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Sprinkle Cookies Recipe
If you’re craving a soft, colorful cookie that tastes like a bakery treat but comes together with pantry staples, this Sprinkle Cookies Recipe is about to be your new go-to.
These classic vanilla sprinkle cookies bake up thick, soft in the middle, and just the right amount of chewy around the edges. They’re the kind of easy sprinkle cookies you can pull together on a Thursday afternoon for the kids, or dress up with seasonal colors for a festive cookie recipe at birthdays, baby showers, or Christmas cookie trays. Around here, they’re what I make when I don’t want to fuss, but I still want something that feels special—funfetti-style cookies without any cake mix in sight.
When my kids were little, these were our “party cookies.” Now my grandkids help roll the dough in sprinkles, and I’ll tell you, there’s nothing like small, sprinkle-covered hands hovering by the oven door asking, “Are they done yet?”
Let’s talk about how to bring these homemade sprinkle cookies to life in your own kitchen.
What Makes This Sprinkle Cookies Recipe So Special?
These are not the thin, crunchy kind of sugar cookies with sprinkles that shatter when you bite them. This Sprinkle Cookies Recipe makes:
- Soft sprinkle cookies that stay pillowy for days
- Bakery style sprinkle cookies with thick centers
- Chewy sugar cookies with sprinkles thanks to chilled dough and the right sugar-to-fat ratio
They’re buttery, sweet but not cloying, and full of real vanilla flavor. Think vanilla sprinkle cookies that remind you of those fancy bakery cases—but you made them yourself, in your comfy clothes, hair in a messy bun.
I also love how flexible they are. Swap the sprinkle colors and they instantly match any theme:
- Red, white, and blue for the Fourth of July
- Pastels for Easter
- Orange and black for Halloween
- Red and green for Christmas cookie platters
From a “data” perspective (yes, I’m that lady who pays attention to this), recipes like this do well with families because they tick a lot of boxes: kid friendly cookie recipe, simple pantry ingredients, quick bake time, and they travel well in lunch boxes or care packages. And honestly, who doesn’t pause a second longer on a cookie when it’s covered in colorful sprinkles?
Why You’ll Love This Sprinkle Cookies Recipe
- Easy, no-fuss ingredients – Everything in this simple cookie recipe with sprinkles is probably already in your pantry or fridge.
- Soft and chewy texture – A quick chill keeps these chewy in the center and slightly crisp at the edges—classic sprinkle cookies with modern texture.
- Kid-approved and kid-helpful – Rolling the dough in sprinkles is basically a built-in activity for little helpers.
- Perfect for parties and holidays – These colorful sprinkle cookies look festive on any dessert table without fancy decorating.
- Reliable and forgiving – The dough isn’t fussy; it can handle a tiny bit more flour or a slightly warm kitchen without falling apart.
- Make-ahead friendly – Freeze the dough balls and bake fresh whenever you need party cookies in a hurry.
- Customizable flavor – Add almond, lemon, or even a hint of coconut extract for your own bakery style sprinkle cookies.
- Pretty in photos – If you love sharing treats on social media, the bright sprinkles and crinkly tops photograph beautifully.
Ingredients for the Best Sprinkle Cookies
Here’s everything you’ll need for this Sprinkle Cookies Recipe. I’ll share a few substitution ideas too, because life happens and sometimes you’re out of one thing.
Dry Ingredients
- 2 ¾ cups (330 g) all-purpose flour
- Use a spoon and level method or weigh it; too much flour = dry cookies.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt (table salt also works; use a pinch less)
Wet Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- Butter should be slightly cool and leave a gentle dent when pressed—not greasy or melted.
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- That extra yolk adds richness and helps create those chewy centers.
- 2 teaspoons pure vanilla extract
- Use real vanilla if you can—this is a true vanilla sprinkle cookie.
- ¼ teaspoon almond extract (optional but lovely)
- Just a touch makes them taste like bakery cookies.
- 2 tablespoons whole milk or heavy cream
- This loosens the dough slightly and keeps the cookies soft.
Sprinkles
- 1 cup rainbow “jimmies” sprinkles, plus extra for rolling
- Avoid tiny round nonpareils inside the dough; they tend to bleed color. Use them only for rolling if you like.
Optional Add-Ins
- ¼ teaspoon fine lemon zest for a light citrus note
- 2–3 tablespoons white chocolate chips for extra sweetness
You know what? If you only have salted butter, you can absolutely still make these. Just reduce the added salt to ¼ teaspoon and you’re set.
Step-by-Step Directions
Follow these simple steps for homemade sprinkle cookies that bake up soft, chewy, and perfectly colorful.
1. Whisk the dry ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set this aside. Mixing these first means even leavening and no surprise pockets of baking soda.
2. Cream the butter and sugar
In a large mixing bowl (a stand mixer with the paddle attachment is easiest, but a hand mixer works too), add:
- Softened butter
- Granulated sugar
Beat on medium speed for 2–3 minutes, until the mixture looks light, fluffy, and slightly pale. This step introduces air, which helps give you that soft, bakery style texture.
3. Add the eggs and flavorings
Add:
- Egg
- Egg yolk
- Vanilla extract
- Almond extract (if using)
Beat again on medium speed just until smooth and well combined, about 30–45 seconds. Scrape down the sides of the bowl so nothing is hiding at the bottom.
4. Add the milk or cream
Pour in the milk or cream and mix on low speed for 10–15 seconds. The batter may look a bit looser, and that’s exactly what we want before the flour goes in.
5. Mix in the dry ingredients
Add the dry ingredients in two additions:
- Add about half the flour mixture, and mix on low until almost combined.
- Add the remaining flour, mixing again on low just until no streaks of flour remain.
The dough will be thick and soft, but it shouldn’t be sticky like cake batter. Try not to overmix here, or you’ll lose some tenderness.
6. Fold in the sprinkles
Using a spatula, gently fold in the 1 cup of sprinkles. Mixing them by hand keeps them from breaking too much and bleeding color into the dough. You should see bright flecks all through the dough.
7. Chill the dough
Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for at least 30–45 minutes, or up to 24 hours.
- Short chill (30–45 minutes) = still spreads a little, softer edges
- Longer chill (2+ hours) = thicker cookies with chewier centers
This step is key for soft sprinkle cookies that don’t spread out like pancakes. Butter firms up, and the flour has time to hydrate, which improves flavor and texture.
8. Preheat the oven and prepare pans
Once the dough is nearly done chilling:
- Preheat your oven to 350°F (175°C).
- Line 2 large baking sheets with parchment paper or silicone baking mats.
If your oven runs hot (many do, by about 25°F), you may want to check with an oven thermometer. Slightly lower heat keeps these vanilla sprinkle cookies from browning too much.
9. Scoop and roll in sprinkles
Use a 1.5-tablespoon cookie scoop or tablespoon to portion the dough into balls. Roll each portion between your hands to smooth it out.
Then roll each dough ball in a shallow bowl of extra sprinkles, pressing gently so they stick all around the outside. Place them on the baking sheets, spacing about 2 inches apart.
10. Bake
Bake one sheet at a time on the center rack for 10–12 minutes, depending on your oven and dough temperature.
You’re looking for:
- Edges set and just barely starting to turn a light golden color
- Centers still pale and slightly puffy
- Tops with a soft, crinkly look
If they look fully baked in the oven, they’ll be overbaked once cooled. Pull them while they still look a little underdone in the center.
11. Cool on the pan
Let the cookies cool on the baking sheet for 5–7 minutes. They’ll finish setting up from the residual heat.
Then carefully move them to a wire rack to cool completely. If you like perfectly round cookies, you can “scoot” them with a round cookie cutter while still hot—gently swirl the cutter around the cookie to nudge the edges into a neat circle.
Servings & Timing
- Yield: About 28–32 cookies, depending on scoop size
- Prep Time: 20 minutes
- Chill Time: 30–45 minutes (longer is okay)
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour 10 minutes, including chilling and baking several trays
If you’re baking multiple sheets, plan on 2–3 rounds in the oven. It’s worth baking one sheet at a time on the middle rack for the most even results.
Fun Variations and Flavor Twists
Once you’ve made this classic Sprinkle Cookies Recipe, you can play a little. Here are some easy ways to change things up:
- Birthday Cake Sprinkle Cookies – Add ¼ teaspoon extra almond extract and 2–3 tablespoons white chocolate chips for full-on birthday cake vibes.
- Chocolate Sprinkle Cookies – Replace ¼ cup of the flour with unsweetened cocoa powder and use chocolate jimmies plus rainbow sprinkles.
- Lemon Confetti Cookies – Add 1 teaspoon lemon zest and skip the almond extract for a bright, citrusy version.
- Gluten-Free Sprinkle Cookies – Use a 1:1 gluten-free flour blend that includes xanthan gum; the dough may need 1–2 extra tablespoons of milk.
- Holiday-Themed Cookies – Swap the rainbow sprinkles for red and green, pastel, or any color combo that matches your celebration.
- Sprinkle Sandwich Cookies – Fill two cooled cookies with vanilla buttercream or cream cheese frosting, then roll the edges in extra sprinkles.
How to Store, Freeze, and Make Ahead
You can absolutely plan ahead with these soft sprinkle cookies, which makes them perfect for busy weeks or party prep.
Storing baked cookies
- Keep cooled cookies in an airtight container at room temperature.
- They stay soft and fresh for 4–5 days.
- If your kitchen is dry, tuck a small piece of bread or a tortilla into the container to help maintain moisture.
Freezing baked cookies
- Arrange cooled cookies in a single layer on a baking sheet and freeze until firm.
- Transfer to a freezer bag or airtight container with parchment between layers.
- Freeze up to 2–3 months.
- Thaw at room temperature for 20–30 minutes—no reheating needed, though you can warm them in a 275°F oven for 3–5 minutes if you love a slightly warm cookie.
Freezing cookie dough
This is my favorite trick:
- Scoop and roll dough into balls.
- Place on a parchment-lined tray and freeze until solid.
- Transfer to a freezer bag, label, and freeze up to 2–3 months.
When ready to bake:
- Bake from frozen at 350°F.
- Add 1–2 extra minutes to the bake time.
It’s so nice having ready-to-bake party cookies recipe dough in the freezer for surprise guests or school events.
Recipe Notes from My Kitchen
- Measure the flour carefully. This is the number one factor in cookie texture. A packed cup of flour will give you dry, crumbly cookies. If you don’t have a scale, lightly spoon flour into the cup, then level off.
- Chill, but don’t forget them forever. After about 24 hours in the fridge, the dough starts to dry a bit at the surface. If that happens, let it sit out for 10–15 minutes and knead it gently before scooping.
- Use the right sprinkles. Classic “jimmies” (the rod-shaped sprinkles) are best for mixing into dough. Nonpareils (the tiny balls) like to bleed color—pretty for rolling, but not as nice inside the cookie.
- Rotate your pan if needed. Every oven has hot spots. If the back row browns faster, rotate the baking sheet halfway through baking.
- Color vs. browning. For that funfetti-style cookie look, try not to let the edges brown too much or the colors can look dull. Pull them while they’re still fairly pale.
- Size matters. Smaller cookies bake faster and can get dry; larger cookies take a touch longer but stay nice and soft inside. I like a 1.5-tablespoon scoop for the best balance.
Honestly, once you’ve baked these a couple of times, you’ll recognize the “just right” moment in your own oven. Pay attention the first round, and you’ll be set for future batches.
Sprinkle Cookies Recipe FAQs
Can I skip chilling the dough?
You can, but your cookies will spread more and be thinner and crispier. For soft, chewy sprinkle cookies, even a 30-minute chill helps a lot.
Why did my cookies spread too much?
Most often, the butter was too soft or partially melted, or the dough wasn’t chilled. Next time, chill longer and make sure your butter is just soft, not shiny or greasy.
Why did my cookies not spread at all?
That usually means there was a bit too much flour, or the dough was very cold. Try gently pressing the dough balls down slightly before baking, and double-check your flour measuring.
Can I reduce the sugar in this recipe?
You can reduce the sugar by about ¼ cup without major changes, but the cookies will spread less and be a little less chewy. Sugar affects texture as much as sweetness.
Can I make these dairy-free?
Yes. Use a good-quality vegan butter stick (not spreadable tub) and a dairy-free milk like oat or almond. Keep in mind the flavor and texture will shift slightly, but they’ll still be delicious.
What kind of sprinkles work best?
Jimmies-style sprinkles are ideal for chewy sugar cookies with sprinkles. They hold their shape and color in the oven and don’t turn the dough muddy.
Can I make these as bar cookies instead?
Yes. Press the dough into a parchment-lined 9×13-inch pan, sprinkle extra on top, and bake at 350°F for about 18–22 minutes, until just set in the center. Cool completely before slicing.
How do I keep them soft for mailing or gifting?
Bake them on the softer side (pull them a bit earlier), cool completely, then pack in airtight tins with parchment between layers. They usually arrive soft if mailed within 1–2 days.
Final Thoughts on This Sprinkle Cookies Recipe
These classic, colorful, buttery sprinkle cookies check all the boxes: they’re easy, cheerful, kid-friendly, and they taste like something straight from a neighborhood bakery case. Whether you’re baking a batch for a birthday party, a classroom treat, or just a cozy Saturday afternoon, this Sprinkle Cookies Recipe is one you’ll come back to again and again.
If you try these, let me know how they turned out—especially what sprinkle colors you used or any fun twists you added. And if you love simple, festive bakes like this, you might also enjoy a good chocolate chip cookie or a soft snickerdoodle next time you turn the oven on.
Sprinkle Cookies
Ingredients
- 2 3/4 cups all-purpose flour 330 g; spoon-and-level or weigh for accuracy
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or slightly less table salt
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature, cool and not greasy
- 1 1/2 cups granulated sugar 300 g
- 1 large egg room temperature
- 1 large egg yolk room temperature; adds richness and chewiness
- 2 teaspoons pure vanilla extract use real vanilla for best flavor
- 1/4 teaspoon almond extract optional, for bakery-style flavor
- 2 tablespoons whole milk or heavy cream loosens dough and keeps cookies soft
- 1 cup rainbow jimmies sprinkles plus extra for rolling; avoid nonpareils inside dough as they can bleed
- 1/4 teaspoon fine lemon zest optional, for a light citrus note
- 2 tablespoons white chocolate chips optional, 2–3 tablespoons for extra sweetness or birthday cake vibe
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In a large mixing bowl, using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until light, fluffy, and slightly pale.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Add the egg, egg yolk, vanilla extract, and almond extract (if using). Beat on medium speed just until smooth and well combined, about 30–45 seconds, scraping down the sides of the bowl as needed.1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract, 1/4 teaspoon almond extract
- Pour in the milk or heavy cream and mix on low speed for 10–15 seconds, until incorporated. The batter will look slightly looser.2 tablespoons whole milk or heavy cream
- Add about half of the dry ingredient mixture and mix on low just until almost combined. Add the remaining dry ingredients and mix again on low until no streaks of flour remain. The dough should be thick and soft but not sticky.2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Using a spatula, gently fold in 1 cup of rainbow jimmies sprinkles, and optional lemon zest or white chocolate chips if using, until evenly distributed without overmixing.1 cup rainbow jimmies sprinkles, 1/4 teaspoon fine lemon zest, 2 tablespoons white chocolate chips
- Cover the bowl tightly with plastic wrap or a lid and chill the dough in the refrigerator for at least 30–45 minutes, or up to 24 hours. A short chill gives slightly more spread; a longer chill yields thicker, chewier cookies.
- When the dough is nearly done chilling, preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Use a 1.5-tablespoon cookie scoop or tablespoon to portion the dough into balls. Roll each ball between your hands to smooth, then roll in a shallow bowl of extra sprinkles, pressing gently so they adhere. Place on prepared baking sheets about 2 inches apart.1 cup rainbow jimmies sprinkles
- Bake one sheet at a time on the center rack for 10–12 minutes, until the edges are set and just barely turning light golden, the centers are still pale and slightly puffy, and the tops look softly crinkled. Do not overbake; they should look slightly underdone in the center.
- Let the cookies cool on the baking sheet for 5–7 minutes to finish setting, then transfer carefully to a wire rack to cool completely. If desired, use a round cookie cutter to gently scoot the edges into perfect circles while the cookies are still hot.
