Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
