Sprinkle Cookies Recipe
Soft, buttery, and covered in rainbow sprinkles, this Sprinkle Cookies Recipe gives you bakery-style cookies at home with very little fuss and a whole lot of happy.
If you love chewy sugar cookies with sprinkles that stay soft for days, these colorful sprinkle cookies are going to be your new go-to. They’re an easy sprinkle cookies recipe that feels special enough for birthdays and holidays, but simple enough for a Tuesday afternoon when you just need something sweet with your coffee. Think funfetti-style cookies meets classic sprinkle cookies—kid friendly, party ready, and always the first to disappear.
Why You’ll Love This Recipe
Here’s the thing: there are a lot of sprinkle cookies out there, but these homemade sprinkle cookies hit a very particular sweet spot.
- Soft and chewy, not dry or crumbly – Cornstarch and the right bake time give that perfect soft center.
- No mixer drama – You can use a stand mixer, but a hand mixer works perfectly too.
- Simple pantry ingredients – Butter, sugar, flour, sprinkles… nothing fancy or hard to find.
- Colorful sprinkle cookies that don’t bleed – The right kind of sprinkles stay bright and happy after baking.
- Bakery style sprinkle cookies at home – Thick edges, chewy centers, and that pretty crackly top.
- Kid friendly cookie recipe – Perfect for baking with little helpers (mine loved rolling them in sprinkles).
- Make-ahead and freezer friendly – Freeze the dough balls and bake fresh whenever you want.
- Flexible flavor – Start with vanilla sprinkle cookies, then tweak into lemon, almond, or chocolate chip + sprinkles.
- Party cookies recipe that works year-round – Just change the sprinkle colors for any holiday or event.
- Reliable, tested results – I’ve made versions of this recipe for years for class parties, bake sales, and now grandkid sleepovers.
Ingredients
These buttery sprinkle cookies use simple ingredients, but a few small choices make a big difference in texture and flavor.
For the cookies:
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
(Use real butter, not margarine. I like Land O’Lakes or Kerrygold.) - 1 ¼ cups (250 g) granulated sugar
(Keeps the cookies light in color and classic in flavor.) - 1 large egg, room temperature
- 1 large egg yolk, room temperature
(That extra yolk gives you rich, soft sprinkle cookies.) - 1 ½ teaspoons pure vanilla extract
(Use real vanilla for the best funfetti-style cookies.) - 2 ½ cups (300 g) all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
(Helps keep the centers thick and soft.) - 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt or table salt
- ¾–1 cup sprinkles, plus more for rolling
(Use “jimmies” or confetti quins—skip nonpareils, they tend to bleed.)
Optional, but helpful:
- 1–2 tablespoons milk or heavy cream, if dough feels too dry
- Extra coarse sugar for rolling, for a little crunch and sparkle
A quick note on sprinkles:
For these classic sprinkle cookies, I recommend American-style jimmies (those longer rod-shaped sprinkles). Brands like Wilton or Signature Select store brands work well. Nonpareils (the tiny round ones) look cute, but they can streak color through your dough; they’re better as a topping after baking.
Directions
Let me walk you through this step-by-step. If you’re newer to baking, read through once before you start—just like scanning a recipe card from a friend.
-
Preheat your oven and prep the pans.
Set your oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats. This helps your soft sprinkle cookies bake evenly and prevents over-browning on the bottoms. -
Cream the butter and sugar.
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2–3 minutes, until light, creamy, and slightly fluffy. It should look a little pale—this step helps give your cookies that bakery-style texture. -
Add egg, yolk, and vanilla.
Beat in the egg and egg yolk, one at a time, mixing well after each. Add the vanilla extract and mix again. Scrape down the sides and bottom of the bowl with a spatula; pockets of butter like to hide down there. -
Whisk dry ingredients in a separate bowl.
In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. This blends the leaveners evenly so you don’t get weird puffy spots. -
Combine wet and dry.
Add the dry ingredients to the butter mixture in 2–3 additions, mixing on low just until combined. The dough will be thick. If it looks crumbly and doesn’t come together when you press it with your fingers, add 1 tablespoon of milk or cream and mix briefly. -
Fold in the sprinkles.
Using a spatula or your mixer on the very lowest speed, gently fold in ¾–1 cup sprinkles. Don’t overmix here; too much stirring can break the sprinkles and muddy the color. -
Scoop and roll.
Scoop the dough into balls about 1 ½ tablespoons each (a medium cookie scoop works great). Roll each ball between your palms to smooth it out, then gently roll in extra sprinkles (and coarse sugar, if using) to coat the outside. Place on your prepared baking sheets, spacing them about 2 inches apart. -
Chill the cookie dough balls.
Pop the whole baking sheet into the fridge for 20–30 minutes. This quick chill helps keep your easy sprinkle cookies thicker and chewier instead of flat and crispy. If your kitchen is warm, don’t skip this step. -
Bake until just set.
Bake one sheet at a time for 9–11 minutes, or until the edges look just set and very lightly golden, but the centers still look soft and a little puffy. They’ll continue to cook on the hot pan out of the oven—this is how you keep them soft and chewy. -
Cool and enjoy.
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Or eat one warm; I’m not going to pretend I don’t.
Servings & Timing
- Yield: About 24–26 cookies (using 1 ½ tablespoon scoops)
- Prep Time: 15–20 minutes
- Chill Time: 20–30 minutes
- Bake Time: 9–11 minutes per batch
- Total Time: About 50–60 minutes, depending on how many trays you bake
You can also scoop and chill the dough earlier in the day (or the night before), then bake right before guests arrive. Your house will smell like a bakery, which is never a bad thing.
Variations
Once you have this base Sprinkle Cookies Recipe down, it becomes a simple cookie recipe with sprinkles that you can tweak a dozen ways.
- Holiday sprinkles: Use red and green sprinkles for Christmas, pastels for Easter, or orange and black for Halloween for an easy festive cookie recipe.
- Chocolate confetti cookies: Replace ¼ cup of the flour with cocoa powder and use rainbow sprinkles for a chocolatey funfetti-style cookie.
- Almond birthday cookies: Swap half the vanilla for almond extract for a “bakery birthday cake” flavor.
- Lemon sprinkle cookies: Add 1 tablespoon lemon zest and ½ teaspoon lemon extract for bright, citrusy party cookies.
- Mini chip sprinkle cookies: Fold in ½ cup mini chocolate chips with the sprinkles for extra texture.
- Gluten-free twist: Use a good 1:1 gluten-free baking flour blend; chill the dough well and bake a test cookie to adjust time if needed.
Storage & Reheating
One of my favorite things about these buttery sprinkle cookies is how well they keep. They’re great for gift boxes and cookie trays because they stay soft.
- Room temperature: Store cooled cookies in an airtight container for 4–5 days. Add a piece of bread or a small slice of apple to the container to help maintain moisture (just replace it every day or so).
- Freezer (baked cookies): Freeze baked cookies in a single layer on a tray, then move to a freezer bag or sealed container. They’ll keep well for about 2 months. Thaw at room temperature; no reheating needed.
- Freezer (unbaked dough balls): Freeze the scooped dough balls on a sheet until solid, then transfer to a bag. Bake from frozen at 350°F, adding 1–2 minutes to the usual bake time.
- Reheating for “fresh baked” feel: Warm a baked cookie in the microwave for 8–10 seconds; it brings back that soft middle and makes them feel newly baked.
If you’re baking for a party, you can make and freeze the dough balls weeks ahead. Then just bake the day of the event. Low stress, big payoff.
Notes
A few personal tips from many batches of these classic sprinkle cookies:
- Watch your oven temperature. Most home ovens run a little hot or cold. An inexpensive oven thermometer (from brands like OXO or Taylor) helps you keep that 350°F honest, which keeps your cookies from over-browning.
- Don’t overbake. They should look a little underdone in the center when you pull them out. If the whole cookie is golden brown, they’ll be crisp once cooled.
- Room temperature really matters. If your butter is ice cold, it won’t cream properly. If it’s melted, your dough will be greasy and the cookies will spread too much. I like butter that gives easily when pressed but isn’t shiny or oily.
- Sprinkles choice makes a difference. Jimmies stay soft and colorful. Nonpareils are pretty but can bleed and make the dough grayish. I usually save nonpareils for decorating the tops after baking.
- Chilling helps shape. You can technically bake these without chilling, but they’ll spread more and be thinner. If you want true bakery style sprinkle cookies, don’t skip the chill.
- Bigger cookies, bakery look. For large cookies, use about 3 tablespoons of dough and bake a minute or two longer. Bigger cookies stay moist in the center and look like something from a fancy bakery case.
Honestly, this is the kind of recipe I’ve come back to year after year because it’s forgiving enough for hectic weeknights, but pretty enough that people always ask, “Did you buy these?”
FAQs
Can I use salted butter instead of unsalted?
Yes, you can. Just reduce the added salt to a pinch or omit it completely; taste the dough if you’re unsure.
Why did my cookies turn out flat?
Usually it’s from butter that’s too soft, skipping the chill time, or too little flour. Next time, chill longer and make sure you measure flour by spooning and leveling, not scooping straight from the bag.
Can I make these cookies ahead of time for a party?
Absolutely. You can bake them a day or two ahead and store them airtight, or freeze the dough balls and bake fresh the day of your event.
What kind of sprinkles are best for this sprinkle cookies recipe?
Use rainbow jimmies or confetti sprinkles. They hold their color and shape, giving you bright, funfetti-style cookies without color bleeding.
Can I double this recipe?
Yes. Just use a large mixing bowl and keep an eye on your mixer so it doesn’t get overworked. I like to chill the dough in two separate bowls so it cools evenly.
My dough is crumbly—what did I do wrong?
It may be slightly overmixed or a bit too dry. Try adding 1 tablespoon of milk or cream and gently working it in until the dough holds together when pressed.
Can I make these cookies smaller or larger?
Sure. For mini cookies, use 1 tablespoon of dough and bake 1–2 minutes less. For jumbo bakery-style sprinkle cookies, use 3 tablespoons and bake 1–3 minutes more, watching carefully.
Can I use brown sugar instead of all white sugar?
You can swap up to ¼ cup of the granulated sugar for light brown sugar for a slightly deeper flavor and extra chew, but using all brown sugar will change the texture quite a bit.
Conclusion
These soft, chewy vanilla sprinkle cookies check all the boxes: colorful, kid approved, easy to make, and pretty enough for any celebration. They’re the kind of homemade sprinkle cookies that feel nostalgic and special, but still fit into a busy week.
If you try this Sprinkle Cookies Recipe, I’d love to hear how it went—tell me what sprinkles you used, or how your kids decorated theirs. And if you’re in a cookie mood, you might also enjoy my other party cookies and classic sugar cookie recipes; they all play very nicely together on a dessert tray.
Sprinkle Cookies
Ingredients
- 1 cup unsalted butter 2 sticks / 226 g, softened to room temperature
- 1 1/4 cups granulated sugar 250 g
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 3/4-1 cup sprinkles plus more for rolling; use rainbow jimmies or confetti sprinkles
- 1-2 tablespoons milk or heavy cream optional, if dough feels too dry
- coarse sugar optional, for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats to help the cookies bake evenly and prevent over-browning.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed for 2–3 minutes, until light, creamy, and slightly fluffy. The mixture should look pale.1 cup unsalted butter, 1 1/4 cups granulated sugar
- Beat in the egg and egg yolk, one at a time, mixing well after each addition. Add the vanilla extract and mix again. Scrape down the sides and bottom of the bowl to ensure everything is well combined.1 large egg, 1 large egg yolk, 1 1/2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until evenly combined.2 1/2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Add the dry ingredients to the butter mixture in 2–3 additions, mixing on low speed just until combined. The dough will be thick. If it looks crumbly and does not come together when pressed with your fingers, add 1 tablespoon of milk or cream and mix briefly, adding up to 1 more tablespoon if needed.2 1/2 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1-2 tablespoons milk or heavy cream
- Using a spatula or your mixer on the lowest speed, gently fold in 3/4–1 cup sprinkles until just distributed. Avoid overmixing so the sprinkles don’t break and bleed color.3/4-1 cup sprinkles
- Scoop the dough into balls about 1 1/2 tablespoons each. Roll each between your palms to smooth, then gently roll in extra sprinkles and coarse sugar, if using, to coat the outside. Place on prepared baking sheets, spacing about 2 inches apart.3/4-1 cup sprinkles, coarse sugar
- Place the baking sheets with the shaped dough balls into the refrigerator and chill for 20–30 minutes. This helps the cookies stay thicker and chewier instead of spreading too much.
- Bake one sheet at a time for 9–11 minutes, or until the edges look just set and very lightly golden while the centers still look soft and slightly puffy. The cookies will continue to cook on the hot pan after you remove them from the oven.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
