Sprinkle Cookies are thick sprinkle sugar cookies with crisp edges, chewy centers, and optional butter frosting. Cornstarch and cream of tartar give them that classic sugar-cookie chew instead of a flat, sweet butter cookie. These do require some chill time, but they bake in about 10 minutes.
Confetti On The Cookie Sheet
What makes these sprinkle cookies stand out is how simple they are to make while still looking finished. The sprinkles are mixed right into the dough, so there’s no need for extra decorating, but you still get a colorful, bakery-style result.
You can keep them unfrosted or add frosting when you want something a little more polished. Either way, they bake up thick, hold their shape, and stay soft thanks to a short chill before baking.
Texture is what I pay attention to with sugar cookies, and these have it. The cornstarch keeps the center soft and tender, even the next day, and the cream of tartar adds that familiar sugar-cookie bite and a little lift. That combination helps the cookies hold their structure without crumbling apart.
If you can’t get enough of sprinkles, try adding them to Rice Krispie Treats, they are so festive.
You can go either way on the frosting. Frosted cookies look more “party,” and the sprinkles on top give a clean finish. Unfrosted cookies travel better and stack without smearing. Either way, chilling the dough is what keeps them thick and prevents overspreading.
If you want to store them frosted, flash freeze them first to prevent them from sticking to the cookies underneath.
They’re perfect for a cookie tray alongside some pink cherry cookies, and snickerdoodle cookies with apples.
You Can’t Make Chewy Sugar Cookies Without These…
You’ll find exact amounts in the recipe card at the bottom of the post.
- Sprinkles: Use jimmies in the dough (they hold their shape better). Save nonpareils or sanding sugar for decorating on top if you want a different look. These are the sprinkles I use, nothing fancy.
- Cornstarch and cream of tartar: Keep the cookies soft and give them their rise. Do not skip these.
Sugar Cookies With Sprinkles That Bake in 11 Minutes
Step One: Make the Dough
When I’m going to refrigerate the dough for cookies, I use a bowl insert for my mixer so that the insert can go straight in the fridge and I can use the bowl of the mixer to make another delicious cookie recipe.
Mix lightly: Over mixing can make the colors bleed and muddy the dough.
Step Two: Chill The Dough
Cover the dough and refrigerate it so it firms up. Before scooping, let it sit out briefly so it’s workable but still cool.
Step Three: Scoop And Bake
Cookie size: This recipe can be baked as standard cookies or larger bakery-style cookies. If you go big, you’ll bake a little longer. These scoops work perfect for whatever size you prefer.
Step Four: Frost And Decorate
Beat the frosting ingredients with a hand mixer until smooth, then spread or pipe it over completely cooled cookies and finish with more sprinkles.
Skip frosting if you want: Roll the dough balls in sprinkles before chilling for a sprinkle-coated top without icing.
If you like cooking with sprinkles than you’ll love my funfetti layer cake and some chewy sprinkle filled blondies.
These sprinkle cookies are an easy go-to when you want something soft, colorful, and reliable. With their chewy centers and crisp edges, they’re just as good plain as they are topped with frosting. Keep a batch on hand for birthdays, holidays, or anytime you need a cookie that looks as good as it tastes.
If you love baking cookies, having the right tools makes all the difference. I’ve rounded up my go-to baking essentials, from mixing and scooping to baking and decorating, so you can get consistent, bakery-style results every time. Whether you’re just starting out or looking to upgrade your kitchen, this collection covers everything you need to make the process easier and a lot more enjoyable.
Don’t Forget!
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Ingredients
- 1 cup unsalted butter room temp
- 1 ½ cups sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup sprinkles
Frosting
- ¾ cup butter room temp
- 2 ¼ cups confectioner’s sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
- With an electric mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add egg, egg yolk and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch and salt. Add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles, just enough to disburse throughout the dough.
- Cover with plastic wrap and chill for at least 3 hours. Let the dough sit at room temperature for 15-30 minutes so that it is soft enough to form into balls but not as soft as it was when you made the dough. Use a small ice cream scoop or cookie scoop to form into balls.
- Preheat oven to 325º. Place the balls on a baking sheets lined with parchment paper.
- Bake for 11-12 minutes until the edges are slightly browned, the centers will appear soft. Allow to cool on pan for a couple of minutes then transfer to a wire rack to cool.
- Frosting: With a hand mixer, beat the butter until creamy. Add powdered sugar, cream, vanilla and salt and mix on low speed until combined then increase the speed and mix until smooth and creamy. Add more sugar or cream if it's either too thick or thin.
- Once the cookies are cooled, frost and decorate with more sprinkles.
Notes
- Bake large cookies longer: If using a ¼ cup scoop, bake for 13–15 minutes and expect about 25 large cookies.
- Milk works for frosting: You can use milk instead of cream in the frosting if needed.
- Pull them while soft: Don’t over bake. The centers should still be soft when you take them out.
