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My Favourite Sprinkle Cookies

When it comes to making cookies, I usually try to make the ones that are super easy. Do I have my favourite? Of course I do. There is a another recipe for this type of cookie on my blog but uses a cream cheese based dough. It’s also very good but these? They are next level delicious. They start with a basic sugar cookie base with the addition of sprinkles hidden inside and totally visible on the outside. Best part? It’s made in ONE BOWL.

They are a perfect, easy treat that scream “let’s celebrate” even if you are not celebrating anything but another day. You can’t get better than this for a copycat “bakery quality” sprinkle cookie.

As with other sprinkle or funfetti recipes, I am happy just looking at them. Recipes that bring a smile on your face or the faces of others are winners in my opinion.
My grandchildren absolutely LOVE these. If you follow me on Instagram, you know my eldest grandaughter has been very interested in learning how to bake with me. She practically made these cookies on her own the last time she was here. Take a look at how great she did with this recipe -> here.
Getting back to recipes, I always have my hand up when it comes to making gooey, chewy chocolate chip cookie. They are always a hit with everyone but there are other times when I just need a pillowy soft sugar cookie. These are puffy, fluffy, sweet and literally heavenly to sink your teeth into.
1. Room temperature ingredients – especially the butter. With this recipe, you are going to be chilling the cookie balls for twenty minutes before baking them to firm up the butter in the dough.
2. Don’t overmix your batter. This is a stiff dough and takes a bit of work to incorporate the flour. Once you see no flour in the dough THAT IS IT. Stop. Just stop.
3. Underbake don’t over bake. These cookies should have a light colour bottom not golden brown. It’s tempting to over bake these but trust me, they will continue to bake when you take them out of the oven.
4. Watch those sprinkles. I tried making blue and white cookies for Hanukkah this year and all that was available was blue sanding sugar. The result? Um. GREEN COOKIES. The best sprinkles to use are nonpareils like these or jimmy sprinkles like these. 
They are available at any bulk food store in many colours.
My grandchildren love the rainbow or unicorn sprinkles so that’s what I stick with. If they are happy I’m happy.
Oh yes! As if these cute cookies couldn’t get any better, they also freeze like a dream. You can keep the unbaked balls of dough in an airtight bag in the freezer for up to 3 months. When you’re ready to make them, simply take them out of the freezer for a few minutes then bake the cookies as directed below. You can also freeze the baked cookies too! When you’re ready for a snack, simply defrost the cookies on the counter for an hour or two.

What is it about the INSTANT JOY that’s felt whenever you see anything covered in sprinkles?? I think that this is going to bring happiness to you too.

My Favourite Sprinkle Cookies
 
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Ingredients
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 extra large egg
  • 1 ½ teaspoons pure vanilla extract
  • 3-4 tablespoons of sprinkles
Instructions
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder and salt. Set aside.
Using a hand mixer or stand mixer, beat butter until smooth.
  2. Slowly pour in the sugar, mixing as you pour.
  3. Beat sugar and butter for a minute, until light and fluffy.
  4. Add egg, vanilla & extract. mixing until combined.
  5. Add in flour mixture and mix until just combined.
  6. Add in sprinkles and stir by hand until combined - this is optional if you want sprinkles in the cookie dough. 
Using a small cookie scoop (1.5 tablespoons) of dough and roll into a ball.
  7. Place ¼ cup sprinkles on a plate and press the tops of the dough balls in sprinkles.
  8. Place dough balls onto prepared baking sheet with parchment leaving about a couple inches for spreading. 
Chill for 20-30 minutes in the fridge.
  9. Bake for 8-10 minutes. Cool completely. Watch how to make them -> here
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