Sugar Cookies with Sprinkles
These sugar cookies with sprinkles are fun, easy and great for any occasion! This recipe takes less than 25 minutes from star to finish. No dough chilling necessary! These cookies are kid friendly, great for holidays, Christmas and birthdays. They are buttery, sweet and delicious!
Why You’ll Love This Recipe
- These sugar cookies with sprinkles are so quick and easy.
- This recipe is made with only pantry staples.
- No dough chilling required.
- Everything is made in one mixing bowl.
- These cookies are great for birthdays, Christmas and holidays.
- Add food dye like these Pink Sugar Cookies.
- Kids love them!
- Use any colored sprinkles for a fun and festive dessert.
- Use gluten free flour for gluten free sugar cookies. They are also nut free.
- Check out this Edible Sugar Cookie Dough for another fun idea!
Ingredients & Substitutions
These are the main ingredients and substitutions for sugar cookies with sprinkles. Scroll down to the recipe card for full ingredients list and instructions.
Use cold butter right from the fridge. Do not use softened or melted butter. Cold butter prevents the cookies from spreading too thin. Beat butter and sugar until completely combined.
White granulated sugar is a great sweetener for sugar cookies. It is light in color and mild in flavor.
The egg helps bind these cookies together. I have not tried substituting the egg in this specific recipe, but I have had luck in other recipes. Typically, 1 egg can be replaced by ¼ cup unsweetened applesauce. For more tips and tricks, check out these Eggless Chocolate Chip Cookies. Or, make these Vegan Sugar Cookies.
Both gluten free 1 to 1 flour and all purpose flour work well. For this recipe, I used gluten free 1 to 1 flour. Alternative flours such as almond flour, coconut flour and cassava flour cannot be directly substituted.
Baking powder helps leaven these cookies.
A pinch of sea salt adds a great flavor.
Any type of sprinkles work well! Feel free to use different colored sprinkles depending on festive holidays. For the version without sprinkles, check out these Gluten Free Sugar Cookies.
All About Sprinkles
Sprinkles are small pieces of candy used to decorate baked goods! They are teeny tiny, often very colorful, and slightly crunchy.
Sprinkles are very commonly added to cookies, brownies, cakes, frosting and ice cream.
Typically, they are made with sugar, corn syrup, wax, cornstarch and coloring.
Most brands of sprinkles are gluten free. Double check labels and ingredients to be sure.
Taste & Texture
These sprinkle sugar cookies are buttery and sweet! They taste like classic sugar cookies. The sprinkles add a Funfetti feel to them!
These cookies have slightly crispy edges and a soft chewy center. They are not dry or bland.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter and sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
Then, add in egg and vanilla extract. Stir to combine.
Add in flour, baking powder and sea salt. Stir until a thick dough is formed.
Fold in sprinkles.
Use an ice cream scooper to scoop out large balls of dough. Place on parchment lined pan.
Then, use hands to lightly press down on each ball of dough. These cookies do not spread much in the oven.
Bake for 11 to 12 minutes or until cookies are very lightly golden along the edges. They are extremely soft when they first come out of the oven.
Finally, allow sugar sprinkles cookies to cool on pan for 10 to 15 minutes. Then, very carefully place on cooling rack.
Expert Tips & Tricks
Use cold butter right from the fridge. Do not use melted butter or softened butter.
Both gluten free 1 to 1 flour and all purpose flour work well. Measure flour carefully.
The cookie dough will be relatively thick.
Press down on the tops of each cookie dough balls. The cookies barely spread in the oven.
This recipe makes 10 large cookies using an ice cream scooper.
They are very soft and fragile fresh out of the oven. Do not be tempted to bake them longer!
They will firm up as they cool.
Allow sprinkle sugar cookies to cool on pan for 10 to 15 minutes before carefully placing on wire rack.
How to Serve & Store
Serve sugar cookies with sprinkles once cool enough to handle. Since they are so fragile out of the oven, they need at least 10 to 15 minutes to cool down.
These sprinkle sugar cookies are great with a tall glass of milk, mug of coffee or hot chocolate.
They also pair well with ice cream.
Turn them into these fun Melted Snowman Cookies!
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze for up to 1 month if needed.
Frequently Asked Questions
Most sprinkles are gluten free. As always, be sure to double check the labels and ingredients.
Sprinkles remain intact while baking. They add a great texture and fun color to cookies!
Yes. Do not use melted or softened butter.
Yes. Both gluten free 1 to 1 flour and all purpose flour can be used.
You May Also Like
- Chocolate Chip Sugar Cookies
- Coffee Cookies
- Gluten Free Lemon Cookies
- Keto Chocolate Chip Cookies
- Chocolate Chip Cheesecake Cookies
If you make this sugar cookies with sprinkles recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Sugar Cookies with Sprinkles
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter and sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Then, add in egg and vanilla extract. Stir to combine.
- Add in flour, baking powder and sea salt. Stir until a thick dough is formed.
- Fold in sprinkles.
- Use an ice cream scooper to scoop out large balls of dough. Place on parchment lined pan.
- Then, use hands to lightly press down on each ball of dough. These cookies do not spread much in the oven.
- Bake for 11 to 12 minutes or until cookies are very lightly golden along the edges. They are extremely soft when they first come out of the oven.
- Finally, allow cookies to cool on pan for 10 to 15 minutes before very carefully placing on cooling rack.
- Use cold butter right from the fridge. Do not use melted or softened butter.
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- Use any type of sprinkles.
- These cookies are extremely soft and fragile after baking. Let them cool on pan for about 10 to 15 minutes before transferring to a cooling rack.
- They will firm up while cooling.
- Store cookies in an airtight container at room temperature for up to 4 days.
- This recipe makes 10 large cookies. For smaller cookies, use a smaller scoop. Start checking cookies after 8 minutes of baking.
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