Sprinkle Covered Sugar Cookies
Sprinkle Covered Sugar Cookies are soft, chewy, vanilla flavored cookies. Change the color of the sprinkles to make them perfect for any holiday or event!
Servings: 24
Calories: 112kcal
Equipment
- Stand Mixer optional
- Parchment paper or silicone baking mats
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (16 Tablespoons) unsalted butter softened
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4-1/2 teaspoon almond extract (see note)
- 1 cup Sprinkles (either non-pareil, jimmies or colored sugar)
Instructions
- Stir together 2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a small bowl. Set aside.
- Cream the softened butter, 1 cup granulated sugar, and 1/4 cup light brown sugar together using a stand mixer, or by hand. Add 1 large egg, 2 teaspoons vanilla extract, and 1/4-1/2 teaspoon almond extract. Mix until well combined. Stir in flour mixture at low speed until dough forms.
- Scoop 1 Tbsp portions of dough and form into balls. Roll dough balls into sprinkles until fully covered. Slightly flatten balls with the ball of your hand or bottom of a drinking glass. Chill cookies completely, at least 2 hours in the fridge, or 30 minutes in the freezer.
- Heat oven to 375°F, with the racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Place chilled cookie dough on the sheets, spaced roughly 1.5 inches apart.
- Bake both sheets at the same time, for 15-17 minutes, until edges are just starting to brown (see note). Don't overbake.
- Remove sheets from oven, and let cool on sheet for 5 minutes. Transfer to cooling racks to cool completely. Store in an airtight container at room temperature or freeze. Sprinkle coated dough balls could also be frozen and baked later.
Notes
Add only 1/4 tsp for a light almond flavor, or 1/2 tsp for a more pronounced flavor. Skip the almond extract altogether if you're making these for someone with a nut allergy.
Cookie sheets can be baked separately if you wish.
Nutrition
Calories: 112kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.004g | Cholesterol: 8mg | Sodium: 61mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 13IU | Calcium: 10mg | Iron: 1mg
