These soft and chewy sprinkle cookies are bursting with color and sweetness in every bite. With a tender sugar cookie base and plenty of sprinkles mixed in and rolled on the outside, they’re the perfect treat for birthdays, holidays, or anytime you want something cheerful and delicious.
Why You’ll Love This Recipe
These cookies are incredibly soft in the center with lightly crisp edges. The dough comes together quickly with simple pantry ingredients, making them perfect for beginner and experienced bakers alike. The sprinkles add both texture and visual appeal, turning a classic sugar cookie into a festive dessert that’s great for parties, cookie trays, and gifting. They stay soft for days and can easily be customized for any occasion by changing the sprinkle colors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ¾ cups all-purpose flour (345 grams)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened (226 grams)
1 ½ cups granulated sugar (300 grams)
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
½ teaspoon almond extract (optional)
¾ cup rainbow sprinkles, plus ½ cup for rolling (120 grams total)
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
Add the egg, egg yolk, vanilla extract, and almond extract if using. Beat until fully combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Gently fold in ¾ cup of sprinkles using a spatula.
Scoop the dough into 2-tablespoon-sized portions and roll into balls. Roll each dough ball in the remaining ½ cup sprinkles to coat the outside.
Place the dough balls about 2 inches apart on the prepared baking sheets. Slightly flatten the tops with the palm of your hand.
Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly underbaked.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: Approximately 24 cookies
Prep time: 15 minutes
Chill time: Not required
Bake time: 9 to 11 minutes per batch
Total time: About 30 minutes
Variations
Chocolate Chip Sprinkle Cookies
Add ½ cup mini chocolate chips to the dough for an extra layer of flavor.
Citrus Sprinkle Cookies
Add 1 teaspoon of finely grated lemon or orange zest to brighten the flavor.
Holiday-Themed Cookies
Swap the rainbow sprinkles for seasonal colors such as red and green, pastel shades, or themed mixes.
Stuffed Sprinkle Cookies
Flatten each dough ball and place a small piece of white chocolate or cream filling in the center. Wrap the dough around it and seal before baking.
Gluten-Free Version
Use a 1:1 gluten-free all-purpose flour blend designed for baking.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a small piece of bread in the container with the cookies.
For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
To reheat, microwave a cookie for 8 to 10 seconds to restore its soft, freshly baked texture.
FAQs
Why are my sprinkle cookies spreading too much?
This can happen if the butter is too soft or melted. Make sure it is softened but still cool to the touch. You can also chill the dough for 30 minutes before baking if needed.
How do I keep the sprinkles from bleeding into the dough?
Use high-quality jimmies-style sprinkles rather than nonpareils. Nonpareils tend to bleed color more easily.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10 to 15 minutes before scooping if it becomes too firm.
Can I freeze the cookie dough?
Yes, scoop and roll the dough into balls, then freeze on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.
Why are my cookies dry?
Too much flour can cause dryness. Be sure to measure flour properly by spooning it into the measuring cup and leveling it off.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to ¼ teaspoon.
How do I make the cookies thicker?
Chill the dough for at least 30 minutes before baking and avoid over-flattening the dough balls.
Can I skip the almond extract?
Yes, the almond extract is optional. The cookies will still have a delicious vanilla flavor without it.
What type of sprinkles work best?
Jimmies-style sprinkles work best for both mixing into the dough and rolling on the outside.
How do I know when the cookies are done baking?
The edges should look set while the centers appear slightly underbaked. They will continue to firm up as they cool.
Conclusion
Soft and chewy sprinkle cookies are a simple yet joyful treat that never fails to impress. With their tender centers, crisp edges, and colorful bursts of sweetness, they’re perfect for celebrations or everyday baking. Easy to prepare and endlessly customizable, this recipe is sure to become a favorite in your kitchen.
These soft and chewy sprinkle cookies feature a tender sugar cookie base packed with colorful sprinkles inside and out. With crisp edges and soft centers, they’re festive, fun, and perfect for celebrations or everyday baking.
Ingredients
2 ¾ cups (345 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (226 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
½ teaspoon almond extract (optional)
¾ cup rainbow sprinkles
½ cup rainbow sprinkles (for rolling)
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Beat butter and sugar together for 2–3 minutes until light and fluffy.
Add egg, egg yolk, vanilla extract, and almond extract. Mix until fully combined.
Gradually mix in dry ingredients on low speed until just combined. Do not overmix.
Fold in ¾ cup sprinkles gently with a spatula.
Scoop 2-tablespoon portions, roll into balls, then roll in remaining sprinkles to coat.
Place 2 inches apart on baking sheets and slightly flatten tops.
Bake for 9–11 minutes until edges are set and centers look slightly underbaked.
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use jimmies-style sprinkles to prevent color bleeding.
Avoid overmeasuring flour to prevent dryness.
Chill dough 30 minutes if cookies spread too much.
Cookies will firm up as they cool.
Store with a slice of bread to keep them soft longer.
