Simple, picturesque, and fun for any occasion, Sprinkle Cookies are an easy to make treat that you’re going to love baking! Only 6 inexpensive ingredients are needed to make these tasty treats, and you most likely already have them in your kitchen.
Spring Sprinkle Cookie Recipe
Don’t you just love a dessert that’s not only sweet, but also makes you smile? That’s how I feel about these simple sprinkle cookies! They’re so easy to make, impossible to eat just one of, and the sprinkles are bound to make anyone smile.
This is one of those classic recipes that I refer to as “tried and true.” I’ve used this recipe for countless baby showers, birthday parties, Easter Sunday cookies, and everything in between. Every time I make them, I know these little crowd pleasers are guaranteed to be a big hit!
I know what you might be thinking right now – isn’t it just easier to slap some sprinkles on store-bought dough and call it a day? Sure, it’s easier, but not by much! This cookie recipe is super simple, and it makes cookies that are way more delicious than anything you can buy in a store.
Why You’ll Love this Easter Cookie Recipe:
- Delicious: This homemade dough is better than anything store-bought because it’s got just the right amount of sweetness that’s not overwhelming, a gentle buttery taste, and the most amazing soft, chewy texture.
- Pretty: It’s covered in sprinkles – who doesn’t love that?! Any sprinkles you choose to adorn your cookies with will make them pretty and ready for pictures. After all, you’ll want to show these off a little to your friends, right?
- Simple: With only 6 required ingredients and under 30 minutes of prep/cook time combined, this type of cookie is easy to make and perfect for picky eaters and those who’ll eat anything alike! I’ve yet to find someone who doesn’t love these classic sprinkle cookies.
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How to Make Sprinkle Cookies for Any Occasion
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare by preheating the oven to 350°F and preparing baking sheets with parchment paper.
- Cream the butter.
- Beat the icing sugar into the butter.
- Beat in the vanilla, cornstarch, and flour until you have a dough.
- Roll the dough into balls.
- Roll the dough balls in sprinkles.
- Place the balls on the prepared baking sheets and press them down.
- Bake.
- Cool.
Sometimes, I recommend chilling the dough before baking it, depending on the recipe. With these cookies, I haven’t ever had an issue with them spreading too much while baking, so I don’t chill them. If you’d like to chill the dough just to be precautionary, go for it! Keep the dough in the fridge for about 30 minutes before baking to ensure that they won’t spread while baking.
All ovens are a little bit different, which is why the baking window for this recipe is between 10-12 minutes. At the 10-minute mark, take a peek at the cookies. If they’re lightly golden brown around the edges and the center of the cookies seem cooked through, remove them from the oven. However, if they seem not quite ready (uncooked center/edges), allow the cookies another minute or so to bake.
In an airtight container at room temperature, these cookies will stay fresh for about 3 days. To elongate that time frame, keep them in an airtight container in the fridge, where they’ll stay fresh for up to 5 days!
Recipe Tips and Tricks
- This recipe yields 2 dozen cookies, and it doubles to easily if you want to make even more!
- While I usually find myself making these cookies in the springtime, you can swap out the sprinkles for any other festive ones and make them any time of year.
- I use unsalted butter in this recipe, as I prefer to not have a salty taste along with the sweetness. However, salted butter also works if you’d prefer.
Make these easy sprinkle cookies for any occasion! They’re classic, delicious, and SO photogenic!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Sprinkle Cookies (Spring Easter Cookies)
Ingredients
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ½ cup powdered sugar 57 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¼ cup cornstarch 30 grams
- 1½ cups all-purpose flour 180 grams
- ¾ cup sprinkles 144 grams
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Hand Mixer
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, with a hand mixer, beat the butter until creamy.1 cup unsalted butter
- Add the powdered sugar and beat again until fully mixed and very creamy.½ cup powdered sugar
- Add the vanilla, cornstarch, and flour. Starting on low speed, so dry ingredients don’t spray out, beat until mixed and a soft but not sticky dough has formed.1 teaspoon pure vanilla extract, ¼ cup cornstarch, 1½ cups all-purpose flour
- Take 1½-2 tablespoon of dough and roll into balls. Roll in sprinkles until completely covered.¾ cup sprinkles
- Place on baking pan approximately 2 inches apart. Press down slightly with palm of hand.
- Bake 10-12 min. Until lightly golden brown on bottom.
- Wait 5 min then place on cooling rack to cool.
Notes
- This recipe yields 2 dozen cookies, and it doubles to easily if you want to make even more!
- While I usually find myself making these cookies in the springtime, you can swap out the sprinkles for any other festive ones and make them any time of year.
- I use unsalted butter in this recipe, as I prefer to not have a salty taste along with the sweetness. However, salted butter also works if you’d prefer.
I really had trouble with this recipe. I have made soft sprinkle cookies before and I thought this would be like that. When making the dough, the dough never came together. It just stayed little pieces after adding the cornstarch/flour to the butter mixture no matter how much I mixed. Finally in desperation I added an egg and immediately the dough became dough. These cookies taste good but very light flavor. They aren’t amazing, soft, sprinkle cookies. I was pretty disappointed but my kids think they are great.
Hi, it sounds like it may have been dry in your kitchen! Sometimes recipes need adjustments based on our environment. I would suggest adding more liquid sooner next time, as overworking the dough can lead to dry, dense cookies!