Sprinkle Sugar Cookies Recipe

Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 cups (240g) all-purpose flour1, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
½ cup (113g) unsalted butter, 1 cup (120g) powdered sugar
Stop the mixer, add the egg, vegetable oil, vanilla extract, and almond extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
1 large egg, ¼ cup (56mL) vegetable oil, 2 teaspoons vanilla extract, ½ teaspoon almond extract
Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Add ½ cup of the sprinkles, then beat a few revolutions until sprinkles are evenly dispersed.
¾ cup (150g) sprinkles
Place the remaining ¼ cup of sprinkles in a small shallow bowl.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough into the bowl of sprinkles. Roll the top of the dough ball in the sprinkles so they stick to the top, then place dough ball sprinkle-side up onto the prepared baking sheet.
Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked cookie dough balls also freeze well, up to 3 months. Bake from frozen for 9-10 minutes.

Ingredients

Instructions

Notes

Nutrition Disclosure