Soft Butter Sugar Cookies with Sprinkles Tips, FAQ & printable recipe

Tips for success

For the most consistent cookies, use a cookie scoop to portion the dough. This ensures all 12 cookies are the same size and bake evenly. If you don't have a scoop, use a tablespoon and round the dough in your palms.

Rolling the dough balls in sugar just before baking gives the best crackle—the sugar stays on the surface and creates a thin, crispy shell as the cookies bake.

To test for doneness, gently press the center of a cookie with your finger. If it feels soft but not raw, they're ready. The cookies will continue to set as they cool, so it's better to underbake slightly than to overbake.

For an extra soft texture, serve the cookies warm with a glass of cold milk. The centers will be tender and almost gooey, while the edges provide a satisfying crunch.

Variations

• Chocolate Chip Sugar Cookies: Fold 1 cup of mini chocolate chips into the dough along with the sprinkles, or replace the sprinkles entirely. The chocolate melts into the soft cookie, creating a gooey, indulgent center.
• Lemon Sugar Cookies: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the wet ingredients. Omit the sprinkles and roll the dough balls in sugar mixed with a little lemon zest for a bright, citrusy twist.
• Cinnamon Sugar Cookies: Mix 1 teaspoon of ground cinnamon into the sugar used for rolling. Add a pinch of cinnamon to the dough as well. The warm spice pairs perfectly with the buttery vanilla base.
• Almond Sugar Cookies: Replace the vanilla bean paste with 1 teaspoon of almond extract. Top each dough ball with a sliced almond before baking. The almond flavor adds a delicate nuttiness that complements the sweet sugar coating.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

To reheat, place cookies on a baking sheet and warm in a 300°F oven for 5 minutes. Or microwave for 10-15 seconds for a soft, just-baked texture.

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—the cookies will absorb the moisture and stay tender. If the cookies are stacked, place a sheet of parchment paper between layers to prevent sticking.

The dough can be made ahead and refrigerated for up to 24 hours before baking. Scoop and roll the dough balls, then cover the baking sheet with plastic wrap and chill.

When ready to bake, let the dough sit at room temperature for 5 minutes, then bake as directed. Baked cookies can also be frozen for up to 3 months; thaw at room temperature before serving.

Serving ideas

Serve these cookies warm or at room temperature. They are perfect on their own, but a scoop of vanilla ice cream or a drizzle of melted chocolate takes them to the next level.

For a festive presentation, arrange them on a platter with extra sprinkles scattered around. They pair beautifully with coffee, tea, or a cold glass of milk.

These cookies are ideal for sharing—bring them to a bake sale, pack them in lunchboxes, or set them out for holiday guests. Their soft texture and cheerful sprinkles make them a crowd-pleaser for all ages. If serving a crowd, double the recipe and bake in batches, keeping the remaining dough chilled until ready to bake.

Frequently asked questions

Recipe card

Soft Butter Sugar Cookies with Sprinkles

Prep 15 minCook 13 minRest 30 minTotal 58 minServes 12

Ingredients

• 3/4 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla bean paste
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup pink and red sprinkles
• 1/4 cup granulated sugar, for rolling

Instructions

1. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar together for 2 minutes until the mixture is smooth and glossy. Whisk in the egg, egg yolk, and vanilla bean paste until the batter is pale and smooth.
2. Add the flour, baking powder, baking soda, and salt to the wet mixture. Stir with a rubber spatula until just combined and no dry streaks remain. Gently fold in the sprinkles, being careful not to overmix.
3. Using a cookie scoop or tablespoon, scoop the dough into 12 equal balls. Roll each ball in the granulated sugar until fully coated. Place the sugared dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
4. Refrigerate the baking sheet with the dough balls for 30 minutes. Chilling solidifies the butter, which helps the cookies spread less and stay thick and soft in the center.
5. Heat the oven to 350°F (175°C). Bake the chilled cookies for 13 minutes, or until the edges are set and lightly golden but the centers still look soft and slightly underdone. The cookies will continue to set as they cool.
6. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire rack to cool completely, or enjoy warm while the centers are extra soft.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

38 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.