Sprinkles Sugar Cookies
Sprinkles Sugar Cookies are deliciously sweet, crunchy, and loaded with colorful sprinkles inside and out.
Ingredients
- 2 ½ Cups All-Purpose Flour Sifted
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Salted Butter at Room Temperature
- ¾ Cup White Granulated Sugar
- 1 Large Egg
- 1 ½ teaspoons Vanilla Extract
- ½ teaspoon Almond Extract
- 2 Tablespoons Heavy Cream
- ½ Cup Rainbow Sprinkles Divided in Half
Instructions
- Sift Dry Ingredients. Sift together the sifted flour, baking powder, and salt onto a large piece of parchment paper. Set aside for later.2 ½ Cups All-Purpose Flour, 1 teaspoon Baking Powder, ½ teaspoon Salt
- Cream Wet Ingredients. Add butter and sugar to the large bowl of a stand mixer and beat the butter and sugar together using a paddle attachment on medium speed until light and fluffy. Add the egg, vanilla extract, almond extract, and heavy cream, and continue to beat until all is well combined.½ Cup Salted Butter, ¾ Cup White Granulated Sugar, 1 Large Egg, 1 ½ teaspoons Vanilla Extract, ½ teaspoon Almond Extract, 2 Tablespoons Heavy Cream
- Slowly Add Dry Ingredients. Reduce speed to low and slowly add the dry ingredients to the creamed mixture and beat until the mixture has just come together as a stiff dough.
- Fold in Sprinkles. Using a silicone spatula fold in half of the sprinkles.½ Cup Rainbow Sprinkles
- Wrap and Refrigerate. Gather the dough into a ball and flatten it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Preheat and Roll-Out Dough. Preheat oven to 375°. On a lightly floured surface, use a rolling pin to roll out the sugar cookie dough ⅛” thick.Sprinkle the top of the surface of the rolled-out dough with the remaining sprinkles. Place a piece of plastic wrap over the sprinkles and cookie dough and lightly roll the sprinkles into the dough. Then, cut the dough into your favorite shapes.
- Bake. Place the cookies on an ungreased baking sheet and bake for 10 minutes or until the cookies are set and the edges are just beginning to turn tan in color.
- Cool and Enjoy. Remove cookies to a wire rack to cool. Serve and Enjoy!
Notes
My Top Tip
♡ Sprinkling the cookie dough with extra sprinkles makes these cookies pop with color! After you've rolled out the dough, sprinkle the dough with more sprinkles. Then place plastic wrap over the sprinkle-covered dough and lightly run a rolling pin over the sprinkles to make them stick to the dough.
Make-Ahead & Storage
Make-Ahead: You can make the dough the day before baking these cookies. However, if you refrigerate the dough for more than 24 hours, the color of the sprinkles may bleed into the cookie dough.
Storage: These baked cookies store well at room temperature in an airtight container for up to 10 days.
This recipe was adapted from the original recipe, "Christmas Sugar Cookies", by Charlotte Turgeon.
Nutrition
Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 8mg | Iron: 0.4mg
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