I made these cookies for Easter, and really enjoyed them for many reasons. For one thing, they tasted great. The dough is similar to chocolate chip cookie dough without the chocolate chips. The cookies are buttery and moist and just melt in your mouth. If you like sprinkles, you will love these cookies. Sprinkles are my topping of choice when ordering ice cream at Cold Stone, so you can see why these caught my eye. Maybe when I grow up I will put more sophisticated toppings on my ice cream and in my cookies. I’ll let you know when that happens. Don’t hold your breath, though.
Another reason I like these cookies is because they are so colorful. They just scream celebration to me. I think they would be perfect for kids’ birthday parties.
Another huge reason I love these cookies is because they are completely customizable for any holiday. I made these for Easter so I combined even amounts of pink, orange, and yellow sprinkles. They would be great with red, white, and blue sprinkles for memorial day or a fourth of July party. If you have a graduation coming up, you could use your child’s school colors. For Cinco de Mayo, you could use the colors of the Mexican flag or red and green at Christmas. If you live in the Phoenix area, ABC Cake Decorating Supplies, carries every color of sprinkles imaginable, and they are very inexpensive. JoAnn’s and Michaels usually have quite a variety of sprinkles as well in the cake decorating area. Or just get the pre-mixed colors that are available at most grocery stores.
Lastly, not only do these taste and look great, they are so simple and quick to make. That is really nice if you have a lot of other things to do to get ready for a holiday. I think I had them ready to bake in less than half an hour. Just don’t forget to refrigerate them before baking so they won’t spread out too much on the baking sheet. Parchment on the cookie sheet also helps with that. They can be frozen after baking so you can make them ahead of time, too. Whatever color you choose, these cookies will help make your celebration delicious and a lot of fun as well for all of the kids in your life and the kids at heart!
- 1/2 c (1 stick) unsalted butter, softened
- 3/4 c granulated sugar
- 1 large egg
- 1 Tbsp. vanilla
- 1 1/2 c all-purpose flour (King Arthur recommended)
- 2 tsp. cornstarch
- 3/4 tsp. baking soda
- pinch salt
- 3/4 c sprinkles
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes or use a hand mixer and beat for at least 7 minutes. Scrape down the sides as necessary.
- Add the flour, cornstarch, baking soda, and salt, and mix until just combined about 1 minute.
- Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Using a medium 2 inch cookie scoop, form heaping two tablespoon mounds (should make 15 of them). Roll mounds into balls.
- Place balls on a large plate, in a single layer not touching, and cover with plastic wrap.
- When ready to bake, preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper or silpats. Place balls of refrigerated cookie dough on cookie sheets.
- Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in center. Cookies will stay white even though done. Do not bake for longer than 9 minutes for soft cookies because they firm up as they cool.
- Allow cookies to cool on the baking sheet for about 8 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight in the refrigerator or at room temperature for up to 1 week, or in the freezer for up to 3 months.
Recipe from Cook AZ I Do, slightly adapted from Averie Cooks
Oh I love the sprinkle cookies. They look moist and chewy and delicious, Looks like a really good base recipe that can take other ingredients/add ins.
Thanks, Suzanne! They would be a good base recipe that can take other ingredients and add ins. If you like cookies, check out Averie Cooks. She has the best recipes for sweets. I really appreciate you stopping by. Have a great day!
These look divine
Thank you very much, Stephanie! They tasted great and were so easy to make. I appreciate you stopping by and look forward to checking out your blog!
I love cookies with sprinkles–they’re so fun! 🙂
Aren’t they fun?! I’m always attracted to bright colors. Thanks so much for stopping by, Nancy!
Sure look beautiful, Shari.
Thank you so much, Teresa! I love Averie’s cookie recipes. They always turn out great. I appreciate you stopping by!
Adorable! Perfect for ester or just hiding in the closet feeding my face. 🙂
Your comment cracked me up, Julie! I have been doing a lot of closet feeding lately, especially with these cookies and leftover Easter candy!:) I have to get back to eating better! Fortunately, the cookies are gone, which helps. I have no will power when it comes to cookies. I hope you are doing well. Thanks so much for starting my day with a smile!
Oh man! These look so amazing! Very spring-y and colorful! Definitely on my bucket list now. 🙂
Thank you so much, Kloe! They are really fun and taste great, too. Hope you enjoy them if you get a chance to try the recipe. Great to see you here!
Oh wow these looks adorable- love it…. 🙂 🙂
Thanks so much, Chitra! They were fun to make. Hope you’re having a great weekend. I appreciate you stopping by!
So pretty! I could gobble down quite a few of those with a nice tall glass of cold milk! Love the color in your excellent presentation too, Shari!
Thank you very much, Roz. I can (read did) gobble quite a few of those down as well!:) Your compliment about the presentation is much appreciated. I hope you have a great week!
My lil nieces n nephews gonna be crazy about it for sure….
Thanks, Dedy! That is very sweet. I think kids would love the bright colors of these cookies. I really appreciate you stopping by!
You had me at the word “buttery”. These cookies were melting in my mouth just by looking at your photos! Yum!
I never make sprinkle cookies, not sure why, but I’ll have to try these. Thanks for the tip of refrigeration before baking. 🙂
Thank you, Ruth! The word “buttery” always gets me, too. I think these cookies would be good with frosting on them. Of course, more butter involved!:) I appreciate you stopping by!