Sugar Sprinkle Cookies

yourhealthfulva
Jan 15
3 min read

Festive and fun, healthy soft sprinkle sugar cookies that are ready in under 30 minutes!

Are you a fan of sugar cookies?

These healthier sugar cookies with festive sprinkles are beyond incredible!

Cookies with colorful sprinkles are stacked on parchment paper over a cooling rack. The background is a light, textured surface.

These cookies are kid-friendly and great for holidays and birthdays."

Sprinkle Sugar Cookies Recipe

Ingredients

You’ll need just a few simple ingredients for this sprinkle sugar cookies recipe.

You probably have most of these ingredients in your pantry already.

½ cup (1 stick) unsalted butter, room temperature
¾ cup packed dark brown sugar
¾ cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
12 ounces of chocolate chips or chunks
¼ cup chopped walnuts (optional)
1 cup milk (or nut milk)

Directions

Using a bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set aside.
Using another bowl, mix the cornstarch and water until you have a thin, watery mixture, though it will be thick and tacky at first.
Using a bowl fitted with the paddle attachment of an electric mixer or a handheld mixer, beat the softened butter or vegan baking stick and 1 ¼ cups of granulated sugar until soft and creamy. With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla and milk. The mixture might look slightly chunky, and that’s ok.
With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla and milk. The mixture might look slightly chunky, and that’s ok.
Still on low speed, beat the gluten-free flour mixture into the wet ingredients, a little at a time, until just combined.
Once combined, scrape down the sides of the bowl using a spatula.
Pour in ¾ cup of the rainbow sprinkles and use a spatula to mix them into the dough.
Shape the dough into a disc, cover with plastic wrap, and refrigerate for at least 2.5 hours. Skipping this step will cause the cookies to spread into a giant mess while baking.
After 2.5 hours, preheat the oven to 325 degrees Fahrenheit.
Line a baking sheet with parchment paper. Set aside.
Take the dough out of the fridge. Using an ice cream scoop, scoop the dough out. You should have 12 scoops.
Push the top of each dough ball into a small bowl of the remaining ¼ cup of rainbow sprinkles. Then drop the dough ball into the remaining ¼ cup of granulated sugar and coat.
Space the cookies apart on the lined baking sheet. I bake 6 at a time. Put the other 6 dough balls back in the fridge until they're ready to bake.
Bake the cookies on the middle rack.
When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape, or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.
Do not take the cookies off the baking sheet. If you try, they will fall apart.
After a few minutes, transfer the sprinkle sugar cookies to a cooling rack and cool completely before storing.