Sprinkle Cookies
Soft, thick, bakery-style vanilla sprinkle cookies with chewy centers and colorful jimmies throughout. Perfect for parties, holidays, or everyday treats.
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.
Notes
Measure flour carefully to avoid dry, crumbly cookies—use a scale or spoon-and-level method. Chilling the dough is key for thick, chewy cookies that don’t overspread. Use jimmies (rod-shaped sprinkles) in the dough; nonpareils are best reserved for rolling as they can bleed color. Store cooled cookies in an airtight container at room temperature for 4–5 days. To freeze baked cookies, freeze in a single layer, then transfer to a container with parchment between layers and freeze for up to 2–3 months. To freeze dough, scoop and roll into balls, freeze until solid, then store in a freezer bag for up to 2–3 months; bake from frozen at 350°F, adding 1–2 minutes to the bake time. For variations, try extra almond extract and white chocolate chips for birthday cake flavor, swap some flour for cocoa powder for chocolate sprinkle cookies, or adjust sprinkle colors for holidays.
Nutrition
Calories: 180kcal
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