sprinkle butter cookies
Celebrating Easter & spring with sprinkles! Check out these simple sugary, butter cookies from Just Add Sprinkles, who just by her name really is one of the queens of sprinkles in the blogging world. Molly yeh of my name is yeh is another QUEEN of Sprinkles, who really takes desserts and dishes to the next level with her lovely, whimsical presentations. And also, Vibrant and Pure, is taking her sprinkles and also gold leaf onto her famed mermaid toast. So many beautiful, insta-worthy desserts from these bloggers and I love following them! I was inspired to make some fun bright cookies for Easter this year! I had a lot of rainbow jimmies and nonpareils in the pantry so went with Just Add Sprinkles simple cookie! Check out the recipe below--be warned, these cookies disappear, especially around kids and college students!
• • •
sprinkle butter cookies
Recipe from Just Add Sprinkles
1 cup of unsalted butter (2 sticks), room temperature (~70F)
1 cup sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ¼ cup flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Nonpareil sprinkles, favorite sprinkles, sugar, coconut (see amount in notes)
Hand mixer or stand mixer
Prepping Dough: 15 minutes
Cooling in Refrigerator: 1 hour (optional)
Baking: Each batch ~10 minutes, 4 batches.
- Preheat oven to 350F. Prepare an aluminum cookie sheet by lining it with parchment paper.
- In a large bowl, beat butter and sugar on medium speed for ~3 minutes. The butter and sugar should be a light yellow and very fluffy! Add egg, vanilla extract, almond extract. Beat on low speed for ~1 minute or until combined.
- Add flour, baking soda, baking powder, and salt to wet mixture. Carefully, on low speed mix in dry ingredients or manually mix with a wooden spoon until combined.
- Ideally chill the dough in the refrigerator for ~1 hour (see notes for why!)
- In a small bowl, pour in sprinkles or topping. Scoop about 2 tablespoons of dough and form it into a ball (or use a small ice cream scooper :) ) Roll the ball of dough in the sprinkles or topping, covering the whole ball. Place covered balls onto cookie sheet, giving them at least 2 inches of space on each side (I fit 6 per sheet). Using your palm or the smooth bottom of a glass, flatten to about ½ inch.
- Bake for 10-11 minutes or until the edges are slightly golden brown.
- Remove cookies from baking sheet and place on a rack to cool. Serve warm & enjoy. Store cooled cookie in an airtight container for up to 3 days!
Notes & Tips
-You can make the cookies immediately without chilling the dough but it will be messier! It’s easier to roll a slightly harder dough in the sprinkles and not have the dough stick to the bowl or your hands!
-If you are do not have a enough sprinkles to cover the entire dough ball, cover one side and have that be the top (no one will care!)
-Just Add Sprinkles noted that she used Wilton rainbow nonpareils and she needed about 5oz of sprinkles to cover all the cookies.
-Softened butter is ~70F, a nice room temperature. But for those with cold houses like mine, the temp might be closer to 60F, so carefully microwave the butter for it to soften but not melt.