Sprinkle Sugar Cookies are an old-fashioned treat that never goes out of style! Just like the big, crunchy cookies so popular at bakeries, these treats are sure to become home baked favorites.
Whatever the occasion, these crisp sugar cookies show off in festive colors. Nothing says "celebration" better than a cookie covered in sprinkles.
Why you'll love this recipe
Coated in nonpareil sprinkles, these cookies are deliciously crunchy inside and out. Fantastically, these sugar cookies are both quick and easy to make, with no chill time necessary.
The recipe calls for creaming the sugar and butter until very light and fluffy, which creates a light, airy texture.
Using holiday colored sprinkles makes Sprinkle Sugar Cookies perfect for any celebration.
I love using sprinkles. There is something almost magical about the smile inducing quality of sprinkled cookies. I highly recommend baking and sharing some smiles with this colorful treat. They are a celebration in every bite.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium bowl, whisk together the flour and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment, beat room temperature butter and sugar at least 3 minutes, until light and fluffy. Beat in egg and vanilla. Gradually, add the flour mixture to the wet ingredients and mix at medium speed until incorporated.
- Use a medium (2 tablespoon) cookie scoop to portion the dough. Roll each dough portion into a ball and roll in nonpareil sprinkles to coat. Place 2 in. apart on a parchment lined baking sheet. Flatten the tops of the cookie balls slightly with palm of hand.
- Bake 14-16 minutes. The cookies will not brown, but the centers of cookies should be semi-firm to the touch.
Storage
Store in an airtight container at room temperature for up to 1 week.
For longer storage times at home, freezing is recommended. For longer shipping times, vacuum sealing is recommended.
Tips
- For almond flavor, replace one teaspoon of vanilla extract with one teaspoon of almond extract.
- To use another kind of sprinkles, be sure to press firmly when rolling the dough ball in the sprinkles. Larger sprinkles sometimes resist sticking to the dough.
- To make sugar sprinkle cookies, replace the nonpareils with colored sugar.
- This is a great recipe for any holiday and birthday parties! Just vary the colors of your sprinkles to match the holiday or use rainbow sprinkles year round.
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Looking for lots of sprinkles? Check out this collection of 25 Cookies with Sugar and Sprinkles!
My experience with this recipe
There used to be two Jewish bakeries in St. Louis that specialized in Jewish holiday baked goods, as well as regular bakery items like Danish, cookies, babka, and birthday cakes. Sadly, after many decades of business, both of the bakeries closed.
When my now adult daughter was a toddler, we would make a special trip to Petrofsky's Bakery every Friday afternoon to buy our challah (braided egg bread), traditional for the Friday night Sabbath meal.
With her big blue eyes and friendly smile, my daughter became a favorite of the grandmotherly ladies behind the counter. Every single week, they brought my daughter behind the display case and asked her to point to her favorite colors of sprinkle sugar cookies.
The ladies filled an entire bag with big, crunchy cookies, as a gift for my daughter. To this day, I have a nostalgic fondness for bakery sugar cookies. My first bite of these Sprinkle Sugar Cookies immediately triggered sweet memories of Petrofsky's cookies.
I think it's the perfect sugar cookie recipe!
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Sprinkle Sugar Cookies
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- ¾ cup nonpareil sprinkles
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour and salt. Set aside
- In the bowl of a stand mixer using the paddle attachment, beat butter and sugar at least 3 minutes, until light and fluffy.
- Beat in egg and vanilla.
- Gradually, add the dry ingredients and mix until incorporated.
- Use a medium (2 tablespoon) cookie scoop to portion the dough. Roll each dough portion into a ball and roll in nonpareil sprinkles to coat. Place 2 in. apart on prepared baking sheet. Flatten cookies slightly with palm of hand.
- Bake 14-16 minutes. The cookies will not brown, but the centers of cookies should be semi-firm to the touch. Remove from the oven.
- Cool on the baking sheet for 2 minutes before placing on a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
Notes
- For almond flavor, replace one teaspoon of vanilla extract with one teaspoon of almond extract.
- To use another type of sprinkles, be sure to press firmly when rolling the dough ball in the sprinkles. Larger sprinkles sometimes resist sticking to the dough.
- To make sugar sprinkle cookies, replace the nonpareils with colored sugar.
- This is a great recipe for any holiday and birthday parties! Just vary the colors of your sprinkles to match the holiday or use rainbow sprinkles year round.
- Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in a column in an airtight container or freezer weight zip lock bag.
- For longer storage, vacuum sealing is recommended.
Nutrition
First Published: October 11, 2017. Last Updated: November 9, 2021. Updated for additional information, improved photographs, and better reader experience.
Lorrie
I make these cookies every year for Xmas. They always come out perfect. They are an attractive addition to a cookie box. They are tasty and I have never had them fail.