Sprinkle Sugar Cookies
Sprinkle sugar cookies are a quick and fun recipe for birthdays and Christmas! Chewy, soft and loaded with sprinkles, these sugar cookies can be made from scratch easily.
I warned you that my sprinkle obsession was in full force this month. I can’t help it when my birthday is around the corner! Today I baked sprinkle sugar cookies and they instantly put me in the celebratory mood. Sprinkles get me excited and why shouldn’t they? They’re so colorful and give me every reason to celebrate. Put them in sugar cookies and this treat is just what every birthday needs.
Why this recipe works: These sugar cookies are chewy from the addition of an egg yolk and chilling the dough. The cookies are versatile for the holidays (just change the color of the sprinkles!)
How to make sprinkle sugar cookies
The base for this recipe is a basic sugar cookie dough. Flour, baking powder, salt, butter, sugar, egg, egg yolk and vanilla. The ratio of ingredients creates the absolute perfectly chewy sugar cookie—soft and thick with a buttery consistency.
To make the dough, whisk flour, baking powder and salt in a medium bowl and set aside. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg, egg yolk and vanilla , and mix until combined. Finally, mix in the dry ingredients (avoid over mixing). Stir in the sprinkles last.
Roll in the dough into balls and chill for 30 minutes while the oven preheats. Chilling the dough will guarantee thick, chewy sugar cookies. Bake for 10 minutes at 350 F.
Frequently Asked Questions
Sprinkles should be put in the cookie dough prior to baking. If you would like sprinkles on top of your sugar cookies too, then press them on with your finger tips before baking. This will ensure the sprinkles stick to the sugar cookies.
Sugar cookies are best when eaten the day they are baked, but can last for up to a week. Store the sugar cookies in an airtight container at room temperature to keep them fresh.
Sugar cookies can also be frozen. Wrap them in plastic wrap so there is little air exposed to the cookie. Freeze for up to a month. Alternatively, you can freeze the sugar cookie dough in an airtight container for up to three months.
More sugar cookie recipes
Do you love sugar cookies? Then you have to try these recipes. My easy cut out sugar cookie recipe makes a classic sugar cookie dough that you roll out and cut into shapes with cookie cutters. Use leftover sugar cookies and make them into sugar cookie truffles! You can also make sugar cookie bars. They are the beauty of a sugar cookie, but cut into bars. Top them with buttercream frosting.
Whether you’re celebrating a birthday or an unbirthday, these sprinkle sugar cookies are worth making. Simple and delicious, they will undoubtedly be a hit at any party. Swap out rainbow sprinkles for red and green sprinkles for Christmas time! If you enjoyed this recipe, be sure to leave a review and tag @ifyougiveablondeakitchen on social media.
Sprinkle Sugar Cookies
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup + 2 tablespoons (10 tablespoons or 142 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- ½ cup (80 g) sprinkles
- Line sheet pan with parchment paper or silicone baking mat. Set aside.
- In medium bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the butter and sugar until light and fluffy, about four minutes. Add egg, egg yolk and vanilla and mix until combined, about 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. Add sprinkles and mix until incorporated.
- Scoop rounded tablespoons of dough and roll them into balls. Place onto prepared sheet pan, about 3 inches apart. Use the palm of your hand to lightly press down each ball of dough so they form a disc about 1 1/2-inches in diameter. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 350° F. Remove cookies from the refrigerator, remove plastic wrap and place cookie sheet in the oven. Bake until edges just start turning golden brown, about 10-12 minutes. Let cookies cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Inspired by Go Gold with Butter.