Sprinkle Sugar Cookies
This fun & easy recipe for sugar cookies with sprinkles is a colorful dessert everyone loves. The soft & chewy cookies are loaded with nonpareils for a crunchy rainbow treat. The simple sprinkle cookie recipe is the best for birthday parties, Christmas, Easter, holidays, pride month, & celebrations.
Equipment
- hand mixer
- baking sheet
Ingredients
- 1 cup (2 sticks) salted butter softened, room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Nonpareils - rainbow sprinkles
- ½ cup granulated sugar optional extra for rolling dough
Instructions
- Bring the eggs and butter to room temperature - takes typically 30 minutes.
- In a large mixing bowl add the butter and sugar. On medium speed, use a hand mixer to cream the two together. Once fluffy and combined, add the eggs and vanilla. Mix on medium speed for 1 minute.
- In a medium-sized bowl add the flour, baking soda, baking powder, and salt. Stir to combine.
- Add half the flour mixture to the butter mixture. Using the hand mixer, start at slow to mix and gradually speed it up to medium speed. Once all the flour is incorporated use a rubber spatula to scrape the sides. Repeat with the remaining half of the flour mixture.
- CHILL the dough in the refrigerator for 45-60 minutes.
- Preheat the oven to 350°. Prepare a baking sheet with nonstick spray, parchment paper, or a silicone baking mat. Add the sprinkles to a small bowl and set aside.
- Scoop out 1 tablespoon of dough and roll it in your hands to form a ball. - if you don't want to use sprinkles, you can roll the balls into the optional granulated sugar instead (or a bit of both!)Roll the ball of dough in the nonpareil sprinkles. Be sure to coat completely. You want A LOT of sprinkles of these so as they spread & bake they are still mostly covered.
- Set the ball on the prepared baking sheet. Repeat 11 more times and equally spread out the cookie dough so they are 2 inches apart.
- Bake the cookies for 8-10 minutes on the middle rack of the preheated oven.The cookies should be just golden on the edges but still soft & squishy in the very center. Do NOT overbake.
- Remove the cookies from the oven and let them cool and sit on the baking sheet for 2 minutes. Use a spatula and remove them to a wire rack to complete cooling. Repeat and bake additional batches or freeze/refrigerate the dough to bake later.
- Enjoy while warm. Store in an air-tight container on the counter for up to 3 days.
Notes
STORING & FREEZING:
- Baked cookies can be stored for up to 5 days in an airtight container.
- Uncooked sugar cookie dough can be refrigerated for up to 3 days. The dough may also be frozen for up to 3 months.
- Thaw in the refrigerator for 2 days before scooping, rolling, and baking as the recipe details.
Nutrition
Calories: 94kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 62mgPotassium: 13mgFiber: 0.2gSugar: 6gVitamin A: 133IUCalcium: 6mgIron: 0.4mg
Tried this recipe?Let us know how it was!
