These, chewy, soft and buttery sugar cookies are packed with rainbow sprinkles! They’re such a fun take on the classic sugar cookie. They’re so easy to make and only need 8 ingredients.
Tell me about this recipe!
- Only 8 ingredients are needed for this recipe, so you probably have everything in your pantry or fridge.
- The process for making these cookies is really simple. Start by creaming together the butter and sugar, add your egg and vanilla, add your dry ingredients and finally fold in the sprinkles. Roll each one into a ball and roll in some sugar.
- I like the chill my dough, even for just 15 minutes, to help the spread of the cookies. But if you’re tight for time, you can make these without chilling the dough!
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Butter: I prefer to use unsalted butter in my recipes as that way I can control the amount of salt I am using. I also use European style butter, like Kerry Gold, which has a higher percentage of butterfat. This makes your cookies much creamier and richer.
- Vanilla: because there are no other flavourings in this recipe, I recommend using the best vanilla extract you can get your hands on! It will make a huge difference.
- Sprinkles: I used long stranded sprinkles, also known as jimmies, in this cookie recipe. I don’t recommend using nonpareils (the small colorful balls) as those might bleed in the batter and won’t be as bright once baked.
How to make this recipe
One: whisk together the flour, salt and baking soda. Set aside.
Two: in the bowl of a stand mixer fitted with the whisk attachment, whip the butter for about a minute until soft and creamy.
Three: add in your sugar and cream together for a few minutes on high speed, you want it to get nice and airy.
Four: add in your egg and vanilla. Make sure you scrape the bowl completely so everything gets well mixed.
Five: Fold in your dry ingredients. You want to stop as soon as there are no more streaks of flour.
Six: Add in your sprinkles!
Seven: roll out your cookie dough balls, each one should be about 1.5 tablespoons of dough. Roll each one in some granulated sugar and then chill in the fridge for about 15 minutes.
Eight: bake at 350 degrees for 11 minutes.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake! If you’re based in Europe, the cup sizes are also different to US cup sizes so please take that into account.
- Make sure all of your ingredients have been pulled out of the fridge at least two hours before baking, you want everything to be at room temperature.
- In order to get those extra sprinkles on top of each cookie, as soon as the cookie is out of the oven sprinkle over a few extra sprinkles. They will stick to the hot cookie and shouldn’t come off too easily. I also tested out rolling the cookies in sprinkles (like with the sugar) however my other method produced better results.
- The secret to soft and chewy sugar cookies is slightly underbaking them. Remove them from the oven before they’re completely baked through, so the middle will still look slightly underbaked. They will continue baking once you take them out of the oven!
Frequently Asked Questions
Use a large circular cookie cutter, or even a glass, and place it over the cookie as soon as it’s out of the oven. Use gentle scooting motions and shape it into a circle. Repeat for each cookie.
You could freeze the cookie dough balls and bake for an extra minute or two. You can also freeze the baked cookies and let them thaw out in the fridge before eating.
Keep them in an airtight container for up to 5 days.
Other Cookie Recipes to Try:
Sprinkle Sugar Cookies
- 2 ½ cups all purpose flour
- ½ tsp baking soda
- ½ tsp fine salt
- 2 sticks unsalted butter room temperature
- 1 ½ cups sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- ⅓ cup sprinkles
- ½ cup sugar for rolling the cookies
- Preheat your oven to 350°F/175°C. Line your baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until soft and creamy.
- Add your sugar and beat on medium-high for 3 minutes until light and fluffy.
- Add your egg and vanilla, then beat until it is well combined.
- Add your dry ingredients and beat on low, stop as soon as the flour is combined.
- Pour in your sprinkles and fold.
- Scoop out the dough into 1 ½ tbsp balls and roll in the extra granulated sugar. Chill for 20 minutes.
- Bake 4-6 at a time (depending on the size of your baking sheet!) for 11 minutes. While you're baking those, keep the others in the fridge.