Easy Sprinkle Cookies
User Reviews
4.6
Easy Sprinkle Cookies
Description
Easy Sprinkle Cookies start with a creamed mixture of softened unsalted butter and sugar, combined with egg and vanilla extract to create a smooth dough. The addition of a generous amount of all-purpose flour ensures the cookies hold their shape when rolled into balls and coated with nonpareils sprinkles. Baking on parchment paper at 350°F, the cookies develop a light to golden brown bottom with a tender crumb inside.
The sprinkles pressed onto the dough balls create a colorful, crunchy exterior contrasting the softer cookie interior. Flattening the dough balls before baking helps achieve an even thickness for consistent baking. These cookies are suitable for baking ahead or freezing the dough for future use.
After baking, the cookies can be stored in an airtight container at room temperature for up to a week, keeping them fresh for convenient snacking or sharing. Their festive appearance also makes them a nice addition to holiday platters or casual celebrations.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2.5 ounces nonpareils sprinkles
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and pour the sprinkles in a small bowl. Set aside.
- In a large mixing bowl, add butter and sugar. Beat with a hand mixer or a stand mixer fitted with a paddle attachment until creamed together, about 1 minute.
- Add egg and vanilla extract. Beat for 30 seconds to combine.
- Add flour one cup at a time and mixing on low until well combined before adding in the next cup of flour.
- Scoop and roll the dough into 18 balls (about 2 tablespoons per ball), and place them on the prepared baking sheets.
- Roll each ball in the sprinkles, pressing down firmly to get them to stick to the outside as much as possible. Transfer to prepared baking sheets.
- Flatten the cookies by gently pressing down on the tops with a flat surface until they're about 1/4 in thick. (The bottom of a measuring cup works great for this!)
- Bake for 15-20 minutes, until the bottoms of the cookies are light to golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Prepare the dough ahead by shaping it into a disc, wrapping tightly, and freezing up to 3 months.
- Thaw frozen dough overnight in the refrigerator before shaping and baking.
- Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 231kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 37mg | 12% |
| Sodium | 6mg | 0% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 330IU | 7% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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