Description
Sprinkle Cookies Supreme are buttery, soft sugar cookies loaded with colorful sprinkles and topped with a creamy vanilla buttercream frosting. This classic treat features a tender crumb with a slight crunch on the edges, perfect for festive occasions or everyday indulgence. The recipe involves chilling the dough to ensure the cookies hold their shape and achieve the perfect texture after baking at a moderate temperature.
Ingredients
Scale
For the Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 and 1/4 teaspoons baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 cup sprinkles, plus more for decor on top of frosting
For the Frosting
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 2 and 1/4 cups (270g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream or half-and-half
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Prepare the cookie dough: In a large bowl, beat the softened butter for about 1 minute on medium speed until smooth. Add the granulated sugar and continue beating until the mixture is light and fluffy. Beat in the egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cornstarch, and salt until fully combined.
- Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the butter mixture in three parts. The dough will be thick and crumbly initially; continue mixing until it comes together. Gently fold in 1 cup of sprinkles on low speed so they are evenly distributed. Cover the dough tightly and refrigerate for at least 3 hours and up to 3 days to chill and firm up the dough.
- Preheat and prepare baking sheets: When ready to bake, remove the dough from the refrigerator and allow it to sit at room temperature for 15 to 40 minutes depending on chilling time to make it easier to handle while still firm. Preheat the oven to 325°F (163°C). Line two large cookie sheets with parchment paper or silicone baking mats.
- Shape and bake the cookies: Roll the cookie dough into balls about 1.5 tablespoons each and place 8-9 cookies per sheet, spaced apart. Bake in batches for 11-12 minutes until the edges are slightly browned but the centers still appear soft. Let the cookies cool on the baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Add the confectioners’ sugar, heavy cream (or half-and-half), vanilla extract, and salt. Mix on low speed to combine, then increase to high speed and beat thoroughly for 3 minutes. Adjust consistency with more sugar if too thin, or more cream if too thick. Add a pinch more salt if the frosting is overly sweet.
- Frost and decorate: Once cookies are completely cool, frost them generously and decorate with additional sprinkles on top. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 6 days.
Notes
- Chilling the dough is mandatory to ensure the cookies maintain their shape and achieve the ideal texture.
- Room temperature eggs and butter help create a smooth dough and fluffy frosting.
- You can use heavy cream or half-and-half in the frosting—both provide nice richness.
- Adjust frosting thickness by adding more sugar or cream to suit your preference.
- Store cookies in an airtight container to keep them fresh and soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sprinkle cookies, sugar cookies, buttercream frosting, colorful cookies, party cookies, baking, dessert
