You can make these soft, chewy, sprinkle loaded drop style sugar cookies with only 8 ingredients! No rolling pin or cookie cutters required. Make sure you chill the cookie dough for at least 2 hours before baking.
Recipe by Sally on September 13, 2019
Prep time: PT2H15M
Cook time: PT12M
Total time: PT2H45M
Rating
4.9 stars ( reviews)
Keywords
sugar cookies, sprinkles
Ingredients
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup (80g) sprinkles, plus more for topping*
Categories
Dessert
Cuisine
American
Steps
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons/40g of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Reviews
Elise on 2026-04-12 (5 stars): These were delicious! They turned out super cute too. I love that I can switch out the color of the sprinkles to make them holiday themed!
I popped them in the freezer for about 40 minutes instead of the fridge since I was short on time, and they only took a couple extra minutes in the oven.
Teresa-Ann Stanley on 2026-05-19 (5 stars): I have made these before, and they are fantastic! If I want to make them as large as the Giant Chocolate Chip Cookies (so 6oz instead of 40g), how long do they need to bake? I did plan to refrigerate overnight.
Sherrie on 2026-06-05 (4 stars): Love the forming these cookies and the sprinkles are a fun and easy way to decorate. I would add more flavor next time.
Lorette Williams on 2026-06-26 (5 stars): These are my go to cookies for birthdays. My 4.5 year old and I have deemed them birthday cake cookies. She loves to help me bake and these are easy enough for her to help me roll and dip in the sprinkles. They are delicious and a hit every time. Thank you for your recipes Sally!
Tera on 2026-07-11 (5 stars): These were a big hit at a bbq with lots of kids! Glad I grabbed one before setting them out, because they were gone quick!
Avery on 2026-07-31 (5 stars): Letting low-fat consumers know that you can halve the butter in this recipe and the cookies still come out well, with a good chewy texture and fluffy shape. The cookies could be sweeter but they taste good. To counteract not adding half of the butter, I did not chill the cookie dough (to help them spread more). And to counteract starting from room temp instead of cooled cookie dough, it is best to bake them for just 11 minutes.
Thanks again for the recipe, Sally!
