Sprinkles Sugar Cookies
These sprinkles sugar cookies are soft, buttery, and full of sweet vanilla flavor. They bake up thick and tender with lightly golden edges and just the right amount of chew, making them a simple treat for birthdays, holidays, or everyday baking.
Servings: 40 cookies
Calories: 200kcal
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.
Nutrition
Serving: 1cookie | Calories: 200kcal