Soft Chewy Sprinkle Cookies

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 tablespoon 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 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon 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 teaspoon 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 tablespoon 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.

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.