Description

Sprinkle Cookies Supreme are delightful soft sugar cookies loaded with colorful sprinkles both inside the dough and on top of a creamy vanilla buttercream frosting. These buttery, chewy cookies are perfect for celebrations or everyday treats, featuring a tender texture achieved by chilling the dough and baking at a moderate temperature. The rich frosting adds the perfect finishing touch with extra sprinkles for a fun and festive appearance.

Ingredients

Scale

Cookies

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 and 1/2 cups (300g) granulated sugar
1 egg, at room temperature
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 decorating on top of frosting

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, cream together the softened butter using a handheld or stand mixer with a paddle attachment on medium speed for about 1 minute until smooth. Add the granulated sugar and beat on medium speed until the mixture is fluffy and light in color. Beat in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides and bottom of the bowl as needed.
Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cornstarch, and salt until evenly mixed. With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients in three additions. The dough will initially appear crumbly but will come together with continuous mixing. Once combined, gently fold in the sprinkles on low speed to evenly distribute them throughout the dough.
Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours and up to 3 days. Chilling is mandatory to allow the dough to firm up and develop flavor. Alternatively, you can roll the dough into 1.5 tablespoon-sized balls, place them on a cookie sheet covered with plastic wrap, and chill before baking.
Preheat and prepare for baking: Remove the dough from the refrigerator and let it sit at room temperature for 15 minutes if chilled for 3 hours, or 30-40 minutes if chilled longer 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 cookies: Roll the chilled dough into approximately 1.5 tablespoon-sized balls using a medium cookie scoop or by hand and place them on the prepared cookie sheets, spacing them evenly so that each sheet holds about 8-9 cookies. Bake in batches for 11-12 minutes or until edges are slightly browned. The centers will look soft but will firm up as they cool. Let cookies cool on the 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 with a handheld or stand mixer fitted with a paddle attachment for about 2 minutes until creamy. Add the confectioners’ sugar, heavy cream (or half-and-half), vanilla extract, and salt, starting the mixer on low speed to combine, then increase to high speed and beat for a full 3 minutes until light and fluffy. Adjust the consistency by adding more confectioners’ sugar if too thin or more cream if too thick, and adjust flavor with a pinch more salt if needed.
Frost and decorate: Once the cookies have completely cooled, frost them with the prepared vanilla buttercream. Decorate the tops of the frosted cookies with additional sprinkles for a festive look. Store the finished cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to 6 days.

Notes

Chilling the cookie dough is essential for texture and flavor development; do not skip this step.
Use a medium cookie scoop or measure 1.5 tablespoons of dough per cookie for uniform size and even baking.
If frosting consistency is off, adjust by adding a little more confectioners’ sugar or cream as needed.
Sprinkles inside the dough hold their color and shape well when baked at the relatively low temperature of 325°F.
Cookies should appear soft in the center when removed from the oven; they will firm up while cooling.
Store cookies in an airtight container to maintain freshness.

Prep Time: 15 minutes (plus 3 hours chilling time)
Cook Time: 11-12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Sprinkle Cookies, Sugar Cookies, Frosted Sugar Cookies, Vanilla Buttercream, Soft Cookies, Festive Cookies