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!
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.
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 and refrigerate for at least 3 hours.
Step 4: Form into balls and bake. Once cooked, frost with a butter icing and top with more sprinkles.
More summertime 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. Cover and chill for at least 3 hours.
- Remove from refrigerator and preheat oven to 325º. Let cookies sit at room temperature for 15 minutes unless you have chilled overnight, if so, then let them sit for about 30-40 minutes.
- Form dough into balls using a 1.5 tablespoon ice cream scoop. 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 for 3 minutes. Add more sugar or cream if too thick or thin.
- Once cookies are cooled, frost and decorate with sprinkles.