These sprinkle sugar cookies are soft, chewy, bright, and sure to stand out on any cookie platter! They are so delicious plus easy to make with simple ingredients and no chilling the dough necessary.
These sprinkle sugar cookies are the ultimate sweet tooth satisfaction! Who could resist a soft, buttery sugar cookie, especially one that's covered in colorful sprinkles?!
You will love how easy these cookies are to make! The dough comes together fast with simple ingredients and doesn't need to be chilled before rolling and baking. These are also great for making ahead of time, the dough is easy to freeze and bakes perfect straight from frozen. So make a big batch and you'll always have fresh-baked cookies ready to go at a moment's notice!
INGREDIENTS FOR SPRINKLE SUGAR COOKIES
- All-purpose flour: For the best results, I always recommend using a kitchen scale to weigh the flour. If you don't have one, measure the flour by lightly spooning it into your measuring cup and then leveling off the top with the flat side of a knife.
- Baking powder: Leavener that makes the cookies extra soft. The baking powder also helps the cookies rise up and spread evenly.
- Ground nutmeg: Trust me on this one! The nutmeg flavor is very subtle; you'd almost never know it was there, but it really adds something special to these cookies!
- Butter: Unsalted and softened to room temperature. The butter should be firm enough to hold its shape but soft enough to easily press in. To speed up softening you can cut the butter into smaller pieces.
- Granulated sugar
- Egg: One large egg, room temperature. Place the egg in a bowl of lukewarm water for a few minutes to quickly bring it to room temperature.
- Vanilla extract: Adds flavor and a little liquid to help the dough come together. You can also use almond extract, both are delicious!
- Sprinkles: For rolling the cookie dough balls. The best sprinkles to use are jimmies (pictured here), or nonpareils, which are small and round. Coating the dough in sprinkles also helps keep them from spreading too much during baking!
HOW TO MAKE SPRINKLE SUGAR COOKIES
Preheat your oven to 325°F. Line 2 large baking sheets with parchment paper.
Note: If you only have one baking sheet make sure you let it cool completely before reusing. I usually just set mine in the freezer for a couple of minutes to quickly cool down.
Whisk the flour, baking powder, ground nutmeg, and salt in a medium bowl and set aside.
In a large bowl, use an electric mixer to beat the softened butter until smooth with no lumps. Add the granulated sugar and beat until well combined, light, and fluffy.
Add the room temperature egg and vanilla extract and mix until well combined. Wipe down the sides of the bowl with a rubber spatula as needed.
In 2-3 additions, add the dry ingredients and mix until the dough comes together.
HOW TO STORE AND FREEZE SPRINKLE SUGAR COOKIES AND COOKIE DOUGH
Store the cookies in an airtight container and keep at room temperature for 4-5 days. If you refrigerate them make sure they are in a completely sealed container since the cold air will turn them hard faster.
To freeze baked cookies: Once cooled, arrange the cookies on a baking sheet in a single layer and set the sheet flat in the freezer until they are mostly solid. Transfer them to a large plastic bag or an airtight container with sheets of parchment paper between the layers. Keep frozen for up to 2 months. To recapture that fresh-baked cookie taste and texture, reheat the frozen cookies in a 275°F oven for 10-15 minutes.
To freeze cookie dough: Roll the dough into balls, coat with sprinkles, and arrange them in a single layer on a baking sheet. Set the sheet flat in the freezer until the dough is solid, then transfer the frozen cookie dough to a large plastic bag or an airtight container and keep frozen for up to 3 months.
When ready to bake, arrange the frozen cookie dough on a parchment-lined baking sheet, about 2 inches apart. Bake straight from frozen (don't thaw) in a 325°F oven, a few minutes longer than the normal bake time.
MORE COOKIE RECIPES
- Lemon Curd Cookies
- Almond Flour Peanut Butter Cookies
- Matcha Cookies
- Almond Flour Oatmeal Cookies
- Cut Out Sugar Cookies
Sprinkle Sugar Cookies
- 2 Baking sheets
- Electric mixer
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg*
- ½ cup unsalted butter*, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature*
- 1 teaspoon vanilla extract
- sprinkles, for rolling cookie dough balls
- Preheat your oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the flour, baking powder, salt, and ground nutmeg. In a large bowl, use an electric mixer to beat the butter until light and fluffy. Add the granulated sugar and beat until well combined, light, and fluffy.
- Add the room temperature egg and vanilla extract and mix until combined. In 2-3 additions, add the dry ingredients and mix until just combined after each. Then mix until the cookie dough comes together.
- Take about 1 and ½ tablespoons of dough and roll it into a ball with the palms of your hand. Toss the dough in a bowl of sprinkles to generously coat all over. Repeat with the rest of the cookie dough and arrange the balls on your prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven, one baking sheet at a time, for 10-12 minutes*.
- Take the cookies out of the oven and let cool on the baking sheet for at least 5 minutes before transferring to a plate or cooling rack.