These Sprinkles Sugar Cookies are soft, buttery, and full of sweet vanilla flavor in every bite. They bake up thick and tender with just the right amount of chew, and the rainbow sprinkles make them fun for birthdays, holidays, or anytime you want a simple treat! If you enjoy classic cookie recipes, you might also like my cutout sugar cookie recipe for a more traditional sugar cookie you can roll, cut, and decorate.
Ingredients & Substitutions
- Butter: Unsalted butter is used for a rich, soft cookie texture. Make sure it’s softened so it creams easily with the sugars. Salted butter can be used if needed; just reduce the added kosher salt slightly.
- Granulated sugar: Adds sweetness and helps the cookies bake up with lightly crisp edges while staying soft in the center.
- Confectioners’ sugar: Helps keep the cookies extra soft and tender. It also adds a smooth texture. No good substitute here without changing the texture slightly.
- Vegetable oil: Keeps the cookies soft and moist. Canola oil or another neutral oil can also be used.
- Eggs: Help bind the dough and give structure. Room temperature eggs mix in more evenly. Out of eggs? Check out my egg substitutes to try.
- Vanilla extract: Adds classic sugar cookie flavor. Almond extract can be used for a different flavor variation (use half the amount).
- All-purpose flour: Provides structure for the cookies. A 1:1 gluten-free flour blend should also work.
- Baking soda: Helps the cookies spread slightly and stay soft.
- Cream of tartar: Adds a little tang and helps create a softer, chewier texture. If needed, you can substitute with 2 teaspoons of baking powder (though the texture will change slightly).
- Rainbow sprinkles: Folded into the dough and sprinkled on top for color and fun. Use rainbow sprinkles (the long, rod-style sprinkles) for best results, as nonpareils can bleed into the dough.
FAQs
Are these sugar cookies soft or crispy?
These are soft sugar cookies with tender centers and lightly golden edges. They stay soft for several days when stored properly.
Why do these cookies use both butter and oil?
The combination of butter and oil helps create the best texture. Butter adds flavor, while oil keeps the cookies extra soft and moist.
Why did my cookies spread too much?
This can happen if the butter is too soft or melted, or if the dough wasn’t measured correctly. Chilling the dough for 20 to 30 minutes can help if your kitchen is warm. (But I did not need to chill the dough.)
Can I make the cookie dough ahead of time?
Yes. You can make the dough and refrigerate it for up to 2 days. Let it sit at room temperature for a few minutes before scooping if it becomes too firm.
Can I freeze the cookie dough?
Yes. You can freeze the dough balls before baking. Place them on a baking sheet to freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes to the bake time.
Can I make these sugar cookies without sprinkles?
Yes. You can leave the sprinkles out completely if you prefer plain soft sugar cookies. The texture and flavor will stay the same, and you can also swap in chocolate chips or leave them undecorated for a simple vanilla cookie.
Variations
- Chocolate chip sugar cookies: Swap the sprinkles for chocolate chips for a simple classic version.
- Funfetti-style cookies: Mix extra sprinkles into the dough and add a few on top before baking for even more color.
- Almond flavor: Replace the vanilla extract with almond extract for a slightly nutty flavor.
- Holiday sprinkles: Change the sprinkle colors to match any holiday or celebration.
How to Store Sprinkles Sugar Cookies
Store sprinkles sugar cookies in an airtight container at room temperature for up to 4 to 5 days. Keep them in a cool, dry place so they stay soft and fresh. For longer storage, you can freeze baked cookies in a freezer-safe container or bag for up to 2 months. Let them thaw at room temperature before serving. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.
Sprinkles Sugar Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) confectioners' sugar
- 1 cup (240 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ½ cups (563 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
- ¾ cup rainbow sprinkles, divided
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment, cream together the butter, granulated sugar, and confectioners' sugar until smooth and creamy.
- Mix in the vegetable oil until fully combined.
- Add the eggs and vanilla extract, and mix until incorporated.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in ½ cup of the rainbow sprinkles.
- Using a 2-tablespoon scoop, drop dough onto the prepared baking sheets, spacing cookies a couple of inches apart.
- Sprinkle the remaining ¼ cup of sprinkles over the tops of each cookie.
- Bake for 8 to 10 minutes, or until the edges are set and the bottoms are lightly golden. Do not overbake.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Did you make this recipe?
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