There’s just something sprinkle cookies. They have such a classic feel. Whether you make Christmas sugar cookies with sprinkles or rainbow sprinkle cookies, this recipe is easy to make. It’s a fun one to make with the kids and can be used for everything from Christmas cookie exchanges, birthday parties, or just for fun!
Scroll down for a printable recipe card or read on for detailer instructions and more tips!
SPRINKLE COOKIES RECIPE
In my experience, these have been some of the cookies tied to my holiday memories. I make them most often with red and green sprinkles. But you really can use any color sprinkles you have or use sprinkles that match the theme of your party.
With rainbow sprinkles, they’re perfect for rainbow and unicorn themes. You can use them for game day by using your favorite team colors. The possibilities are pretty endless.
I love making them for Christmas though. They just feel so classic. For another fun Christmas cookie recipe, try making Santa’s Trash Cookies.
HOW DO YOU KEEP SPRINKLES ON COOKIES?
If you’re trying to add sprinkles to baked cookies, you can use frosting or egg wash. If you’re adding sprinkles after baking be sure to let the cookies cool completely before you frost or add sprinkles. You don’t want it all to just melt off.
If you’re adding sprinkles to your cookies before baking, simply sprinkle them on top before you put them in the oven. You’ll see that it’s what we do in this Sprinkle Cookies recipe.
WHAT HAPPENS IF YOU BAKE SPRINKLES?
Based on my experience, I have a few tips for baking cookies with sprinkles.
If you like to use the round ball sprinkles (nonpareils), do not put them in your batter or cookie dough. Their colors bleed and give you streaks of color. So if you want to use them, I recommend using them after you’ve baked your cookies.
I also avoid putting pearl sprinkles in dough. The color can run and they can also be a bit of a hazard.
Jimmies are the sprinkles I prefer to use when I’m baking. If you’re using the ones with bold colors that have a bit of shiny finish, you can use them in your batter or dough. This is how you get the funfetti look when you bake.
If you just want the sprinkles to be on top of your cookies, cakes, or cupcakes, sprinkle them on top of the dough or batter right before you put them in the oven to bake.
DO SPRINKLES MELT IN THE OVEN?
Yes, most sprinkles will melt a bit in the oven. But as the cookies cool, the sprinkles (if you’re using Jimmies) will harden up again and be part of the cookie.
If you add your sprinkles to the top of the cookies or cupcakes right before you bake them, the sprinkles will be stuck on top once they cool.
HOW TO MAKE SUGAR COOKIES WITH SPRINKLES
This makes about 36 cookies (3 dozen). To make this sprinkle sugar cookie recipe, you’ll need:
- Butter
- Oil
- Sugar
- Powdered sugar
- Egg
- Vanilla Extract
- Flour
- Baking soda
- Cream of Tartar
- Sprinkles
You can find the exact measurements in the recipe card below.
Heat the oven to 350°F and line two baking sheets with parchment paper.
Use a mixer to mix together the butter, oil, sugar, and powdered sugar.
Add in the egg and vanilla. Mix until just combined.
Whisk together the flour, baking soda, and Cream of Tartar in another bow.
Add the dry mixture to the wet mixture and mix until well combined.
Refrigerate the cookie dough for at least one hour.
Put your sprinkles in a bowl or on a plate.
Use a cookie scoop and roll the cookie dough into 2 tablespoon-sized balls.
Roll the balls in the sprinkles and set on the baking sheet.
Bake for 8-10 minutes or until the edges begin to brown.
Allow to cool on the baking sheet for five minutes then move to a wire rack to finish cooling.
Sprinkles Cookies
Ingredients
- ½ cup butter (softened)
- ½ cup oil
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¼ cup flour
- ½ teaspoon baking soda
- 1 teaspoon Cream of Tartar
- 1 cup sprinkles
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Use an electric mixer to beat together the butter, oil, sugar and powdered sugar together in a large mixing bowl.
- Add in the egg and vanilla extract. Mix together until just combined.
- In a separate bowl, whisk together the flour, baking soda and Cream of Tartar.
- Add the dry mixture to the wet mixture and mix until combined into a dough.
- Refrigerate the cookie dough for at least 1 hour. (You can refrigerate it overnight)
- Put the sprinkles in a bowl or on a plate.
- Roll the dough into 2 tablespoon-sized balls.
- Roll the dough balls in the sprinkles and then set on the baking sheets.
- Bake for 8-10 minutes or until edges begin to brown.
- Allow the cookies to cool on the pan for 5 minutes then move to a wire rack to cool completely.
Notes
Wendy Green says
Ooh! I’m going to try this recipe! Looks yummy!