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    Kelly Neil » Recipes » Dessert

    Sugar Cookies With Sprinkles

    Published: Feb 10, 2021 · Modified: Feb 8, 2022 by Kelly Neil · 5 Comments

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    Jump to Recipe Print Recipe
    Sugar cookies with sprinkles are a joyful, colourful treat! The cookies are crisp, chewy, and loaded with rainbow hues.
    Prep Time: 20 mins
    Cook Time: 9 mins
    Chilling Time: 20 mins
    Total Time: 49 mins
    Heart-shaped sugar cookies with sprinkles scattered together over a marble surface.

    Even though I’m a grown up with my own family, I have an undying love for anything with sprinkles. How can you not love them? They make food look like it’s been infused with rainbows!

    I also love classic sugar cookies. I found them intimidating to bake at first, but over the years I’ve really gotten the hang of them. Yes, this recipe involves rolling, cutting, and freezing the cookie cutouts before baking, but it’s not hard and it doesn’t take that long! Plus, you can cut out your sugar cookies with sprinkles then freeze them to bake at another time. They’re so pretty, and so delicious, it’s totally worth it.

    Jump to:
    • Ingredients
    • Step-By-Step Instructions
    • Notes & Tips
    • Substitutions
    • 🖨 Recipe
    An aqua-coloured ceramic plate with sugar cookies with sprinkles.

    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.

    Ingredients

    Ingredients to make sugar cookies with sprinkles.

    Step-By-Step Instructions

    Make The Cookie Dough

    Whisk together the flour, baking powder, and salt in a bowl. Set aside.

    Dry cookie ingredients in a glass bowl.
    A hand using a hand mixer to mix dry cookie ingredients together in a glass bowl.

    In second large bowl, beat the butter and sugar together on medium-high speed until smooth and creamy, about 1 to 2 minutes. Set aside.

    A hand using a hand mixer to beat butter and sugar in a large glass bowl.

    Whisk together the egg, milk, corn syrup, and vanilla in a smaller bowl.

    A hand using a hand mixer to mix egg, vanilla, milk, and clear corn syrup in a small glass bowl.

    Add the egg mixture to the butter and beat together for one minute.

    Beaten butter and sugar with beaten egg mixture before mixing.
    A hand using a hand mixer to mix egg mixture into wet cookie dough ingredients.

    Scrape down the sides of the bowl and continue to beat for one minute more. The mixture should be quite thick and creamy.

    A hand using a rubber spatula to scrape down the sides of a glass bowl with wet cookie ingredients.
    Wet cookie ingredients beaten in a glass bowl.

    Add half of the flour to the bowl. Mix on low until combined, about 45 seconds to 1 minute. 

    Beaten butter and sugar in a glass bowl with a small pile of flour on top.
    Cookie dough in a glass bowl.

    Stir the sprinkles into the remaining flour. Add the sprinkle-flour mixture to the dough and mix on low until just combined.

    A hand holding a hand mixer to mix flour into cookie dough.
    A bowl of mixed cookie dough.

    Dump the dough out onto a work surface and gather it together quickly and gently. Divide the dough into four (roughly) equal portions.

    A ragged ball of cookie dough on a marble surface.
    A batch of cookie dough cut into four portions.

    Shape each portion of dough into a flat disc, about 6-inches (15-cm) in diameter.

    Hands forming a chunk of cookie dough into a flat disc.

    Wrap each disc in plastic wrap and place in the fridge to chill for a minimum of one hour.

    Four discs of cookie dough wrapped in plastic wrap.

    To Bake The Sugar Cookies With Sprinkles

    Remove one (or more) disc(s) of dough from the fridge and bring to room temperature for 15 minutes before rolling. Have two large squares of wax paper, and a small baking sheet, or couple of dinner plates that will fit in your freezer, ready to go.

    Lay out one square of wax paper and sprinkle it lightly with flour. Unwrap a disc of cookie dough, place it in the middle of the floured paper, and sprinkle a little bit more flour on top.

    A disc of cookie dough, lightly sprinkled with flour, on a sheet of lightly floured wax paper.

    Place the second sheet of wax paper on top of the floured dough. Starting from the middle of the dough, gently begin to roll with a wooden rolling pin. Do not roll the dough aggressively as it will crack! As you gently roll, the dough will warm up and become more pliable.

    You want to roll from the middle of the dough, almost to the edge, without going over the edge. Rolling over the edge of the dough with your pin will make the edges too thin. The dough should be an even thickness all over. Rotate the paper one quarter turn and repeat rolling, from middle to almost-the-edge, until the dough is rolled out about ¼-inch (½-cm) thick.

    Hands using a wooden rolling pin to roll cookie dough between two sheets of lightly floured wax paper.

    Gently peel away the top layer of paper. Line the freezer tray or plates with the peeled off top layer of wax paper.

    Use any cookie cutters you like to cut the dough into shapes.

    Carefully lift the cookie cutouts up and off of the bottom layer of wax paper and onto the prepared tray or plates.

    A hand peeling wax paper from the top of rolled out cookie dough.
    Hands lifting cookie cutouts with an offset spatula to place them on a small baking sheet.

    Place the cookie cutouts in the freezer for 20 minutes.

    A small pan of unbaked cookie cutout about to go in the freezer.

    Preheat the oven and line a baking sheet with parchment paper. When the oven is preheated, transfer the frozen cookie cutouts to the baking sheets.

    A white baking tray with unbaked cookie cutouts.

    Place the sugar cookies with sprinkles in the oven and bake them for 8 to 10 minutes, or until the edges are light gold (smaller cookies bake faster — see notes below). Transfer the baked cookies from the baking sheet to a wire rack and cool completely.

    Close up of a tray of baked sugar cookies with sprinkles.

    Notes & Tips

    • Clear corn syrup preserves chewiness in the sugar cookies with sprinkles, however, can be omitted.
    • The cookie dough can be shaped into two discs instead of four. I find four smaller discs easier to roll out, and it also keeps the other cookie dough cold in the fridge while I prep my cut out shapes.
    • The sprinkles may bleed colour into the dough upon re-rolling, especially if your hands are warm. To minimize the look of the colour bleeding, simply add fresh sprinkles to the top of the dough before you cut your shapes. Give the dough a single light roll all over with your rolling pin so the fresh sprinkles adhere to the top.
    • You don’t have to roll sugar cookies with sprinkles dough between wax paper; It also rolls well on a floured work surface. I prefer rolling dough between sheets of wax paper because it eliminates the need for adding too much extra flour.
    • Smaller sugar cookies with sprinkles bake faster so I generally bake cookies of similar size together. Small cookies can take between 7 to 9 minutes, medium-sized cookies about 8 to 10 minutes, and larger cookies can take up to 12 minutes. Thinner cookies will also bake faster! Keep your eye on the cookies in the oven. Once the edges turn pale gold they are done.
    • The sugar cookies with sprinkles may seem a bit floppy when you lift them from the hot baking tray to a wire rack, however, they will firm and crisp up as they cool.
    • Frosting or glaze will add moisture to the sugar cookies with sprinkles, making them chewier after storage. Cookies without frosting or glaze will remain more crisp.
    • To freeze, I like to roll the dough, cut out my shapes, then freeze the cookie cutouts flat on a small baking sheet that fits in my freezer (the sheets I use are similar to these Nordic Ware Baker’s Quarter Sheets). Once frozen (about 30 minutes) I package the unbaked sugar cookies with sprinkles into a zip top bag and store them back in the freezer to bake at another time, for up to one month.
    • You can also store unrolled discs of dough in the freezer. Wrap them gently but tightly in a double layer of plastic wrap and keep them frozen for up to two months. Thaw the dough disc(s) in the fridge for two days before you want to bake.
    Sugar cookies with sprinkles scattered over a marble surface.

    Substitutions

    • I used basic round rainbow nonpareils sprinkles from the bulk store in this recipe. You can use any you like or have on hand for sugar cookies with sprinkles.
    Two pink plates with sugar cookies with sprinkles on them.

    More Cookie Inspiration

    • Instant Pot Dulce De Leche
    • Chocolate Chip Sugar Cookies
    • Brown Sugar Shortbread Cookies
    • Matcha Cookies With White Chocolate Chips

    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

    Heart-shaped sugar cookies with sprinkles scattered together over a marble surface.

    Sugar Cookies With Sprinkles

    Author: Kelly Neil
    Sugar cookies with sprinkles are a joyful, colourful treat! The cookies are crisp, chewy, and loaded with rainbow hues.
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 20 mins
    Cook Time 9 mins
    Chilling Time: 20 mins
    Total Time 49 mins
    Course Cookies & Bars
    Cuisine American / Canadian
    Servings 48 servings
    Calories 78 kcal

    Equipment

    • Measuring cups and spoons or digital kitchen scale
    • 2 Large mixing bowls if not using stand mixer
    • Whisk
    • Electric hand mixer if not using stand mixer
    • Stand mixer if not using hand mixer
    • 1 Small mixing bowl
    • Rubber spatula or wooden spoon
    • Plastic wrap
    • Waxed paper
    • Rolling Pin
    • Small baking sheet or plate for freezer
    • Cookie cutters
    • Baking sheet(s)
    • Parchment paper
    • Wire cooling rack

    Ingredients
     

    • 2 ¼ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ¾ cup butter, soft
    • 1 ¼ cups sugar
    • 1 large egg
    • 1 tablespoon milk
    • 1 tablespoon light corn syrup
    • 2 teaspoons vanilla
    • ¼ cup rainbow sprinkles , also called nonpareils

    Instructions
     

    Make The Cookie Dough

    • Whisk together the flour, baking powder, and salt in a bowl. Set aside.
    • In another large bowl, beat the butter and sugar together on med-high speed until smooth and creamy, about 1 to 2 minutes. Set aside.
    • Whisk together the egg, milk, corn syrup, and vanilla in a smaller bowl. Add the egg mixture to the butter and beat for one minute. Scrape down the sides of the bowl and continue to beat for one minute more. The mixture should be quite thick and creamy.
    • Add half of the flour mixture to the bowl. Mix on low until combined, about 45 seconds to 1 minute. 
    • Stir the sprinkles into the remaining flour. Add the sprinkle-flour mixture to the dough mixture and mix on low until just combined.
    • Dump the dough out onto a work surface and gather it together quickly and gently. Divide the dough into four (roughly) equal portions. Shape each portion of dough into a flat disc, about 6-inches (15-cm) in diameter. Wrap each disc in plastic wrap and chill in the fridge for a minimum of one hour.

    Bake The Cookies

    • Remove one (or more) disc(s) of dough from the fridge and bring to room temperature for 15 minutes before rolling. Have two large squares of wax paper, and a small baking sheet (or couple of dinner plates) that will fit in your freezer ready.
    • Lay out one square of wax paper and sprinkle it lightly with flour. Unwrap a disc of dough and place it in the middle of the floured paper. Sprinkle a bit of flour on top of the dough and place the second sheet of wax paper on top. Starting in the middle of the dough, gently roll with a wooden rolling pin from the middle, almost to the edge of the dough. Rotate the paper one quarter turn and repeat rolling, from middle to almost the edge, until the dough is rolled out about ¼-inch (½-cm) thick.
    • Gently peel away the top layer of wax paper. Line the tray or plates you have ready for the freezer with the peeled off wax paper. Use cookie cutters to cut the dough into your desired shapes. Carefully lift the cookie cutouts up and off of the bottom layer of wax paper and onto the prepared tray or plates. Place the cookie cutouts in the freezer for 20 minutes.
    • Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. When the oven is preheated, transfer the frozen cookie cutouts to the baking sheet. Place the cookies in the oven and bake them for 8 to 10 minutes, or until the edges are light gold (smaller cookies bake faster — see notes below). Transfer the baked cookies to a wire rack to cool completely.

    Notes

    Clear corn syrup preserves chewiness in the cookies, however, can be omitted.
    The cookie dough can be shaped into two discs instead of four. I find four smaller discs easier to roll out, and it also keeps the other cookie dough cold in the fridge while I prep my cut out shapes.
    The sprinkles may bleed colour into the dough upon re-rolling, especially if your hands are warm. To minimize the look of the colour bleeding, simply add fresh sprinkles to the top of the dough before you cut your shapes. Give the dough a single light roll all over with your rolling pin so the fresh sprinkles adhere to the top.
    You don’t have to roll the dough between wax paper; It also rolls well on a floured work surface. I prefer rolling dough between sheets of wax paper because it eliminates the need for adding too much extra flour.
    Smaller cookies bake faster so I generally bake cookies of similar size together. Small cookies can take between 7 to 9 minutes, medium-sized cookies about 8 to 10 minutes, and larger cookies can take up to 12 minutes. Thinner cookies will also bake faster! Keep your eye on the cookies in the oven. Once the edges turn pale gold they are done.
    The cookies may seem a bit floppy when you lift them from the hot baking tray to a wire rack, however, they will firm and crisp up as they cool.
    Frosting or glaze will add moisture to the cookies, making them chewier after storage. Cookies without frosting or glaze will remain more crisp.
    To freeze, I like to roll the dough, cut out my shapes, then freeze the cookie cutouts flat on a small baking sheet that fits in my freezer (I like these Nordic Ware Baker’s Quarter Sheets. Once frozen (about 30 minutes) I package the cookies into a zip top bag and store them back in the freezer to bake at another time, up to one month.
    You can also store unrolled discs of dough in the freezer. Wrap them gently but tightly in a double layer of plastic wrap and keep them frozen for up to two months. Thaw the dough disc(s) in the fridge for two days before you want to bake cookies.

    SUBSTITUTIONS

    I used basic round rainbow nonpareils sprinkles from the bulk store in this recipe but you can use any sprinkles you like or have on hand.

    Nutrition

    Serving: 19gCalories: 78kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 57mgPotassium: 10mgFiber: 1gSugar: 7gVitamin A: 100IUCalcium: 5mgIron: 1mg
    Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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    Hi there! 👋🏻 I'm Kelly, the photographer, and voice behind kellyneil.com. This is where you'll find my favorite baking recipes and easy meals I make for my family.
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