These giant sprinkle cookies are a delicious way to bring some color to your snacking. Made from scratch and packed with rainbow sprinkles, every cookie is a treat perfect for any occasion.
Who doesn't love sprinkles? They're such a fun and easy way to add a pop of color to any dessert. I love using sprinkles in everything from these easy sprinkle cookies to my Oreo Pie Crust with Sprinkles.
These cookies are soft, buttery, and flavorful. It's like birthday cake in cookie form, and we are totally here for it! Made from scratch and packed with color, these cookies are sure to be a huge hit with the kids (and adults)!
For a fun variation check out my Birthday Cake Stuffed Cookies.
Why This Recipe Works
- They're huge! If you want to impress, you can never go wrong with giant rainbow sprinkle cookies. These cookies are about 6 ounces each and the size of an adult's fist, making them as impressive to look at as they are to eat.
- It's quick. This sprinkle cookie recipe is simple and easy to make and requires no chill time, so it's pretty fast! No thawing butter or room temperature ingredients are needed either, so you can go straight from seeing this recipe to making it with practically no wait time in between.
- Simple ingredients. We just need a few basic ingredients to make this recipe, and that includes cold butter, flour, sugar, and sprinkles.
Jump to:
🥘 Ingredients
All-Purpose Flour- This will be the gluten structure of the cookies.
Corn Starch- Adding cornstarch to the dough will make the cookies softer.
Leavening agents- You will need baking powder and baking soda to help these cookies spread and puff up as they bake.
Salt- A natural flavor enhancer.
Butter- For added richness and moisture. You'll need cold butter from the fridge, so don't warm it up beforehand.
White Granulated Sugar- This will make the cookies sweeter and help with the texture.
Eggs- Use eggs and an added egg yolk to make the dough richer and to keep it from becoming too crumbly.
Vanilla Extract- A flavor enhancer.
Almond Extract- Add a depth of flavor that makes these cookies taste like a birthday cake by adding in some almond extract. If you don't like almonds, you can simply use vanilla extract instead.
Sprinkles- Use your favorite colorful blend of Jimmie sprinkles.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
🔪 Instructions
Check out how to Make Giant Sprinkle Cookies with these simple step-by-step instructions:
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, cream the butter with the sugar for about 1 minute until light and fluffy.
Add in the egg, egg yolk, vanilla, and almond extract. Mix until blended. Scrape down the sides of the bowl.
Add in the flour, baking soda, baking powder, cornstarch, and salt. Mix again.
Stir in ½ cup of sprinkles until incorporated.
Divide the dough into 6 large cookie dough balls. Place evenly spaced on your prepared baking sheet.
Sprinkle the tops of the cookie dough balls with more sprinkles, if desired.
Bake in the oven for 15 minutes or until the edges look set and the tops are a light golden color.
Let the cookies rest on the pan for 15-30 minutes to finish the baking process.
🧾 Substitutions
Butter: you can use either salted or unsalted butter for this cookie recipe. I personally LOVE to use salted butter for everything and always have it on hand so that is what I opt for in my cookies. When using salted you can choose to omit or leave in the additional salt, but I always leave it in anyways because salt is a flavor enhancer and definitely helps to bring out the flavors in the cookies.
📖 Variations
Sprinkles: I highly recommend only using the jimmie type of sprinkles when making these sugar cookies with sprinkles because they are soft enough that there's not much texture added to the soft cookies and they're solid enough not to dissolve or have colors run.
The peril sprinkles are hard balls that add a LOT of crunch to the cookies and confetti sprinkles are hit or miss on dissolving in baked goods.
You can use any color of jimmie sprinkles when making this cookies with sprinkles recipe. I like rainbow because they're bright and fun for any occasion but you can opt for a seasonal color blend or one befitting of a party theme. Just a swap of color here or there can have these cookies ready for anything!
🍴 Recipe Tips
Recipe Scaling. This recipe can be scaled up or down but I find it's best to leave it where it is and just make smaller cookies when wanting to make a larger batch. Each batch makes 6 cookies but if you divide the dough out into 2 inch sized balls you'll get about 12 cookies.
👩🏻🍳 Storage
These cookies will last up to 5 days in an airtight container at room temperature. They taste best when fresh and warm from the oven because of the soft centers so I definitely recommend eating them sooner rather than later.
⏲️ Make Ahead Instructions
If you plan on making these cookies in advance you can portion out the dough balls as directed and keep them in the freezer or fridge in an airtight container.
Place the dough on the counter to thaw as the oven preheats before baking. If cooking from frozen, you may need to add an extra minute or two to the total bake time.
More great cookie recipes to check out soon
- Chocolate Chip Cookies Without Brown Sugar
- Chocolate Chip Cookies Without Eggs
- Chocolate Halloween Cookies
- Cookie Monster Cookies
📖 Recipe
Giant Sprinkle Cookies
Ingredients
- 2 cups All-Purpose Flour ($0.16)
- 1 teaspoon Cornstarch ($0.01)
- ½ teaspoon Baking Powder ($0.01)
- ½ teaspoon Baking Soda ($0.01)
- ½ teaspoon Salt ($0.05)
- ½ cup Butter, softened ($0.75)
- ½ cup White Granulated Sugar ($0.11)
- 1 large Egg ($0.08)
- 1 Egg Yolk ($0.08)
- 2 teaspoon Vanilla Extract ($0.04)
- ½ teaspoon Almond Extract ($0.02)
- ½ cup Sprinkles, plus a 1 Tablespoon ($1.89)
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl cream the butter with the sugar for about 1 minute until lightly and fluffy.
- Add in the egg, egg yolk, vanilla, and almond extract. Mix until blended. Scrape down the sides of the bowl.
- Add in the flour, baking soda, baking powder, cornstarch, and salt. Mix again.
- Stir in ½ cup of sprinkles until incorporated.
- divide the dough into 6 large cookie dough balls. Place evenly spaced on your prepared baking sheet.
- Sprinkle the tops of the cookie dough balls with more sprinkles, if desired.
- Bake in the oven for 15 minutes or until the edges look set and the tops are a light golden color.
- Let the cookies rest on the pan for 15-30 minutes to finish the baking process.
Notes
Recipe Tips
Butter- You can use either salted or unsalted butter for this cookie recipe. I personally LOVE to use salted butter for everything and always have it on hand so that is what I opt for in my cookies.
- When using salted you can choose to omit or leave in the additional salt, but I always leave it in anyways because salt is a flavor enhancer and definitely helps to bring out the flavors in the cookies.
- I highly recommend only using the jimmie type of sprinkles when making these sugar cookies with sprinkles because they are soft enough that there's not much texture added to the soft cookies and they're solid enough not to dissolve or have colors run.
- The peril sprinkles are hard balls that add a LOT of crunch to the cookies and confetti sprinkles are hit or miss on dissolving in baked goods.
- You can use any color of jimmie sprinkles when making this cookies with sprinkles recipe. I like rainbow because they're bright and fun for any occasion but you can opt for a seasonal color blend or one befitting of a party theme. Just a swap of color here or there can have these cookies ready for anything!
Recipe Scaling
- This recipe can be scaled up or down but I find it's best to leave it where it is and just make smaller cookies when wanting to make a larger batch. Each batch makes 6 cookies but if you divide the dough out into 2 inch sized balls you'll get about 12 cookies.
Storage
- These cookies will last up to 5 days in an airtight container at room temperature. They taste best when fresh and warm from the oven because of the soft centers so I definitely recommend eating them sooner rather than later.
Make ahead
- If you plan on making these cookies in advance you can portion out the dough balls as directed and keep them in the freezer or fridge in an airtight container. Place the dough on the counter to thaw as the oven preheats before baking. If cooking from frozen you may need to add an extra minute or two to the total bake time.
Comments
No Comments