Chewy Frosted Sprinkle Cookies with Buttercream Frosting
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.
Servings 36
Calories 175kcal
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.
