These soft and chewy sprinkle sugar cookies are a delicious treat. They take 20 minutes to make and only use a handful of pantry ingredients.
Why I love these sugar cookies with sprinkles
Since many sprinkle cookies need chilling, this recipe is a winner. When it comes to home cooking, I’m a big fan of any cookie recipe made in 20 minutes!
These sugar cookies with sprinkles have a great amount of color that works great at the bake sale. I love the sweetness and hint of vanilla they have.
I usually like to make a big batch and deliver half of them to one of my neighbors: lucky them!
Ingredients
- Flour: Use all-purpose flour, which is also sometimes labeled plain flour.
- Baking Powder: This helps leaven the cookies and add chewiness. If you don’t have the baking powder, swap 1 teaspoon for 1/2 teaspoon of baking soda.
- Baking Soda: This is another leavening agent used for cookies. If you don’t have the baking soda, swap 1/2 teaspoon for 1 teaspoon of baking powder.
- Salt: Don’t use coarse salt; you want the salt to spread evenly into each bite without salty bites.
- Eggs: Room-temperature eggs are ideal but not essential. They will help incorporate a bit better into the creamed sugar and butter.
- Butter: Unsalted butter is better because it lets you control the salt levels better. If you use salted butter, remove 1/2 teaspoon of salt from the recipe.
- Sugar: Use your regular granulated white sugar!
- Vanilla: Use a high-quality vanilla extract. It’s one of the cookie’s primary flavors; you can taste the difference!
- Sprinkles: Use your favorite types of sprinkles. I like Jimmies!
Professional Tips & Tricks
Follow these tips to get the best sprinkle sugar cookies possible!
Use room-temperature butter
Room-temperature butter will allow the butter and sugar to cream together much easier! Here’s a tip to help soften butter quickly:
1) Pour hot water into a large ceramic bowl.
2) Leave for 2 minutes and pour out the water.
3) Quickly wipe the ball for excess water and add the butter.
4) Cover and leave to soften.
Chill the cookie dough for taller, more puffy cookies
If you’re a fan of taller and puffier cookies, leave the cookie dough to cool for at least 30 minutes but ideally 1 hour. It stops the cookies from spreading out as much while baking.
Pre-scoop the cookie dough before chilling it
It’s best to portion out the cookie dough before chilling. Once chilled, the butter inside the cookie dough will become firm. This will make the cookie dough much tougher to portion.
Step by Step Instructions
1) Preheat the oven to 350f or 180c.
2) In a large bowl, whisk together flour, baking powder, baking soda, and salt, then set to the side.
3) Using an electric mixer and a separate large bowl, beat butter until smooth. Pour in the sugar and cream for 1 minute until light and fluffy.
4) Add eggs and vanilla extract, then beat until combined.
5) Gently fold in the flour mixture and combine with a wooden spoon or plastic spatula.
6) Next, gently fold in the sprinkles.
7) Use a medium-sized cookie scoop to scoop the cookie dough onto a non-stick baking tray, spacing 2 to 3 inches apart.
8) Bake for 10-12 minutes or until the edges are set and the center of the cookies looks slightly underbaked.
9) Leave the cookies on the baking tray for 5 minutes before removing them to cool completely on a cooling rack.
Storage Information
The sprinkled sugar cookie dough can be wrapped and chilled in the fridge for up to 2 days before baking. Once baked, the sprinkle sugar cookies can be stored in an airtight container at room temperature for up to a week.
FAQs
Do you put sprinkles on sugar cookies before or after baking?
It’s best to add the sprinkles before baking. It lets them incorporate into the cookies better. If you prefer more sprinkles on top, you can add a couple on top of the portioned cookie dough balls before baking.
Adding the sprinkles after baking will cause the sprinkles to fall off of the cookies.
Do sprinkles melt in the oven?
Yes, the sprinkles slightly melt in the oven but then firm back up once the cookies have cooled.
Do sprinkles melt in the oven?
If you are using a non-stick baking tray, then parchment paper is not necessary. If the baking tray isn’t non-stick, I recommend lining it with parchment paper.
More Recipes You May Like
- Banana Bread without Baking Soda
- Biscoff Cheesecake
- Chocolate Chip Cookies Without Brown Sugar
- Kinder Bueno Brownies
Sprinkle Sugar Cookies
Equipment
- Large Bowl
- Baking Tray
- Cooling rack optional
Ingredients
- 350 g All-purpose flour plain
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 2 Eggs room temperature
- 220 g Unsalted butter room temperature
- 275 g Granulated sugar
- 1 teaspoon Vanilla extract
- 100 g Sprinkles
Instructions
- Preheat the oven to 350f or 180c.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt, then set to the side.
- Using an electric mixer and a separate large bowl, beat butter until smooth. Pour in the sugar and cream for 1 minute until light and fluffy.
- Add eggs and vanilla extract, then beat until combined.
- Gently fold in the flour mixture and combine with a wooden spoon or plastic spatula. Next, gently fold in the sprinkles.
- Use a medium-sized cookie scoop to scoop the cookie dough onto a non-stick baking tray, spacing 2 to 3 inches apart.
- Bake for 10-12 minutes or until the edges are set and the center of the cookies looks slightly underbaked.
- Leave the cookies on the baking tray for 5 minutes before removing them to cool completely on a cooling rack.
Notes
- If you’re a fan of taller and puffier cookies, leave the cookie dough to cool for at least 30 minutes but ideally 1 hour. It stops the cookies from spreading out as much while baking.
- It’s best to portion out the cookie dough before chilling. Once chilled, the butter inside the cookie dough will become firm. This will make the cookie dough much tougher to portion.
- The sprinkled sugar cookie dough can be wrapped and chilled in the fridge for up to 2 days before baking. Once baked, the sprinkle sugar cookies can be stored in an airtight container at room temperature for up to a week.