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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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.
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