I absolutely love this Sprinkle Sugar Cookies Recipe because it’s like a little celebration in every bite! The soft, buttery cookie base combined with the bright, joyful sprinkles is such a fun way to brighten up any afternoon or festive gathering. When I first tried this recipe, I was hooked by how the cookies stayed tender but had just enough crispness around the edges—plus, the colors make them feel perfect for birthdays, holidays, or just a simple treat when you need a pick-me-up.
You’ll find that making this Sprinkle Sugar Cookies Recipe is straightforward and rewarding, especially if you enjoy baking that feels both nostalgic and special. The balance of vanilla and almond extract creates that classic sugar cookie flavor that everyone loves, while the sprinkles add a playful crunch and pop of color. Trust me, once you make these, your family and friends will go crazy for them—and you’ll keep coming back to this recipe for every occasion!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have what you need in your pantry, and the measurements are forgiving.
- Perfect Texture: Soft and chewy with just a hint of crisp on the edges, making every bite a delight.
- Fun and Customizable: The sprinkles add charm, and you can swap them out to match any party theme or season.
- Kid-Friendly Baking: Great for baking with little helpers who love rolling doughballs in sprinkles!
Ingredients You’ll Need
Each ingredient plays its role to create the perfect balance of flavor, texture, and color in the Sprinkle Sugar Cookies Recipe. Don’t worry; the list uses mostly standard pantry staples, making it so easy to pull together.
- All-purpose flour: I always recommend weighing it in grams for accuracy—too much flour can make cookies dense.
- Baking powder: Gives just the right rise to keep cookies tender.
- Baking soda: Works with baking powder for that perfect lift and crumb.
- Salt: Balances the sweetness beautifully.
- Unsalted butter: Room temperature butter is easier to cream and gives a lovely buttery taste.
- Powdered sugar: It blends smoothly into the dough for a soft texture.
- Large egg: Room temperature eggs mix better; I usually leave mine out while prepping the ingredients.
- Vegetable oil: Adds extra moisture so the cookies stay soft even after baking.
- Vanilla extract: The classic flavor that makes sugar cookies so comforting.
- Almond extract: A splash of almond gives the cookies a subtle, irresistible depth.
- Sprinkles: Not non-pareils! Using the right type helps the colors really pop and hold up in the dough.
Variations
I really love how versatile this Sprinkle Sugar Cookies Recipe is. Over the years, I’ve tweaked it depending on the season, flavor mood, or dietary needs, and it always adapts beautifully. Feel free to get creative and make it your own!
- Gluten-free variation: I’ve swapped all-purpose flour for an all-purpose gluten-free blend with great success—just be sure to check if additional binding agents are needed.
- Flavor swap: Adding lemon zest or swapping almond extract for lemon or orange extract adds a fresh twist I adore in springtime.
- Different sprinkles: Using seasonal colors or even mini chocolate chips can totally change the vibe for holidays or celebrations.
- Dairy-free option: Replacing butter with a high-quality vegan margarine or coconut oil has worked well for me when baking for friends with allergies.
How to Make Sprinkle Sugar Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat; I personally prefer silicone mats because they’re reusable and give a nice even bake. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. This little step helps the leavening mix evenly and prevents lumps.
Step 2: Cream Butter and Sugar
Using a handheld mixer or stand mixer, cream the softened butter and powdered sugar on medium-high until light and fluffy, about 2 to 3 minutes. This is a crucial step because it traps air for softer cookies. If you skip this, your cookies can turn out dense, which I’ve learned the hard way.
Step 3: Mix in Wet Ingredients
Stop the mixer and add the egg, vegetable oil, vanilla, and almond extract. Beat again on medium speed until everything is combined, scraping down the sides as needed. One trick I discovered is making sure your egg is room temperature—it blends smoother and prevents lumps or curdling.
Step 4: Add Dry Ingredients and Sprinkles
Turn your mixer to low and add the flour mixture in two batches, mixing just until combined each time. Overmixing here can make your cookies tough, so I pay close attention to mix just until there are no visible streaks of flour. Once mixed, fold in ½ cup of sprinkles by giving the mixer a few slow turns to distribute them evenly.
Step 5: Shape and Sprinkle
Pour the remaining ¼ cup sprinkles into a small shallow bowl. Using a cookie scoop (I use a #50 for perfect-sized cookies), scoop dough balls and gently roll the top in the sprinkles. Then place them sprinkle-side up on your baking sheet, giving each enough space to spread out slightly during baking.
Step 6: Bake and Cool
Bake the cookies for 8 to 9 minutes, watching closely for edges to set but centers to stay soft. Removing cookies at just the right moment is key—I’ve learned that if you leave them in too long, they lose that tender chewiness I love. Let them cool on the baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Pro Tips for Making Sprinkle Sugar Cookies Recipe
- Use Room Temperature Ingredients: This makes mixing easier and ensures your dough combines smoothly without overworking.
- Don’t Overmix the Dough: Once you add the dry ingredients, mix until just combined to keep cookies tender.
- Press Sprinkles Gently: Rolling just the tops of the dough balls in sprinkles helps keep that burst of color without making them fall off during baking.
- Timing Your Bake: Remove cookies as soon as edges set but centers look soft—they firm up as they cool for the perfect texture.
How to Serve Sprinkle Sugar Cookies Recipe
Garnishes
I like to keep it simple with a sprinkle-topped finish, but for extra pizazz, a light dusting of powdered sugar or a drizzle of white chocolate looks amazing. Sometimes I even use edible glitter for holiday cookie trays—kids think it’s magic!
Side Dishes
This recipe pairs perfectly with a glass of cold milk or a cozy cup of hot cocoa. For brunch, I enjoy serving these alongside fresh fruit and a mild cheese plate to balance the sweetness.
Creative Ways to Present
For parties, I’ve arranged these cookies in colorful tiered trays or stacked them in clear jars with ribbons for a festive gift. Decorating with sprinkles in themed colors makes them ideal for birthdays, baby showers, or holiday celebrations.
Make Ahead and Storage
Storing Leftovers
I store leftover Sprinkle Sugar Cookies in an airtight container at room temperature, ideally away from heat or direct sunlight. They stay soft and fresh for up to a week, which is great if you want to bake a batch ahead for the week’s treats.
Freezing
One of my favorite things about this recipe is how well it freezes. You can freeze both baked cookies or unbaked dough balls for up to 3 months. Just thaw baked cookies at room temperature or bake frozen dough balls straight from the freezer for about 9 to 10 minutes.
Reheating
If you want warm cookies, I pop leftovers in the microwave for about 10 seconds or a warm oven for a few minutes. This revives the soft texture and makes them taste freshly baked, which I always appreciate after a long day.
FAQs
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Can I use non-pareil sprinkles in the Sprinkle Sugar Cookies Recipe?
It’s best to avoid non-pareil sprinkles for this recipe because their small size and texture can melt into the dough or discolor during baking. Using standard jimmies or sprinkle blends works better to maintain vibrant colors and a nice crunch.
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Why do my sugar cookies sometimes turn out dry?
Dry cookies often result from overbaking or using too much flour. Make sure to measure flour carefully—ideally weigh it—and bake just until the edges set. Also, incorporating vegetable oil into this recipe helps keep the cookies moist and tender.
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Can I prepare the dough ahead of time?
Yes! You can make the dough balls and freeze them on a baking sheet, then transfer to a resealable bag for up to 3 months. Bake frozen dough balls directly, adding a minute or two to the baking time as needed.
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What’s the secret to keeping sprinkles on top?
Rolling only the tops of the dough balls in sprinkles before baking helps them stick better. Press them gently to avoid pushing too deep, and place them sprinkled side up on the tray for best results.
Final Thoughts
This Sprinkle Sugar Cookies Recipe holds a special place in my kitchen because it manages to be both simple and festive at the same time. I love sharing this recipe with friends and family, knowing it’ll bring smiles with its classic flavors and colorful charm. Give it a try—you’ll enjoy every tender, sprinkle-covered bite, and soon enough, it might just become your go-to cookie recipe when you want something truly special yet easy to bake.
Print
Sprinkle Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and colorful Sprinkle Sugar Cookies featuring a tender crumb, infused with vanilla and almond extracts, and topped with vibrant sprinkles. These easy-to-make cookies are perfect for any celebration or a fun treat any day, baked to perfection with a slight crisp edge and a soft center.
Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg, room temperature
- 1/4 cup (56mL) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Toppings
- 3/4 cup (150g) sprinkles, divided (not non-pareils)
Instructions
- Prepare Oven and Baking Sheet: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside after mixing to ensure even distribution.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar on medium-high speed until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
- Add Wet Ingredients: Stop the mixer to add the room temperature egg, vegetable oil, vanilla extract, and almond extract. Beat again on medium speed until thoroughly combined, scraping down the bowl as necessary.
- Combine Dry and Wet Mixtures: Lower the mixer speed to low and add the dry ingredients in two parts, ensuring the first addition is mostly incorporated before adding the second. Mix just until combined to avoid overworking the dough.
- Incorporate Sprinkles: Add ½ cup of sprinkles to the dough and beat a few revolutions on low speed until the sprinkles are evenly distributed.
- Form and Coat Dough Balls: Place remaining ¼ cup of sprinkles in a shallow bowl. Using a cookie scoop (#50 standard size), drop dough balls into the bowl of sprinkles, rolling the top of each ball in sprinkles so they stick. Place the sprinkle-coated dough balls on the prepared baking sheet, sprinkle-side up.
- Bake Cookies: Bake for 8 to 9 minutes, or until the edges are just set but the cookies remain soft. Remove from oven.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
- Storage Instructions: Store cookies tightly covered at room temperature for up to one week. Cookies and unbaked dough balls freeze well for up to three months. When baking from frozen dough, increase baking time to 9 to 10 minutes.
Notes
- Flour Measurement: For best texture, weigh your flour at 240 grams or fluff, spoon, and level if measuring with cups to avoid a dense cookie.
- Room Temperature Egg: Using room temperature eggs along with room temperature butter helps ingredients incorporate more easily and results in a better dough texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
