Favorite Sprinkle Cookies Easy And Quick

Sprinkle Cookies

I have been on a real sprinkles kick recently, and these are officially one of my favorite cookie recipes—which have taken my love of sprinkles to a whole new level. They are a version of my Easy Sugar Cookies—which have minimal sugar, delicious vanilla flavor, and a super simple method—and the results are just so fun. These cookies are great as a cake alternative at a birthday, perfect to celebrate as an Easter recipe for kids or Christmas cookie for kids, or just an easy option to make on any day you feel like baking. We don’t use anything electric here, so no stand mixer (and no paddle attachments needed), just a big bowl and clean hands. I like to make these with my kids, though I usually mix the dough myself and let them roll the dough balls into the sprinkles. (You may have a higher mess tolerance than I do!) (You may also like Funfetti Panacakes, Strawberry Frozen Yogurt, and Birthday Cake Muffins.)

Ingredients You Need

Here’s a look at the ingredients you need to make this Sprinkle Cookie recipe so you’re prepared for baking. Sign up for our email updates to get tips and ideas sent to your inbox.

All-purpose flour: This keeps the cookies light and even a little fluffy. Granulated sugar: A small amount of sugar blends into the cookie ingredients and adds just enough sweetness. Baking powder: Fresh baking powder ensures that the cookies rise and bake through nicely. Salt: I add a tiny amount of salt to round out the rest of the flavors. Unsalted butter: You’ll want to soften the butter at room temperature so it’s soft when you press on it with your finger. (I sometimes pop it into the microwave for 5 seconds.) Milk: Any kind of milk works here, though I use regular whole milk. Vanilla extract: Vanilla adds pleasant flavor to the cookies. You can use any type that you prefer. Sprinkles: I prefer classic sprinkles here, and love the ones from India Tree.

TIP: To make these Sprinkle Cookies gluten-free, use a cup-for-cup style of gluten-free baking mix. To make them dairy-free, use softened coconut oil and nondairy milk.

Step-by-Step Instructions

This is the basic process to make these Sprinkle Cookies so you know what to expect. Scroll down to the end of this post for the full recipe. (These cookies are egg-free and you don’t need a mixer.) These bright sprinkles get their color from plants. TIP: To mix the dough, press the butter between your fingers to gently mix it into the flour.

How to Store

Store prepared sprinkle cookies in an airtight container at room temperature for 3-5 days. They do soften a little as they’re stored. Or, you can freeze fully cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature.

Best Tips for Success

Gluten-Free: Use gluten-free cup-for-cup style flour. Dairy-Free: Use plain unsweetened nondairy milk and coconut oil, just softened (so not totally liquid, but softer than when it comes out of the jar at room temp) as substitutions for the dairy in the recipe. I tested it with about 10 seconds in the microwave in a heat-safe bowl. If the dough is a little crumbly, be sure that the butter is throughly combined and then if it’s still crumbly, add 1/2-1 tablespoon additional liquid until it comes together. You can use whole wheat pastry flour, white whole wheat flour, or half all-purpose and half whole-wheat. The cookies will be darker in color, but the results will otherwise be the same. You may need a smidge more milk to ensure the dough is moist. To make this dough ahead: Store it in the fridge in plastic wrap for up to 24 hours. It will need to sit at room temperature for about an hour to soften up, or you can remove it from the plastic, put it onto a plate, and microwave for 5-10 seconds. Use red, green, and white sprinkles to make these as Christmas sprinkle cookies.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate it below!