Recipe for soft-baked and chewy sprinkle sugar cookies.
I have several “go-to” base cookie recipes in my archives. From those base cookie recipes, you have the luxury of creating many spin-off cookies using the same dough. For example:
- My chocolate chip cookies recipe is perfect for different add-ins.
- My peanut butter cookies recipe is wonderful plain or with chocolate chips!
- My cutout sugar cookies recipe is the inspiration for chocolate sugar cookies.
- And my salted caramel dark chocolate cookies recipe recently won a Nestle baking contest.
And now we have a basic drop style sprinkle sugar cookie recipe!
How to Make Sprinkle Sugar Cookies
The ingredients are simple. You need baking soda and cream of tartar to lift these cookies. Cream of tartar is a “power ingredient” in snickerdoodles, too. If cream of tartar is unavailable, try them with baking powder instead. To do so, follow my drop sugar cookies recipe.
The recipe makes a small batch and can easily be doubled for a large family, get together, or party. You’ll bake about 15 decent sized cookies from 1 batch. Just enough to place in your cookie jar.
There’s room for a ton of sprinkles. The dough is thick enough to hold a fair amount of the good stuff. In my recipe testing, I found that sugar cookie dough can be overly greasy, making it hard to incorporate sprinkles. Not these – they’re the perfect soft pillow for a magnitude of sprinkles.
I am quite certain that nothing compares to sinking your teeth into a soft, chewy sugar cookie. The cookies are so tender, they will melt in your mouth.
See more sprinkle recipes.
See more cookie recipes.
Soft-Baked Sprinkle Sugar Cookies Recipe
Ingredients You’ll Need
Instructions
- Whisk the flour, baking powder, baking soda, cream of tartar, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. If desired, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
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