Sprinkle Sugar Cookies

These sprinkle sugar cookies are incredibly soft, chewy, and easy to make with no chilling the dough needed. They are delicious, bright, colorful, and sure to stand out on any cookie platter!

5 from 3 votes

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Equipment

2 Baking sheets
Electric mixer

Ingredients

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

Instructions

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.

Notes

Cookies taste best the same day or a few days after they're made. Store leftovers in an airtight container and keep at room temperature or in the fridge for 5 days.

*If you're reusing the same baking sheet be sure to let it cool completely first. A couple minutes in the freezer should do the trick!

*Ground nutmeg: The flavor is very subtle and adds a special touch to the cookies, but feel free to leave it out if you'd prefer!

*Unsalted butter: If all you have is salted butter leave out the added salt in the recipe.

For the best results, I recommend leaving the butter out at room temperature to soften. You can also speed up softening by cutting the butter into smaller pieces.

*Room temperature egg: If the egg is too cold it can re-solidify the butter and make the dough lumpy. To quickly bring the egg to room temperature, place it in a bowl of lukewarm water for a few minutes. Note: If the dough does turn lumpy don't worry, it will fix itself once the flour is added!

*Sprinkles: Jimmies (what I used) or nonpareils (small round sprinkles) work best. Coating the dough in sprinkles vs. mixing them into the dough also helps prevent the cookies from spreading during baking!

*For softer cookies that are slightly gooey in the center, 10 minutes is perfect. If you prefer more crispy cookies then bake for 12 minutes.

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