Sprinkle Sugar Cookies

It's that time of year again where I celebrate another year of sharing fun and delicious recipes with all of you as my site turns another year older! Last year we celebrated with this Giant Sugar Cookie and the year before that we made this Mini Funfetti Cake for One, so I thought it only made sense to continue the tradition of celebrating with lots of sprinkles for the occasion.

These Sprinkle Sugar Cookies are soft and chewy with the perfect amount of crunch in each bite from the jimmy sprinkles you fold into the dough. They're also bright and colorful so they're the perfect way to celebrate any occasion.

I love how easy these cookies are to make and how fun and colorful they look. I like making them with jimmy sprinkles, the long slender sprinkles you can find at just about any grocery store, but other sprinkles like nonpareils and sparkling sugar will work too!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. In a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, blend together the butter and sugar on medium speed for about 2-3 minutes until light and fluffy.

Scrape down the sides of the bowl with a spatula before adding in the eggs, one at a time, and the vanilla extract. Continue to mix on medium speed until combined.

In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, add in the flour mixture and mix just until combined, scraping down the sides of the bowl as needed. Gently fold in the jimmy sprinkles, being careful not to overmix.

Carefully scoop dough onto a piece of plastic wrap, wrap tightly, and refrigerate for at least 30 minutes.

Once the dough is well chilled, use a 2 tablespoon cookie scoop to scoop cookies and place them several inches apart on a parchment lined cookie sheet. Six fit well on a large cookie sheet as they spread quite a bit.

Bake the cookies for about 14-15 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!

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