What is more fun than sprinkles? In my opinion, nothing. Pretty much everything can be made into a party with sprinkles, and I want to add them to everything. That is why it was imperative to find a not too sweet sugar cookie recipe that could handle my sprinkle addiction.
After years of trying different recipes and many, many, different brands of sprinkles, I found the perfect recipe. (Yes, there is such a thing as bad sprinkles, but these and these have always been tasty.)
This recipe makes the ultimate sprinkle cookie, where the sprinkles spread out just right, and the sugar is perfectly balanced. The sprinkles add the perfect level of sweetness and crunch, and the cookie itself is a little crispy along the edges but perfectly soft in the middle.
I could keep talking about these cookies, but I want you to try them. I hope these cookies bring you as much sugary joy as they have given me.
- ½ Cup Butter
- ¾ Cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 ½ Cups Flour (I used all-purpose)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 1 Cup Sprinkles
Photo Credit: Jill Paice
Directions:
- Using a stand or hand mixer, beat butter and sugar together until they are light and fluffy, should take a few minutes but not too long, it will depend on your mixer’s motor.
- Next, add your egg and vanilla extract and beat until combined, no need to beat excessively.
- In a separate bowl whisk together flour, baking powder, baking soda, and cream of tartar.
- With the mixer on low, slowly add the flour mixture, making sure to turn off the mixer to scrape the bowl a few times to get everything mixed. Also, make sure not to overmix, once you can no longer see flour you are good.
- Remove bowl from mixer and fold in the sprinkles by hand using a wooden spoon or spatula.
- Using a 2 teaspoon scooper (or whatever size you want) scoop out the dough onto a prepared cookie sheet, I like to line my cookie sheets with parchment.
- Pop the cookie sheet (with dough) into the freezer for at least an hour or up to 3 days. This will help with spreading.
- When you are ready to bake, take the dough out of the freezer and preheat the oven to 350F. This will give the dough a little time to come to room temp (or at least a little closer to room temp).
- When the oven is ready, take a few balls of dough and place on their own cookie sheet with about 2 inches in between each one, then bake for 12-13 minutes. I like to rotate my cookies halfway through because my oven definitely has some hot spots and this ensures even baking.
- Remove cookies from the oven when the edges begin to get golden brown. Cookies will puff up a bit at the end of baking but once cooled will flatten out. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Once cool, they are ready to enjoy.
These keep well in an airtight container at room temp for about a week (if they last that long without being eaten) or for a few months in the freezer in a freezer safe container.
*Recipe makes about 15 cookies