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Soft, chewy, buttery, and generously loaded with rainbow sprinkles, these Sprinkled Sugar Cookies take everything you love about classic sugar cookie, and make it more colorful, more fun, and perfectly nostalgic. Lightly crisp at the edges, melt-in-your-mouth tender in the center, and perfectly sweet with a hint of vanilla; you’ll never guess these sugar cookies with sprinkles are shockingly easy too. One bite and this will be the recipe you’ll come back to again and again!
Update: This recipe was originally published in November 2022. I made edits to the post below to include more information about making this sugar cookie recipe with rainbow sprinkles at home.
Hi, friends! If you’re craving a sugar cookies recipe that bakes up perfectly soft, ideally chewy, beautifully buttery, and generously speckled with rainbow sprinkles from edge to edge—welcome home:
Table of Contents
About this sprinkled sugar cookies recipe
If you’re a fan of bright rainbow colors and vanilla birthday cookies and homemade cake bites you’re going to flip for this delightfully technicolored cookie recipe!
Imagine sinking your teeth into a scrumptiously soft and perfectly chewy sugar cookie with a subtle hint of vanilla and plenty of cheerful sprinkle crunch. With a melt-in-your-mouth center, slightly crisp edges, and a plethora of sprinkles that explode with color, these aren’t just “cookies”; they’re instant mood boosters.
Best of all, this sugar cookie dough mixes up in mere minutes using basic pantry ingredients. And after a short chill, the cookies bake into perfect little rounds with just enough spread and ALL the bright, happy rainbow sprinkle vibes. Whether you serve your sprinkle cookies with a cookie cocktail, a hot cocoa, or gift them in cookie tins, it’s the ideal anytime cookie recipe—festive enough for birthdays and holidays, yet simple enough for a weekday treat.
Why you’ll love this recipe
TL;DR? Get the gist on these rainbow sprinkle cookies below:
- Perfect Soft and Chewy Texture: Using a combination of all purpose and cake flour, as well as an extra egg yolk gives these cookies a soft, melt-in-the-center. And a brief chill helps them bake into a perfectly golden round.
- Rainbow Sprinkle Magic: Using rainbow jimmies in the cookie dough and rolling the dough balls in more sprinkles ensures rainbow sprinkle magic in every single bite.
- Balanced Sweetness: There’s just enough sugar to let vanilla shine without being cloying sweet.
- Pantry-Friendly Ingredients: Just 10 ingredients you likely already have on hand—think: butter, flour, sugar, eggs, baking powder, and sprinkles.
- Customizable for Any Celebration: Swap sprinkles rainbow sprinkles for holiday-colored ones, change the extract, add festive toppings, and dollop with various frostings. These sprinkled cookies are endlessly customizable so they never get boring.
- Universal Appeal: Colorful childhood nostalgia wrapped in a warm, buttery cookie—ideal for both kids and adults alike.
If you’re looking for more delicious cookie recipes to bake at home, try these favorites next: Breakfast Cookies, Lemon Crinkle Cookie, and super easy Cookie Bars using Cake Mix.
Ingredients for sugar cookies with sprinkles
As promised, this simple recipe for sprinkles cookies is made from almost entirely pantry staples, meaning you probably already have most of what you need on hand. Here’s what to grab:
- All-Purpose Flour and Cake Flour. The combination of flours ensures a super soft crumb. Swaps: Use all cake flour for an even more tender crumb, or all AP flour for a typical sugar cookie vibe.
- Baking Soda. Adds a gentle lift and airy texture.
- Kosher Salt. Enhances the sweetness and buttery richness.
- Unsalted Butter. Provides the buttery rich base. Swap: You can use salted butter, but be sure to cut back on the salt to keep things balanced.
- Granulated Sugar and Light Brown Sugar. White sugar and brown sugar do different things in cookies, so make sure you use both. Swap: Use your favorite cup-for-cup sugar alternative to make these diabetic-friendly.
- Large Eggs. Lends moisture and helps bind the dough. Be sure to let the eggs come to room temperature to make it easier to blend.
- Vanilla Extract. For warm, aroma, and inviting complexity. Swap: Try different flavor extracts like almond, lemon, or orange to make your flavors fit your theme.
- Rainbow Sprinkles. For all the vibrant confetti colors and yummy crunch.
Recipe variations
While I love this funfetti cookies recipe just the way it’s written, I’ll always encourage you to make whatever changes you need to serve your family best. Below are a few tried-and-true variations on my sprinkle cookies to try:
- Funfetti Birthday Cookies. Add a ½ teaspoon of either cake batter extract or almond extract to give these sprinkle cookies serious birthday cake vibes.
- Flavor Swaps. You can also experiment with swapping out the vanilla for other flavors like lemon, orange, almond, maple, or coconut to help you fit your party theme.
- Holiday Cookies. Use red and green sprinkles for Christmas sugar cookies and pastels for springtime celebrations, like Easter.
- Chocolate Sprinkle Cookies. Add white chocolate chips or funfetti baking morsels to your cookie dough for rich, chocolatey flavor.
- Frosted Sprinkle Cookies. Dollop the top with buttercream frosting for extra richness and even more opportunity to introduce color.
- Gluten-Free Version. Swap in your favorite cup-for-cup all-purpose gluten-free flour blend.
- Vegan Option. Use non-dairy butter and swap in your favorite vegan egg replacer (e.g. JUST Eggs).
Chef expert tips for the best cookies with rainbow sprinkles
- Use Jimmies, Not Nonpareils. Jimmies hold their color better and don’t melt into the dough, while nonpareils melt and bleed colors.
- Measure Flours Properly. Be sure to lightly spoon and level for accuracy and the best soft, chewy texture.
- Cream Butter and Sugar Well. Beat the ingredients until the mixture is light and fluffy—this ensures delicious softness.
- Consistent Cookie Dough Ball Sizing. For even baking, use a cookie scoop to portion out the sprinkle sugar cookie dough.
- Chill the Dough. Even just 20 minutes will help prevent excessive spreading.
- Roll in Extra Sprinkles Before Baking. While entirely optional, I like to roll the cookie dough balls in more rainbow sprinkles for super colorful, bakery-style cookie.
- Use Silicone Mat or Parchment. To prevent sticking and make clean-up a breeze, line the cookie sheet a silpat mat or parchment paper.
- Bake One Tray at a Time. For even baking and even results, bake one cookie sheet at a time.
- Don’t Over-Bake. Be sure to remove the cookies from the oven when edges look set but the centers are still soft; they’ll firm up as they cool on the cookie sheet.
FAQs: frequently asked questions
Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!
Which sprinkles are the best to use in cookies?
The best types of sprinkles for decorating cookies are the variety you love most! You can use nonpareils, jimmies, quins, confetti sprinkle mixes and dragees (also known as sugar pearls); however, I recommend staying away from metallic dragees since they aren’t edible. For the most festive, fun cookies, use a combination of different styles of sprinkles.
Pro-Tip: The measurement or amount of sprinkles will depend upon the type of sprinkles you use. I typically add anywhere from just two to four tablespoons of nonpareils’ sprinkles, and about a ¼ to a heaping 1/3 cup of rainbow jimmies.
Customize your sprinkles to match your event! Don’t limit your funfetti cookies to just rainbow sprinkles. Customize your sprinkle color to match your party. For example, use red, white and green for Christmas; black, purple, and orange for Halloween; pretty pastels for Easter; school colors; wedding color palates; and more!
Do sprinkles go on cookies before or after baking?
You’ll want to add them to the rainbow sprinkle cookie dough before baking the confetti cookies. You can also get extra colorful by rolling them in extra sprinkles before baking. If you try adding them after, you’ll need frosting to help them adhere or they’ll just roll right off.
Why did my sprinkles melt or bleed?
More than likely you used nonpareils (those tiny little sprinkle pearls) in this sprinkled sugar cookies recipe instead of jimmies. Nonpareils will bleed into the dough, so be sure to use jimmies if you’re looking for a clean aesthetic.
How do I make thicker sprinkle cookies?
If you love thick and chewy cookies (like me!), chill the dough overnight. And then be sure to roll the cookie dough balls into a tall oblong shape, rather than a perfect round.
What flavor is “birthday cake?”
Birthday cake flavor extract is usually a buttery vanilla flavor with a tiny hint of almond, like what you’d get out of a white or yellow cake.
Can I freeze this cookie dough?
Absolutely! Just scoop the rainbow sprinkle cookie dough into balls first, flash freeze, and then store in a freezer-safe bag in the freezer for up to 2-3 months.
Soft, chewy, colorful, nostalgic, and incredibly easy to make, these sprinkled sugar cookies are pure joy in every bite. Whether you’re baking for the holidays, gifting neighbors, or treating yourself to something sweet and delicious, this rainbow sprinkle sugar cookies recipe turns simple ingredients into pure happiness.
I hope you bake a batch, and don’t forget to tag your rainbow-bright cookie creations on social or come back and leave a comment below so I can cheer you on. 🌈🍪💛
Until next time, friends, cheers! And don’t forget, life is just better with sprinkles.
Cheyanne
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More sugar cookie recipes!
Want to bake up a storm? Try these delicious recipes for cookies next:
Sprinkle Sugar Cookies
Equipment
- 1 Medium Mixing Bowl
- 1 Stand Mixer OR Large Bowl with Hand Mixer
- 1 Large Cookie Sheet with Wire Cooling Rack
Ingredients
- 1 ½ Cups All-Purpose Flour – spooned & leveled (175 grams)
- 1 ½ Cups Cake Flour – spooned & leveled (156 grams) (sub: all-purpose) (SEE NOTES)
- ¾ tsp Baking Soda
- ½ tsp Kosher Salt
- 1 Cup Unsalted Butter – softened to room temp
- 1 Cup Granulated Sugar (205 grams)
- 1 Cup Light Brown Sugar – lightly packed (175 grams)
- 2 large Eggs – 1 whole egg + 1 egg yolk; at room temp
- 2 tsp Pure Vanilla Extract (optional: add ½ tsp Cake Batter Extract)
- To taste Sprinkles (SEE NOTES)
- Optional topping: Buttercream Icing / Buttercream Frosting
Instructions
- Combine Dry Ingredients: Add the all-purpose flour to a medium bowl and then sift in the cake flour. Add the baking soda and salt. Grab a whisk and vigorously stir to combine and then set the bowl aside.
- Cream Butter and Sugars: In a large bowl with a hand mixer or stand mixer with a paddle attachment, beat the butter and both sugars together on medium-high speed until well creamed, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the bowl. Beat on high speed until combined, about 1 minute. Stop and scrape down the sides and bottom of the bowl with a rubber spatula. Beat on high again for 30 seconds.
- Add Dry Ingredients: Add the dry ingredients to the wet ingredients in the bowl. Mix on low until almost combined. Be careful not to over mix the dough. (Tip: I simply pulse the ingredients together to ensure I don’t over-mix.)
- Add Sprinkles: Add sprinkles (to taste) to the bowl. Stir together to just combine. (Note: The measurement of sprinkles will depend upon the type. I typically add anywhere from 2-4 TBS nonpareils’ sprinkles and a ¼ to heaping 1/3 cup jimmies.)
- Scoop and Roll Cookie Dough: Line a large baking sheet with parchment paper. Scoop 2-tablespoons of dough and roll into a ball. Transfer the cookie ball to the baking sheet. Repeat scooping and rolling remaining dough.
- Optional – Roll in Sprinkles: Add ½ cup mixed variety sprinkles to a small bowl just large enough to hold a cookie dough ball. Working with one dough ball at a time, roll the top and sides of the ball in the sprinkles. Use your hands as needed to gently press the sprinkles into the dough to help them adhere. Transfer sprinkle coated cookie ball back to the parchment lined baking sheet, bare cookie dough side down. Repeat rolling all the cookie dough balls in sprinkles. (SEE NOTES) (Optional, if topping cookies with icing or frosting, use your fingers to gently press on the top of each mound of dough to flatten it ever-so-slightly – this helps hold the buttercream.)
- Chill Cookie Dough: Cover the sheet pan with plastic wrap and transfer to the refrigerator. Let the dough chill for at least 2 hours, or up to 4 days.
- Preheat Oven and Prep Cookie Sheet: Arrange oven rack to the center position and then preheat oven to 350 degrees Fahrenheit (170 C). Line a large baking sheet with a silicone baking mat or parchment paper.
- Arrange Dough Balls on Cookie Sheet: Arrange the chilled cookie dough balls onto the prepared cookie sheet so that they're about 3 inches apart, staggering the rows as you place the cookie balls.
- Bake Sprinkled Sugar Cookies: Transfer to the center rack of the oven and bake accordingly: For soft cookies, bake for 9-11 minutes, or until cookies are pale in color and before cookies start browning. (Note: cookies will appear under-done.)For regular cookies, bake for 11-12 minutes, or until the edges of the cookies are light golden brown in color.
- Cool Cookies: Remove cookies from the oven and place the baking sheet on a wire rack. Let the cookies cool on the pan for 3-5 minutes before transferring to the wire rack to cool completely. (Note: 3 minutes for softer cookies.)
- Enjoy Sprinkle Sugar Cookies! Enjoy cookies as they are or spread/pipe frosting onto completely cool cookies. Top with more sprinkles and enjoy!
Notes
- You can use all-purpose flour instead of cake flour. However, you will need to use the cake flour weight (156 grams). If you don’t have a scale, simply measure 1 ½ cups all-purpose flour and remove 3 tablespoons of flour before adding it to the recipe.
- Sprinkles: Any sprinkles are great, but I recommend using a variety for the most fun-fetti. As far as styles, confetti, rainbow, jimmies, ball sprinkles and nonpareils are all great options. However, please note that nonpareils tend to bleed their color into your cookie dough. I typically add nonpareils to my dough and then roll the cookie dough balls in a variety of sprinkles.
- Coating in sprinkles: You can cover as much or as little of the cookie ball in sprinkles as you like. However, if you coat the bottom of the cookie in sprinkles you run the risk of burning the sprinkles.
- Cookie storage:
- Unfrosted cookies: airtight container at room temperature for up to 1 week.
- Frosted cookies: airtight container in the fridge up to 5 days.
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
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