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Sprinkle Cookies

These easy homemade Sprinkle Cookies are flavorful, colorful and a deliciously fun cookie recipe that delights even the pickiest cookie eater!

Everything is better with sprinkles, right? These cookies are super basic with no weird ingredients and you probably have most of those ingredients on hand already! I am no cookie expert but these turn out good for me every single time. They are hard to mess up. If you are looking for a guaranteed yummy (and fun!) cookie then you’ll have to try this Sprinkle Cookie recipe.

Close up of Sprinkle Cookies stacked on one another.

FREQUENTLY ASKED QUESTIONS:

Do I have to let my dough chill?

Yes. Trust me – it is worth it. I recommend letting your dough chill for at least an hour before you are going bake them. It really helps with the end result of the cookie.

What if I don’t have parchment paper?

Parchment paper helps the cookies from spreading while baking. So you will want to use parchment paper or a silpat (nonstick baking mat) so these cookies do not spread too much. If they do spread, don’t sweat it. They will still taste good. They’ll just be thinner and a little more crunchy.

Do I have to use nonpareils?

While we love the nonpareils (as they are smaller sprinkles), you can use regular rainbow sprinkles for this recipe as well. They won’t give you the all-around coverage, but they will still coat these cookies well.

What is the best way to press these cookies down?

You can use the bottom of a cup, a tablespoon or even the bottom of a measuring cup. If you find that your preferred pressing device is sticking to the cookies, dip the bottom into flour and then continue to flatten cookies.

What kind of texture do these Sprinkle Cookies have?

They have a soft inner texture and a slightly crispy outer texture that is enhanced by the sprinkles.

How do I store?

These can be stored at room temperature in an airtight container for up to 1 week. They can also be frozen. Place in freezer bag and they should keep for up to 3 months. Let defrost on countertop before consuming.

Pinterest image of Sprinkle Cookies on white plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour 
  • baking powder 
  • baking soda 
  • salted butter
  • granulated sugar 
  • cream cheese 
  • egg 
  • vanilla extract 
  • nonpareils 
Ingredients needed: all-purpose flour, baking powder, baking soda, salted butter, granulated sugar, cream cheese, egg, vanilla extract and nonpareils.

HOW TO MAKE SPRINKLE COOKIES:

Preheat the oven to 350F degrees. Line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder, and baking soda with a fork or a whisk.

All-purpose flour, baking powder, baking soda and salt whisked together in white bowl.

In the bowl of an electric stand mixer (or using a handheld electric mixer) mix together softened butter, sugar and softened cream cheese until fully combined. 

Butter, sugar and cream cheese added to bowl of stand mixer.

Next, mix in egg and vanilla extract. 

Vanilla and egg being added to butter mixture.

Flour slowly being added to wet mixture.

Cover bowl with plastic wrap and place it into the refrigerator for a minimum of one hour.

Dough placed in bowl ready to be refrigerated.

Place nonpareils in a shallow bowl. Scoop dough out in about 1 ½ tablespoon balls (I like to use a medium spring-loaded cookie scoop). Roll the cookie dough balls into the nonpareils until thoroughly coated. Continue with the rest of the cookie dough balls. 

Cookie dough being rolled into nonpareils.

Place cookie dough balls about 2-inches apart on the prepared baking sheets. 

Cookies rolled in nonpareils on parchment paper lined baking sheet.

Gently flatten the cookies with the bottom of a measuring cup or the bottom of a small glass until the dough is about half an inch thick. Place one cookie sheet into the fridge to keep chilled. 

Measuring spoon flattening cookies.

Place the other baking sheet into the oven to bake. Bake for about 10-12 minutes. Cookies may appear slightly under baked. Cookies will continue to bake once removed from the oven. Baking one cookie sheet at a time will help ensure even baking. 

Sprinkle Cookies on parchment paper.

Let cookies cool for about 5 minutes then transfer to a wire rack to cool completely. Continue with baking the second sheet of cookies. 

4 stacked Sprinkle Cookies with more cookies behind it.

Serve and enjoy.

Bite taken out of on Sprinkle Cookie.

WANT MORE DELICIOUS RECIPES?

Square image of Sprinkle Cookies on white plate.

Sprinkle Cookies

These easy homemade Sprinkle Cookies are flavorful, colorful and a deliciously fun cookie recipe that delights even the pickiest cookie eater!
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill:: 1 hour
Total Time: 1 hour 25 minutes
Servings: 35 cookies

Ingredients

  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) salted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 ounces cream cheese softened to room temperature
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 cup nonpareils (small sprinkles)

Instructions

  • Preheat the oven to 350F degrees. Line two baking sheets with parchment paper, set aside.
  • In a large bowl, whisk together flour, baking powder and baking soda with a fork or whisk.
  • In the bowl of an electric stand mixer (or using a handheld electric mixer) mix together softened butter, sugar and softened cream cheese until fully combined.
  • Next, mix in egg and vanilla extract.
  • Slowly add in the flour mixture (a little at a time) and mix until combined – dough will be sticky.
  • Cover bowl with plastic wrap and place it into the refrigerator for a minimum of one hour.
  • When dough is ready, place nonpareils in a shallow bowl. Scoop dough out in about 1 ½ tablespoon balls (I like to use a medium spring-loaded cookie scoop).
  • Roll the cookie dough balls into the nonpareils until thoroughly coated. Continue with the rest of the cookie dough balls.
  • Place cookie dough balls about 2-inches apart on the prepared baking sheets.
  • Gently flatten the cookies with the bottom of a measuring cup or the bottom of a small glass until the dough is about half an inch thick. Place one cookie sheet into the fridge to keep chilled.
  • Place the other baking sheet into the oven to bake. Bake for about 10-12 minutes. Cookies may appear slightly under baked. Cookies will continue to bake once removed from the oven.
  • Baking one cookie sheet at a time will help ensure even baking.
  • Let cookies cool for about 5 minutes then transfer to a wire rack to cool completely. Continue with baking the second sheet of cookies.

Notes

  • Make sure to chill the dough for at least an hour. This is essential.
  • You can swap out the nonpareils for rainbow sprinkles.
  • These baked cookies can be frozen for up to 3 months in a freezer bag.
  • Recipe can easily be doubled. 
  • Make sure the butter is softened (not melted) when using. 
  • Is using unsalted butter, add about 1/2 teaspoon of salt to the dough. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 128kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Sodium: 69mg | Fiber: 1g | Sugar: 10g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe adapted from: Cooking Classy

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5 Comments

  1. Hello! I probably desperately need glasses or misread something. If so, please forgive me! But I noticed in the instructions it says to add the baking soda/powder and salt, however, I can’t seem to find the amount of salt to add in the ingredient list.

    Please help if possible! Thanks so much

    1. 5 stars
      Karen, it’s under the frequently asked questions where it says “what kind of texture do these cookies have” – you scrolled right past it to get to the comment section. The writer took the time to answer frequently asked questions people might have. You are asking a question she already answered above in the post.
      Thank you Brandie for all your hard work in sharing and photographing these recipes and providing us valuable information and a free recipe! We do appreciate it!