Sprinkle Cookies, are a buttery cookie filled with sprinkles and then iced with a butter frosting and more sprinkles. Guaranteed to make you smile.
The girls love sprinkles so we just had to find a perfect buttery cookie with sprinkles to make. I used this recipe found on both Sally’s Baking Addiction and Sugar Spun Run, two blogs that I follow. It’s a butter cookie recipe different in that it has cornstarch and cream of tartar.
Cream of tartar is added because when combined with baking soda, it gives the cookie their rise. It also contributes to a soft chewy cookie. The cornstarch gives cookies a softer texture. So what you have is a cookie that is crunchy on the edges and chewy throughout.
The cookie part is buttery and scrumptious all by itself, but add some sprinkles and this butter cookie is transformed into something magical. But don’t stop with sprinkles in the cookies, add a butter icing so that you can add more sprinkles to the top. We don’t call this website Butter & Baggage for nothing!
What you’ll need for frosted sprinkle cookies
- Sprinkles – you need jimmies to add to the cookie dough. You can use either jimmies, nonpareils or sanding sugar to put on top after frosted.
- Cream of tartar and baking soda – when combined they give the cookie their rise.
- Cornstarch – for a chewy texture.
- Butter – you can’t have a butter cookie without it.
- Pantry staples – eggs, flour, sugar and vanilla.
- For the frosting you need butter, powdered sugar, cream and vanilla.
How do you make buttery sprinkle cookies
Step 1: Cream butter and sugar in a mixer and add eggs and vanilla
Step 2: Add dry ingredients and mix.
Step 3: Gently mix in sprinkles.
Step 4: Refrigerate the entire ball of dough, or first form into balls and refrigerate for at least 3 hours. Let warm up slightly.
Step 5: Bake. Once cooled, frost with a butter icing and top with more sprinkles.
The result is a fabulous cookie that I could not keep in the house. I had to put a note on the container to keep everyone away until I could get photographs. Once photographed, the girls kept asking if there were any left or if I had given them all away. I did manage to share with a couple of friends who also loved them. An added bonus was that I got to use several partially used containers of sprinkles that had been laying around from past baking experiments. I have a reception coming up soon and I think I’ll make another batch of these to take along.
We made some for the 4th of July with red, white and blue sanding sugar but I think we liked the ones with rainbow jimmies the best.
You have three choices for sprinkles:
1. jimmies – they are a long soft sprinkle that comes in rainbow colors or individual colors. These are my favorite.
2. Nonpareils – these are the tiny round balls. They look festive but I prefer the jimmies if you are adding them to the batter. Nonpareils are better for decorating.
3. Sanding sugar – These come in multiple colors and are sugar crystals.
This is a delicious buttery cookie without the frosting. To get more sprinkles if not adding frosting, roll the cookie dough balls in sprinkles before refrigerating.
Since this is a butter cookie, you will need to refrigerate it or you will have very flat cookies.
For this recipe it’s easiest if you make the dough into balls and then freeze the balls in an airtight container.
The frosting will be soft when added to the cookie, so add the sprinkles while the frosting is soft and they will stick to it.
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More fun treats you’ll love
- S’more Cookies
- Potato Chip Cookies
- White Chocolate Chex Mix
- Chocolate chip and peanut butter Oatmeal cookies
- S’more cookies
- Chocolate chip cookies
- Apricot shortbread bars
- Sprinkle blondies
- Strawberry skillet cake
- Raspberry hand pies
- 1 cup butter room temp
- 1 ½ cups sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 3 cups flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup sprinkles
- ¾ cup butter room temp
- 2 ¼ cups confectioner’s sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- With an electric mixer, cream the butter and sugar until light, about 2 minutes. Add egg, egg yolk and vanilla. Scrape bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles, just enough to disburse but not so much that they bleed into the dough.
- Form dough into balls using a 1.5 tablespoon ice cream scoop. Cover and chill for at least 3 hours. In the alternative, you can refrigerate the entire ball of dough, if so, let the dough sit at room temperature for 15-30 minutes so that it is soft enough to form into balls but not as soft as it was when you made the dough.
- Remove from refrigerator and preheat oven to 325º. Let cookies sit at room temperature while the oven preheats. Place the balls on a parchment covered baking sheets.
- Bake for 11-12 minutes until the edges are slightly browned, the centers will appear soft. Allow to cool on pan for 3 minutes then transfer to a wire rack to cool.
- Frosting: With a hand mixer, beat the butter until creamy. Add confectioners’ sugar, cream, vanilla and salt and mix on low speed until combined then increase speed and mix until smooth and creamy. Add more sugar or cream if too thick or thin.
- Once cookies are cooled, frost and decorate with sprinkles.
- You need to refrigerate the dough before baking. You can either refrigerate the entire dough or make it into balls and then refrigerate.
- If you want more sprinkles on the top instead of frosting, roll the balls in sprinkles before you refrigerate them.
- For the frosting you can use milk instead of cream if needed.
- Don’t over bake the cookies, the center should be soft.