Sprinkle Cookies

12.06.2018

Sprinkle Cookies are every kids dream! Soft sugar cookies are rolled in sprinkles to cover then pressed and baked. An easy, delicious treat! You can swap out the sprinkle colors to coordinate with the most recent holiday.

Sprinkle Cookies

Fun Festive Christmas Cookies

Here you get a soft, somewhat cake-like sugar cookie that’s perfectly sweet, and has such a tasty funfetti-like flavor!

You’ll love how easy these are to make and the kids will love to help.

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Can I Use Different Types of Sprinkles?

Colored sugar, crystal sprinkles, or jimmies will work great here. Nonpareils add a bit of a crunch, fine sugar sprinkles will add a faint crunch and jimmies will be soft. If using colored sugar you’ll likely only need 1/2 cup since they’re finer.

Sprinkle Cookies

Ingredients for Sprinkle Cookies

  • All-purpose flour – to give the cookies structure.
  • Baking powder and baking soda – so they rise.
  • Granulated sugar – for sweetness.
  • Salt – to balance the sweetness.
  • Unsalted butter – to give moisture and richness.
  • Cream cheese – adds flavor and makes them soft.
  • Egg – to bind.
  • Sprinkles – just for fun!

Sprinkle Cookies

How to Make Sprinkle Cookies

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.

Sprinkle Cookies

  • In the bowl of an electric stand mixer fitted with a paddle attachment blend butter, sugar, and cream cheese until well combined.

Sprinkle Cookies

  • Mix in egg, vanilla extract and almond extract.

Sprinkle Cookies

  • Add in flour mixture and mix until combined (in higher humidity you may need to chill dough 30 minutes if it’s too sticky to work with).

Sprinkle Cookies

  • Place sprinkles in a small mixing bowl.
  • Scoop dough out 1 1/2 Tbsp at a time and shape into balls then roll through sprinkles. Transfer to baking sheets spacing 2-inches apart.

Sprinkle Cookies

  • Flatten cookies with the bottom of a cup (about halfway).

Sprinkle Cookies

  • Bake one sheet at a time in preheated oven, about 9 minutes (cookies should appear slightly under-baked).
  • Let cool on baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.

Sprinkle Cookies

Can I Omit the Almond Extract?

I don’t recommend omitting the almond extract in these cookies, it adds lots of flavor. BUT if there is an allergy then you can just use vanilla extract. I’d probably add a whole tablespoon.

Can I Omit the Sprinkles?

If you want just a basic sugar cookie the sprinkles can be omitted. Or you can just use less sprinkle by sprinkling them over the tops of flattened cookies (and gently pressing into cookies) before baking.

Make it a Snickerdoodle

Omit the sprinkles and roll in cinnamon sugar (1/3 cup sugar and 1 Tbsp cinnamon).

Sprinkle Cookies

More Cookie Recipes to Try!

Sprinkle Cookies

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Sprinkle Cookies

Sprinkle Cookies are every kids dream! Soft, somewhat cake-like, sugar cookies are rolled in colorful sprinkles to cover then pressed and baked. An easy, delicious treat! You can swap out the sprinkle colors to coordinate with the most recent holiday.

Course: Dessert
Cuisine: American
Keyword: Cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 35
Calories: 135 kcal
Author: Jaclyn

Ingredients

  • 2 1/2 cups (355g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (226g) unsalted butter, softened but still slightly firm
  • 1 1/4 cups (250g) granulated sugar
  • 2 oz. (56g) cream cheese, softened but still slightly firm
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 3/4 - 1 cup sprinkles (nonpareils, jimmies or colored sugar sprinkles)

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.

  2. In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside.

  3. In the bowl of an electric stand mixer fitted with a paddle attachment blend butter, sugar, and cream cheese until well combined.

  4. Mix in egg, vanilla extract and almond extract.

  5. Add in flour mixture and mix until combined (in higher humidity you may need to chill dough 30 minutes if it's too sticky to work with).

  6. Place sprinkles in a small mixing bowl.

  7. Scoop dough out 1 1/2 Tbsp at a time and shape into balls then roll through sprinkles. Transfer to baking sheets spacing 2-inches apart.

  8. Flatten cookies about halfway using the bottom of a cup or glass.

  9. Bake one sheet at a time in preheated oven, about 9 minutes (cookies should appear slightly under-baked).

  10. Let cool on baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.

Recipe Notes

Nutrition Facts
Sprinkle Cookies
Amount Per Serving
Calories 135 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 20mg 7%
Sodium 50mg 2%
Potassium 30mg 1%
Total Carbohydrates 18g 6%
Sugars 10g
Protein 1g 2%
Vitamin A 3.8%
Calcium 1.2%
Iron 2.8%
* Percent Daily Values are based on a 2000 calorie diet.

8 comments

  • Kathleen: Can the dough be made and stored in the refrigerator for a few days before baking? December 11, 2018 at 6:13am Reply

    • Jaclyn: That should be fine. You may need to let it rest at room temperature a bit so it’s easier to work with and so the dough will spread. December 11, 2018 at 9:05pm Reply

  • Betsy Morrison: Can you bake 2 sheets at one time in a convection oven? December 9, 2018 at 8:17pm Reply

    • Jaclyn: Sorry without testing I can’t say for sure. If you are generally able to do that then it should be fine. December 9, 2018 at 9:15pm Reply

  • Stefanie: Do these freeze well I wonder? December 7, 2018 at 7:10am Reply

    • Jaclyn: They should be fine to freeze. December 7, 2018 at 9:44am Reply

  • Michelle: Can these freeze once they’re baked? Or better to freeze dough and then dip/cook? December 6, 2018 at 12:02pm Reply

    • Jaclyn: They should be fine to freeze after baked. December 7, 2018 at 9:44am Reply

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