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Sprinkle Sugar Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 115 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Sprinkle Sugar Cookies are soft, buttery, and loaded with colorful sprinkles both inside and on top. With a tender crumb and just the right amount of sweetness, they’re perfect for celebrations or everyday treats. The recipe uses simple pantry ingredients, mixes quickly, and bakes in under 10 minutes for a delightful homemade cookie experience.

Ingredients

Units Scale

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 preferred
  • 1/4 cup (56mL) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Add-ins

  • 3/4 cup (150g) sprinkles (not non-pareils; divided)

Instructions

  1. Preheat the oven: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside for later use.
  3. Cream butter and sugar: Using a handheld mixer or stand mixer with a paddle attachment, beat the softened butter and powdered sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
  4. Add wet ingredients: Stop the mixer and add the room temperature egg, vegetable oil, vanilla extract, and almond extract. Beat again on medium speed until fully combined, scraping down the sides of the bowl as needed.
  5. Combine dry and wet ingredients: Lower the mixer speed to low and add the dry ingredients in two parts, ensuring the first addition is mostly mixed before adding the second. Beat just until combined to avoid overmixing.
  6. Fold in sprinkles: Add ½ cup of the sprinkles into the dough and beat a few revolutions to evenly distribute them throughout the batter.
  7. Coat dough balls in sprinkles: Place the remaining ¼ cup of sprinkles in a small shallow bowl. Using a #50 cookie scoop, drop dough balls into the bowl and roll the top of each in the sprinkles so they stick, then place sprinkle-side up on the prepared baking sheet.
  8. Bake the cookies: Bake for 8-9 minutes, or until the edges are just set. Be careful not to overbake to keep the cookies soft.
  9. Cool: Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
  10. Storage: Store the fully cooled cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Cookie dough balls can also be frozen uncooked for up to 3 months and baked from frozen for 9-10 minutes.

Notes

  • Flour measurement: To avoid dense cookies, fluff, spoon, and level your flour or weigh it in grams (2 cups = 240g) for accuracy.
  • Room temperature egg: Using a room temperature egg helps with better incorporation into the batter with the room temperature butter, but it is optional.

Nutrition

  • Serving Size: 1 cookie (approx. 28g)
  • Calories: 110
  • Sugar: 7g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.3g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://comfortplates.com/sprinkle-sugar-cookies-recipe/