Get ready to spread some holiday cheer with these soft, buttery sprinkle cookies! They bake up tender in the middle, lightly golden at the edges, and bright with colorful sprinkles. They are simple enough for beginner bakers and perfect for festive gatherings or a cozy night in.
The dough comes together in one bowl with basic pantry staples. Most home cooks already have everything they need. Expect about 35 minutes from start to finish, including a short chill.
Why You’ll Love This Recipe
- Ready in about 35 minutes
- Simple, budget-friendly ingredients
- Soft centers with a buttery flavor
- Perfect for holiday cookie trays and gift boxes
- Beginner friendly with clear visual cues
- A fun baking project for kids
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup rainbow sprinkles, plus extra for rolling
Helpful Ingredient Notes
- Butter: Softened butter creams better and keeps the cookies tender. Salted butter works too; skip the added salt if you use it.
- Sprinkles: Choose sprinkles labeled for baking so their colors stay bright and they hold their shape.
- Egg: Room-temperature eggs blend into the butter more evenly.
- Substitution: Use 2 tsp almond extract for part of the vanilla for a festive twist.
Kitchen Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Two baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop or tablespoon
- Wire cooling rack
Step-by-Step Instructions
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Preheat the oven. Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Cream the butter and sugars. Beat the softened butter, granulated sugar, and powdered sugar for about 2 minutes. The mixture should look light, smooth, and fluffy.
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Add the egg and vanilla. Beat in the egg and vanilla until combined. Scrape down the sides of the bowl so everything blends evenly.
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Mix the dry ingredients. In a separate bowl, whisk the flour, baking soda, and salt. Add them to the wet mixture on low speed until a soft dough forms.
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Fold in the sprinkles. Stir in 1/2 cup of sprinkles with a spatula. The dough should feel soft but not sticky.
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Chill if needed. If the dough feels very soft, refrigerate it for 20 to 30 minutes. This helps the cookies keep their shape.
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Shape the cookies. Scoop rounded tablespoons of dough and roll them into balls. Roll each ball in extra sprinkles for a bright, festive coating.
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Arrange and bake. Place the dough balls about 2 inches apart on the baking sheets. Bake for 9 to 11 minutes, until the edges look set and just barely golden. The centers should still look soft.
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Cool. Let the cookies rest on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely.
Expert Tips
- Avoid overbaking: Pull the cookies out when the edges are set and the centers look slightly underdone. They firm up as they cool.
- Keep sprinkles bright: Add most of the sprinkles to the dough, then roll the outside in more sprinkles just before baking.
- Use a scoop: Evenly sized cookies bake at the same rate, so the batch looks neat and finishes together.
- Speed up chilling: A quick 15 minutes in the freezer works well when you are short on time.
- Store well: Keep cooled cookies in an airtight container at room temperature to stay soft.
Variations
- Vanilla and Almond: Swap 1 teaspoon of vanilla for almond extract for a classic holiday flavor.
- Chocolate Sprinkle: Replace 1/4 cup of flour with cocoa powder for a richer cookie.
- Kid Friendly: Let little helpers add the sprinkles and roll the dough balls.
- Air Fryer Version: Bake small batches at 320°F (160°C) for 6 to 8 minutes, checking early.
- Lower Sugar: Reduce the granulated sugar to 1/2 cup. The cookies will be slightly less sweet and a bit firmer.
What to Serve With
- Drinks: Cold milk, hot cocoa, or a warm cup of spiced tea.
- Desserts: Pair them with vanilla ice cream or a simple fruit platter.
- Gifts: Stack cooled cookies in a clear tin tied with ribbon for friends and neighbors.
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Dough can be refrigerated for up to 3 days before baking.
- Freezer: Freeze baked cookies in a sealed bag for up to 3 months. Freeze dough balls on a tray first, then bag them.
- Reheating: Warm frozen cookies for about 30 seconds in the microwave or a few minutes in a 300°F (150°C) oven.
Frequently Asked Questions
Why did my cookies spread too much?
The butter may have been too warm or the dough may need a short chill. Refrigerate the dough before baking for best shape.
Can I use margarine instead of butter?
Stick margarine can work, but butter gives the best flavor and texture. Avoid soft tub spreads.
Why do my sprinkles bleed color?
Some sprinkles release color when they get wet or warm. Use baking-safe sprinkles and add them just before baking.
Can I make the dough ahead?
Yes. Wrap the dough tightly and refrigerate for up to 3 days, or freeze for up to 3 months.
How do I know when the cookies are done?
Look for set, lightly golden edges. The centers should look soft and just a little underdone.
Can I skip the powdered sugar?
You can use all granulated sugar, but the cookies will be a little crisper and less tender.
Nutrition
Approximate values per cookie (makes about 24 cookies):
- Calories: about 150
- Protein: about 2 g
- Fat: about 7 g
- Carbs: about 20 g
- Fiber: about 0.5 g
- Sugar: about 11 g
- Sodium: about 110 mg
Nutritional information is an estimate and may vary.
Conclusion
I hope these soft, buttery sprinkle cookies bring some joy to your kitchen this season. Try them this weekend and let me know how they turned out in the comments. If you loved this recipe, please leave a rating so other home cooks can find it. Be sure to browse more recipes on our site for your next holiday baking project!
