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Sugar Cookies With Sprinkles

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Sugar cookies with sprinkles are such a joyful treat. They're soft, chewy, and just bursting with buttery sweetness and rainbow colors.
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Cookies lined up on a light blueish green surface.

These sugar cookies with sprinkles are perfect for everything from school bake sales to holiday parties. Their simple buttery flavor and pretty rainbow hues make them a favorite for children and adults alike! I like to slightly underbake my cookies (see this recipe for carrot cake cookies or chocolate chip pecan cookies) to keep them super soft and chewy. If you like crispy sugar cookies, visit this recipe for lavender sugar cookies.

This is a classic drop sugar cookie recipe, meaning you scoop and bake the dough rather than roll it and cut it into shapes. The best things about this recipe are that you a) don’t have to chill the dough, and b) they’re quick and easy to make, even for novice bakers. If you’re feeling indulgent, make a batch of this American buttercream or this whipped cream cheese frosting to frost your rainbow sprinkle cookies.

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Why You’ll Love This Recipe

✔️ You can swap out the Funfetti sprinkles to match any holiday or occasion. Make holiday sugar cookies with Christmas sprinkles, or Valentine’s Day sugar cookies with heart shaped sprinkles.
✔️ This recipe is for soft-baked sugar cookies. They are SO chewy!
✔️ Sprinkle cookies make great gifts. Pack them in a large jar or a festive box tied with a pretty ribbon.

Ingredients For Sugar Cookies With Sprinkles

Ingredients to make sugar cookies with sprinkles.

Ingredient Notes

  • Almond Extract: Almond extract adds a rich, nutty flavor to the cookies, distinguishing them from typical vanilla-flavored sugar cookies. Use sparingly, as its flavor is quite strong. You can use pure or artificial almond extract.
  • Butter: It should be at room temperature for easier creaming with the sugar, contributing to a tender crumb.
  • Rainbow Sprinkles: I prefer using jimmies-style sprinkles, which are tiny and rod-shaped. They show up better in the cookies, and they don’t bleed into the dough as much as tiny round non-pareil sprinkles.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options to change the original recipe.

Ingredient Substitutions

  • Almond Extract: Substitute with vanilla extract for a more traditional sugar cookie flavor.
  • Baking Soda: Baking powder can be used as a substitute, but adjust the quantity (use about three times more).
  • Butter: Margarine can be used as an alternative.
  • Rainbow Sprinkles: Use nonpareils or even colored sugar if jimmies are unavailable.

Recipe Variations

Add any of the following ingredients for a twist on these easy sugar cookies:

  • Almond Slivers: Add almond slivers for extra crunch.
  • Candy Pieces: Mix in mini M&Ms, chopped chocolate bars, or any other candy you like.
  • Chocolate Chips: Add mini chocolate chips with the sprinkles.
  • Coconut Flakes: Stir in coconut flakes with the sprinkles.
  • Cream Cheese Frosting: Top with whipped cream cheese frosting or use it to sandwich two cookies together.
  • Lemon Zest: Mix in lemon zest.
  • Matcha Powder: Blend in matcha powder for a grassy, earthy note.
  • White Chocolate Drizzle: Drizzle melted white chocolate on top after baking.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Sugar Cookies With Sprinkles

Process shots one through four to make sugar cookies with sprinkles.

STEP 1: Add the butter and sugar to a mixing bowl. Use a hand or stand mixer to cream together until well combined.

STEP 2: Add the egg and almond extract to the bowl.

STEP 3: Mix together until smooth and creamy.

STEP 4: Sift the flour into the bowl. Add the baking soda and salt. Use a spatula or wooden spoon to stir the dough by hand until it’s about halfway mixed.

Process shots five through eight to make sugar cookies with sprinkles.

STEP 5: Add the sprinkles to the bowl.

STEP 6: Stir the cookie dough until the flour is mixed in.

STEP 7: Use a medium-sized cookie scoop to scoop all the dough.

STEP 8: Dip the tops and sides of the cookie dough balls in more sprinkles (optional). Place the cookies on a baking sheet, spaced apart, and bake for 12 to 14 minutes.

Expert Tips

1. Make sure your butter is soft before you begin. This helps it cream more easily with the sugar.
2. If you don’t have a cookie scoop, use a scale to weigh the portions of dough.
3. Don’t overbake the cookies. To remain soft and chewy, they should be slightly underdone in the center.

Recipe Notes

  • This recipe doubles well.
  • If you’d rather make plain sugar cookies, simply omit the sprinkles.
  • When rolling the dough balls in sprinkles, you may need to press them gently to help the sprinkle stick. Use your hands to gently reform the dough into balls before placing them on a baking sheet.
  • Allowing the cookies to cool for 10 minutes on the baking sheets lets them set up properly and prevents them from falling apart. It also helps retain moisture.

Storage

  • Store the cookies in an airtight container at room temperature for up to one week.
  • The cookies freeze well. Transfer the cooled cookies to an airtight container or large zip-top freezer bag. Sprinkle cookies can be kept in the freezer for up to one month.
Cookies laid out randomly on a light blueish green surface.

Recipe FAQ

Should sugar cookies be soft or crispy?

This is a purely personal preference! To keep sugar cookies soft and chewy, underbake them slightly, and let them cool on the baking sheets to retain moisture. For crispy sugar cookies, let them bake a few minutes longer and transfer them immediately from the baking sheets directly to wire cooling racks.

How do you make sugar cookies taste better?

Sugar cookie dough is extremely plain and simple. Some people love the flavor of sugar, butter, and flour with no other additives, however, you can really boost the flavor of sugar cookies in a few different ways! The obvious answer is to add extracts such as vanilla or almond. You can also try adding finely grated citrus zest, spices like cinnamon or cardamom, adding chopped nuts or chocolate, or making cookie sandwiches with jam or frosting. Try experimenting until you come up with a version that you really love.

Do you put sprinkles on sugar cookies before or after baking?

You can do either or both! Add sprinkles to the dough only, dip the cookies in sprinkles before baking, or add sprinkles to the dough and then dip the cookies in sprinkles before baking. It’s really up to you!

Did you make these sugar cookies with sprinkles? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

Rainbow sprinkles cookies lined up on a light blueish green surface.

Sugar Cookies With Sprinkles

Author: Kelly Neil
Sugar cookies with sprinkles are such a joyful treat. They're soft, chewy, and just bursting with buttery sweetness and rainbow colors.
5 from 4 votes
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course Cookies & Bars
Cuisine American / Canadian
Servings 18 servings
Calories 148 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Baking sheet(s)
  • Parchment paper
  • Mixing bowl
  • Hand or stand mixer
  • Fine mesh sieve
  • Rubber spatula or wooden spoon
  • Medium-sized cookie scoop 2 tablespoon capacity
  • Wire cooling rack(s)
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
  

  • ½ cup butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 ½ teaspoons almond extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup rainbow jimmies sprinkles, plus extra for dipping (optional)

Instructions
 

  • Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
  • Add the butter and sugar to a mixing bowl. Use a hand or stand mixer on medium-high speed to beat the two together until well combined, about 1 to 2 minutes.
  • Add the egg and almond extract to the bowl and mix until smooth and creamy, about 1 minute.
  • Sift in the flour. Add the baking soda and salt. Switch to a spatula or wooden spoon and stir the dough until about halfway mixed. Add the sprinkles and continue to fold the dough until the flour is mixed in.
  • Use a medium cookie scoop (approximately 2 tablespoon capacity) to scoop all of the dough. You should have about 18 scoops of cookie dough. Lightly press the top and sides of each dough ball in extra sprinkles to coat (optional). Place 9 cookies on each baking sheet evenly spaced apart. Place the baking sheets in the oven and bake the cookies for 12 to 14 minutes. The cookies should be pale, with no golden edges, and slightly underdone in the middle. Transfer the baking sheets to wire racks to cool for 10 minutes before transferring the cookies directly to the wire racks to cool completely.

Recipe Notes

  • This recipe doubles well.
  • If you’d rather make plain sugar cookies, simply omit the sprinkles.
  • When rolling the dough balls in sprinkles, you may need to press them gently to help the sprinkle stick. Use your hands to gently reform the dough into balls before placing them on a baking sheet.
  • Allowing the cookies to cool for 10 minutes on the baking sheets lets them set up properly and prevents them from falling apart. It also helps retain moisture.

Storage

  • Store the cookies in an airtight container at room temperature for up to one week.
  • The cookies freeze well. Transfer the cooled cookies to an airtight container or large zip-top freezer bag. Sprinkle cookies can be kept in the freezer for up to one month.

Nutrition

Serving: 1servingCalories: 148kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 110mgPotassium: 18mgFiber: 0.3gSugar: 14gVitamin A: 182IUCalcium: 5mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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