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Soft and chewy sugar cookies filled with sprinkles. Keep them mini or make them standard size. Fill with your favorite holiday sprinkles!
We’re celebrating today, y’all.
Like biiiiiig celebration.
Last Friday was my last day at my job. This week, I start life as a full time food blogger and sprinkle artist.
For the last 11 years, I’ve worked in an immunology lab, and I’ve loved it. Never once have I really felt like I was at work, because I love what I do, I love (most of) the people I work with, and I am treated so well.
But the last year or so, pretty much since I went back to work after having son #2, has been insanity. Juggling life with 2 kids, a self-employed husband, and a blog that can sometimes feel like a full time gig has piled on and made life a little crazy.
Add in the addition of a sprinkle business, and we’re talking INSANE.
Thankfully, I haven’t yet hit the “I’m drowning” point. But I can see it coming if I continue to live this crazy life. It’s not sustainable, and something has to give.
This was a huge decision, that comes with enormous changes for our family, but you know what? I’m so excited.
To think that 5 and 1/2 years ago, I published a recipe on a space in the interwebs that was really just supposed to be fun turned into something that can help sustain my family is mind-blowing.
I have grown so much in those 5 and 1/2 years. Personally and professionally! And it’s time to see where this all can take me.
So, yeah… We’re celebrating big. With sprinks on sprinks on sprinks. And mega cute cookies.
Because, remember, mini things are infinitely cuter than regular size things.
I present to you my mini drop sugar cookies with sprinkles. Featuring, of course, our signature “just jimmies” blend called Over The Rainbow.
WHAT IS A DROP SUGAR COOKIE?
You may be wondering what a drop sugar cookie is and if there’s another kind of sugar cookie on the block you didn’t know about. And no, there isn’t really anything you weren’t aware of, but when we talk about sugar cookies, we’ve got drop and we’ve got cut-out.
The other type of sugar cookie that exists in this world that we refer to as drop means that we drop these cookies onto the baking sheet. Really, most cookies you’re familiar with are considered “drop cookies,” but because sugar cookies tend to be a little more popular in the cut-out form, we specify these as drop.
Are we on the same cookie page?
This basic sugar cookie is based off of my classic chocolate chip cookie recipe. I just made a few tweaks.
I removed the brown sugar. Sugar cookies are all white sugar flavor. That super sweet sugar flavor is just what sugar cookies need. We don’t need any depth of flavor happening here!
I also backed down the flour a bit, simply because when we’re making small cookies, we don’t want a ton of spread. Those little cuties need to stay nice and fluffy. Added flour could make them spread too much.
AND! A touch of almond extract is my favorite addition to the whole flavor profile, but if you’re not into that or don’t have any, just vanilla is fine.
And now. The sprinkles!
What Kind of Sprinkles Should I Use?
I used our own “just jimmies” blend, Over The Rainbow, but you’re welcome to use your favorite rainbow sprinkles OR any holiday blend you’re looking to celebrate.
I also made these cuties with our own custom Just Jimmies blend of orange and black for a vendor show. So adorable!
So really, I hope you’ll pack this cookie recipe in your back pocket for any holiday celebration you have coming up. Like I said, we’re celebrating today, so it’s only fitting you take this recipe into all of your celebrations with me.
It’s an exciting time for me, and I hope to have you along for the ride on this crazy adventure I’m about to embark on. Let’s sprinkle the world with these sprinkle sugar cookies!
Mini Drop Sugar Cookies with Sprinkles
- 1 cup + 2 Tablespoons all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter melted
- 2/3 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract optional: +1/4 teaspoon almond extract
- 1/3 cup sprinkles not non-pareils
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium size bowl, whisk together the melted butter, sugar, egg, and vanilla extract (also almond extract, if using) until smooth.
- Pour the wet ingredients into the dry ingredients and stir a few times with a large spatula until batter starts to come together. Pour in the sprinkles and continue to mix gently until everything is incorporated. Cover dough and chill in the refrigerator for at least 1 hour and up to 3 days.
- When you are ready to roll the cookie dough, get out a large dinner plate. Using a 1/2 teaspoon measure, roll cookie dough into balls and press the tops into additional sprinkles, if desired. Place rolled balls on plate, then refrigerate dough balls for an additional 15 minutes before baking.
- While dough balls chill, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat the oven to 350ºF.
- Place no more than 12 dough balls on a baking sheet and bake the cookies for 8-9 minutes, until edges are set. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Keep rolled dough balls waiting to bake in the refrigerator. Cookies stay fresh covered tightly at room temperature up to 1 week. Cookies freeze well, up to 2 months. Unbaked cookie dough freezes well, up to 2 months. Place frozen dough balls on baking sheet and bake for an additional 1-2 minutes.