Alright, so here’s the deal. I’m obsessed, yes obsessed, with these soft-batch sprinkle sugar cookies. And the fact that I’m obsessing over a cookie that has zero chocolate in it is pretty remarkable. Sugar cookies, in my humble opinion are often either too bland, too sweet, or too thin & crunchy. I’m going to go ahead and tell y’all that these sugar cookies have none of the aforementioned characteristics.
Back to my humble opinion: these sugar cookies are near perfect. Soft in the center, chewy on the edges, just the right amount of sweetness, and loaded with fun sprinkles. And BONUS: this dough is super easy to whip up and only requires a 30-minute chill time.
You might notice that the cookies pictures are made with Christmas sprinkles. That’s because I’m originally developing this recipe in December & my almost 3-year-old little boy has leftover Christmas sprinkles from cookie decorating. However, feel free to use whatever sprinkles you have on hand! Do not fall into the trap of believing that these sugar cookies can only be made for Christmas with Christmas sprinkles. That would be a tragic ideology to fall for.
Bake these ASAP, you guys. They’re super delish & absolutely adorable.
What you’ll need to make these cookies:
Butter: For flavor and moisture. Butter also helps cookies spread in the oven.
Sugar: Using mostly granulated sugar in these cookies gives them that “sugar cookie” flavor. Just the right amount of sweetness! Granulated sugar helps keep these cookies tender & helps them spread in the oven.
Brown sugar: A small amount of light brown sugar gives these cookies a bit of chewiness.
Eggs: For structure, moisture, & binding. Using an extra egg yolk adds moisture & chewiness.
Vanilla & almond extract: For added flavor. You can leave the almond extract out if you don’t have it on hand, but I love the added depth of flavor it brings!
Flour: For structure.
Kosher salt: For balance. TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.
Baking soda & baking powder: For a bit of leavening power.
Cornstarch: A bit of cornstarch adds softness to these cookies.
Sprinkles: Because sprinkles are a necessary ingredient in sprinkle cookies, am I right?
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Do I have to chill the dough? Chilling the dough is an important step! Luckily, you only need to chill this dough for 30 minutes. Chilling the dough allows the flavors to deepen, the gluten to relax a bit, and helps cookies spread less in the oven. Better flavor, better texture, and a thicker cookie!
Can I leave out the almond extract? Yes! If you don’t have almond extract on hand or you’re concerned about a nut-allergy, you can leave this ingredient out.
How will I know these cookies are done? You’ll know the cookies are ready to come out of the oven once they’re puffy & the edges have set. The tops may appear a bit underdone, but that’s good. They will continue to bake as they set!
Can I freeze this dough? Absolutely! Just be sure to chill the dough as directed prior to freezing, otherwise you’ll lose the benefits of letting the dough rest in the fridge. Once chilled, scoop the dough onto a cookie sheet lined with parchment paper and place in the freezer for about 30 minutes, or until frozen solid. Place frozen dough in a zip-top bag and store for up to 3 months. When you’re ready to bake, just add 1-2 minutes to your bake time.
Soft-Batch Sprinkle Sugar Cookies
- Prep Time: 10 minutes (plus 30-minute chill time)
- Cook Time: 11 minutes
- Total Time: 51 minutes
- Yield: 18 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
Perfectly sweet sugar cookies with a soft center, chewy edges, and loaded with colorful sprinkles!
Ingredients
- 113 gm (1/2 cup) unsalted butter, softened*
- 200 gm (1 cup) sugar
- 60 gm (1/4 cup packed) light brown sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- 291 gm (2 1/3 cups, spoon & leveled) all-purpose flour
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/3 cup sprinkles
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and brown sugar on medium speed until creamy, about 2 minutes. Mix in egg & egg yolk, one at a time, being sure that the first is incorporated before adding the next. Mix in vanilla and almond extract.
- In a separate bowl combine flour, kosher salt, baking soda, baking powder, & cornstarch. Add the flour mixture to the butter mixture and mix on low speed until just combined. Add in sprinkles and fold in by hand.
- Cover the dough & chill in the fridge for 30-45 minutes. Meanwhile, preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Scoop dough onto the prepared baking sheets using a #24 cookie scoop, spacing cookies 2-3″ apart. Bake for 11-12 minutes, until edges are set. Remove from the oven & allow to cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to cool completely.
Notes
*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Be sure to chill the dough as directed prior to freezing, otherwise you’ll lose the benefits of letting the dough rest in the fridge. Once chilled, scoop the dough onto a cookie sheet lined with parchment paper and place in the freezer for about 30 minutes, or until frozen solid. Place frozen dough in a zip-top bag and store for up to 3 months. When you’re ready to bake, just add 1-2 minutes to your bake time.
Keywords: cookies, sugar cookies, soft batch, sprinkles, sprinkle cookies, dessert, snack
