Oh my gosh, friends—these Sprinkle Cookies are the most fun—like a party in a cookie! The simple vanilla cookie batter starts with just a few ingredients, has a seriously straightforward method, and gets rolled in sprinkles for a result that practically bursts with joy.
I have been on a real sprinkles kick recently, and these are officially one of my favorite cookie recipes—which have taken my love of sprinkles to a whole new level. They are a version of my Easy Sugar Cookies—which have minimal sugar, delicious vanilla flavor, and a super simple method—and the results are just so fun.
These cookies are great as a cake alternative at a birthday, a Christmas cookie for kids, or just an easy option to make on any day you feel like baking. We don’t use anything electric here, so no stand mixer (and no paddle attachments)—just a big bowl and clean hands.
I like to make these with my kids, though I usually mix the dough myself and let them roll the dough balls into the sprinkles. (You may have a higher mess tolerance than I do!)
(You may also like Jam Cookies, Funfetti Pancakes, Strawberry Frozen Yogurt, and Birthday Cake Muffins.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this Sprinkle Cookie recipe so you’re prepared for baking. You might already have the ingredients!
- All-purpose flour: This keeps the cookies light and even a little fluffy.
- Granulated sugar: A small amount of sugar blends into the cookie ingredients and adds just enough sweetness.
- Baking powder: Fresh baking powder ensures that the cookies rise and bake through nicely.
- Salt: I add a tiny amount of salt to round out the rest of the flavors.
- Unsalted butter: You’ll want to soften the butter at room temperature so it’s soft when you press on it with your finger. (I sometimes pop it into the microwave for 5 seconds.)
- Milk: Any kind of milk works here, though I use regular whole milk.
- Vanilla extract: Vanilla adds pleasant flavor to the cookies. You can use any type that you prefer.
- Sprinkles: I prefer classic sprinkles here and love the ones from India Tree.
TIP: To make these Sprinkle Cookies gluten-free, use a cup-for-cup style of gluten-free baking mix such as the one from King Arthur Flour. To make them dairy-free, use softened coconut oil and nondairy milk.
product we love
India Tree Natural Sprinkles
These bright sprinkles get their color from plants.
Step-by-Step Instructions
This is the basic process to make these Sprinkle Cookies so you know what to expect. Scroll down to the end of this post for the full recipe. (These cookies are egg-free and you don’t need a mixer.)
Step 1. Add all of the ingredients, except the sprinkles, to a bowl. I start with the lower range of milk and add more as needed. Make sure butter is softened at room temperature so it’s soft when you press it with your fingers.
Step 2. Use your fingers to press and spread the butter into the rest of the ingredients. Continue until you have a dough that starts to hold together, adding the extra milk as needed. Try to make sure the butter is evenly mixed (so you can’t see big pieces of it in the batter). You can also do this step in a food processor and pulse to combine the ingredients into a batter.
Step 3. Use a measuring spoon or cookie scoop to portion out rounds of cookie dough balls. Roll into a ball, roll in sprinkles to cover, and place onto a parchment paper-lined baking sheet (or use a silicone baking mat).
Step 4. Press cookies flat. Pop into the fridge while the oven preheats. Bake until lightly golden brown on the bottoms, then cool on a wire rack.
TIP: To mix the dough, press the butter between your fingers to gently mix it into the flour.
Frequently Asked Questions
No, if you use a similar type of sprinkles as I use here, they do not melt. They do spread a little as they bake, but they basically hold their shape.(I do not recommend using nonpareil style sprinkles as that smaller shape is likely to melt.)
I prefer regular sprinkles (the longer ones, not the nonpareil style ones) and love these natural-colored ones from India Tree.
The edges are a little crisp, due both to the baking and the sprinkles, and the insides are fluffy and a little cake-y. It’s such a fun texture mix.
How to Store
Store fully cooled sprinkle cookies in an airtight container at room temperature for 3-5 days. They do soften a little as they’re stored.
Or, you can freeze fully cooled cookies in a freezer bag, with as much air removed as possible, for up to 3 months. Thaw at room temperature and enjoy.
Best Tips for Success
- Gluten-free: Use gluten-free cup-for-cup style flour.
- Dairy-free: Use plain unsweetened nondairy milk and coconut oil, just softened (so not totally liquid, but softer than when it comes out of the jar at room temp) as substitutions for the dairy in the recipe. I tested it with about 10 seconds in the microwave in a heat-safe bowl.
- If the dough is a little crumbly, be sure that the butter is thoroughly combined and then if it’s still crumbly, add 1/2-1 tablespoon additional liquid until it comes together.
- You can use whole wheat pastry flour, white whole wheat flour, or half all-purpose and half whole-wheat. The cookies will be darker in color, but the results will otherwise be the same. You may need a smidge more milk to ensure the dough is moist.
- To make this dough ahead: Store it in the fridge in plastic wrap for up to 24 hours. It will need to sit at room temperature for about an hour to soften up, or you can remove it from the plastic, put it onto a plate, and microwave for 5-10 seconds.
- Use red, green, and white sprinkles to make these as Christmas sprinkle cookies.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment and rate it below!
Favorite Sprinkle Cookies
Ingredients
Cookies
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter (softened at room temperature)
- 4-5 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup sprinkles
Instructions
- Line a half sheet pan or cookie sheet with parchment paper. Set aside.
- Place all ingredients, except the sprinkles, into a bowl starting with 4 tablespoons milk. Use a clean hand to mix together to form a dough. Press the butter through your fingers to break it up and incorporate it into the flour. (Or, you can put the ingredients into a food processor and pulse to combine.) You shouldn't see any large pieces of butter.
- (If the dough is a little crumbly, be sure it's thoroughly combined and if it's still crumbly at all, add ½-1 tablespoon additional milk until it comes together. The dough should be moist, but still easy to roll into balls.)
- Add the sprinkles to a separate small bowl.
- Portion out 1 tablespoon balls of dough using a measuring spoon. Roll into a smooth ball in your hand. Roll in sprinkles to coat all sides.
- Place onto the prepared baking sheet. Press down lightly to make the cookie about ½-inch thick. Repeat to make the rest of the cookies.
- Place the pan into the fridge to chill while you preheat the oven to 375 degrees F.
- Bake for 12-16 minutes, or until lightly browned on the bottom of each cookies and set around the edges.
- Remove from the oven and let cool completely on the pan.
Equipment
Notes
- Store prepared cookies in an airtight container at room temperature for 3-5 days. They soften a little as they’re stored. (They are most crisp around the edges on the day they are baked.)
- Gluten-free: Use gluten-free cup-for-cup flour.
- Dairy-free: Use plain unsweetened nondairy milk in place of dairy milk. Use coconut oil, just softened (so not totally liquid, but softer than when it comes out of the jar at room temp). I tested it with about 10 seconds in the microwave in a heat-safe bowl.
- If the dough is a little crumbly, be sure the butter is thoroughly combined, and if it’s still crumbly, add 1/2-1 tablespoon additional liquid until it comes together.
- You can use whole wheat pastry flour, white whole wheat flour, or half all-purpose and half whole-wheat. The cookies will be darker in color, but the results will otherwise be the same. You may need a smidge more milk to make a moist dough.
- To make this dough ahead: Store it in the fridge in plastic wrap for up to 24 hours. It will need to sit at room temperature for about an hour to soften up, or you can remove it from the plastic, put it onto a plate, and microwave for 5-10 seconds.
Nutrition
This post was first published in March 2023.
Made them with my 2 year old, she loved them and so did I. Perfect for a toddler to help with.
I love these thank you for sharing
I LOVE this recipe. It’s super easy and quick. My kids love it, and they love sweets. I am so happy I found a recipe that has no egg, little sugar, is fun and easy to make, and is tasty! I first tried it with white flour – delicious! Then I tried it with whole wheat flour – also good, just make sure to use the extra tablespoon of milk. Next time I might try a blend of the two!
Subbed bobs flour and shaped into hearts. Also made them a little pink for my daughter. Perfection!
These look amazing!
Is there a particular type or brand of sprinkles you recommend? I’ve tried various brands and they all seem to bleed when baked, leaving a dull, sometimes brown mess.
My 4 year old and I had a fun time making these cookies. They were just the right amount of sweetness. Thanks so much for sharing!
Such a great and easy recipe for a 4 year old that loves to bake.
Our 5 year old declared that these are the most delicious thing he’s ever had in his life. They are shockingly good. Perfect amount of sweetness and the texture is amazing. I made them for my daughters 2nd birthday party and they were a big hit. 🤩
I’m so glad!
Would I be able to add chopped chocolate to this recipe?
Probably!
Love this recipe! Lovely soft fluffy texture inside with crisp sprinkle outside. The cookie is not overly sweet, but with the sweet sprinkles it is just right! Easy recipe to throw together and very good for toddler helpers 💕