You can make these soft, chewy, sprinkle loaded drop style sugar cookies with only 8 ingredients! No rolling pin or cookie cutters required. Make sure you chill the cookie dough for at least 2 hours before baking.
Recipe by Sally on September 13, 2019
Prep time: PT2H15M
Cook time: PT12M
Total time: PT2H45M
Rating
4.9 stars ( reviews)
Keywords
sugar cookies, sprinkles
Ingredients
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (80g) sprinkles, plus more for topping*
Categories
Dessert
Cuisine
American
Steps
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons/40g of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Reviews
Chrissy Jackson on 2025-01-01 (5 stars): Wonderful! These turned out very much like the puffy cookies at walmart. But with far less chemicals. Great recipe!
Dayna on 2025-01-06 (5 stars): These were so delicious! Instead of using jimmy type sprinkles I used sugar sprinkles to dye the dough. I doubled the recipe and did one batch with red sprinkles to turn the dough pink and one batch with green sprinkles and I made wicked themed cookies for a wicked party for my 8 year old daughter. These were absolutely perfect and I had a few of the parents tell me that they were the best sugar cookies they've ever had!
Karen McCoy on 2025-01-17 (5 stars): These cookies came out so tasty. I added almond extract to the dough. It made the cookies taste fruity. I can always depend on you to have the best recipes.
Kate K on 2025-01-24 (5 stars): Wow! Made these cookies last night and they are delicious. I added a tsp of cake batter flavor, and they came out like cake batter cookies without the fuss of using cake batter. They were also so easy I think I will learn the recipe by heart and teach my sons how to make them. A+
Kelsey on 2025-01-27 (5 stars): I made these with my son, and we both loved them. I did half brown sugar and half white sugar because that's what we had on hand, and they were so tasty.
R on 2025-01-30 (4 stars): I doubled the recipe because I thought I would get 30 -40g cookies but I only got 27. The measurements are still off but they are good cookies. Next time I'll triple the recipe. I measured in grams
Angel on 2025-02-23 (5 stars): I’ve made these multiple times. I was on call at Xmas time and had to be close to my computer for a week or so and was bored and found this recipe and I happened to have everything. They are so so good. I didn’t chill mine before baking and they’ve never over spread. I must just get lucky. I recommend these to everyone
Rebecca on 2025-02-26 (5 stars): SO good! This is the second Sally's recipe I've tried, on a whim, and it was another hit. I brought a plate of these to a gathering, and I had no leftovers to take him. Perfectly sweet and soft, and I love the sprinkles. I followed her rec and dipped the chilled dough in some more, for the top, before baking. Followed the recipe exactly and weighed all my measurements. Will absolutely make again!
parth on 2025-03-07 (5 stars): yay good
Kathleen L Petruzzelli on 2025-05-17 (5 stars): I made these sprinkle sugar cookies for the first time last week for my granddaughter's birthday party. They were a big hit! I followed the recipe as is other than to double it and use maybe half the sprinkles in the dough. I dipped some cookies in sprinkles and some in colored sugar. Will definitely make again. I've made a number of Sally's recipes in the past and been happy.
Allison on 2025-05-31 (5 stars): I found these to have somewhat of a weird aftertaste so the next time I made them I used your other sprinkle sugar cookie recipe that calls for all three leaveners: soda, powder, and cream of tartar. I preferred that one so I’ll be making it from now on, but my family loved these just the same!
Ashley Martinez on 2025-06-02 (5 stars): Hello! Love this recipe:) could I add almond extract to it? If so how much would you recommend? Thank you
Katie on 2025-07-23 (5 stars): Perfect!!! We doubled the batch and they are divine. Thank you for sharing your recipe! :-)
