Sprinkle Cookies Recipe

There’s something about whipping up a batch of sprinkle-infused cookies that feels like a tiny rebellion against adulthood, and I am totally here for it.

These Sprinkle Cookies are an ideal combination of soft texture and bright color, all due to their base of unsalted butter and a hint of vanilla extract. And the delightful crunch from the assorted sprinkles?

That just embodies a truly festive cookie. Their construction is so easy, you’ll want to make them as much as you’ll want to demolish the finished product!

Sprinkle Cookies Recipe Ingredients

• Butter: Adds richness and flavor, essential for a tender texture.
• Granulated Sugar: Provides sweetness, aiding in cookie structure.
• All-Purpose Flour: Base of the dough, crucial for cookie shape.
• Baking Powder: Leavening agent, helps cookies rise slightly.
• Sprinkles: Add colorful fun and festive texture.

Sprinkle Cookies Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup assorted colored sprinkles

How to Make this Sprinkle Cookies Recipe

1. Prepare your oven at 350°F (175°C), and get two baking sheets ready by lining them with parchment paper.

2. In a very big bowl, beat together the softened butter and the sugar until they are light and fluffy. This will take about 3-4 minutes.

3. Add the egg and vanilla extract, mixing until everything is combined well.

4. In another bowl, combine the flour, baking powder, and salt. Then whisk these three together. This forms the dry mixture that will give structure to the cake.

5. In a slow and steady manner, introduce the dry ingredients into the wet ingredients, and mix until it is just combined and a dough takes shape.

6. Slowly incorporate the different colored sprinkles, making sure they are evenly spread throughout the dough.

7. Take tablespoon-sized portions of dough, shape them into balls, and place the balls on the lined baking sheets, spacing them about 2 inches apart.

8. Press each ball of dough gently and slightly flat with your hand or the bottom of a glass.

9. In the preheated oven, bake the cookies for 10-12 minutes, or until the edges turn a light shade of gold.

10. Let the cookies cool for a few minutes on the baking sheets before you move them to a wire rack to finish cooling. They taste better when they’re not hot!

Sprinkle Cookies Recipe Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or whisk
7. Measuring cups
8. Measuring spoons
9. Spatula or wooden spoon
10. Tablespoon (for portioning dough)
11. Glass or your hand (for pressing dough)
12. Wire cooling rack

FAQ

• Can I use salted butter instead of unsalted?Definitely you can use salted butter, but consider cutting back on added salt to balance the flavors.
• Can I substitute the all-purpose flour with gluten-free flour?Certainly, a gluten-free flour blend can be used, but be sure to verify that it acts as a 1:1 substitute in your recipe.
• What kind of sprinkles work best for this recipe?Use jimmies or quins because they hold their color and shape well when baking.
• How long can I store these cookies?Keep them in a container that prevents air from getting in at room temp for no more than seven days.
• Can I freeze the dough for later use?Yes, you can freeze the dough for as long as months; thaw it in the refrigerator before baking.
• What if I don’t have vanilla extract?Almond extract can be used as a substitute, or it can be simply omitted for a completely different flavor profile. But the taste will be different.
• How can I make these cookies softer?To soften them, reduce the baking time slightly and make sure not to overbake.

Sprinkle Cookies Recipe Substitutions and Variations

To substitute for unsalted butter, use either of the following: 1 cup of coconut oil or 1 cup of margarine.
For granulated sugar: Substitute with 1 cup of packed brown sugar or 1 cup of coconut sugar.
To replace all-purpose flour:
Substitute with 2 1/2 cups of a gluten-free all-purpose flour blend.
For vanilla extract: Substitute with 2 teaspoons of almond extract or 2 teaspoons of maple syrup.
For sprinkles: Use crushed nuts or mini chocolate chips. They make an excellent substitute.

Pro Tips

1. Chilling the Dough After incorporating all the ingredients, consider chilling the dough in the refrigerator for about 30 minutes. This will make it easier to handle when shaping the cookies and can prevent excessive spreading during baking.

2. Butter Consistency Ensure that the butter is truly at room temperature and softened, but not melted. This helps in achieving the right consistency when creaming with sugar, which is crucial for the texture of the cookies.

3. Measuring Flour Correctly When measuring the flour, use the spoon-and-level method to avoid compacting it, which can lead to denser cookies. Too much flour could make the dough dry and crumbly.

4. Sprinkle Type Opt for jimmies (the longer, rod-shaped sprinkles) over nonpareils (the small, round ones), as nonpareils tend to bleed color into the dough more easily and may alter the cookie’s appearance.

5. Even Baking Rotate the baking sheets halfway through the baking time to ensure even baking, especially if your oven has hot spots. This will help achieve a consistent golden edge on all cookies.