Sprinkle cookies are somewhat controversial (according to the Real Housewives of New Jersey). But, personally, I loveeeee a good sprinkle cookie.
To me, the sprinkle cookie is great for so many occasions. Probably aren’t great for a funeral, but as a get-well treat for your friend who just had surgery? Perfect. Baby shower? You betcha. Birthday party? Obviously. Engagement? Uh, duh.
After trying wayyy too many recipes, these sprinkle cookies were the obvious winner. They have the perfect combination of crunchy edges and soft chewy middles. The level of sugar in the base is perfectly complemented by the sprinkles, rather than the sprinkles making the sugar cookie base way too sweet.
All photos by Jill Paice: @copperspooncollective
Sprinkle Cookies
These cookies will brighten any occasion be it a party or a rainy day. They are just the slightest bit crunchy around the edge and then soft in the middle. They are the perfect level of sweetness and are a crowd pleaser.
Equipment
- Stand or Hand Mixer
- Mixing Bowl
Ingredients
- ½ cup Butter
- ¾ cup Granulated Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1½ cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cream of Tartar
- 1 cup Sprinkles
Instructions
- Using a stand or hand mixer, beat the butter and sugar together for a few minutes until they are light and fluffy, it will depend on your mixer’s motor.
- Next, add your egg and vanilla extract and beat until combined, no need to beat excessively.
- In a separate bowl whisk together flour, baking powder, baking soda, and cream of tartar.
- With the mixer on low, slowly add the flour mixture, making sure to turn off the mixer to scrape the bowl a few times to get everything mixed together. Also, make sure not to overmix, once you can no longer see flour you are good.
- Remove bowl from mixer and fold in the sprinkles by hand using a wooden spoon or spatula.
- Using a 2 teaspoon scooper (or whatever size you want) scoop out the dough onto a prepared cookie sheet, I like to line my cookie sheets with parchment or a Silpat.
- Pop the cookie sheet (with dough) into the freezer for at least an hour or up to 3 days. This will help with spreading.
- When you are ready to bake, take the dough out of the freezer and preheat the oven to 350°F. This will give the dough a little time to come to room temp (or at least a little closer to room temp).
- Once the oven is ready, take a few balls of dough and place them on their own cookie sheet with about 2 inches in between each one, then bake for 12-13 minutes. I like to rotate my cookies halfway through because my oven definitely has some hot spots and this ensures even baking.
- Remove cookies from the oven when the edges begin to get golden brown. Cookies will puff up a bit at the end of baking but once cooled will flatten out. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Once cool, they are ready to enjoy!
- These keep well in an airtight container at room temp for about a week (if they last that long without being eaten) or for a few months in the freezer in a freezer-safe container.
Notes
Makes about 15 cookies
Recipe from Spend with Pennies
See more of my fun food creations on Instagram @katesrulesoforder and make sure to share your treats by using the hashtags #stuytown and #katesrulesoforder.
