Sprinkle Cookies
User Reviews
5
Sprinkle Cookies
Description
This Sprinkle Cookies recipe starts with creamed butter and sugars to create a rich base. Addition of egg and vanilla binds the dough while flour, baking powder, and salt provide structure. White chocolate chips are gently folded in for smooth sweetness. The dough is deliberately crumbly and chilled in portions to firm up for baking, helping maintain thick, well-shaped cookies.
Baking at 375°F for 18 minutes softens the cookies while maintaining their height and shape. After baking, cooling on the baking sheet for 5 minutes before transferring stabilizes the texture. Sprinkles pressed into the dough provide bursts of color and crunch.
These cookies are good for serving warm or at room temperature. Their size can be adjusted by dividing dough into more or fewer portions to create smaller or larger cookies. Variations are possible by omitting white chocolate chips and increasing sprinkles.
Chilling the dough is essential to control spreading and achieve thickness. Letting the cookies rest before handling prevents breakage while still soft. The recipe’s flexibility lets you make different portion sizes while keeping dough flavor and texture consistent.
Ingredients
- ½ cup butter softened, unsalted
- ¼ cup granulated sugar
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups white chocolate chips or just white chocolate chips, funfetti
- 2 cups Rainbow sprinkles
Instructions
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla and beat until well incorporated.
- Add in the flour, baking powder, and salt and mix until ingredients are just combined. Dough will be crumbly.
- Stir in the white chocolate chips.
- Divide the dough into 6 equal portions and use your hands to roll each portion into a ball. Don't roll the dough too much, just enough to form a ball.
- Press sprinkles into the tops and sides of the cookie dough balls, place balls on plate, then refrigerate for at least 30 minutes.
- When dough is close to done chilling, preheat your oven to 375°F.
- Move the chilled dough balls onto large baking sheets with plenty of room between each ball and bake for 18 minutes.
- Let cookies cool on baking sheets for 5 minutes before transferring to cooling rack to cool completely. Then enjoy warm or at room temperature.
Notes
- Chilling the dough for at least 30 minutes is important to achieve thick cookies that don’t spread excessively.
- You can make 6 large, 12 medium, or 18 small cookies; adjust baking time accordingly for size changes.
- If preferred, omit the white chocolate chips and add extra sprinkles for more colorful bursts.
- Let cookies rest on the baking sheet for 5 minutes after baking to firm up before moving to a cooling rack to avoid breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 906 kcal
% Daily Value*
| Calories | 906kcal | 45% |
| Carbohydrates | 144g | 48% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 257mg | 11% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 110g | 220% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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