s closer to 38 if you add the sprinkles into the cookie dough and it’s closer to 32 if you don’t.
The amount of sprinkles you need for rolling the cookies can vary a little based on how many cookies you get and how big the sprinkles are.
Nutrition
- Serving Size:
- Calories: 116
- Sugar: 10.3 g
- Sodium: 70.9 mg
- Fat: 7.7 g
- Carbohydrates: 19.1 g
- Protein: 1.3 g
- Cholesterol: 23.8 mg
Can I use dark brown sugar instead of light?
That may add a touch more moisture to the cookies and they may spread a little more, but otherwise that’s fine.
Are the cookies gluten free?
No, but you could adjust them to be, I assume.
I bake your regular soft and chewy sugar cookies all the time they are amazing! I noticed this recipe adds an extra egg yolk, just wondering why that is? Thanks !
I’m so glad you enjoyed the other ones! I actually talk a little bit about the extra egg yolk in the blog post. The sprinkles absorbs moisture from the cookies, so to make sure they stay moist and chewy I add the extra yolk.
Can you use non dairy butter or coconut oil in place of regular butter? Thanks!
You could certainly try it, but I don’t think you’d get the same results.
these look great !
will this dough work to make shapes with cookie cutters?
No, these cookies will spread so they don’t hold shape. You need a cut out sugar cookie.
I recently found this recipe and gave it a try. They were a huge hit with the entire family!! Now my grandchildren beg me to make them again and again! Thank you for posting.
Quick question:
Can these be frozen?
I’m glad they were a hit! I would think they should be fine frozen.
This is the best sugar cookie recipe i have ever made the sprinkles give the cookies such a great feature!
Used this recipe to make cookies for Christmas and they were so soft and delicious! Thank you for sharing 🙂
These are beautiful, easy and tasty! I used a cup of red fife wheat in the mix and my dough was too dry so I added a tablespoon of soy milk, and perfection! Thank you. 🙂
These are the best sugar cookies
These cookies look so FUN! Our oven is on the fritz and has been since the beginning of July, and it has been absolute torture not being able to bake all the amazing summer goodies my favorite bloggers have been posting, you included. There’s nothing I’d like more than to sink my teeth into one of these cheerful little sugar cookies! Can’t you just pass me one through the screen? 🙂 Thank goodness for ice cream, or otherwise I might’ve gone crazy from a lack of dessert!
Beautiul as usual, you and the cupcakes. CONGRATS WITH THE BABY GIRL❣❣
This post definitely brightened my day. Not having a great one but the sight of these fun sprinkled cookies definitely made me feel better. Thank you so much for all your hard work and dedication!