Sprinkle Cookies

Sprinkle Sugar Cookies

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 12 medium/large cookies 1x


  • 1 1/2 cups organic, unbleached, all-purpose flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp sal (if you use salted butter, omit it)
  • 6 Tbsp butter, at room temperature (I used salted butter)
  • 1/4 cup vegetable shortening
  • 1/2 cup + 2 Tbsp sugar
  • 1 large egg plus 1 large egg yolk
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp whipping cream (or heavy cream)
  • 1/2 cup colored sprinkles


  1. Pre-heat oven to 350°F.
  2. In a medium bowl stir together the flour, baling powder, baking soda and salt (if using). Set aside.
  3. In the bowl of an electric mixer, on high speed, beat the butter, shortening and sugar, until light and fluffy, about 3 minutes.
  4. Add the whole egg, egg yolk, vanilla and beat on low speed until completely incorporated, scraping down the sides with a spatula when needed.
  5. Add the flour mixture to the butter/sugar mixture and mix on low speed just until blended, then add the cream.
  6. Use a wooden spoon to stir in the sprinkles.
  7. Drop rounded tablespoons of dough onto 2 ungreased baking sheets, spacing the cookies about 2 inches apart.
  8. Bake the cookies until golden brown around the edges and lightly golden in the center, about 12 minutes, rotating the sheets 180 degrees halfway through baking time.
  9. Let the cookies cool briefly on the pan on a rack for about 5 minutes, then transfer the cookies directly to the rack and let cool completely.
  10. Serve the cookies right away or store in a tin box for up to 5 days.


These cookies, with their cakelike texture, are perfect for making ice cream sandwiches.

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