Sprinkle cookies (aka party cookies in my house) are great for practically any occasion. They come together in less than 30 minutes and are loaded with rainbow sprinkles, making them a perfect festive treat!
My inner 5-year-old is screaming because… SPRINKLE COOKIES!!! If you’re a sugar cookie fan, you’ve come to the right place! Of course, I love anything chocolate, but sometimes a rich, buttery, melt-in-your-mouth sugar cookie just hits the spot!!! Gimme, gimme, gimme!
Ingredients you’ll need for perfectly chewy sprinkle funfetti cookies:
- Butter: make sure your butter is room temperature for best results!
- Sugar: these cookies are made perfectly sweetened with a combination of granulated and brown sugar.
- Eggs: eggs will add moisture, structure and fudginess to your cookies!
- Vanilla extract: this helps give the cookies a little more of that “birthday cake flavor” with the sprinkles!
- All-purpose flour: no need for any fancy flour here, regular all-purpose flour will give plenty of texture and chew.
- Baking soda: helps with leavening and accomplishing a chewy texture!
- Baking powder: helps with leavening and producing a light, fluffy texture!
- Rainbow sprinkles: don’t skimp on the sprinkles! You can even add a little extra if you want your cookies extra sugary!
One of my favorite things about these sprinkle cookies (besides their party vibes) is that they come together without a mixer! These are as easy as combining everything in a large mixing bowl, scooping and baking!
These cookies bake up in just a few minutes with perfectly crisp edges and soft centers! They’re loaded with rainbow sprinkles and have a rich, buttery birthday cake flavor. Even better, they’ll keep well for days!
How to make the best rainbow sprinkle cookies:
- Preheat the oven: preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper. Set aside.
- Make the cookie dough: while the oven preheats, make the cookie dough by creaming together softened butter and sugars in a large bowl. You’ll then add in the eggs and vanilla extract. Mix until smooth. Sprinkle in the flour, baking soda and baking powder. Mix to combine. Lastly, stir in the rainbow sprinkles.
- Scoop the cookies: using a triggered cookie scoop, scoop the dough into 2-inch balls, transferring them to your baking sheets lined with parchment paper as you go. These cookies will spread a little so leave 2-3 inches of space between each one.
- Bake: bake for 12-14 minutes or until the cookies are slightly puffed and lightly golden on the edges. I like to slightly underbake mine, then leave them to cool on the baking sheets for the perfect chewy texture!
This is a “no chill cookie dough” which I love because you can bake them right away! This cuts down on prep time and makes this recipe even easier to throw together.
My top tips!
- Be sure to use softened butter in this recipe (just leave it out at room temperature to soften in advance)! Softened butter will prevent the cookies from spreading too much.
- Take the time to cream the butter and sugars together. This will incorporate air into the dough and help your cookies rise, puff up and become lighter as they bake!
- Don’t skimp on the sprinkles! Bright, colorful sprinkles are what make these cookies super fun and festive!
- Use a triggered cookie scoop to portion out the cookie dough. This ensures each cookie is the same size and will be a nice round shape once baked.
- Let the cookies cool on the baking sheet. I like to underbake my cookies (just a touch) and then let them cool on the baking sheets. The residual heat on the baking sheets will finish baking the centers of the cookies as they cool- while still leaving them chewy in texture.
FAQ:
This is completely up to you. I almost always use salted butter, so I don’t add any extra salt to my baked goods- but if you’re using unsalted, be sure to add about ½ tsp kosher salt to your batter to balance the sweetness.
Rainbow sprinkles (aka jimmies) are what I recommend using for these cookies because their color won’t bleed into the dough. If you don’t have them, you can use funfetti sprinkles in their place. (NO NONPARELLS, their color will bleed!)
Cover these cookies (or store in an airtight container) for up to 5 days. You can also freeze the dough balls for up to 3 months and bake from frozen as needed!
Looking for more cookie recipes? Give these a try!
- https://dangthatssweet.com/almond-joy-cookies/
- https://dangthatssweet.com/chocolate-filled-cookies/
- https://dangthatssweet.com/brown-butter-oatmeal-raisin-cookies/
- https://dangthatssweet.com/rolo-cookie-cups/
- https://dangthatssweet.com/lemon-blueberry-cookies/
Sprinkle Cookies
Ingredients
- 1 cup softened butter (2 sticks)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup rainbow sprinkles jimmies or confetti sprinkles will work
Instructions
- Preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper. Set aside.
- While the oven preheats, make the cookie dough by creaming together softened butter and sugars in a large bowl. You’ll then add in the eggs and vanilla extract. Mix until smooth. Sprinkle in the flour, baking soda and baking powder. Mix to combine. Lastly, stir in the rainbow sprinkles.
- Using a triggered cookie scoop, scoop the dough into 2-inch balls, transferring them to your baking sheets lined with parchment paper as you go. These cookies will spread a little so leave 2-3 inches of space between each one.
- Bake for 12-14 minutes or until the cookies are slightly puffed and lightly golden on the edges. I like to slightly underbake mine, then leave them to cool on the baking sheets for the perfect chewy texture!
what amount of salt should we add to these cookies?
Hi Carol, the amount of salt depends on whether you’re using salted or unsalted butter. I tend to bake with salted butter, so I don’t add any additional salt- but if you’re using unsalted butter, I’d add 1/2 tsp of kosher salt! Hope this helps!
These cookies are delicious! I’ll definitely make them again!
Thanks Carol! So glad you loved them just as much as I do!