These soft and chewy sprinkle sugar cookies are loaded with all the rainbow sprinkles! They’re such a fun take on the classic sugar cookie. They’re so easy to make and only need 9 ingredients.
These have got to be the perfect sugar cookies! They have crisp edges with a soft center. I absolutely love drop sugar cookies, and this recipe is based off of both my pink sugar cookies and my chocolate chip sugar cookies.
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Tell me about this recipe!
- Only 9 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. It is a basic sugar cookie dough that is folded with rainbow sprinkles, giving you funfetti sugar cookies!
- These are soft sugar cookies thanks to an extra egg yolk that is added to the dough.
- These cookies need just 20 minutes of chill time! This will help your cookies not spread too much in the oven.
Ingredient Notes
- Flour: I’m using all purpose flour in this recipe. I haven’t tested it with gluten free flour.
- 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 will give you the best buttery sugar cookies.
- 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.
- Almond Extract: this brings even more flavor to your cookies, but it is optional!
- Sprinkles: The best kind of sprinkles to use are long stranded sprinkles, also known as jimmies. 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. Switch up the color of sprinkles you use depending on the season, so fun to have seasonal confetti cookies!
- Eggs: An extra egg yolk is added to the dough is the secret to chewy sugar cookies.
How to make this recipe
Two
Step 1: In a large bowl, whisk together the flour, salt and baking soda. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, whip the butter for about a minute on medium speed until soft and creamy. Add your granulated sugar and beat on high speed for 2-3 minutes.
Three
Step 3: Add in your egg, egg yolk, vanilla extract and almond extract. Beat until well combined.
Step 4: Add in your dry ingredients and stop the mixer as soon as there are no more streaks of flour. Fold in your rainbow sprinkles by hand.
Five
Step 5: Scoop out the dough into 1.5 tablespoons using a cookie scoop and roll in between your palms. Roll the cookie dough balls in extra sugar and chill for 20 minutes. If you’re chilling them for longer than 20 minutes, then wrap them in plastic wrap so they don’t dry out.
Step 6: Bake 6 at a time on a baking sheet lined with parchment paper for 11-12 minutes at 350 degrees. The cookies should be slightly puffed and will continue baking when you take them out of the oven. Let them cool on a wire rack while you put the next 6 cookies in.
Eight
Recipe Tips & Tricks
- 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 aren’t using a scale to measure your ingredients and are using cups, use the fluff, sprinkle and scrape method (find it here). If you use too much flour, your cookies will be very dry.
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- I recommend using a light colored metal baking sheet with parchment paper for baking these cookies. I tested this with silicone baking mats and found the cookies spread a lot more.
- In order to get those extra sprinkles on top of each cookie, as soon as the cookie is out of the oven sprinkle over extra sprinkles on the tops of the cookies. 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
Before baking! Once you’ve rolled the cookie dough balls, roll them in some granulated sugar.
You could freeze the cookie dough balls in a freezer safe bag 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.
Try these cookie recipes next!
Have you made this recipe? Make sure to tag me on Instagram @alpineella and leave a review below if you have! If you want more baking ideas, you can follow me on Pinterest.
Recipe
Sprinkle Sugar Cookies
Ingredients
- 2 ¾ cups all purpose flour
- 2 teaspoon baking Powder
- 1 teaspoon kosher salt
- 2 sticks unsalted butter room temperature
- 1 ¾ cups sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup sprinkles
- ½ cup sugar for rolling the cookies
Instructions
- Preheat your oven to 350°F/175°C. Line your baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder 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, egg yolk, almond extract and vanilla extract, 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 by hand/
- Scoop out the dough into 1 ½ tablespoon balls and roll in the extra granulated sugar. Chill for 20 minutes or up to overnight. If chilling overnight, keep the cookie dough balls in an airtight container or wrap in plastic wrap.
- 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. The cookies will continue cooking when they’re taken out of the oven and the middle will set and crack.
Dan
Really good! Made a test batch for Christmas and they are the perfect sugar cookie. Soft and chewy as it says.
Sophia Ferrari
I really loved these. They turned out very good. I did risk it though and used Halloween colored (black and orange) nonpareils and I didnt have any bleeding and they looked super cute! My 8 year old son even helped. 🙂
Ella
Thanks for your review! The halloween sprinkles sound so cute!