Sprinkle Cookies Recipe

I made Sprinkle Drop Cookies with pillowy centers and perfectly crisp edges that somehow disappear off the plate faster than any other cookie.

And I’m obsessed with these Sprinkle Cookies. I love that they feel like tiny celebrations in my mouth, more than the plain stuff.

I crave the contrast of soft, buttery dough and crisped edges. I call them my own Chewy Confetti Cookies when I want more fun, and I can’t resist Sugar Cookies With Nonpareils for the crunch.

The hit of unsalted butter and a whisper of vanilla extract make them sing. Messy, colorful, impossible to stop eating.

Try one and you’ll get it. No need for fancy, just real sugar, real sprinkles, real joy.

Seriously, bring snacks, no questions.

Ingredients

• Basically gives structure and that soft, tender cookie base.
• Plus a little lift and lightness so cookies don’t feel dense.
• Adds chew and helps brown edges for that slight caramel flavor.
• It sharpens sweetness and brings out the butter flavor.
• Butter makes them rich, gives crisp edges and a melty mouthfeel.
• Sugar sweetens, helps browning, and gives a subtle crunch.
• Basically the egg builds structure; yolk adds richness and silkiness.
• Vanilla makes them smell homey and oddly comforting.
• Plus a bit of tang or milkiness for tender, moist crumbs.
• Sprinkles add color, playful vibe, and tiny crunchy bits.
• Rolling extra sprinkles gives more coverage and festive appeal.
• Basically sanding sugar adds crunch and a glittery, snappy bite.

Ingredient Quantities

• 2 3/4 cups (345 g) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (226 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 1 large egg plus 1 large egg yolk, room temp
• 2 teaspoons vanilla extract
• 2 tablespoons sour cream or whole milk
• 3/4 cup (about 120 g) rainbow nonpareil sprinkles, plus extra for rolling
• Optional: 2 tablespoons coarse sanding sugar for extra crunch

How to Make this

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. Whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a medium bowl; set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides so everything mixes.

4. Add 1 large egg plus 1 large egg yolk, 2 teaspoons vanilla extract, and 2 tablespoons sour cream or whole milk to the butter mixture. Beat until smooth and combined, but don’t overmix.

5. Gradually add the dry ingredients to the wet, mixing on low until just combined and you have a soft dough. Stir in 3/4 cup (about 120 g) rainbow nonpareil sprinkles by hand so they don’t burst and stain the dough too much.

6. Scoop dough into roughly 1 1/2 tablespoon to 2 tablespoon portions and roll into balls. If you want extra crunch and sparkle, lightly roll the tops in 2 tablespoons coarse sanding sugar and additional sprinkles before baking.

7. Place dough balls about 2 inches apart on prepared sheets. For slightly flatter cookies press each ball gently with the palm of your hand or the bottom of a glass, leaving some thickness so centers stay soft.

8. Bake one sheet at a time in the preheated oven for 9 to 12 minutes, until edges are just set and lightly golden but centers still look soft. Rotate the pan halfway through for even browning.

9. Let cookies cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool but stay soft inside.

10. Store cooled cookies in an airtight container at room temp for up to 4 days, or freeze for longer. If frozen, thaw at room temp before serving. Enjoy the little bursts of color and crunch.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets (lined with parchment paper)
3. Parchment paper sheets
4. Medium mixing bowl and large mixing bowl
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Cookie scoop (1 1/2 to 2 tbsp) or tablespoon and your hands
9. Wire cooling rack

FAQ

Sprinkle Cookies Recipe Substitutions and Variations

• All purpose flour — swap for a 1 to 1 gluten free baking blend (use same weight; if the blend has no xanthan gum add 1/4 teaspoon) It keeps texture almost the same.
• Unsalted butter — use vegan buttery spread or cold solid coconut oil (measure by weight). Vegan butter gives same richness, coconut oil will make edges crisper and may add a slight coconut taste.
• Sour cream or whole milk — replace with plain Greek yogurt or a splash of buttermilk (use same volume). Greek yogurt makes them tender and a little tangy, but thin with milk if batter seems too stiff.
• Rainbow nonpareil sprinkles — swap for chopped chocolate, finely chopped nuts, or coarse sanding sugar for crunch. Chocolate melts into pockets of goo, nuts add savory contrast, sanding sugar gives extra sparkle.

Pro Tips

1) Chill the dough for 20 to 30 minutes if it’s too soft. It firms up and keeps the cookies from spreading into weird pancakes. If you’re in a hurry you can pop the scooped balls in the freezer for 5 minutes instead, but don’t forget them.

2) Fold the sprinkles in by hand and stop when they look evenly dotted. Vigorous mixing will make the colors bleed and the dough will turn ugly. Use nonpareils not jimmies if you want that classic confetti look, they hold their shape better.

3) Measure flour by spooning it into the cup and leveling it off, or better yet weigh it. Too much flour makes dry crumbly cookies, too little makes them flat. Little differences matter here.

4) Watch the cookies near the end of baking and pull them when the edges are just set but centers look a bit soft. They continue to cook on the sheet and will stay tender inside. For extra crunch roll the tops in sanding sugar before baking, but only a light amount or it’ll overwhelm the sweetness.

Sprinkle Cookies Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made Sprinkle Drop Cookies with pillowy centers and perfectly crisp edges that somehow disappear off the plate faster than any other cookie.

Pin

Servings

24

servings

Calories

197

kcal

Equipment: 1. Oven (preheated to 350°F / 175°C)
2. Two baking sheets (lined with parchment paper)
3. Parchment paper sheets
4. Medium mixing bowl and large mixing bowl
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Rubber spatula or wooden spoon
8. Cookie scoop (1 1/2 to 2 tbsp) or tablespoon and your hands
9. Wire cooling rack

Ingredients

• 2 3/4 cups (345 g) all purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 cup (226 g) unsalted butter, softened

• 1 1/2 cups (300 g) granulated sugar

• 1 large egg plus 1 large egg yolk, room temp

• 2 teaspoons vanilla extract

• 2 tablespoons sour cream or whole milk

• 3/4 cup (about 120 g) rainbow nonpareil sprinkles, plus extra for rolling

• Optional: 2 tablespoons coarse sanding sugar for extra crunch

Directions

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
• Whisk together 2 3/4 cups (345 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a medium bowl; set aside.
• In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides so everything mixes.
• Add 1 large egg plus 1 large egg yolk, 2 teaspoons vanilla extract, and 2 tablespoons sour cream or whole milk to the butter mixture. Beat until smooth and combined, but don’t overmix.
• Gradually add the dry ingredients to the wet, mixing on low until just combined and you have a soft dough. Stir in 3/4 cup (about 120 g) rainbow nonpareil sprinkles by hand so they don’t burst and stain the dough too much.
• Scoop dough into roughly 1 1/2 tablespoon to 2 tablespoon portions and roll into balls. If you want extra crunch and sparkle, lightly roll the tops in 2 tablespoons coarse sanding sugar and additional sprinkles before baking.
• Place dough balls about 2 inches apart on prepared sheets. For slightly flatter cookies press each ball gently with the palm of your hand or the bottom of a glass, leaving some thickness so centers stay soft.
• Bake one sheet at a time in the preheated oven for 9 to 12 minutes, until edges are just set and lightly golden but centers still look soft. Rotate the pan halfway through for even browning.
• Let cookies cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool but stay soft inside.
• Store cooled cookies in an airtight container at room temp for up to 4 days, or freeze for longer. If frozen, thaw at room temp before serving. Enjoy the little bursts of color and crunch.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 45.9g
• Total number of serves: 24
• Calories: 197kcal
• Fat: 8.17g
• Saturated Fat: 4.92g
• Trans Fat: 0.04g
• Polyunsaturated: 0.33g
• Monounsaturated: 2.08g
• Cholesterol: 31.9mg
• Sodium: 107mg
• Potassium: 22.8mg
• Carbohydrates: 28.5g
• Fiber: 0.39g
• Sugar: 17.9g
• Protein: 1.88g
• Vitamin A: 350IU
• Vitamin C: 0mg
• Calcium: 5.3mg
• Iron: 0.25mg