Sprinkle Cookies are a fun and festive treat for any birthday, holiday table, cookie exchange, or even as an edible gift. Made with a basic sugar cookie recipe and are loaded with colorful nonpareils, these cookies are super easy to make!
What are sprinkle cookies?
Sprinkle cookies, are a classic bakery-style sugar cookie with a soft and tender center with slightly crisp edges and subtle hints of a buttery almond flavor.
The exterior of these cookies offer a satisfying crunch due to the nonpareil coating.
Plus, these cookies are extremely easy to whip together. Made with a handful of pantry staples, this no chill recipe is ready in 30 minutes!
Flour – I use all purpose flour for this recipe. Be sure to spoon the flour into the measuring cup and then level off with a knife. If you scoop it you will have too much flour.
Cornstarch – This helps the cookies hold their shape while baking and not spread too much. It also makes them chewy!
Butter – Salted butter is used in this recipe. If you only have unsalted, then add 1/4 teaspoon of salt to the recipe.
Almond Extract – Almond extract gives the cookies their signature taste but if you don’t have it or are allergic, feel free to switch it out for vanilla extract.
Pantry Staples – Baking soda, granulated sugar, large eggs.
What are the best sprinkles to use?
Sprinkles – Nonpareils give the cookies that pop that everyone associates with the these iconic cookies. If you want to use other sprinkles, like jimmies, feel free.
Have fun customizing these for various occasions with different colored sprinkles.
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How to Make Sprinkle Cookies
First: Preheat the oven to 400F. Line your baking sheets with parchment paper or nonstick spray.
Second: In a medium bowl, whisk together the dry ingredients: flour, cornstarch, and baking soda. Set aside.
Third: To a large bowl, add the butter and sugar. Beat with a hand mixer or stand mixer fitted with a paddle attachment until the butter is light and fluffy, about 4 minutes.
Add the eggs, one at a time, so each one is fully incorporated. Add the dry ingredients to the butter mixture in batches and mix until just combined. Do not over mix.
Fourth: Scoop out a tablespoon of dough and roll into a ball. Roll the dough balls in sprinkles and place on the prepared baking sheet leaving 1 inch between the cookies.
Flatten slightly with your hand or the bottom of a drinking glass. Bake for 8-11 minutes or until the bottoms are just starting to brown.
Remove from the oven and allow them to cool on the baking sheet. Remove from the pan and enjoy or store for later.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Can I substitute the almond extract?
These are such simple cookies; any extract would work wonderfully in them. If you’re looking for the classic flavor, you can stick with a vanilla extract.
Other fun flavors you can try are peppermint extract, coffee extract, lemon extract, or orange extract.
Can I use different types of sprinkles?
Yes, you can! Substitute the same amount of your favorite colored sprinkles or jimmies for the nonpareils.
Do you put sprinkles on before or after baking?
Dough balls are rolled in the sprinkles right after forming so the sprinkles stick to the dough. The longer you wait to roll, the harder it is for the sprinkles to stick to the dough.
Do sprinkles melt in cookies?
Sprinkles melt ever-so-slightly in the oven, however; once cooled they firm back up and regain their shape.
Can I make these ahead of time?
You can make the dough ahead of time. After mixing the dough, you can wrap it in some plastic wrap and place in an airtight container and store in the fridge up to 3 days.
When you want to make the cookies allow the dough to come to room temperature otherwise you won’t be able to form into balls. Then prepare following the rest of the directions.
Can I freeze them?
You can make the dough ahead of time. After mixing the dough, you can wrap it in some plastic wrap and place it in a freezer-safe bag.
When you want to make the cookies allow the dough to thaw out. Then prepare it following the rest of the directions.
You can also bake them and freeze them for up to 3 months. I will note that when you defrost them, they may get a little condensation on them which can cause the sprinkle colors to run.
How to Store Sprinkle Cookies
Store them at room temperature in an air tight container for up to 1 week. If you want to keep them chewy, take half a slice of bread and stick it in the container; the cookies will take some moisture from the slice of bread.
Tips for No Leftovers
- Don’t over bake the cookies. The bottoms should be lightly brown. If they seem slightly underdone on top that’s ok, they will continue to cook a little longer while they cool on the pan.
- Be sure to measure the flour using the spoon and level method. Too much flour and the cookies will not turn out right.
- Roll the cookies in sprinkles right after forming them so the sprinkles stick. If you wait too long they won’t stick as well. Rolling the dough in your hands heats up the outside slightly and helps the sprinkles stick.
- To make sure the cookies bake evenly, use an ice cream scoop so all the balls of dough are the same size.
- Make sure your butter is softened and your eggs are room temperature before mixing.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These completely flexible and versatile sugar cookies with sprinkles can be customized any way you like. Choose sprinkles that fit any birthday theme, holiday, or keep the classic rainbow for a fun and playful treat! This sprinkle cookie recipe is perfect for any time of year and for kids and adults alike!
- 2 ½ cup all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 cup salted butter (softened)
- 1 ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon almond extract
- 1 cup nonpareils sprinkles
- Preheat oven to 400°F. Line two sheet pans with parchment paper or grease the pans with a non-stick spray.
- In a medium mixing bowl, whisk together the flour, cornstarch, and baking soda, set the bowl aside.
- Add the butter and sugar to the bowl of your mixer. Beat on medium speed for about 4 minutes until the butter is light and fluffy.
- Turn the speed on low and add in the eggs one at a time, making sure each egg gets incorporated.
- Slowly pour the flour mixture into the mixture and blend just until combined.
- Scoop about one tablespoon worth of dough, roll the dough into balls and slightly flatten the balls.
- Pour the sprinkles into a small bowl. Press the cookies into the sprinkles making sure to coat all sides.
- Stagger the cookies on the sheet pan, making sure you leave a gap between the cookies.
- Bake for 8- 11 minutes until the bottoms are golden brown.
- Allow them to cool on the pan.
- Remove and enjoy!
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 20 Serving Size: 1 cookie
Amount Per Serving: Calories: 251Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 144mgCarbohydrates: 33gFiber: 0gSugar: 20gProtein: 2g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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