Add a little fun to your cookie baking with these Sprinkle Crinkle Cookies!
Crinkle cookies are such a fun cookie to make. Don’t you just love all those cracks and crevices? And giving them a good roll in confectioners’ sugar really shows off that texture.
These Sprinkle Crinkle Cookies begin with a really simple vanilla version made with basic baking ingredients. But they’re made more fun and colorful with a good helping of sprinkles. They’re perfect for a celebration or just for a day that could use a little bright spot.
These cookies are soft on the inside with a hint of chewiness on the outside. Be sure to watch them closely near the end of the baking time so you don’t over-bake them, which can make them tend toward harder and tougher. Look for the edges of the cookies to be lightly browned and then place the pan on a wire rack. Remember that the heat of the pan will continue baking them a bit after they’re out of the oven.
I’m sure many of you, like me, have a stash of sprinkles among your baking supplies. I don’t use them frequently, but there are times that a few sprinkles are just the thing to add to a dessert. Most sprinkles will bleed their colors at least a little bit in these cookies, and some brands are more prone to that than others. For this batch, I didn’t use anything fancy… just the basic multi-colored sprinkles available from the supermarket.
Sprinkle Crinkle Cookies are such fun cookies to make and share. And they’re sure to brighten up anyone’s day! I hope you’ll bake a batch and add a little happy color to your day!
More Crinkle Cookie Recipes
Sprinkle Crinkle Cookies
Sprinkle Crinkle Cookies are simple vanilla cookies with a fun and colorful twist!
Ingredients
- 2 & 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 & 1/4 cups (250g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (about 90g, weights may vary) multi-colored sprinkles
- 1/2 cup (55g) confectioners’ sugar, sifted
Instructions
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the sprinkles.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper. Place the confectioners’ sugar in a small bowl.
- Using a tablespoonful of dough at a time (I use a #50 scoop), roll the chilled cookie dough into balls. Then roll each in confectioners’ sugar, making sure to coat thoroughly.
- Place cookies on the prepared pans, leaving about 2 inches between the cookies. Bake, one pan at a time, 14 to 18 minutes, or until the edges are lightly browned. Do not over-bake.
- Cool the cookies on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
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16 Comments on “Sprinkle Crinkle Cookies”
Have you tried a lemon, orange or almond flavor with these cookies?
I have made so many of your baked goodies, loving them all. I’d like to make these
But just wondered what other flavors may go well with this recipe.
Hi, Lori. Most any flavor like that will work in place of the vanilla. You can see how I used citrus juice in a lime version.
Hello,
Do you know if this dough freezes well? For example, it I made the batter, rolled them in the sugar, and froze half the rolled balls?
Thank you!
Hi, Darli. I’ve not tried freezing these cookies, but I wouldn’t hesitate to do so. I don’t know that the rolled sugar will stay with them as well that way, but you can thaw and roll them before baking.
Do you think oil in place of butter might work?
Hi, Debra. It will likely work well enough, although you’ll get some difference in flavor and texture. The general substitution is 3/4 the amount of butter as oil.
How many cookies yield this recipe?
The yield is at the top of the recipe. You’ll get about 36 cookies.
These are so fun and tasted great! 10/10 recommend!
I’m so glad you liked them, Sophia!
Hello Jennifer, I made this cookies today and I would like to know why are they sooo flat. I fllow every step just as you said.
Thanks!!
Hi, Alejandra. There are several reasons that can happen, from over-mixing to ineffective baking powder. You might find this helpful: How to Keep Cookies from Spreading.
This recipe was wonderful, I made these cookies exactly like the instructions and they turned out perfect. They were a real crowd pleaser. Thank you for sharing!!
I’m so glad they were a hit for you, Karen!
Can you bake these in advance of an event and freeze them until needed?
Hi! You can freeze them. Thaw overnight in the refrigerator and then bring to room temperature. The confectioners’ sugar on them will likely not hold up perfectly, but they should taste fine.