Crinkle cookies are always a hit, but sprinkle crinkle cookies are even better! They’re colorful, soft, and sure to brighten your day.
Easy Crinkle Cookies With Sprinkles
Crinkle cookies get their name from the signature cracks and crevices that form while they’re baking. There are countless variations of crinkle cookies (Sweet and Salty Peanut Butter Crinkle Cookies and Hazelnut Crinkle Cookies are two of my personal favorites), but when it comes to color and fun, you can’t beat these Sprinkle Crinkle Cookies. Even saying the name will put a smile on your face! They’re like eating Funfetti cake but in cookie form!
My Sprinkle Crinkle Cookies begin with a simple vanilla dough made with basic baking ingredients, but they’re made more fun and colorful with a heavy dose of sprinkles. They’re soft on the inside, with a hint of chewiness on the outside. Use different colored sprinkles for different occasions—pink and red for Valentine’s Day, red and green for Christmas, or rainbow for a birthday celebration.
Can’t get enough sprinkles? Keep that colorful fun going with Mini Funfetti Cheesecakes, Frosted Sugar Cookie Bars, and Celebration No-Bake Cheesecakes.
What You’ll Need
It’s very possible that you have all of the ingredients for these cookies on hand already! Scroll down to the recipe card at the bottom of this post for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight for best results. Learn more: How to Measure Flour
- Baking powder
- Salt
- Unsalted butter – Let the butter sit at room temperature for about half an hour before you start the recipe. Learn more: How to Soften Butter
- Granulated sugar
- Eggs – The eggs should be at room temperature so they’ll mix more easily.
- Vanilla extract
- Multi-colored sprinkles
- Confectioners’ sugar – Sift the sugar first so it’s not lumpy!
About the Sprinkles
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 when a few sprinkles are just the thing a dessert needs to shine. Most sprinkles will bleed their colors at least a little bit in these cookies, and some brands are more prone to this than others. For these Sprinkle Crinkle Cookies, I didn’t use anything fancy—just the basic rainbow sprinkles available from the supermarket. Learn more: Types of Sprinkles
How to Make Sprinkle Crinkle Cookies
These cookies don’t take much time to make, but when you’re planning your baking, make sure you account for the 30 minutes of chilling time in the fridge!
Mix the dry ingredients. Whisk the flour, baking powder, and salt in a medium bowl.
Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter and sugar together until they’re light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
Combine wet and dry ingredients. Reduce the mixer speed to low and slowly add the flour mixture, mixing just until combined. Fold in the sprinkles.
Chill. Place the bowl of dough in the refrigerator and chill for 30 minutes.
Prepare. Preheat your oven to 350°F and line baking sheets with silicone liners or parchment paper. Pour the confectioners’ sugar into a small bowl.
Form the cookies. Scoop a tablespoonful of dough (I use a #50 scoop) and roll it into a ball. Coat the ball in confectioners’ sugar, then repeat with the remaining dough. Place the cookies on the prepared pans, leaving about 2 inches between them.
Bake. Place one pan in the oven at a time and bake for 14 to 18 minutes, or until the edges are lightly browned.
Cool. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
Tips for Success
Here are some tips for getting the best Sprinkle Crinkle Cookies!
- Weigh the ingredients. This yields the best results whenever you’re baking! If you don’t have a kitchen scale, use the spoon-and-sweep method of measuring. Learn more: How to Measure Flour.
- Use a high-quality vanilla. It’s the primary flavor in this recipe, so you want it to shine.
- Don’t over-bake. When crinkle cookies are over-baked, they get tough. The edges should be lightly browned; it’s okay if the centers don’t seem baked yet, as the cookies will continue to bake from the residual heat of the pans even after they’re removed from the oven.
How to Store
Store these cookies in an airtight container on the countertop for up to a week.
Can These Be Frozen?
Yes, you can freeze Sprinkle Crinkle Cookies in an airtight container for up to 3 months. Let them thaw at room temperature before serving.
Video Tutorial: Sprinkle Crinkle Cookies
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 granulated 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 the 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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32 Comments on “Sprinkle Crinkle Cookies”
Have you tried a lemon, orange or almond flavor with these cookies?Â
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.Â
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,Â
Do you know if this dough freezes well? Â 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.
I wish I could post a picture to see if you could tell what I did wrong. They turned out flat as a pancake 😠they taste good though.
Hi, Jessi. It sounds like they could have been over-mixed or perhaps your baking powder wasn’t fresh. You might want to check to see if it’s still effective.
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.
Thank you very much for having the scoop size in your recipe. Â Every cookie recipe I have seen never mentions this information. Â This is so very helpful in making cookies it takes the guess work out & all the cookies are uniform in size. Â It also speeds up the process of putting the dough on a lined sheet for baking.Â
Hi, Cooki. I’m glad you find it helpful! I wholeheartedly agree that cookie scoops make cookie baking so much better and easier.
I make these frequently. Kids love them. Used red, green, and white sprinkles for Christmas. Pretty and yummy!
I’m so glad these are a hit for you, Susan! I bet they look so festive with Christmas colors!
Hi Jennifer – Love all your recipes and make them often. Â I have three different size cookie scoops – how do I know which is size is the #50 or tablespoon? Â None of them are marked. Â Thanks for your help. Â Happy Holidays
Hi, Diane. The simplest way would be to fill the scoop with water and then pour that water into a small measuring cup to see what the volume capacity is. Hope that helps! Happy holidays!
Thank You!!! Â Oatmeal Cranberry Cookies in the oven now!!:)
Made these today. All Christmas cookies gone and wanted to keep the festive mood. Turned out great. Didn’t spread too much and I did weigh my ingredients.
Love these,
These are a family favorite. We make them with all kinds of sprinkles.Â
I’m so glad to hear that, Susie! They’re such a fun cookie to make!
Can you chill the dough longer than 30 minutes or will it mess up the cooking time?
Hi, Karen! Yes, you can chill the dough longer if necessary. I wouldn’t hesitate to let it chill overnight.
I thought this is a great cookie. I made them a second time and refrigerated my dough longer than the 30 minutes until the dough wasn’t sticky then let the dough sit on the counter  just for a few minutes to scoop and roll. Maybe people had trouble with the dough going flat because of the refrigeration time.
I prefer a # 60 scoop instead of a 50. Mine baked about 10 minutes. My chocolate crinkle recipe I refrigerate at least 4 hours or longer.
I’m glad you liked the cookies, Ann!