85% would make this again

Sugar Cookies with Sprinkles

Q: Do you put sprinkles on sugar cookies before or after baking?

Yes you put sprinkles on before baking. Roll or press the dough balls in sprinkles so they stick in the heat of the oven and bake right into the cookie for that bright even look you see in our photo.

Q: Why are my cookies with sprinkles flat and spreading too much?

Cookies can spread if the dough is too warm or you didn’t chill it or if there’s too much butter or sugar. Chilling the dough, using room-temp (not melted) butter and measuring flour accurately helps keep them nice and thick. We highly recommend you follow these tips for optimum results.

Q: Can you mix sprinkles into sugar cookie dough?

Absolutely you can fold sprinkles into the dough so every bite has colour, then add extra on top for decoration before baking for the full sprinkle effect.

Q: How do you get sprinkles to stick to cookies?

Press the cookie dough balls gently with your hands so the surface is slightly tacky then roll or press them into extra sprinkles. The moisture and gentle pressure help them stick as they bake in the oven.

Q: Do sugar cookies taste different with sprinkles baked in?

Sprinkles mostly add visual fun and a little extra crunch but they won’t change the basic flavour. You’ll still get a buttery sweet dessert that taste like classic sugar cookies.

Q: What type of sprinkles work best in sugar cookies?

Rod shaped “jimmies” or flat confetti sprinkles work best because they hold colour and shape when baked. While very tiny nonpareils can sometimes bleed and streak the dough. We recommend these after various batches of testing (and tasting) that we've done before publishing this.

Q: How should sugar cookies be stored?

Once cooled completely, keep them in an airtight container at room temperature for a few days. They stay soft and fresh and can even be frozen if you want to save extras.

Vish G

February 25, 2026

Every time I bake these little Sugar Cookies with Sprinkles somehow disappear faster than I can cool them. They are soft, sweet and packed with colourful crunch that makes everyone feel like a kid again. If happiness came in cookie form this would be it! As always we share all our top tips on how to make these turn out yummy.

PREP TIME

15 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

170 g unsalted butter, softened (¾ cup or 12 tbsp)
150 g granulated sugar (¾ cup)
1 large egg, room temperature
1½ teaspoons vanilla extract
½ teaspoon almond extract (optional but recommended)
280 g plain flour or all purpose flour (2¼ cups)
1 teaspoon baking powder
¼ teaspoon salt
120 g sprinkles or jimmies (about ¾ cup), plus extra for rolling

Instructions

Line two baking trays with baking paper and set aside.
In a large bowl, beat the butter and sugar together until light and creamy.
Add the egg, vanilla extract and almond extract if using and mix until smooth.
In a separate bowl, stir together the flour, baking powder and salt.
Add the dry ingredients to the wet mixture and mix just until a soft dough forms.
Gently fold in the sprinkles, being careful not to overmix.
Cover the dough and chill in the fridge for 20 minutes so the cookies hold their shape.
Preheat the oven to 180°C / 350°F.
Scoop the dough into balls, about 1½ tablespoons each.
Roll each dough ball lightly in extra sprinkles, pressing gently so they stick without flattening the dough.
Place the dough balls onto the baking trays, leaving space between each one.
Bake for 10 to 12 minutes, until the edges are just set but the centres still look soft.
Remove from the oven and let the cookies cool on the tray for 5 minutes before transferring to a wire rack.
Allow to cool completely so the sprinkles set and the cookies finish soft and tender inside.