Soft Sugar Cookies with Sprinkles are a cookie lovers dream! These light cookies are filled with sprinkles and are perfect Christmas sugar cookies to leave for Santa but really great for any holiday. Load them up with festive sprinkles and then watch them disappear!
Sugar Cookies with Sprinkles
There is something about cookies with sprinkles that make people happy. They are bright, cheery and perfect to celebrate a holiday with. I remember being a little girl and going to the bakery with my grandmother. Of course, I always chose the cookie with lots of colored sprinkles. While it's nice to pick up pretty cookies at a bakery, these are easy enough to make at home.
These are one of my family's favorite Christmas sugar cookies and I love adding them to my holiday cookie tray so they are sitting next to Cranberry Pistachio Shortbread and my Peppermint Sandwich Cookie Brownies . But the fact is that they are a perfect festive cookie for any occasion. I made some and added fall sprinkles. Why not have cookies on your Thanksgiving table too? Of course I want these at birthday parties with fun multi colored sprinkles and at Easter time , some pretty pastel sprinkles are great to load these cookies with.
The best part is that there are sprinkles in the dough then the soft sugar cookies get topped with more sprinkles before baking. You really cannot have too many sprinkles on Christmas sugar cookies or really any cookies for a festive occasion!
I had to use 3 pans to fit all the cookies as this cookie recipe makes 3 dozen. if you have less pans and need to make the cookies in batches, the baking pans must be cooled down before making a new batch of cookies.
Soft Sugar Cookie Baking Tips
The texture of these cookies are soft and light. Here are the best baking tips to make them super delicious.
- The sugar cookie dough is easiest to make using an electric stand or hand mixer. They can be done by hand but be sure to use a sturdy wooden spoon and be prepared to use some strength.
- Sprinkles get added at the end and make sure to gently mix them in. Also be careful not to overmix the dough.
- For perfect cookie formation, roll them into a ball then use a glass to flatten them into a nice cookie shape.
- These cookies are best when they are slightly under baked so they stay soft. They will get removed from the oven but will still continue to cook as they cool on the pan.
- Line your pan with parchment paper. This makes the cookies soft and it is easy clean up.
- For a firmer, thicker cookie, the dough can be refrigerated for 2 hours before shaping and baking.
- These cookies can be stored in an airtight container for up to 7 days. They can also be made, wrapped well and frozen up to two months.
More Sugar Cookie Recipes
- Brown Sugar Pecan Cookies by Hezzi-D's Books and Cooks
- Chocolate Sugar Kisses by An Affair from the Heart
- Drop Sugar Cookies
- Sugar Cookies with Monk Fruit in the Raw
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Soft Sugar Cookies with Sprinkles
- 3 cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- ½ cup sour cream
- ⅓ cup sprinkles, plus more for decorating
- Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium size bowl. Set aside.
- Beat the butter with a mixer (or by hand) until smooth. Mix in the sugar and beat for about 2 minutes or until light and fluffy. Add the vanilla extract and egg. Mix until well combined, making sure to scrape the sides of the bowl. Add in the flour mixture and mix until just combined. Make sure not to overmix. Add ⅓ cup of sprinkles and gently stir in by hand until just combined.
- Roll the dough into 1 ½ inch balls and place 1 inch apart on the lined baking sheets. Press the top of the dough with a glass to flatten. Dip each disc into more sprinkles on one side.
- Bake for 8 to 10 minutes. The cookies should be completely set, but the centers will look slightly under cooked. Place the baking sheets on wire racks to cool for 10 minutes as the cookies will continue to slightly cook . Remove cookies with a spatula.
- Repeat with remaining dough to make the rest of the cookies.