Sprinkle Cookies
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 25 mins
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Servings
36 cookies in various shapes and sizes
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Calories
109 kcal
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Course
Baked Goods
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Cuisine
American
Sprinkle Cookies
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These soft, cut-out Sugar Sprinkle Cookies are a fun and festive addition to any holiday celebration or gathering.
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Ingredients
- 2 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter, softened at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (or reduce to ¼ teaspoon for a more subtle flavor)
- ¾ cup rainbow sprinkles, divided
FROSTING:
- 3 cups powdered sugar, sifted
- 3-4 tablespoons milk
- 2 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- Gel food coloring, optional
Instructions
- Whisk together flour, baking powder and salt in a large bowl. Set aside.
- In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing to combine. Add vanilla extract and almond extract; mix until incorporated.
- Gradually add the flour mixture to the butter mixture; mix on low until a soft dough forms. Stir in ½ cup of rainbow sprinkles.
- Divide the dough into 2 equal portions. Place each portion on a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about ¼-inch thickness. Use more flour if the dough seems sticky.
- Lightly dust the top of the dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours (or overnight).
- Preheat oven to 375° F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- Carefully remove one portion of the dough from the refrigerator. Use cookie cutters to cut the dough into desired shapes. Using a floured spatula, transfer the cookies to the prepared baking sheets.
- You can re-roll the dough scraps to cut out additional cookies, but you will need to chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking. This will give the dough a chance to firm up again so that the cookies don’t spread in the oven.
- Bake for 8-10 minutes, or just until lightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
To make the frosting:
- Combine powdered sugar, 2 tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but spreadable. If it’s too thin, gradually add more powdered sugar until it reaches the desired consistency. Use gel food coloring to tint the frosting, if desired. Pipe or spread onto the cooled cookies, sprinkle with additional rainbow sprinkles, and then allow the frosting to firm up and set before packaging (this may take a couple of hours).
Notes
- Almond Extract. I have a friend who is a professional sugar cookie baker. She decorates the most intricate, beautiful, personalized cookies and sells them for weddings, holidays, birthday parties, and more. Kelly adds a good amount of almond extract to her cookie dough and it gives them such a delicious, unique flavor -- so I borrowed that idea! I like ½ teaspoon in this recipe, but you can cut it back to ¼ teaspoon if you prefer a more subtle taste. You can also omit the almond extract altogether and substitute with additional vanilla extract.
- Keep the dough cold to prevent the cookies from spreading in the oven. Chill for at least 1 hour before cutting and baking, and then if you re-roll the scraps, chill again in the freezer or fridge for about 10 more minutes before baking.
- Don't overbake the cookies. Watch for the cookies' edges to just start to turn a slightly darker color. The insides of the cookies should still be soft when they come out of the oven. They will firm up as they cool, resulting in that great soft texture that we're looking for. Overbaking the cookies will yield dry, hard or crunchy cookies.
- Easy Decorating. I've provided a simple powdered sugar icing recipe that you can use for decorating the sprinkle cookies; however, you can substitute with any cookie frosting or icing that you like. For more intricate designs, try a royal icing. If you want a thicker, richer frosting (but not as much detail in your designs), try a vanilla buttercream frosting. And for a convenient shortcut that's easy for the kids to use, I like the different colored tubes of Betty Crocker Cookie Icing that you can purchase in the baking aisle at the grocery store.
Nutrition Information
Show Details
Serving
1frosted cookie
Calories
109kcal
(5%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
19mg
(6%)
Sodium
70mg
(3%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
133IU
(3%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies in various shapes and sizes
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Serving | 1frosted cookie | |
| Calories | 109kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 70mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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