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Our homemade Sprinkle Cookies start with our soft and chewy sugar cookie dough! No rolling needed, these drop sugar cookies are beyond easy, packed with colorful sprinkles, and always delicious!
The only thing better than a soft, thick, buttery sugar cookie is edible sugar cookie dough.
But my husband disagrees. He’d rather have the baked cookie than just eat the dough with a spoon like some sort of heathen, so that’s where these sprinkle cookies come into play!
We made these sugar cookies with sprinkles, because the other day my daughter mentioned that her favorite flavor is sprinkles and I like her and her adorable dimple so I made her cookies that were her favorite flavor. <— aaaaand, breathe. Longest sentence ever.
If you were hoping to find sugar cookies that you could roll out, cut, and decorate, well…these aren’t it. These are drop sugar cookies, which means we take rich, buttery sugar cookie dough and we use a cookie scoop to just drop it right on the pan and bake. Easy peasy!
If you want cut out cookies, try my mama’s famous butter cookie recipe!
Expert Tips:
Ingredients: The ingredients here are fairly simple, which means that it’s nice to use a good quality. A good butter and vanilla will really shine in this recipe.
Mixing: Make sure your butter is at room temperature and beat it with the sugar until it’s light and fluffy. This will take 3-5 minutes, probably longer than you’d expect!
Baking: Bake these just until the edges are turning color and the tops still look a wee little bit underdone. They’ll finish baking on the hot cookie sheet and turn out perfectly.
Storage: These will last for about 5 days in your cookie jar. Just keep them sealed for the best results.
Confetti Sugar Cookies
Ingredients
- 1 1/3 cup butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sprinkles
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Beat together the butter and sugar until light and fluffy, about 3 minutes with a stand mixer. Beat in the eggs and vanilla until very well combined.
- In a small bowl, combine the flour, baking powder, salt, and sprinkles. Gradually add the flour mixture to the butter mixture and mix until combined and the dough comes together.
- Use a cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart. Bake for 11 minutes or until edges are turning golden and tops are just slightly underdone looking.
- Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
Tips & Notes:
Nutrition Information:
Ingredient Notes:
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Dry Ingredients – You’ll need the usual dry cookie dough ingredients including sugar, all-purpose flour, baking powder, and salt.
Wet Ingredients – For the other cookie dough ingredients you’ll need room temp butter, eggs, and some vanilla extract!
Sprinkles – I’m using rainbow sprinkles or jimmies in these homemade sprinkle cookies but you can use pretty much any kind of sprinkle or decoration you’d like.
What We Love About This Sprinkle Sugar COOKIES Recipe:
- Easy: Quick, easy, no chilling or rolling the dough! That’s the kind of easy cookie recipe that anyone can prepare and enjoy in no time at all.
- Texture: These cookies are super soft and might look as if they are a bit underdone. Trust me, that’s okay. You’ll love the soft chewy texture of these soft sprinkle cookies!
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
How To Make Sugar Cookies With Sprinkles:
Cookie Dough: A stand mixer will make this easier, but you can mix by hand if necessary. Beat together the butter and sugar until it is light and fluffy, about 3 minutes in a stand mixer. Beat in the eggs and vanilla until very well combined.
Combine: In a separate bowl mix together the flour, baking powder, salt, and sprinkles. Now start gradually adding the flour mixture to the butter mixture. Mix those together until combined and a dough forms.
Scoop: If you’ve got a cookie scoop it’s going to make this easier, but you can use a spoon too. Scoop balls of the dough onto a parchment lined baking sheet, about 1″ apart.
Bake: The sprinkle sugar cookies will take about 11 minutes to bake at 350 degrees or until the edges are turning golden and the tops are just slightly underdone. They’ll finish up perfectly as they cool on the cookie sheet for 10 minutes.
What Are Drop Sugar Cookies?
They’re easy, that’s what! A lot of sugar cookie recipes require chilling the dough before rolling it out and cutting out shapes. Tasty and cute, but that’s not what drop sugar cookies are!
You’ll just scoop up a ball of the dough with a cookie scoop or a spoon and drop it on the baking sheet, just like the way you’d make our perfect chocolate chip cookies or our peanut butter banana cookies. It’s quick, easy, and it makes for super soft and chewy sugar cookies!
That’ll save you time and have you snacking on these treats in no time.
FAQ’s:
You can keep these sugar cookies with sprinkles stored in an airtight container for about 5 days.
Nope! This recipe is super easy, no chilling or rolling the dough. You can prepare these sugar cookies in under 30 minutes.
MORE HOMEMADE COOKIE RECIPES!
- White Chocolate Macadamia Nut Cookies
- Ranger Cookies
- Cool Whip Cookies
- Texas Sheet Cake Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Rolo Cookies
- Graham Cracker Cookies
This recipe was originally published in 2014. It was updated with new photos in 2024. Original photos below:
Brenda Newman says
Do y9u use all purpose flour
Karly says
Yep!
Julie says
What about using 1 tsp vanilla and 1 tsp almond ext?
Karly says
I think that would be fine!
Amanda says
Absolutely love your sense of humor. So fun, a little quirky, all kinds of relatable and lovable! (Oh, and I can’t wait to try this receipe.)
Karly says
Thanks, Amanda! <3
Aliza P says
How long do thess cookies keep, if in an airtight container on the counter?
I’d like to bring them to a party on Saturday, but really feel like baking right this moment!
Karly says
Sorry for the late reply, I was out of the country travelling.
These will last about 5 days in an airtight container, but as with most baked goods – the fresher, the better. 🙂
Maria says
have you ever put these in the freezer? Do they freeze well? I’m trying to make them in advance for a wedding. Thanks!
Karly says
I have not, but I imagine they’d freeze just fine.
Brandy says
Your cookies are beautiful! I am not a great baker so I like to follow directions EXACTLY which sometimes includes the brands of certain ingredients. Do you mind sharing what type/brand sprinkles you used? Jimmies, sugar sprinkles, etc. ? I have used and loved the Wilton Batter Bits, but those have been discontinued so now I don’t know what type of sprinkles to use that won’t melt together or change the color of my batter.
Karly says
I used jimmies in these, as they don’t bleed colors too much. I just use the cheapo grocery store brand. 🙂
Ellen says
Hello! Came across your site, and love it! I tried the Confetti cookies today, and YIKES, Don’t even look close to yours. Pretty dry and even warm out of the oven, they were never soft and chewy,mostly dry. Any suggestions? What in the world did I do wrong? Such an easy basic recipe. The taste is fine. Thank you.
Karly says
Hi Ellen! I’m not sure what the problem would be…did you maybe overbake them or not measure correctly? Mine have always come out soft and chewy, not dry at all. Sorry you had problems!
Kid says
Thought of those for my niece’s party, added strawberry jam in the middle of the cookie and everyone went crazy over them 😀
I’d suggest less sugar if given to kids, the parents weren’t happy with the after math XD
Karly says
@Kid,
Oh, I bet the jam was a nice touch!
Kid says
@Karly,
my Niece was LOVED them! more so when I told her they were named after her. they are now her favorite XD
one thing though, I noticed that when I bake without jam they are nice and thick, with jam however they tend to spread out quite a bit. I figured it was because this is an all white sugar recipe, would you recommend something to make it not so… HUGE! and spread out?
Joanne says
This might make you not want to be BFFs anymore, but I actually like cookie dough more than actual COOKIES. Which means I would like these cookies more than all other cookies. For real.
Karly says
@Joanne,
Girl, that just makes me love you more.