These simple vanilla sprinkle cookies are super soft, buttery, and chewy. They are dotted with colorful sprinkles to make your day extra special!
Vanilla sugar cookies are never a bad idea, but these sprinkle cookies are extra colorful and special! I love baking and decorating with sprinkles (or funfetti); they make sweets extra fun and vibrant! Essentially, these are simple gooey vanilla cookies, loaded with colorful sprinkles. They are perfect for holidays, birthdays, and normal days, when you feel like something special!
A few days ago, I made these Vanilla Mascarpone Sandwich Cookies. I used the same cookie base recipe for these sprinkle cookies, with some slight adjustments.
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Why You'll Love these Sprinkle Cookies
- These sprinkle cookies contain a pinch of corn starch are slightly underbaked, making them super soft on the inside.
- They are simple sweet vanilla-flavored cookies which require less than 30 minutes of hands-on time and half an hour of chill time.
- The cookie dough can be made up to 1 day ahead and refrigerated overnight. Ready-made cookies taste great for up to 5 days when stored in an airtight container.
- You will only need a few basic pantry ingredients to make these sweet, extra special treats!
Ingredients and Variations
- Flour - Use all-purpose flour for these cookies and for best results, weigh your ingredients using a digital kitchen scale.
- Vanilla Sugar - this is optional but a great ingredient to boost that vanilla flavor.
- Baking Powder and Baking Soda - these will inflate the cookies and make them soft.
- Cornflour - or cornstarch will provide a soft-centered texture.
- Salt - flavor enhancer and balances sweetness.
- Butter - for this recipe, we will be using melted butter. Always allow to butter to cool before using. I always use unsalted butter in my recipes.
- Sugar - Use granulated or caster sugar.
- Egg - for binding ingredients and to provide structure.
- Vanilla - for flavoring. Use high-quality vanilla extract.
- Sprinkles - use your favourite colored sprinkles (or funfetti). For best results, use bake-safe sprinkles to prevent bleeding during baking (see below for more details).
How to Make Vanilla Sprinkle Cookies
These funfetti cookies require no special techniques, need less than 30 minutes hands-on time, and are super simple to do!
- Melt butter in microwave and allow to cool for 5-10 minutes at room temperature. Do not use hot butter, otherwise your cookies will be greasy.
- Sift and mix the dry ingredients and set aside.
- Mix butter and sugar in a stand mixer fitted with the paddle attachment for 1-2 minutes.
- Add vanilla and egg and mix well (another 2 minutes or so).
- Slowly, add the dry ingredients, and mix until cookie dough is formed.
- Fold in sprinkles using a spatula.
- Roll cookie dough into equal-sized balls (approx. 25-30g each or 0.9 to 1 oz), roll in more sprinkles, place on a plate, and refrigerate for 30 mins to 1 hour (up to overnight).
- Place chilled cookie dough on baking sheet with parchment paper, leaving a 2 inch space between each dough ball.
- Bake for 8-10 minutes or until edges are lightly golden brown (centers will still be soft and fudgy).
- For flat, wrinkly cookies, carefully lift the baking sheet and bang down on a heat-proof surface a few times. Transfer to a wire rack to cool completely.
FAQs
How long do these sprinkle cookies keep for? Can they be made ahead?
These cookies keep well for up to 5 days in an airtight container at room temperature. You can also freeze them for up to 3-4 months! Make sure to thaw them overnight before serving.
The cookie dough can be made up to 1 day ahead. You can store rolled cookie dough in a refrigerator overnight.
What kind of sprinkles should I use?
For best results, use bake-safe sprinkles for these cookies. Sprinkles or funfetti which are not bake-safe may "bleed" during baking and will loose their color after some time. Avoid using non-pareils (the little ball type) as they tend to lose their color the most.
I love using a mixture of "vermicelli" (long and thin) type sprinkles and bake-safe quins (or sequins, the round colorful type). Quins do tend to remain slightly crunchy after baking, so if you're ok with that, these will be so eye-catching, especially for kids.
These Sprinkle Cookies are so simple, delicious, colorful, and super fun to make! Your guests and kids will definitely fall in love with them!
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Vanilla Mascarpone Sandwich Cookies
Vanilla Matcha Marble Pound Cake
Eggless Vanilla and Sprinkles Greek Yogurt Muffins
Sprinkle Cookies
Ingredients
- 200 g all-purpose flour (approx. 1½ cups + 1 tbsp)
- 1 tbsp. vanilla sugar (optional)
- 1 tsp. baking powder
- ½ tsp. cornflour
- ¼ tsp. baking soda
- ¼ tsp. salt
- 113 g unsalted butter melted (½ cup)
- 150 g granulated sugar (¾ cup)
- 1 medium-sized egg
- 1 tsp. vanilla extract
- 4-5 tbsp. sprinkles (funfetti, confetti) + extra for topping
Instructions
- Sift and mix flour, salt, baking powder, cornflour, baking soda, and vanilla sugar (if using) in a medium-sized bowl and set aside.
- Melt butter in microwave. Allow to cool for 5-10 minutes before using (otherwise your cookies will become greasy).
- Place melted butter and sugar in a mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add vanilla extract and egg and mix well.
- Slowly add the dry ingredients, in two additions, and mix on low speed until cookie dough is formed. Do not overmix. Fold in sprinkles using a spatula.
- Roll cookie-dough into equal-sized balls of dough (approximately 25-30g each or 0.9 to 1 oz) and place on a plate. You should have 20-24 cookies dough balls. Roll each ball in more sprikles as desired.
- Transfer plate to refrigerator and chill for 30 mins to 1 hr (up to overnight).
- Preheat oven to 180°C (356F) and line 2 large baking sheets with parchment paper.
- Transfer chilled cookie dough balls on baking sheet, leaving a 2-inch space between each one.
- Bake in a preheated oven for 8-10 minutes or until edges are lightly golden brown (centers will still be soft and fudgy).
- If you'd like flat, wrinkly cookies, carefully lift the baking sheet (be careful as it would be hot), then banging down on a heat-proof surface a few times, to forces cookies to breathe out all their hot air and flatten. Allow to cool slightly, then transfer to a wire rack to cool completely.
Nutrition
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