These sugar cookies with sprinkles are perfect for everything from school bake sales to holiday parties. Their simple delicious flavor and pretty rainbow hues make them a favorite of both children and adults alike! I like to underbake my cookies slightly (see this carrot cake cookies recipe and this recipe for chocolate chip pecan cookies) to keep them super soft and chewy. If you like crispy sugar cookies just bake them for a few minutes longer.
This is basically a recipe for drop sugar cookies, which means you scoop and bake the dough rather than chilling, rolling, and cutting it out. 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 really indulgent, make a batch of this American buttercream or this whipped cream cheese frosting to make cookie sandwiches.
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💞 Why You’ll Love This Recipe
✔️ Rainbow sprinkles are festive and playful which makes them perfect for parties and other special occasions!
✔️ The cookies are SO soft and chewy.
✔️ They’re great to give as gifts! Just pack them in a large jar or in a festive box tied with a pretty ribbon.
📋 Ingredients
Ingredient Notes
- Rainbow Jimmies Sprinkles—I prefer using rainbow jimmies sprinkles which are tiny rod-shaped sprinkles. They show up better than nonpareils (tiny round rainbow sprinkles).
- Almond Extract—You can use pure or artificial almond extract.
It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.
Ingredient Substitutions
- Rainbow Jimmies Sprinkles—You can substitute rainbow nonpareil sprinkles (tiny round rainbow sprinkles) for jimmies-style sprinkles.
- Butter—You could try substituting a good quality dairy-free butter, however, I haven’t tested this.
- Almond Extract—Vanilla extract is a great substitute for almond extract.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳 How 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 them 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.
STEP 5—Add the sprinkles to the bowl.
STEP 6—Continue to stir and fold the cookie dough until the flour is just mixed in.
STEP 7—Use a medium-sized cookie scoop to scoop all of the dough.
STEP 8—Dip the tops and sides of the cookie scoops 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 butter.
2. If you don’t have a cookie scoop use a scale to weigh the portions of dough.
3. Don’t overbake the cookies. They should be slightly underdone in the center so they stay soft and chewy.
📝 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.
- Store the cookies in an airtight container at room temperature for up to one week.
- The cookies freeze well! Simply transfer the cooled cookies to an airtight container or large zip-top freezer bag. Sprinkle cookies will keep in the freezer for up to one month.
- If you like crispy sugar cookies bake the cookies for 2 to 4 minutes longer.
🙋♀️ Recipe FAQ
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.
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.
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!
🍪 More Cookie Inspiration
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!
🖨 Recipe
Sugar Cookies With Sprinkles
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)
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.
Notes
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- This recipe doubles well.
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- 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.
-
- Store the cookies in an airtight container at room temperature for up to one week.
-
- The cookies freeze well! Simply transfer the cooled cookies to an airtight container or large zip-top freezer bag. Sprinkle cookies will keep in the freezer for up to one month.
-
- If you like crispy sugar cookies bake the cookies for 2 to 4 minutes longer.
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