Soft Sprinkle Sugar Cookies
Soft Sprinkle Sugar Cookies recipe is for soft, buttery sprinkle sugar cookies that melt in your mouth! Perfect for Valentine’s Day or any occasion. Easy, colorful, and irresistible.
Ingredients
- 1 cup 2 sticks unsalted butter softened to room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon sea salt
- 3/4 cup rainbow sprinkles
Instructions
- Preheat the oven to 350° F.
- Prepare your cookie sheet by lining it with a silicone baking mat or parchment paper.
- In a bowl, cream the butter and the sugar together with a mixer on medium speed until well-combined.
- Add the eggs and vanilla extract. Mix this into the butter and sugar until the eggs are well beaten.
- In a separate bowl, whisk together the rest of the dry ingredients.
- Slowly add this into the batter and beat on medium-low speed until most of the flour is incorporated
- Add the sprinkles and mix to combine. Increase the speed on the mixer and beat until the dough comes together.
- Use a cookie scoop or spoon to evenly portion the dough. Place on the prepared baking sheet about 2 inches apart.
- Bake at 350° F 10-12 minutes. Check at 10. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Enjoy!
Notes
Baking Tips for Perfectly Soft Sprinkle Sugar Cookies
• Do not overbake. Seriously.These cookies should look slightly underdone when you pull them from the oven. The centers will be pale and soft, and that’s exactly what you want. They’ll finish setting up as they cool. If they’re golden brown all over, they’ve gone too far and will lose that soft, bakery-style texture. • Watch the edges, not the tops.
The edges should be just barely set while the tops stay light in color. Sugar cookies are shy bakers—they don’t like to tan. • Chill the dough (even briefly).
A short chill helps prevent spreading and keeps the cookies thick and pillowy. Even 20–30 minutes in the fridge can make a big difference. • Measure flour correctly.
Too much flour = dry cookies. Spoon flour into your measuring cup and level it off instead of scooping straight from the bag. Your cookies will thank you. • Use room temperature butter.
Soft butter creams better with sugar, giving you a lighter, softer cookie. If your butter is melting or greasy, your cookies may spread too much. • Let them cool on the baking sheet.
Once out of the oven, let the cookies rest on the pan for a few minutes. They’ll firm up just enough while staying soft in the center. • Store them properly.
Keep cookies in an airtight container, and if you want extra softness, toss in a slice of bread. Cookie magic.
Tried this recipe?Let us know how it was!