Vanilla Sprinkle Cookies
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What’s a Vanilla Sprinkle Cookie?
It’s a soft and chewy sugar cookie filled with rainbow sprinkles! It’s not the kind of sugar cookie that you roll and cut out, it’s a much simpler cookie, but just as delicious.
These cookies were super popular in the bakery - it was one of the flavours that we made every single day. It’s especially popular with kids!
What kind of sprinkles should I use?
The best kind of sprinkles to use for these are jimmies - the long, skinny ones. I really like these ones. These are really cute with rainbow sprinkles, but you can use any colour of sprinkle you feel like using.
These cookies are great to make for holidays because you can just switch up the sprinkle colours and ta-dah, you have a super easy festive dessert. Use red and green for Christmas, pastels for Easter, etc.
What do I need to make them?
Here’s your grocery list:
-Salted Butter
-Sugar
-Eggs
-All Purpose Flour
-Baking Powder
-Baking Soda
-Salt
You will also need a kitchen scale or measuring cups & spoons (but I highly recommend the scale!) , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a small bowl, a spatula, a whisk, a baking sheet, parchment paper, and a #24 cookie scoop if you want to make perfect uniform cookies.
Here’s how to make them:
You can find the full recipe below but I’ll go over the steps in a little extra detail here.
First, gather all of your tools & ingredients, and line a baking tray with parchment paper.
You’re going to add your softened butter & sugar to the bowl of a stand mixer and beat those on medium speed until they are fully combined. You don’t want to beat too long or you’ll end up with cakey cookies. Alternatively, if you don’t have a stand mixer, you can use a handheld mixer or a just a bowl and a wooden spoon.
While your butters and sugars are mixing, crack your eggs into a separate small bowl and add your vanilla extract to the same bowl.
With the mixer running on medium speed, add 1 egg. Wait until it looks fully incorporated, then add the next. Stop your mixer, scrape the sides and bottom of the bowl with a rubber spatula (you can find my favourite sprinkle spatula here!), then mix again for a few seconds.
Whisk together your flour, baking powder, baking soda, and salt in a small bowl. (If you’re a super speedy pro, you can do this while your butters and sugars are mixing!)
Add flour mixture to mixer bowl and mix on low speed until JUST incorporated. You’ll probably still see a few bits of unmixed flour. That’s ok.
Take your bowl off the mixer, add your sprinkles and use your handy dandy spatula to scrape around the edges and bottom of your bowl to mix in your sprinkles and make sure there are no rogue unmixed bits of butter or sugar or flour. Everything should be completely uniform. Alternatively, you can use clean hands to do this step (I’m also a big fan of this method - this way you can feel very easily whether or not your dough is completely mixed)
Now, take a pie plate or a shallow bowl and put some granulated sugar in it. Using a #24 cookie scoop (Like this one), scoop your cookies into the pie plate a few at a time, roll each completely in sugar, then place on your parchment covered baking tray. You should be able to fit about 12 on a standard baking tray. Leave a few inches between each cookie. Alternatively, you can use your hands to form the dough into balls about 2” in diameter.
If you want bigger, thinner cookies you can give your cookies a light squish before you put them in the oven. Bake at 350 C for 8-9 minutes, just until there are no wet spots on top of the cookies.
Store at room temperature in an airtight container for up to 3 days or in the freezer in an airtight container for up to 6 months.
Vanilla Sprinkle Cookies
Ingredients
- 440 g (3 1/3 cups) All Purpose Flour
- 6 g (1 1/3 tsp) Baking Soda
- 4 g (1 tsp) Baking Powder
- 2 g (3/4 tsp) Salt
- 225 g (1 cup) Salted Butter (Softened/Room Temperature)
- 360 g (1 3/4 cup) Granulated Sugar (plus more for rolling)
- 2 Eggs (Room Temperature)
- 10 g (2 tsp) Vanilla Extract
- 50 g (1/4 cup) Rainbow Sprinkles
Instructions
- Put butter and sugar in mixer bowl and beat on medium speed with paddle attachment until smooth and fluffy
- While your butter and sugar is mixing, whisk together flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Crack your eggs into a pitcher or bowl and add vanilla. With mixer running on medium speed, add your eggs one at a time, waiting until each is incorporated before adding the next.
- Stop your mixer, scrape down the sides and bottom of bowl, then mix again for a few seconds.
- Add your flour mixture to mixer bowl and mix on low speed until just incorporated.
- Remove bowl from mixer and add your sprinkles. Mix in by hand or with a spatula.
- Scoop cookies with a #24 scoop into a shallow bowl or pie plate with granulated sugar. Roll each fully in the sugar and place on a baking tray. Bake at 350 for 8-9 minutes until there are no wet spots on the tops of the cookies.
- Let cool to room temperature on a wire rack then store at room temperature in an airtight container for up to 3 days or in the freezer in an airtight container for several months.
Notes
It's always best to use a kitchen scale when baking for accuracy, and that's why I list weights first in my recipes, but I also have provided volume measurements for those who don't own a kitchen scale.
