sprinkle cookies

Jingle Bell Bites are tiny holiday shortbread cookies speckled with green and red nonpareils for fun Christmas cheer!  These Christmas shortbread sprinkle cookies are perfect for a Christmas treat bag!

Jingle Bell Bites (Holiday Shortbread Cookies)

unsalted butter (, at room temperature (plus more to butter the pan))

sugar

almond or vanilla extract

all-purpose flour

salt

Christmas colored nonpareils

Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8x8-inch pan, then line with parchment paper, pressing the sides and corners to stick.

In a large mixing bowl, beat the butter, sugar and extract at medium speed until creamy, about 1-2 minutes. Add the flour and salt. Mix on low speed until a dough forms. It will be crumbly for a while, but keep beating. Stir in the nonpareils until evenly distributed.

Transfer the dough to the lined pan and press evenly into the bottom. Use the parchment paper to lift the dough from the pan and transfer to a cutting board. Cut the dough into 1/2-inch square pieces (a pizza cutter works well). Place the squares 1/2-inch apart on an ungreased baking sheet; discard parchment paper. Bake for 13 to 15 minutes, or until bottoms just begin to brown.

Recipe Source: Adapted from Land O Lakes

These beautiful Sprinkle Sugar Cookies are easy to make and perfect for summer snacking! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.

Sprinkle Sugar Cookies

(358 grams) all-purpose flour

tsp baking soda

tsp baking powder

tsp salt

(224 grams) unsalted butter, room temperature

+ 2 tbsp (233 grams) granulated sugar

tbsp (28 grams) light brown sugar

tsp vanilla extract

sprinkles for mixing in, optional*

– 1 1/4 cups sprinkles for rolling, optional*

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.

Add the egg and egg yolk and mix until well combined.

Add the vanilla extract and mix until well combined.

Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don&#8217;t over-mix. It will be thick and a little sticky. 

Fold in 1/2 cup of sprinkles, if you&#8217;re mixing them into your cookie dough.

Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.

Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don’t over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.

Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

These are beautiful, easy and tasty! I used a cup of red fife wheat in the mix and my dough was too dry so I added a tablespoon of soy milk, and perfection!  Thank you.  :)

Used this recipe to make cookies for Christmas and they were so soft and delicious! Thank you for sharing :)

https://content.jwplatform.com/videos/j2q0Mebe.mp4

These beautiful Sprinkle Sugar Cookies are easy to make and perfect for a festive occasion! Coat your cookies with a layer of your favorite sprinkles or fold the sprinkles right into the batter.

Super simple slice &amp; bake cookies!Includes a video tutorial just below the recipe!

Slice and Bake Cookies

unsalted butter softened ((226 grams))

sugar ((100 grams))

light brown sugar (tightly packed (50 grams))

vanilla extract

almond extract (optional)

all-purpose flour ((295 grams))

½ Tablespoons colorful Nonpareils (optional)

Combine butter and sugars in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.

Add egg yolk and stir well.

Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.

With mixer on low-speed, gradually add flour until completely combined. Dough may be crumbly, if needed use a spatula to scrape the bottom and sides of the bowl and work the flour into the dough.

Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).

Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2" wide log shape (I like to use the wax paper to help do this, see video for reference) and transfer to the refrigerator to chill for at least 2-3 hours.*

Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.

Remove one cookie dough log from the refrigerator and use a sharp knife to cut into ¼&quot; slices.

Place slices on prepared cookie sheet about 1" apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.

Allow to cool on baking sheet before serving. If desired, dip cooled cookies in chocolate and top with additional sprinkles.

https://www.youtube.com/watch?v=zMjOsByIX9U

These Slice & Bake Cookies are simple and versatile! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓

With a slightly crisp on the outside, soft on the inside, buttery crumb, these cookies taste great on their own, or even better when packed with sprinkles and dipped in chocolate!

PRINTABLE RECIPE : https://sugarspunrun.com/slice-and-bake-cookies/

Ingredients
1 cup unsalted butter softened 226g
1/2 cup sugar 100g
1/4 cup light brown sugar tightly packed (50g)
1 large egg yolk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract optional
2 1/4 cups all-purpose flour 295g
2 1/2 Tablespoons colorful Nonpareils optional

 Instructions

1.  00:15  Combine butter and sugars in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to beat until creamy.
Add egg yolk and stir well.
Add salt, vanilla extract, and almond extract (if using). Beat until well-combined.

2.  01:08  With mixer on low-speed, gradually add flour until completely combined. Dough may be crumbly, if needed use a spatula to scrape the bottom and sides of the bowl and work the flour into the dough.

3.  01:37  Add nonpareils (if using) and fold into dough (try not to over-work it at this point as nonpareils may bleed).

4.  02:05  Divide dough into 2 parts and transfer each part onto a sheet of wax paper. Work dough into a 2" wide log shape (I like to use the wax paper to help do this, see video for reference) and transfer to the refrigerator to chill for at least 2-3 hours.*

5.  03:19  Once dough has chilled, preheat oven to 350ºF (175ºC) and line a cookie sheet with parchment paper.
Remove one cookie dough log from the refrigerator and use a sharp knife to cut into 1/4" slices.
Place slices on prepared cookie sheet about 1" apart and bake on 350ºF (175ºC) for 10-12 minutes or until edges are just beginning to turn golden brown.
Allow to cool on baking sheet before serving. If desired, dip cooled cookies in chocolate and top with additional sprinkles.

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How to Make Slice and Bake Cookies

The best SOFT and CHEWY SUGAR COOKIES loaded with SPRINKLES! No chill time - you can be diving into freshly baked Sprinkle Cookies in under 30 minutes.&nbsp;

Soft Sprinkle Cookies

all purpose flour

baking powder

unsalted butter (softened to cool room temp (see note))

sprinkles

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a bowl, whisk together flour, baking powder and salt. Set aside.

Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles and stir by hand until combined.

Scoop a heaping tablespoon of dough and roll into a ball (or use a 1 1/2 tablespoon scoop). Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in additional sprinkles (optional). Place dough balls onto prepared baking sheet leaving about an inch for spreading.&nbsp;

Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked, they will finish cooking while cooling on the baking sheet.

Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

Christmas sprinkle pudding cookies are soft, full of rich vanilla flavor, and easy to make in under 30 minutes with no chill time.

Christmas Sprinkle Pudding Cookies

butter, room temperature

shortening

eggs, room temperature

(3.4 ounce) box instant vanilla pudding

Christmas sprinkles

Preheat the oven to 350°F. Line two baking...

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set them aside.

Using a stand mixer or hand mixer and...

Using a stand mixer or hand mixer and large bowl, cream together butter, shortening, and sugar until light and fluffy (4-5 minutes).

Beat in eggs, vanilla, and instant pudding mix.

In another bowl, whisk together flour, baking powder,...

In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, a little at a time, mixing between additions.

Place sprinkles in a small, shallow bowl. Using...

Place sprinkles in a small, shallow bowl. Using a cookie scoop or a heaping Tablespoon, scoop cookie dough out and roll in your hands to form a ball. Place the dough ball in the bowl of sprinkles and roll to coat in sprinkles. Place onto prepared cookie sheets, about 2 inches apart.

Bake for 12-15 minutes or until set and...

Bake for 12-15 minutes or until set and lightly golden brown around the edges. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool fully.

These vanilla cookies have crisp edges, an easy method, and less than half the sugar as similar cookies.They are so delicious. You can use your hands or a food processor, and note that you&#039;ll form the cookies, then chill them in the fridge while the oven preheats.

Favorite Sprinkle Cookies (to Share with the Kids)

unsalted butter ((softened at room temperature))

milk

Line a half sheet pan or cookie sheet with parchment paper. Set aside.

Place all ingredients, except the sprinkles, into a bowl starting with 4 tablespoons milk. Use a clean hand to mix together to form a dough. Press the butter through your fingers to break it up and incorporate it into the flour. (Or, you can put the ingredients into a food processor and pulse to combine.) You shouldn&#39;t see any large pieces of butter.

(If the dough is a little crumbly, be sure it&#39;s throughly combined and if it&#39;s still crumbly at all, add ½-1 tablespoon additional milk until it comes together. The dough should be moist, but still easy to roll into balls.)

Add the sprinkles to a separate small bowl.

Portion out 1 tablespoon balls of dough using a measuring spoon. Roll into a smooth ball in your hand. Roll in sprinkles to coat all sides.

Place onto the prepared baking sheet. Press down lightly to make the cookie about about ½-inch thick. Repeat to make the rest of the cookies.

Place the pan into the fridge to chill while you preheat the oven to 375°F.

Bake for 12-16 minutes, or until lightly browned on the bottom of each cookies and set around the edges.

Remove from the oven and let cool completely on the pan.

These birthday cake cookies are a large chewy cookie filled with sprinkles and golden Oreos. The cookies taste just like a birthday cake!

Chewy Birthday Cake Cookies

All-purpose flour

tsp Baking soda

Salt

Unsalted butter (room temperature)

Brown sugar (packed light brown sugar)

White granulated sugar

tsp Clear vanilla extract

Large egg (room temperature)

Egg yolk (room temperature)

Rainbow sprinkles

Golden Oreo pieces

Oreo crumbs

Blend

In a mixing bowl, sift the flour. Add in the baking soda and salt. Set aside. Using a food processor or blender, blend 4 Oreos into a fine crumb. Measure out 1/4 cup of crumbs. Pulse 8 Oreos 2-3 times into Oreo pieces. Measure out 1 cup of Oreo pieces. Set aside.

Using a mixer in a separate bowl, beat the butter, brown sugar, and sugar. Beat on high speed for 2 minutes. Add in the clear vanilla, egg, and egg yolk. Mix on high for 1 minute.

Add in the dry ingredients. Mix on low until combined. This will be a thick cookie dough. Add in the sprinkles, Oreo crumbs, and Oreo pieces. Mix on low until just combined.

Scoop

Prepare 2 cookie sheets lined with parchment paper. Use a 3oz cookie scoop to scoop large cookie dough balls. Place 6 balls per cookie sheet. Chill the cookie dough balls in the fridge until cold about 20 minutes.

Bake

Preheat the oven to 350°F. Bake 1 cookie sheet at a time for 13-15 minutes. Bake until the edges are lightly golden brown.

Top the cookies when warm with extra sprinkles and golden Oreo pieces. Let the cookies sit for 5 minutes before transferring to a cooling rack.

Made completely from scratch, these Funfetti Cookies are beloved by all! They're made from pantry staples and are super easy to make.

Funfetti Cookies

all purpose flour ((180 grams))

cornstarch

½ tsp baking soda

unsalted butter (room temperature (113 grams))

sugar ((150 grams))

egg (room temperature)

½ cup sprinkles (jimmies)

Combine the flour, salt, cornstarch, and baking soda in a bowl then whisk together and set aside.

Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment, mix on high until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more until well combined.

Add the dry mixture to the butter mixture and mix on low until almost combined. Scrape down the bowl then add the sprinkles and mix in low until just combined.

Use your spatula to fold in any extra flour hanging about then portion out two tablespoon-sized pieced of dough (40g), roll into balls and top with some more sprinkles.

Place about 2 inches apart on baking sheets lines with silicone mats or parchment paper then chill the dough balls for at least an hour.

Towards the end of your chill time preheat oven to 350F, then bake for about 11 minutes or until the edges are set and cookies are puffed. They will continue baking after removed from oven so allow to cool on the baking sheets for about 5 minutes.

There&#039;s a delicious little surprise inside every bite of these colorful buttery sugar cookies.

Halloween Surprise Inside Cookies

butter

vanilla

AP flour

cinnamon

Orange food coloring

Black nonpareil sprinkles

Orange nonpareil sprinkles

In a large bowl mix the butter on medium speed until fluffy.

Add the sugar, baking powder and salt; mix until combined

Add the egg, egg yolks, and vanilla and mix on medium speed until combined, scraping sides of the bowl.

Mix in the flour until combined and a soft dough forms.

Remove 3/4 cup of the dough to a small bowl and add the orange food coloring and cinnamon. Mix well to incorporate

Measure out 1 tablespoon of butter dough and make 25 balls with the dough

Using a teaspoon roll the orange cinnamon-flavored dough into 25 1&quot; balls.

Flatten the butter-flavored dough and place an orange-tinted dough ball in the center and mold the dough around it to make a round ball.

Pour the sprinkles into a medium-sized bowl and mix the colors together and Immediately roll the ball in the nonpareils then place on a parchment-lined baking sheet.

Bake for 10-12 minutes at 375 degrees. Remove from the oven and let cool.

Store the cookies in an airtight container for several days.

Easy sprinkles sugar cookies turn store bought sugar cookie dough into a festive, colorful treat. Perfect for making with the kids or whenever you need an easy dessert.

Sprinkles Sugar Cookies

Sugar

Made of the perfect soft and chewy cookie dough loaded with colorful, crunchy rainbow sprinkles, you may have just found your new go-to easy cookie recipe.

Sprinkle Cookies

unsalted butter (melted)

almond extract

flour

baking soda

jimmy sprinkles

Line baking sheets with silicone baking mats or parchment paper. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Then add the vanilla extract, almond extract, and egg. Beat until well combined.

In a medium bowl, sift together the flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the wet mixture in the bowl of the stand mixer. Continue mixing on low speed until all is added and well combined.

Gently stir in the sprinkles. Don't overmix it otherwise they'll start bleeding into the dough.

Using a medium cookie scoop, scoop dough to prepared baking sheets then roll between your hands to form a smooth circle. Place back on prepared baking sheet about 1 inch apart.

Place in the refrigerator to firm up/chill for 1 hour, otherwise they will spread too much while baking.

Right before the cookie dough is done chilling, preheat oven to 375 °F (191 °C)

Bake cookies for 10-12 minutes or until the edges start turning very slightly light golden brown. You don&#39;t want them to turn golden brown because then they&#39;ll be crisp cookies and not soft in the middle. Remember, cookies continue baking even after you take them out of the oven.

Once done, remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container for up to 1 week.

These soft sprinkle sugar cookies are made with a pudding mix!

Super Soft Sprinkle Pudding Cookies

(3.5-ounce packet instant vanilla pudding mix)

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, yolk, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary.

Next mix in the pudding mix for 30 seconds.

Turn the mixer to low and add in the flour, mixing until just combined.

Finally add in the sprinkles and mix until incorporated evenly.

Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don&#8217;t over-bake if you want super soft soft cookies.

Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

https://content.jwplatform.com/videos/6RsV1PdF.mp4

Pudding Sprinkle Cookies

These Vanilla Pudding Cookies feature a soft and chewy center, crisp edges, and lots of soft rainbow sprinkles for the ultimate party cookie!

Vanilla Pudding Cookies with Rainbow Sprinkles

unsalted butter (softened (2 sticks))

egg egg

½ tsp pure vanilla extract

Line two cookie sheets with parchment paper. Set aside.

Measure our your flour using the spoon and sweep method (spoon fluffed flour into your measuring cup and use a knife to &quot;sweep&quot; it level with the top of the measuring cup) or measure by weight.

Top 17 sprinkle cookies recipes from across the web

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Top 17 sprinkle cookies recipes from across the web

The most viewed sprinkle cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jingle Bell Bites (Holiday Shortbre...

Sprinkle Sugar Cookies

Sprinkle Sugar Cookies

Slice and Bake Cookies

Soft Sprinkle Cookies

Christmas Sprinkle Pudding Cookies

Favorite Sprinkle Cookies (to Share...

Chewy Birthday Cake Cookies

Funfetti Cookies

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The most viewed sprinkle cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine