These Sprinkle Cookies are so much fun!!! They pop with color and are perfect for a party, afternoon tea, or any day that needs a cookie - so days with a Y in them!!
Sprinkle Cookies are so simple to make! They are a melt-in-the-mouth soft yet chewy cookie with crisp edges and the fun pop of sprinkles. They taste like a fancy bakery Funfetti Cookie but made at home.
The best thing about this cookie recipe, apart from how fun they are, is that the dough needs no chilling! So you can mix up a batch and get them straight in the oven. Fresh homemade cookies in under 30 minutes.
Sprinkle cookies are just so much fun! My 10-year-old said she thought these were cheerful cookies, and I just loved that! So these are cheerful rainbow cookies! And let's face it, sprinkles do make people smile!
The best thing about this recipe is how quickly you can be eating cookies! There is no need to chill the mixture so you can have these on a plate and in your mouth in around 30 minutes.
You do need room temperature butter, which could slow you down!!! But, this is how I quickly soften butter for cookies.
How to soften butter quickly for cookies
- Chop the butter into small cubes and place in a bowl. Make sure the bowl is large enough for the butter to be nice and spread out. This ensure it will soften quickly and evenly.
- Half fill a microwave-safe jug/bowl with water. (about 2-3 cups of water)
- Microwave the water for 3 minutes until boiling.
- Carefully remove the water from microwave and immediately place the bowl of butter inside.
- Close the door, to trap in the hot air, and leave for 10 minutes.
- Your butter will be soft but not melted.
- You don't switch the microwave on once the butter is in there. It is just shut inside with the hot air created by the boiling water.
These are such simple cookies that I think most people will have the ingredients in their pantry or cupboard.
- Unsalted butter: If you have salted butter, you can use that, just leave out the salt from the ingredient list. Make sure which ever butter you use this is at room temperature. You want to be able to push your finger into the butter easily. If I know I am making cookies I will get the butter out at least an hour before I start or leave it out overnight. If I am in a hurry I use the quick method mentioned above to soften my butter.
- Granulated sugar: This gives the cookies an incredible crispness and chew.
- Flour: All-purpose flour or Plain Flour for those not in the US.
- Cornstarch: Also known as Corn Flour, adding a small amount to the cookies helps with the texture.
- Baking soda: Don't get confused with baking powder.
- Salt: Standard table salt
- Eggs: I use large eggs, and they are at room temperature.
- Almond extract: This makes the cookies taste like they are from a bakery. It adds a hint of something different. You can leave it out or substitute it with vanilla.
- Sprinkles: I use nonpareils for this recipe, also called 100's and 1000's. They are little round sprinkles that keep their crunch when baked. But you can use regular rainbow sprinkles or jimmies if you prefer. They will go softer when baked but are still delicious. And as noted above, change the color of your sprinkles to match your event!
- Many recipes need you to chill the dough. But with this recipe, you mix the ingredients and roll the dough into balls.
- Use a tablespoon measure to scoop out the dough. This will give you even-sized cookies.
- The easiest way to thoroughly coat the cookie in sprinkles is to roll the ball of dough in a bowl of sprinkles until completely covered.
- Place the sprinkle-coated cookies on a lined baking sheet and flatten the balls to disks. To do this, I use the back of my cup measure.
- I find a baking sheet without edges is best. It allows the cookies to spread easily. If you only have an edged baking sheet, don't worry, but you might find some cookies hit the edge as they spread and get a flat side. They will still taste great!
- Make sure you line the baking sheet with parchment paper as this help the cookies to spread, so you don't get a cakey texture.
- The oven temperature is given for a conventional oven on the bake setting. I recommend that for cookies as the fan oven setting can dry the top of the cookie out, and you get less chew.
- To ensure you don't overcook the cookies, look for when they are still soft in the middle with a hint of golden color around the outside. Remove the sprinkle cookies from the oven and allow them to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. The cookies will continue to harden while they cool, and you will get the perfect mix of crisp, chewy, and soft cookies.
How to Make Sprinkle Cookies
(see recipe card below for full instructions and ingredients)
- Preparations: Preheat your oven to 375°F/190°C and line two baking sheets with parchment paper.
- Cream the butter and sugar: Use a stand mixer or hand-held mixer to cream the butter and sugar together until light and fluffy.
- Combine the dry ingredients: While the butter and sugar are creaming, measure out your flour and add the cornflour, baking soda, and salt. Mix to combine.
- Add the eggs and almond extract: Add the eggs to the butter mixture one at a time, mixing well after each egg. Pour in the almond extract and mix well.
- Combine the wet and dry ingredients together: Gradually add the flour mixture to the butter and mix until the dough comes together.
- Roll your cookies: Measure 1 tablespoon amounts of the cookie dough and then gently roll it in your hand to create a ball.
- Cover in sprinkles: Roll the prepared dough balls into a bowl of sprinkles until thoroughly coated.
- Flatten your cookies: Use something flat (I use the back of a measuring cup) to flatten the cookies.
- Bake: Bake your cookies for 8-10 minutes, until the edges are just golden and the center is still soft.
- Remove from the oven and allow to cool: Remove the sprinkle cookies from the oven, and leave them to cool on baking sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
How to store Sprinkle Cookies?
These sprinkle cookies can be stored at room temperature in an airtight container for up to 1 week.
You can also freeze them! Place them into a freezer bag or container and freeze for up to 3 months. Then, allow them to defrost before eating. If you want to remove individual cookies from the freezer, freeze them with a small square of parchment paper between them.
Looking for other cookie recipes? Why not try:
- Crispy Peanut Thins - 15 Minute Cookies
- Subway White Chocolate and Macadamia Cookies
- Subway Style Double Chocolate Chip Cookies
- White Chocolate Chip Cookies
Get the Recipe
Sprinkle Cookies Recipe
- 1 cup unsalted butter - see note 1
- 1½ cup granulated sugar
- 2½ cups AP flour - see note 2
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 2 eggs - see note 3
- 1¼ teaspoon almond extract - see note 4
- 1 cup nonpareils/sprinkles - see note 5
- Preheat your oven to 375°F/190°C and line two baking sheets with parchment paper.
- Use a stand mixer or hand-held mixer to cream the butter and sugar together until light and fluffy.While the butter and sugar are creaming, measure out the flour and add the cornflour, baking soda, and salt. Mix to combine.Add the eggs to the butter mixture one at a time, mixing well after each egg. Pour in the almond extract and mix well.Gradually add the flour mixture to the butter and mix until the dough comes together.Measure 1 tablespoon amounts of the cookie dough and then gently roll it in your hand to create a ball.Roll the prepared dough balls into a bowl of sprinkles until thoroughly coated.Use something flat (I use the back of a measuring cup) to flatten the cookies.Bake your cookies for 8-10 minutes, until the edges are just golden and the center is still soft.Remove the cookies from the oven, and leave them to cool on baking sheets for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Tried this recipe?Let us know how it was!
- Make sure your butter is at room temperature. You want to be able to push your finger into the butter easily. (see the bulk of post for how to soften butter quickly)
- All-purpose flour is plain flour for those not in the US.
- I use large eggs, and they are at room temperature.
- You can leave the almond extract out or substitute it with vanilla.
- I use nonpareils for this recipe, also called 100's and 1000's. They are little round sprinkles that keep their crunch when baked. But you can use regular rainbow sprinkles or jimmies if you prefer. They will go softer when baked but are still delicious. And as noted in the post, change the color of your sprinkles to match your event!
NutritionCalories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 101mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 256IU | Calcium: 6mg | Iron: 1mgFor more great recipes follow me on PinterestFollow @sprinklessprout
I made these with my daughter and they were a big hit! Delish cookies, and who doesn't love sprinkles!
Lynn Polito says
My kids loved these! And so did I! They were so good!
Claire McEwen says
They are definitely fun cookies for kids 🙂
So happy they enjoyed them.
These turned out so delicious! My friends' kids grabbed them first at our tea play date. I am making these again for my daughter's birthday.
Claire McEwen says
Oh I am so happy the kids enjoyed them. they are such a fun cookie aren't they.
These are delicious! I like it when I don't have to chill the dough, I am always too impatient for chilling!
Claire McEwen says
So happy you enjoyed them 🙂