Soft Sprinkle Cookies
The best SOFT and CHEWY SUGAR COOKIES loaded with SPRINKLES! No chill time - you can be diving into freshly baked Sprinkle Cookies in under 30 minutes.
Servings 15 - 20
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened to cool room temp (see note)
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract optional
- ¾ cup sprinkles see note
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. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add ½ cup sprinkles (see note) and stir by hand until combined.
Scoop 1½-2 tablespoons of dough and roll into a ball. Place ¼ cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet leaving about a couple inches for spreading. I like to mound the dough balls higher rather than wider so that they bake up on the thicker side.
Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked. See note about shaping the cookies immediately after baking. Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.
Butter should be softened slightly. It should not be starting to melt, or losing its shape.
Sprinkles: We have found that we like this recipe better with less sprinkles. We use about ¼ cup sprinkles IN the cookies and then roll the cookie dough balls in another ¼ cup sprinkles. We're leaving the recipe as originally written (because so many of you love it), but adding this note in case you want to reduce the amount as well.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Calories: 133kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 33mg | Potassium: 43mg | Sugar: 13g | Vitamin A: 155IU | Calcium: 17mg | Iron: 0.5mg