A recipe for Sprinkle Sugar Cookies! These bright and colorful cookies have a wonderfully soft and chewy texture and come together easily for a fun family baking project.
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These Sprinkle Sugar Cookies (or Funfetti Cookies) are such a fun way to add a bit of color any time of year!
Simply mix together the dough, roll into balls, and customize with your favorite sprinkles. No rolling pin or specialty cutters required! Chill for 1-2 hours, then bake just until set and lightly golden on the bottom.
A Few Tips
Scoop about 1 1/2 tablespoons of dough and form into a ball before rolling in the sprinkles. I use a medium cookie scoop (Amazon link) to easily get more uniform cookies. The size can be adjusted smaller or larger, but the baking time may need to be adjusted as well.
The dough needs to be chilled for at least 1-2 hours before baking, but roll the dough in the sprinkles first. They will stick better when at room temperature. Don’t want the cookies completely covered in sprinkles? Simply arrange on the baking sheet, flatten slightly, and add a few sprinkles over the top.
Take care not to over-bake the cookies. They should stay in the oven just until set in the middle. The texture will still be quite soft and the bottoms should be barely golden. This usually takes about 8-10 minutes. As they cool on the pan, they will set further.
Arrange the cookies at least two inches (5 centimeters) apart on the prepared baking sheet. They will spread in the oven.
These Sprinkle Sugar Cookies are best the day they are baked. Once cooled to room temperature, they can be stored in an airtight container for up to three days.
If avoiding almond or don’t have almond extract available, swap it for additional vanilla extract to make 2 teaspoons (10 milliliters) in total.
This recipe is especially perfect for using up any leftover sprinkles you have on hand or customizing for special occasions and seasonal holidays. I prepared the cookie dough with rainbow sprinkles, then the kids chose their own colors to coat the outside of the balls of dough. It is so easy to mix and match!
If desired, roll the outside of the cookie dough with nonpareils for a nice crunchy contrast to the soft and chewy cookie. It is best to not use nonpareils within the dough itself though. The color bleeds more quickly.
Looking for more fun cookie recipes?
Sprinkle Sugar Cookies Recipe
Adapted from Sugarcrafter
Sprinkle Sugar Cookies
- 3/4 cup (170 grams) unsalted butter softened at room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 1 1/2 teaspoons (7 milliliters) vanilla extract
- 1/2 teaspoon (2.5 milliliters) almond extract
- 2 cups (250 grams) all purpose flour
- 2 teaspoons (5 grams) cornstarch
- 1 1/2 teaspoons (6 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/4 teaspoon salt
- 1/2 cup (80 grams) sprinkles plus more for rolling
- Line 2 large baking sheets with parchment or lightly grease.
- In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg until incorporated, followed by the vanilla extract and almond extract.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Mix the dry ingredients into the butter mixture just until combined. Gently fold in the sprinkles.
- Pour desired sprinkles for rolling on a rimmed plate.
- Scoop out 1 1/2 tablespoon-sized balls of dough and roll into a ball. Coat in additional sprinkles and arrange 2-3 inches (5-7.5 centimeters) apart the prepared baking sheets. Lightly flatten each ball and place in the refrigerator for 1-2 hours.
- Preheat oven to 350˚F (180˚C).
- Place the chilled baking sheets in the preheated oven and bake just until the cookies are set in the center and barely golden on the bottom, about 8-10 minutes.
- Allow to cool on pan 5 minutes before removing to wire rack. Once cooled to room temperature, store in an airtight container at room temperature for up to 3 days.