This sugar cookie with sprinkles is a classic soft-baked cookie with a tender, buttery crumb and a crisp edge, topped with colorful sprinkles for a festive finish. It works because the dough is chilled before baking, which prevents spreading and keeps the cookies thick and chewy. Perfect for holidays, birthdays, or any day you want a simple, joyful treat.
Ingredients
- 2 ¾ cups (345 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- ½ cup (100 g) granulated sugar, for rolling (optional)
- ¼ cup (60 g) rainbow sprinkles (jimmies or nonpareils)
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, beat the softened butter and 1 ½ cups sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the egg and vanilla extract, and beat until well combined, about 1 minute.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; the dough will be soft and slightly crumbly.
- Gently fold in the sprinkles with a spatula, being careful not to overmix and smear the colors.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Chilling is essential to prevent spreading.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a cookie scoop or spoon, portion the dough into 1.5-tablespoon (about 30 g) balls. If desired, roll each ball in the extra ½ cup sugar for a sparkly finish.
- Place the dough balls about 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers will look slightly underdone; they will continue to set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Do not skip the chilling step. It solidifies the butter, which prevents the cookies from spreading too thin and keeps them thick and chewy.
- Use room-temperature ingredients: The egg and butter should be at room temperature so they cream together properly, creating a smooth dough and even texture.
- Don’t overmix: Once you add the flour, mix just until no streaks remain. Overmixing develops gluten, which makes cookies tough.
- Sprinkle type matters: Use jimmies (long, rod-shaped sprinkles) or nonpareils (tiny round balls). Avoid sanding sugar or coarse sugar, as they can bleed into the dough.
Serving Suggestions
Serve these sugar cookies with a glass of cold milk, hot coffee, or tea. They are perfect for cookie exchanges, bake sales, or as a dessert for parties. For a festive touch, pair them with vanilla ice cream or a scoop of strawberry sorbet.
Variations
- Lemon Sugar Cookies: Add 1 tablespoon of lemon zest and replace the vanilla extract with 1 teaspoon of lemon extract for a citrusy twist.
- Chocolate Chip Sugar Cookies: Fold in 1 cup (170 g) of mini chocolate chips instead of sprinkles.
- Almond Sugar Cookies: Replace the vanilla extract with 1 teaspoon of almond extract and top with sliced almonds before baking.
- Holiday Sprinkles: Use red and green sprinkles for Christmas, pastel for Easter, or orange and black for Halloween.
Storage and Reheating
Store baked sugar cookies in an airtight container at room temperature for up to 1 week. To keep them soft, add a slice of bread to the container (it will absorb excess moisture and keep the cookies chewy). You can also freeze the unbaked dough balls for up to 3 months; bake from frozen, adding 2-3 minutes to the baking time. Baked cookies can be frozen for up to 3 months in a freezer-safe bag; thaw at room temperature for 1 hour before serving. To refresh, warm in a 300°F (150°C) oven for 3-5 minutes.
Frequently Asked Questions
Why did my cookies spread too much?
This usually happens if the dough was not chilled long enough, or if the butter was too soft. Make sure to chill the dough for at least 1 hour, and if your kitchen is warm, chill the shaped dough balls for 15 minutes before baking.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to ¼ teaspoon to avoid overly salty cookies. Unsalted butter gives you better control over the salt level.
Can I make the dough ahead of time?
Absolutely. The dough can be refrigerated for up to 3 days in an airtight container. Let it sit at room temperature for 10 minutes before scooping if it becomes too hard.
Why are my cookies dry?
Overbaking is the most common cause. Remove the cookies from the oven when the edges are just set, even if the centers look slightly underdone. Also, measure your flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly.
Can I use gel food coloring in the dough?
Yes, you can add a few drops of gel food coloring to the wet ingredients to tint the dough. Avoid liquid food coloring, as it can alter the dough’s consistency.
How do I get the sprinkles to stick better?
If you want sprinkles on top of the cookies, press a few extra sprinkles onto the dough balls just before baking. For a more even coating, roll the chilled dough balls in sprinkles before baking.
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