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–+ servings
sprinkle sugar cookies in front of a glass of milk.
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5 from 12 votes

Sprinkle Sugar Cookies

Sprinkle sugar cookies are soft, chewy vanilla flavored cookies loaded with rainbow sprinkles for a delightfully sweet treat. They require no chilling time so they're ready in less than 30 minutes. Whether you’re celebrating something special or just need a sweet pick-me-up, these cookies are festive and fun!
Prep Time10 minutes
Cook Time13 minutes
Cooling Time10 minutes
Total Time33 minutes
Course: Cookies, desserts
Cuisine: American
Servings: 18 cookies
Calories: 240kcal
Author: Britney

Equipment

  • Stand Mixer or Electric Mixer
  • 1 Mixing Bowls
  • 2 Cookie Sheets

Ingredients

  • 2 cups All purpose flour
  • ½ cup Powdered sugar
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Kosher salt
  • 1 cup Butter softened
  • 1 cup Sugar
  • 1 Egg
  • 1 tbsp Vanilla extract
  • 1 cup Nonpareils sprinkles
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. 
  • In a large bowl, whisk together the dry ingredients - all purpose flour, powdered sugar, baking powder, baking soda, and salt. 
  • Cream butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 3 minutes.
  • Scrape down the sides of the bowl with a rubber spatula and continue to mix. Add an egg and vanilla extract and mix until fully incorporated about 20 seconds.
  • Add flour mixture to the wet ingredients and mix until just combined, about 20-30 seconds.
  • Add sprinkles into a small bowl. 
  • Use a medium cookie scoop (about 2 ½ tablespoons of dough) and scoop out the batter. Roll the dough into a ball and roll the ball into the sprinkles, coating the entire ball.
  • Place dough balls on a baking sheet. Space cookies 2 inches apart. Bake cookies for 11-13 minutes, until the edges of the cookies are crisp.
  • Allow cookies to cool for 10 minutes on the cookie sheet and enjoy your homemade cookies!

Notes

  • Use room temperature butter and eggs. Cold butter makes thick cookies that don't spread. Cold eggs won't incorporate into the butter as easily and could cause your batter to separate. Also of note, cream the butter for the full 3 minutes as listed in the recipe card. This will absolutely make a huge difference, I promise!
  • Coat the cookie dough balls in sprinkles as soon as they are formed. The sprinkles won't stick to the dough if you wait too long (the batter dries out making it difficult to adhere).
  • Do not use parchment paper to line your baking sheet. The parchment paper causes the cookies to spread too much and they'll be flat. Simply use a nonstick large baking sheet.
  • The cookies will be slightly underbaked because they will continue to bake once they are taken out of the oven. This results in a gooey center and crisp edges.
  • For best results, use an ice cream scooper to make sure all of your cookies are the same size.

Nutrition

Calories: 240kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 192mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 328IU | Calcium: 13mg | Iron: 1mg