Chewy and delicious, these soft Sprinkle Cookies are one of our favorites! Simple ingredients and a no chill recipe mean making these cookies is a breeze!
I'm so excited to share this sugar cookie recipe with you!
It is hands down one of the favorites at our local farmer's market. Kids at the farmer’s market go crazy for these sugar cookies with sprinkles.
I had one family return every single week, just to buy their granddaughter a single funfetti sprinkle cookie. How sweet is that??
Even better, these sprinkle cookies are easy peasy...You can be munching on cookies in under 30 minutes!
Why I love making sprinkle cookies
Kids love them - you could give me chocolate chip cookies all day long but my kids - they hands down prefer sugar cookies and sprinkle cookies!
Make Ahead - the dough can be made ahead of time and frozen, which is a perfect way to get ahead of the busy holiday baking season.
They're Basic - I always, always have the ingredients to make these easy sprinkle cookies, so I can practically make them in my sleep! Sometimes, simple is best!
This is a basic sprinkle sugar cookie recipe with a few tweaks. Here’s what’s inside…
- all-purpose flour & granulated sugar - these are pretty standard fare in cookie recipes
- cornstarch - this ingredient keeps the cookies on the chewier side
- baking soda - to keep them light and airy
- salted butter - as usual with cookie recipes, at room temperature. Some recipes call for unsalted butter however in this recipe, we’re going with salted
- eggs - also at room temperature
- almond extract - I use almond extract in my no-roll sugar cookies, too
- nonpareils - these are the little round type sprinkles. In our world, anything we can top on a cookie is considered a sprinkle. In kid speak, this is how Fancy Nancy would describe these sprinkles
The printable recipe card below covers how to make sprinkle cookies.
Best Tips for Sprinkle Cookies
These are a few of my tips for mixing things up with these cookies!
Change up the extract in your cookie batter.
Instead of using almond extract, you can get creative. If you’re looking for a classic flavor, you can stick with it a vanilla extract.
Other fun flavors you can try are peppermint extract, coffee extract (hello, caffeine vibes!), lemon extract or orange extract.
Change up the sprinkles, or nonpareils.
You can also substitute the same amount of your favorite colored sprinkles for the nonpareils.
Whatever you do, don’t be stingy with the sprinkles! We want these cookies to shine bright. Your cookie testers will thank you, I promise!
Don’t over bake
Be sure not to over bake these cookies or they won’t stay soft like we like our cookies! Keep in mind, as they sit on the cookie sheet to cool, they’ll continue to bake just a smidge due to the heat on the pan.
Do you sprinkle cookies before baking?
Yes, otherwise the sprinkles won’t stick!
If you plan to frost the cookies, then you could use the frosting to add sprinkles after baking.
Do I have to make sure the bottom of the cookie is covered in sprinkles?
Since the bottom of the cookies aren't on display, you don’t have to. I like to make sure all sides are covered so that way you really get that sprinkle flavor, but don’t worry too much about it. It's not worth losing sleep over.
How should I store my cookies?
The first step is to make sure you’re storing them in an airtight container. You can use my Grandma's trick...place half a slice of bread and stick it in the container; the cookies will take some moisture from the slice of bread and you'll be left with soft, delicious cookies.
How long are these cookies good for?
They are good for 3 to 5 days for optimal freshness.
How to freeze sprinkle cookies
You can make the cookie dough ahead of time, which is a game changer in this household!
After mixing the dough, you can wrap it in some plastic wrap and place it in a freezer-safe bag. When you want to make the cookies allow the dough to thaw out.
Then prepare it following the rest of the directions.
Alternatively you portion out the dough balls, coating them in sprinkles and freeze them on a wax paper covered sheet pan. Once they’re frozen solid, you can store them in the freezer in a freezer safe bag.
Other cookie recipes you'll enjoy
- No Roll Sugar Cookies
- Oatmeal Raisin Cookies
- Chocolate Chip Walnut Cookies
- Pumpkin Pie Spice Cake Mix Cookies
If you make this sprinkled cookies recipe, leave a review rating below! I’d love to see your creations on social media, too!
- 2 ½ cup all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 cup salted butter softened
- 1 ½ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- 1 cup nonpareils or sprinkles of choice
- Preheat oven to 400°F. Line two sheet pans with parchment paper or grease the pans with a non-stick spray.
- In a medium mixing bowl, whisk together the flour, cornstarch, and baking soda, set the bowl aside.
- Add the butter and sugar to the bowl of your mixer. Beat on medium speed for about 4 minutes until the butter is light and fluffy. Turn the speed down to low and add in the eggs one at a time, making sure each egg gets incorporated. Slowly pour the flour mixture into the mixture and blend just until combined.
- Scoop about one tablespoon worth of dough, roll the dough into balls and slightly flatten the balls.
- Pour the sprinkles into a plate. Press the cookies into the sprinkles making sure to coat all sides.
Stagger the cookies on the sheet pan, making sure you leave a gap between the cookies.
- Bake for 8- 11 minutes until the bottoms are golden brown. Allow them to cool on the pan before transferring.