These Sprinkle Cookies are buttery, sweet, tender and full of sprinkles!!
It’s hard to make a Sprinkle Cookie that isn’t dry or flavorless. These Sprinkle Cookies are good all on their own with the perfect blend of flavor and color.
We go to the grocery store more than I would like to admit. My plan usually includes grocery shopping on Monday for the entire week.
I head in with a grocery list and always get everything on my list. My problem is that I don’t always remember to write down everything on my list, which means I’m living at the grocery store.
Whenever we go we have to stop at the bakery to get a free cookie for my daughter. I’m sure the bakery staff think I’m crazy. They definitely recognize my daughter and I because we come so often.
The sprinkle cookies at the bakery leave much to be desired. They’re not terrible but I can taste something synthetic in them if that makes any sense.
So I set out to make my own buttery, soft, sprinkle cookies. They are melt in your mouth soft. My kids, the neighbor kids,…ALL the kids approved.
WHAT KIND OF SPRINKLES SHOULD I USE?
There are many different kinds of sprinkles but jimmies are the best kind for these cookies. You can change up the colors for Halloween, Christmas, or Valentine’s Day.
Here are the differences:
Jimmies – are long, soft, and colorful. They make the inside of the cookies a rainbow and are perfect for these cookies.
Nonpareils – Tiny round ball shaped sprinkles. They could be used for this cookie but are too hard in my opinion.
Sanding sugar – You could use Sanding sugar if you wanted but Jimmies hold their shape and color better.
If you love these Sprinkle Cookies, you’ll love these recipes:
These Sprinkle Cookies are buttery, sweet, tender and full of sprinkles!
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup rainbow sprinkles (jimmies) (about 1/2 cup more for rolling)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a small bowl, stir together flour, cornstarch, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy.
Beat in egg, vanilla extract, and almond extract.
Gradually blend in dry ingredients. Slowly mix in rainbow sprinkles.
Roll rounded teaspoonfuls of dough into balls, and roll in additional sprinkles. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Do not overbake! Cookies will still be light in color not brown.
Let stand on cookie sheet two minutes before removing to cool on wire racks.
Keep stored in an airtight container. Best the same day or next day.