Go Back Email Link
+ servings
A pile of sprinkle sugar cookies with a small bowl of sprinkles.

Sprinkle Sugar Cookies

Soft and chewy sugar cookies with rainbow sprinkles
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 20 minutes
Total Time 41 minutes
Servings 24 cookies
Calories 212kcal
Author Ella


  • 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


  • 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.


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients. 
Butter: I use European style butter (Like Kerry Gold) which will make your cookies extra creamy and buttery. 
Sprinkles: I do not recommend using nonpareil sprinkles (those tiny circular balls) as they might bleed in the batter and won't show up. 
Storage: keep the baked cookies in an airtight container for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two.


Calories: 212kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 137mg | Potassium: 22mg | Fiber: 1g | Sugar: 22g | Vitamin A: 256IU | Calcium: 26mg | Iron: 1mg