These sprinkle cookies are incredibly soft, perfectly chewy, and completely coated in colorful rainbow sprinkles. They are a childhood favorite that will add a special touch to birthdays and special occasions. Of course, they are so easy to make and delicious that you can prepare them whenever you like.
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Rainbow Sprinkle Cookies Recipe
These sprinkle cookies take me right back to my childhood. They are soft, tender, and sweet like your standard sugar cookies, but then have a fun pop of color from the sprinkles.
Better yet, these cookies are so easy to make. Simply mix the dough and roll it in sprinkles. You don't even have to chill the dough, so they are ready to eat in only 15 minutes!
🥘 Ingredients
This ingredient list is short and sweet since it is made up of standard cookie ingredients. The star of the show is the sprinkles, so choose your favorite kind.
- Butter - ½ cup of butter that is at room temperature (1 stick, or 8 tablespoons).
- Sugar - ¾ cup of sugar.
- Egg - 1 large egg.
- Vanilla - 1½ teaspoons of pure vanilla extract.
- Baking Powder - 1½ teaspoons of baking powder.
- Salt - ¼ teaspoon of salt.
- Flour - 1½ cups of regular all-purpose flour. Make sure to measure it using the spoon and level method.
- Sprinkles - ½ cup of rainbow sprinkles.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Sprinkle Cookies
You don't have to chill any dough, do any rolling, or break out any cookie cutters because these sprinkle cookies are super easy to make. You will need an electric mixer, a baking sheet, your measuring utensils, and a shallow dish.
This will make 18 sprinkle cookies, so feel free to double the batch if you want to make some more.
- Preheat. Preheat the oven to 350°F (175°C) and prepare your baking sheet by covering it with parchment paper or using a silicone mat.
- Cream. Using your hand mixer or a stand mixer, cream ½ cup of butter until smooth (about 2 minutes at medium speed). Gradually pour in ¾ cup of sugar while continuing to mix until the mixture is light and fluffy.
- Mix. Add 1 large egg, 1½ teaspoon vanilla extract, 1½ teaspoon baking powder, and ¼ teaspoon salt and mix until well combined, scraping down the bowl as needed.
- Add the flour. Add 1½ cups all-purpose flour and mix only until the flour has just disappeared.
- Roll. Pour ½ cup sprinkles into a shallow dish. Use a 2-tablespoon cookie scoop to scoop the dough and then roll it into a ball in your hand. Roll the dough ball in the sprinkles until they are completely coated, and then place them onto the lined baking sheet, leaving 2 inches in between each cookie.
- Bake. Bake in the preheated oven at 350°F (175°C) for 8-10 minutes. Your cookies are done when the edges are set, but the center is still soft and looks slightly undercooked.
- Cool. Take the cookies out of the oven and let them cool on the pan for 5 minutes before moving them to a cooling rack.
Serve these cookies alongside some birthday cake and ice cream at the next birthday party you host. They'll be loved by both the kids and the adults. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I use classic rainbow sprinkles for this recipe, but you can use your favorite variety of sprinkles.
- Removing your cookies from the oven while the center is still slightly underbaked is the key to making these cookies nice and chewy! They will continue to cook as they sit on the baking sheet for a few minutes.
- Make sure your butter is softened to room temperature and not melted, or else your cookies will flatten out in the oven.
- You can prepare the dough and store it in the fridge if you want to make them the next day. Any further in advance, and I would recommend freezing the dough.
🥡 Storing
These cookies can be stored in an airtight container at room temperature for 5 days.
To freeze; portion the dough into balls and place them onto a baking sheet (with or without the sprinkles). Pop them into the freezer until solid, and then transfer them to a storage bag or container. The dough can be frozen for up to 3 months. Baked cookies can be frozen for just as long.
No need to defrost your cookie dough, just bake them as directed and add 1-2 minutes to the baking time.
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❓ Recipe FAQs
To make sprinkle cookies, you should roll the balls of cookie dough in sprinkles before baking them in the oven. Use your fingers to gently press them into the dough while you are rolling. If you want until after the cookies have been baked, the sprinkles won't stick to them.
I recommend using jimmies, but nonpareils and confetti sprinkles would also work. The rainbow assortment is super fun, but feel free to use solid colors as well!
When heated in the oven, the sprinkles will actually become soft (but still keep their shape). If you touch them while they are still warm, they will smear. Let them cool completely so that they firm back up before eating.
🍪 Best Cookie Recipes
- Oatmeal Peanut Butter Cookies - Chewy peanut butter cookies that are packed with old-fashioned oats.
- Sour Patch Kids Cookies - Fun kid-friendly cookies that feature sour gummy candy.
- Thumbprint Cookies - Tender sugar cookies are filled with your favorite flavor of jam.
- Red Hot Cookies - Sugar cookies are studded with crushed cinnamon candies.
- Pistachio Pudding Cookies - Sweet cookies that feature pistachios and instant pudding mix.
- Cowboy Cookies - Large, chewy cookies are filled with coconut, nuts, and chocolate chips.
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📖 Recipe Card
Sprinkle Cookies
Ingredients
- ½ cup butter (room temperature)
- ¾ cup sugar
- 1 large egg
- 1½ teaspoon vanilla extract
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups all-purpose flour (spooned and leveled)
- ½ cup sprinkles
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet(s) with parchment paper.
- Using your hand mixer or a stand mixer, cream ½ cup butter until smooth (about 2 minutes at medium speed). Gradually pour in ¾ cup sugar while continuing to mix until the mixture is light and fluffy.
- Add 1 large egg, 1½ teaspoon vanilla extract, 1½ teaspoon baking powder, and ¼ teaspoon salt and mix until well combined, scraping down the bowl as needed.
- Add 1½ cups all-purpose flour and mix only until the flour has just been incorporated.
- Pour ½ cup sprinkles into a shallow dish. Use a 2-tablespoon cookie scoop to scoop the dough and then roll it into a ball in your hand. Roll the dough ball in the sprinkles until they are completely coated and then place them onto the prepared baking sheet, leaving 2 inches in between each cookie.
- Bake in the preheated oven at 350°F (175°C) for 8-10 minutes. Your cookies are done when the edges are set, but the center is still soft and looks slightly under-cooked.
- Remove the baked cookies from the oven and let them cool on the baking sheet for 5 minutes before moving them to a wire rack.
Notes
- I use classic rainbow sprinkles for this recipe, but you can use your favorite variety of sprinkles!
- Removing your cookies from the oven while the center is still slightly underbaked is the key to making these cookies nice and chewy! They will continue to cook as they sit on the baking sheet for a few minutes.
- Make sure your butter is softened to room temperature and not melted, or else your cookies will flatten out in the oven!
- To store: These cookies can be stored in an airtight container at room temperature for 5 days.
- To make ahead: You can prepare the dough and store it in the fridge if you want to make them the next day. Any further in advance and I would recommend freezing the dough.
- To freeze: Portion the dough into balls and place them onto a baking sheet (with or without the sprinkles). Pop them into the freezer until solid and then transfer them to a storage bag or container. The dough can be frozen for up to 3 months. Baked cookies can be frozen for just as long.
- To bake from frozen: No need to defrost your cookie dough, just bake them as directed and add 1-2 minutes to the baking time.
Teresa Hiatt says
Absolutely perfect! and the recipe actually makes the quantity as shown, no guessing games. I needed a small batch of 18, and got 19. thanks!