Sprinkles cookies (or sugar cookies with sprinkles) are some of the most delicious, simple cookies you will ever make. This recipe is straightforward and fun (oh hi, sprinkles!), and thanks to a couple of key ingredients including the vanilla extract and European butter, the flavors come through wonderfully, allowing you to enjoy an excellent, crowd-pleasing cookie.

sprinkles cookies
sprinkles cookies on cookie sheet

Sprinkles Cookies

5 from 1 vote
Brooke Eliason
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Servings: 14 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time (Optional): 30 minutes
Difficulty: Easy
These sprinkles cookies are buttery and sweet with the perfect touch of vanilla, all encapsulated with our favorite dessert garnish: sprinkles.

Ingredients 

  • 1 cup unsalted European-style butter*, slightly softened**
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ½ cups Jimmies sprinkles, divided

Instructions

  • Preheat the oven to 350°F and line two standard half-sheet pans with parchment paper.
  • In a stand mixer using the paddle attachment, cream together the butter and sugars on medium speed until smooth, about 1-2 minutes. Add the eggs, egg yolk, and vanilla, and mix again on medium speed until smooth, about 1 minute or less. Scrape down the sides if needed and mix again. Add the flour, baking soda, salt, and 1/2 cup of the sprinkles and mix until just combined (do not overmix).
  • Pour the remaining sprinkles into a small bowl. Use a size 16 cookie scoop (approximately 1/4 cup portions) to scoop out dough balls, and roll the rounded/top surface in the sprinkles until covered. If needed, chill the dough balls on a cookie sheet for a minimum of 30 minutes, covered, and up to several days (see notes for no-chill instructions).
  • When ready to bake, place the cookie dough on the prepared baking sheets, approximately 6 per cookie sheet, evenly spaced out. Bake cookies for 10-12 minutes, until golden brown on the edges and set in the middle. Enjoy warm or completely cooled.

Equipment

  • 1 Stand mixer
  • 2 Standard Half-Sheet Pans
  • Parchment paper
  • Size 16 Cookie Scoop

Notes

*Because these cookies have such minimal ingredients, using a high-quality butter can make all the difference. We love high-quality brands like Plugra, Kerrygold, and even the Kirkland Signature Grass Fed butter. Of course, you can use a standard unsalted butter as well. 
** You can skip the step to chill the dough only if your butter is slightly softened, not room temperature. Butter that is slightly softened can be molded when pressed with fingers, yet isn’t as soft as butter that’s been sitting at room temperature for several hours. You can microwave your butter for around 15-20 seconds, rotating the sticks halfway through, or remove your butter from the refrigerator 30 seconds before baking. If your butter is room temperature and you bake the cookies immediately, you risk them spreading too much and ending up with flat, pancake-like cookies. 

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