Soft and chewy sprinkle cookies that look and taste like they’re from a bakery! Really easy to make – the secret is in the butter and sugar.
Sprinkle Cookies Overview
These are large, soft flattened cookies that look just like they’re fresh from the bakery. The key to achieving this cookie shape is with lots of butter and some powdered sugar to sweeten.
First the dry ingredients are mixed together. In a separate bowl, softened butter is mixed with granulated sugar and powdered sugar until it’s like and creamy. It’s important to use softened, room temperature butter as this will create air pockets to get that perfect soft cookie texture. Next, and egg and vanilla extract are added.
The dry ingredients are mixed together with the wet ingredients. And the last step is to fold in the sprinkles. This has to be done gently using as spatula so that the sprinkles do not bleed into the batter too much.
I made these cookies large by using 2 Tbsp of cookie dough. They only need to be baked for 10 minutes and will naturally flatten as they bake in the oven.
Recipe Ingredients
- 1 cup unsalted butter – room temperature
- 1 cup granulated sugar
- ½ cup powdered sugar
- 1 large egg – room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup rainbow sprinkles
How To Make Sprinkle Cookies
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 350℉. Line a baking sheet with parchment paper.
STEP 2: In a medium bowl, combine 2 cups all purpose flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt. Set aside.
STEP 3: In a large bowl, using a hand mixer beat 1 cup softened unsalted butter with 1 cup granulated sugar and ½ cup powdered sugar until smooth and creamy.
STEP 4: Add in 1 large egg and 1 tsp vanilla extract and mix again.
STEP 5: Pour the dry ingredients into the wet ingredients. Use the hand mixer to combine, but do not overmix.
STEP 6: Gently fold in ½ cup rainbow sprinkles using a spatula. Do not overmix as the sprinkles can bleed color easily.
STEP 7: Drop 2 Tbsp cookie batter on to a large baking sheet, with each cooking 2″ apart. Bake for 9-11 minutes. Remove from oven and let sit 10 minutes.
STEP 8: Using a thin spatula, transfer cookies to rack to cool completely. The cookies will be really soft while they are still warm, but will harden as they cool.
Recipe Tips
- It’s important to use softened room-temperature butter, never cold or melted. When the butter is softened, it will create a light and airy texture when creamed with sugar.
- Gently fold in the sprinkles. Don’t overmix with the cookie dough or they will bleed.
- You can add some sprinkles to the top of each cookie mound just before baking. No need to flatten the cookies as they will naturally do that during baking process.
- You can make smaller cookies by only using 1 Tbsp of dough.
- Make sure to use parchment paper or grease the baking sheet so that the cookies don’t stick to pan.
- A thin metal spatula is the best way to transfer cookies to the cooling rack without falling apart.
How To Store Leftovers
- Refrigerate – Cookies can be stored in an airtight container in the fridge or the counter for up to one week.
- Freeze – These cookies also freeze well! I usually freeze my cookies so that they last longer. Just add them to a freezer bag and seal tightly removing as much air as possible. These can be stored up to 6 months.
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Ingredients
- 1 cup unsalted butter - room temperature
- 1 cups granulated sugar
- ½ cup powdered sugar
- 1 large egg - room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup rainbow sprinkles
Instructions
- Preheat the oven to 350℉.
- In a medium bowl, combine 2 cups all purpose flour, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt. Set aside.
- In a large bowl, using a hand mixer beat 1 cup softened unsalted butter with 1 cup granulated sugar and ½ cup powdered sugar until smooth and creamy.
- Add in 1 large egg and 1 tsp vanilla extract and mix again.
- Pour the dry ingredients into the wet ingredients. Use the hand mixer to combine, but do not overmix.
- Gently fold in ½ cup rainbow sprinkles using a spatula. Do not overmix as the sprinkles can bleed color easily.
- Drop 2 Tbsp cookie batter on to a large baking sheet, with each cooking 2" apart. Bake for 9-11 minutes. Remove from oven and let sit 10 minutes before using a thin spatula to transfer cookies to rack to cool completely.
Nutrition
The nutritional information provided is an estimate and is per serving.