Crunchy Sprinkle Sugar Cookies

These cute Crunchy Sprinkle Sugar Cookies are simply delicious! Crunchy on the outside from the sprinkles, and soft inside. Great for parties, bake sales or just because!

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This recipe was photographed and updated 2/2023.

If you're looking for a crispy and soft sugar cookie, you'll want to give these sprinkle sugar cookies a try!

They're crunchy on the outside from the coarse sugar sprinkles and soft in the inside. The taste reminds me of a shortbread cookie.

The dough is simple to make, but make sure to allow enough time for the dough to chill before baking, otherwise they will spread while baking and will not keep their shape.

These cookies are a perfect sweet treat for any occasion. Change up the sprinkles for different themes or holidays. If you use the "Jimmy" sprinkles instead of the coarse sugar sprinkles, your cookies will be soft on the outside and inside. We've used both kinds of sprinkles and both make a fantastic cookie.

We love bagging up these cookies and gifting them to friends and family. Everyone has been a fan so far, and they always disappear fast.

Keep scrolling for tips, additional sugar cookie recipes and more! 

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Shopping list:

• butter
• granulated sugar
• egg
• vanilla extract
• all purpose flour
• baking powder
• salt
• coarse sparkling sugar sprinkles

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Store room temperature in an airtight container for up to five days.

• The dough may seem kind of sticky, but refrigerating will firm it up to the proper consistency for baking.

• We used coarse sugar sprinkles for this recipe, but fine sugar sprinkles will work too.

• Make sure to measure using the spoon and level technique when measuring your flour. Scooping the flour with the measuring cup may result in the incorrect amount of flour.

More sugar cookie recipes you might like:

• Icebox Slice and Bake Sugar Cookies
• Lavender Sugar Cookies
• Brown Sugar and Cinnamon Cookies
• Bourbon Buttercream Sugar Cookies
• French Butter Sugar Cookies
• Old Fashioned Sour Cream Sugar Cookies

You can add or substitute with these ingredients:

• use almond extract instead of vanilla
• use fine sugar sprinkles instead of coarse
• use lemon extract instead of vanilla
• use jimmy sprinkles instead of coarse sugar sprinkles

Our favorite kitchen equipment and supplies used with this recipe:

• CopperKitchen Original Cookie Sheet
• Unbleached Parchment Paper Sheets
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• Wilton Perfect Results Cooling Rack
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• OXO Good Grips 6-Piece Plastic Measuring Cups

I hope you enjoy this recipe as much as we did!

Yield 36 cookies

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

13 Min

Inactive time

2 Hour

Total time

2 H & 23 M

Crunchy Sprinkle Sugar Cookies

Ingredients

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 2 cups all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• coarse sparkling sugar sprinkles

Instructions

1. In a bowl, beat butter with an electric mixer at medium speed until creamy. Gradually add the sugar, beating until smooth and combined. Add the egg and vanilla, beating until blended.
2. In a separate bowl, mix together the flour, baking powder and salt.
3. Gradually add the flour mixture to the butter mixture, beating until just blended. Form a ball with the dough in the center of the bowl, cover with plastic wrap and refrigerate for 2-3 hours.
4. Preheat the oven to 375 degrees F and place a rack in the center of the oven.
5. Remove the dough from the refrigerator and make 12 balls, 1 inch in size. Roll each ball in the coarse sugar sprinkles until coated and place on a parchment lined baking sheet 2 inches apart. Gently press and flatten each dough ball with the bottom of a glass or the palm of your hand.
6. Place remaining dough back in the refrigerator.
7. Bake for 11-13 minutes. Remove from oven, let cool on baking sheet for 5 minutes, then move to a wire rack to finish cooling.
8. Repeat these steps for two more batches of cookies.

Notes

Store room temperature in an airtight container for up to five days.

The dough may seem kind of sticky, but refrigerating will firm it up to the proper consistency for baking.

We used coarse sugar sprinkles for this recipe, but fine sugar sprinkles will work too.

Nutrition Facts

Calories

95.66

Fat

5.33 g

Sat. Fat

3.29 g

Carbs

11.21 g

Fiber

0.19 g

Net carbs

11.02 g

Sugar

5.92 g

Protein

0.94 g

Sodium

64.77 mg

Cholesterol

18.73 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

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One year ago:

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