Description
These Sprinkle Sugar Cookies are soft, buttery, and delightfully coated with colorful nonpareil sprinkles, making them perfect for celebrations or everyday treats. The dough is chilled to enhance flavor and texture, then baked to a tender, slightly chewy perfection with a golden edge.
Ingredients
Cookie Dough
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Toppings
- Nonpareils – rainbow sprinkles
- 1/2 cup granulated sugar (optional, for rolling dough instead of sprinkles)
Instructions
- Bring ingredients to room temperature: Allow the eggs and butter to sit at room temperature for about 30 minutes to ensure they blend smoothly into the dough.
- Cream butter and sugar: In a large mixing bowl, use a hand mixer on medium speed to beat the softened butter and sugar together until fluffy and combined. Add eggs and vanilla, then mix on medium speed for 1 minute to incorporate.
- Combine dry ingredients: In a separate medium bowl, stir together the flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Mix dry ingredients into wet mixture: Add half the flour mixture to the butter mixture and mix starting on slow speed, gradually increasing to medium. Use a rubber spatula to scrape down the sides of the bowl before adding the remaining flour mixture and mixing until fully incorporated.
- Chill the dough: Cover and refrigerate the dough for 45-60 minutes to firm up, which helps the cookies hold their shape during baking.
- Preheat oven and prepare baking sheet: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper, a silicone baking mat, or lightly spray with nonstick spray. Put the rainbow sprinkles into a small bowl.
- Shape and coat cookies: Scoop out 1 tablespoon of chilled dough and roll it into a ball with your hands. Roll the dough ball thoroughly in the rainbow sprinkles to coat it completely. Alternatively, for less sweet coating, roll in the optional granulated sugar or a combination of both.
- Place dough balls on baking sheet: Arrange the sprinkle-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the middle rack of the oven for 8-10 minutes until edges are just golden but centers remain soft and squishy. Avoid overbaking for the perfect texture.
- Cool cookies: Remove the baking sheet from the oven and let the cookies rest on it for 2 minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.
- Serve and store: Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container on the counter for up to 3 days, or refrigerate/freeze the dough for later baking.
Notes
- Bringing eggs and butter to room temperature before mixing ensures smoother dough and better texture.
- Chilling the dough is important to prevent excessive spreading and helps flavor develop.
- Use a silicone baking mat or parchment paper to prevent sticking and promote even baking.
- Do not overbake; cookies should be soft in the center when removed from oven as they firm up while cooling.
- Dough can be frozen for up to a month; thaw in refrigerator before baking.
- Experiment with coatings by mixing sprinkles and sugar for varied texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
