Enjoy our delightful sprinkles sugar cookies – hassle-free, no-chill needed! These sweet treats, adored by kids, are bursting with joy and perfect for Christmas.
Each bite from these sprinkles sugar cookies is a cheerful celebration. They promise instant happiness, with colorful sprinkles adding a playful touch. Try more of our kids’ favorite Christmas cookies: Christmas Cookie Cake, Pecan Coconut Cookies, or Gingerbread Cookies without Molasses.
This easy recipe for sugar cookies with sprinkles starts with a simple, classic sugar cookie dough to which we add lots of rainbow sprinkles. The dough balls are then coated generously in more sprinkles for a vibrant look.
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🔔Why will you love this sprinkle sugar cookies recipe?
- Easy to make: This recipe for sprinkles sugar cookies is incredibly easy to follow, requiring minimal effort and no chilling time, making it perfect for busy schedules or last-minute festive baking.
- Kid-friendly: Children absolutely adore these chewy sugar cookies! They are not only delicious but also visually appealing with festive rainbow sprinkles, making them a hit among kids for parties, holidays, or as a fun baking activity.
- Versatile: They are a versatile treat that suits various events – from school bake sales to family gatherings. Their simplicity allows for creative variations, letting you customize with different colored sprinkles or shapes.
- Gift-worthy: Packaged beautifully, these sprinkle sugar cookies make thoughtful homemade gifts, spreading love and sweetness to those you care about.
📋Recipe ingredients
- Sprinkles, also known as jimmies, are tiny, colorful sugar decorations used to add fun and sweetness to desserts like cakes, cookies, and ice cream. They are small, often rod-shaped or spherical, and come in a variety of colors. Sprinkles are commonly made of sugar, sometimes mixed with starch-based ingredients.
- Check out more recipes using sprinkles: German Butter Cookies, Harlequin Cake, Italian Chocolate Cookies, Bailey's Chocolate Cake, or Ricotta Chocolate Chip Cookies.
- Butter: Preferably European-style, unsalted butter with a high-fat content (82%) at room temperature.
- Dry ingredients: Granulated sugar, all-purpose flour, baking powder, and a little fine sea salt (leave it out if using salted butter).
- Eggs: You will need one whole large egg and one large egg yolk. You can use the leftover egg white to make a small batch of German Coconut Macaroons.
- Vanilla extract for extra flavor.
- Equipment: Stand mixer with paddle attachment or a large bowl and an electric mixer, two baking sheets, and parchment paper.
👩🏻🍳How to make sprinkles sugar cookies?
Cream butter and sugar until light and fluffy (3-4 minutes). Add egg and vanilla extract. Scrape the sides of the bowl.
Add mixed flour, baking powder, and salt to the wet ingredients and stir briefly on low speed to combine.
Fold in ½ cup of the sprinkles by hand.
Place the remaining ¼ cup of sprinkles into a small bowl.
Form 16 cookie dough balls. Press the tops into the sprinkles (See Expert Tips). Place dough balls on the cookie sheet.
Bake for 13-15 minutes until lightly golden brown around the edges. Rest for 10 minutes, then transfer to wire racks to cool completely.
🔊Expert Tips
Precise measuring: Although this recipe was also tested using measuring cups, I still recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) whenever you are baking.
Room temperature: Ensure your butter and eggs are at room temperature before starting. This aids in the proper incorporation and consistency of the dough.
Leftover sprinkles: If you still have sprinkles left over after pressing the cookies into them, take the balls of dough again and roll them through the remaining sprinkles.
Chilling: Although general chilling is unnecessary, it is preferable to keep the second batch of dough balls refrigerated while the first batch is in the oven.
Fan oven: If using a fan oven, you can bake two baking sheets simultaneously. In this case, preheat the fan oven to 330°F/ 165°C.
Don’t overbake: Keep an eye on the sprinkles sugar cookies while they're in the oven. Remove them when the edges are just set, but the center is slightly underdone. They'll continue to cook on the hot baking sheet outside the oven.
❓Recipe FAQ
While this recipe is designed to be made without chilling the dough, you can refrigerate it for about 30 minutes if you prefer a slightly thicker cookie. However, it may alter the texture slightly.
Yes, you can prepare the dough in advance. Store it tightly wrapped in plastic wrap or an airtight container in the refrigerator for up to 2 days. Let it sit at room temperature for about 10-15 minutes before shaping and baking.
Absolutely! Feel free to use any type of sprinkles you prefer – whether they're classic rainbow jimmies, nonpareils, Halloween sprinkles, shaped sprinkles, or seasonal-themed ones. Just ensure they're suitable for baking.
Factors like using warm or softened butter, over-creaming the butter and sugar, or baking on a warm baking sheet can lead to excessive spreading. Ensure proper butter temperature and follow the recipe instructions precisely.
These homemade cookies can be stored in an airtight container at room temperature in a dry place for up to a week. They can be frozen for up to 2-3 months for longer storage. Thaw at room temperature before serving.
🍪More delicious cookie recipes
📖Recipe
Sprinkles Sugar Cookies
Equipment
- Stand mixer with paddle attachment OR a large bowl and an electric mixer
- 2 Baking sheets
Ingredients
- 2 sticks unsalted butter room temperature 225 g Note 1
- 1 ¼ cup granulated sugar 250 g
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour 355 g, Note 2
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ¾ cup sprinkles divided, 120 g
Instructions
- Preheat the oven to 350°F/ 180°C (fan oven 330°F/ 165°C). Line the baking sheets with parchment paper. If using a fan oven, you will be able to bake two baking sheets of cookies simultaneously.
- Cream butter and sugar on high speed until light and fluffy (3-4 minutes). Scrape the sides of the bowl halfway through and at the end.2 sticks unsalted butter / 225 g + 1 ¼ cup granulated sugar / 250 g
- Add egg, egg yolk, and vanilla extract and stir to combine well. Scrape the bowl again.1 large egg + 1 egg yolk + 1 teaspoon vanilla extract
- Add dry ingredients: Mix flour, baking powder, and salt. Add them to the butter mixture and stir on low speed for about 30 seconds until combined.2 ½ cups all-purpose flour / 355 g + 2 teaspoons baking powder + ¼ teaspoon fine sea salt
- Fold in ½ cup/ 80 g of the sprinkles by hand using a spoon. Place the remaining ¼ cup of sprinkles into a small bowl.
- Form 16 cookie balls. Press the top of each cookie into the sprinkles in the bowl. If you still have sprinkles left over, take each cookie again and roll it again through the remaining sprinkles.
- Bake: Place the cookies on the prepared baking sheets and bake them for 13-15 minutes until lightly golden brown around the edges.
- Let them rest on the baking sheets for about 10 minutes, then transfer them to wire racks to cool completely.
Notes
- Butter: Preferably unsalted, European-style butter with a high-fat content (82%).
- Measurements: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results. The recipe was tested using cup measuring, but I still prefer a scale.
- Baking times: Adjust the baking time accordingly, depending on your preference for chewiness or crispiness. Keep an eye on the cookies to avoid overbaking them.
- Chilling: Although general chilling is unnecessary, it is preferable to keep the second batch of dough balls refrigerated while the first batch is in the oven.
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