Soft Sprinkle Sugar Cookies Recipe for Perfectly Tender Cookies

These buttery Sprinkle Sugar Cookies are instantly irresistible with their soft, chewy centers and lightly crisp, sugared exterior. This rich vanilla dough is studded with colorful rainbow jimmies and can be rolled in granulated sugar or topped with confetti sprinkles for extra visual pop. They have a plush, thick texture and remain soft for days when stored properly. Ideal for birthdays and celebrations, this simple recipe produces large, tender cookies that everyone will love.

Why this recipe works

• Soft, chewy texture – these cookies are thick with tender centers that stay soft rather than drying out.
• Buttery vanilla flavor – a generous amount of vanilla plus an extra egg yolk and a splash of milk give a custardy, rich flavor reminiscent of French vanilla.
• Versatile base – this sugar cookie dough accepts other mix-ins if you want to experiment.
• Rainbow jimmies – sprinkle rods (jimmies) hold their shape and color better in dough than nonpareils, so you get distinct colorful flecks throughout.
• Simple method – the recipe is straightforward and requires minimal equipment: a bowl, spatula, and optional mixer.
• Short chill time – refrigerating the dough for about an hour helps control spread while keeping cookies soft and thick.

Ingredients for sprinkle sugar cookies

• Butter – unsalted butter gives a smooth, sweet buttery flavor. If you use salted butter, reduce the added salt by half.
• Granulated sugar – white sugar keeps the texture soft and lets vanilla shine.
• Eggs – one whole egg plus one egg yolk. The extra yolk adds richness and a fudgy middle.
• Milk – a tablespoon of whole milk helps keep the centers soft without making the dough overly wet.
• Pure vanilla extract – vanilla is the primary flavor; use a good-quality extract for best results.
• Salt – balances sweetness and enhances the buttery flavor.
• All-purpose flour – unbleached all-purpose flour produces the ideal chewy crumb.
• Rainbow sprinkles (jimmies) – use rod-shaped jimmies to prevent color bleeding; confetti sprinkles can be used on top for extra color.

Step-by-step instructions

• 1. Cream butter and sugar. Beat softened butter with granulated and brown sugar and vanilla on medium-high until pale and fluffy, about 1–2 minutes. You can do this by hand with a spatula if needed.
• 2. Add eggs and milk. Mix in the whole egg until smooth, then add the egg yolk and milk and combine well.
• 3. Combine dry ingredients. Whisk flour, baking powder, baking soda, and salt together. Fold the dry mix into the wet ingredients until mostly combined with a few streaks of flour remaining.
• 4. Fold in sprinkles. Gently fold in the jimmies until distributed without overworking the dough.
• 5. Chill the dough. Cover and refrigerate for about 1 hour to firm up the dough and control spread.
• 6. Portion and bake. Preheat oven to 350°F (175°C). Use a 1.35-ounce cookie scoop to form dough balls, roll each ball in granulated sugar (or press the top into confetti sprinkles), and place on prepared baking sheets at least 3 inches apart. Bake 9–12 minutes, until edges are just lightly golden and centers look set but still slightly soft. Let cookies cool on the baking sheet a couple of minutes, then transfer to a wire rack to cool completely.

Baking tips

• Use a quality vanilla. A robust vanilla extract really lifts the flavor.
• Measure milk accurately. One tablespoon (about 15 g) is enough—too much liquid changes texture and spread.
• Weigh or spoon flour. For best results use a scale. If measuring by cup, fluff the flour, spoon it into the cup, then level it off to avoid packing too much flour into the measure.
• Sift dry ingredients (optional). Sifting can reduce mixing time and help prevent overworking the dough.
• Fold sprinkles gently. Over-mixing can break sprinkles and cause color bleed.
• Prefer sprinkle rods. Jimmies/rods maintain distinct colors and texture better than tiny nonpareils.
• Do not over-bake. Remove cookies when edges are lightly golden and tops are matte; they will finish setting on the hot sheet and remain tender.

Recipe FAQ

Storage and freezing

• Store – keep cookies in an airtight container at room temperature for up to 5 days.
• Freeze – cool completely, freeze individually on a tray for a few hours, then transfer to a freezer bag for up to 3 months.

If you love cookies, try other recipes from the same collection for more baking ideas.

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Time to celebrate?

These cookies are great for parties and gatherings. Try pairing them with other crowd-pleasers for an easy dessert spread.

Soft & Chewy Sprinkle Sugar Cookies

Christina Marsigliese, Food Scientist MSc.

These buttery sprinkle sugar cookies are loaded with rainbow jimmies and rolled in sugar for a delightful crunch. They’re perfect for parties or any day you want a colorful, tender cookie.

Prep Time 20 mins

Cook Time 9 mins

Chill Time 1 hr

Servings 16 large cookies

Ingredients

• ¾ cup (170g) unsalted butter, softened
• ½ cup plus 1 tbsp (115g) granulated sugar
• ½ cup (110g) packed light brown sugar
• 1 ½ tsp pure vanilla extract
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tbsp (15ml) whole milk, at room temperature
• 2 cups (284g) all-purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (80g) rainbow jimmies sprinkles
• 3 tbsp (40g) granulated sugar for rolling (optional)
• 3 tbsp rainbow confetti sprinkles for rolling (optional)

Instructions

• Make the cookie dough. Cream softened butter with both sugars and vanilla until pale and fluffy, about 1–2 minutes. Add the egg and mix until smooth, then add the egg yolk and milk.
• Whisk flour, baking powder, baking soda, and salt together. Fold the dry ingredients into the butter mixture until mostly combined, then gently fold in the sprinkles. Cover and refrigerate for 1 hour.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Portion the dough using a 1.35-oz cookie scoop, roll into smooth balls, and roll in granulated sugar or press the tops into confetti sprinkles if desired.
• Place dough balls at least 3 inches apart and bake 9–12 minutes until edges are lightly golden and centers are set but slightly soft. Allow cookies to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.