SPRINKLE COOKIES
Sharing these easy old-fashioned sprinkle cookie Recipe. This is a recipe straight out of my family’s recipe box and so ridiculously delicious!
Looking for the PERFECT Sprinkle Sugar Cookie recipe? Look no further! These cookies are a delicious take on a classic, old-fashioned sprinkle cookie recipe with a little modern flare. They are FLUFFY, SUGARY, SWEET and Loaded with SPRINKLES!
When I was a kid, I would go CRAZY for the school bake sale. Partially because I have a wild sweet tooth, as you all can probably guess, but also because I have always loved seeing the delicious creations that others make around me. When given money to purchase goodies from the sale, I almost always went for cookies. and more specifically, SPRINKLE COOKIES. Something about the soft center and sweet outside has always spoke to me.
This homemade sprinkle cookie recipe is filled with colorful sprinkles. And who doesn’t love sprinkles?! The recipe requires NO chill time and comes together in 30 minutes or less!
All you need is a standard mixer (or a bowl, if you prefer to mix by hand), a handful of ingredients, and a warm oven to bring these delicious cookies to life.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe reminds me of elementary school bake sale days!
- This recipe is LOADED with sprinkles!
- This recipe is a modern twist on the classic sugar cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- EVERYTHING IS BETTER WITH SPRINKLES!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious cookie cake to life. All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – This adds a little extra creamy goodness to the mixture.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Powdered Sugar – powdered sugar helps to give the batter a cakey texture.
- Large Egg – You’ll need one large egg for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Sprinkles – Rainbow sprinkles are my FAVORITE but any sprinkles will work in this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
This recipe is BACKWARDS from most cookie recipes that I make, meaning we are starting with dry ingredients FIRST! READ CAREFULLY!!
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350. and line a baking sheet with a silicone mat or Parchment paper.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
- Serve & Enjoy!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Sprinkle Cookies
Equipment
- 1 Standard Mixer, Handheld Mixer, Whisk
- 1 Baking Sheet
Ingredients
- 2 1/4 Cups Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter Softened
- 4 OZ Cream Cheese
- 1/2 Cup Sugar
- 1/2 Cup Powdered Sugar
- 1 Egg
- 2 Tsp Vanilla
- 1 Cup Rainbow Sprinkles or sprinkles of your choice
Instructions
- Begin by preparing your kitchen, gathering your ingredients and pre-measuring ingredients.
- Preheat oven to 350.
- In a standard mixer, combine flour, baking soda, baking powder and salt, until well blended.
- Slowly, add cubed butter and cream cheese to the mixer and combine well. Mixture will be a little dry.
- Next, add in the sugars and mix well.
- Next, add the egg and vanilla and blend well. Dough will slowly begin to form.
- Once dough is mixed well. Use a 1 1/2 Tablespoon cookie scoop or spoon to remove dough and roll the dough into balls then roll into sprinkles.
- Bake cookies at 350 for about 10 minutes. Be careful not to overcook, they will continue to cook on the baking sheet as they cool!
- Once out of the oven gently use the bottom of a glass to press the cookies to flatten slightly.
- Allow to rest for a few minutes on the baking pan before moving to a wire rack.
Notes
The cookies may look a little undercooked when you remove them from the oven – that is perfect! They will continue to set up while cooking. Do not overcook or they will get crunchy and hard.
RECIPE FAQS
- Q: Can I use any type of sprinkles for sprinkle cookies? Of course, you can use a variety of sprinkles to decorate sprinkle cookies. Traditional rainbow sprinkles are commonly used, but you can also experiment with different shapes, colors, and sizes to create unique designs. Have fun with it!!
- Q: How do I prevent the sprinkles from bleeding into the cookie dough? To prevent sprinkles from bleeding into the cookie dough, use nonpareils or jimmies instead of larger sprinkles. Additionally, chilling the cookie dough before baking can help maintain the integrity of the sprinkles.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container.
- Q: How do I store leftover sprinkle cookies? Store leftover sprinkle cookies in an airtight container at room temperature for up to one week. If you prefer, you can also freeze the cookies for longer storage and thaw them at room temperature before serving.
Classic Blueberry Scones
Sharing a FAVORITE in our family… classic blueberry scones. This recipe takes a bit of time to come together but the end product is absolutely delicious!
Every year, I set out to master 2 skills in the kitchen. In 2023, my goal was to master both bread and scones. Both of which have been so fun to learn, play and create. When it comes to scones, this recipe was the first one that I created that has been super flakey and delicious.
Last week, at dinner with my family, my brother told me that out of all of the sweets that I make, scones are by far his favorite. Which is saying a lot because he is a PICKY critic. But all that to say, these scones are not only easy to whip together but they are truly delicious!
If you’re like me, scones are one of those recipes that I don’t make often but when I do, I am always very thankful because they are scrumptious! And fresh, homemade scones > store bought scones any day of the week!
WHY YOU’LL LOVE THIS SCONE RECIPE…
- Classic & delicious recipe.
- Bakery style scones.
- Fluffy, Flakey & Delicious!
- Fun to learn new skills & create delicious treats!
- Most requested recipe in my family!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- All-purpose Flour (or a gluten-free blend, if desired)
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Buttermilk – Buttermilk helps to mind the mixture. Buttermilk can be purchased in the milk sections of the store. Don’t have buttermilk on hand? No worries! You can make buttermilk at home with 1 cup of milk & 1 Tablespoon of lemon juice or white vinegar.
- Blueberries – FROZEN IS KEY! My best advice when working with frozen fruit is to always coat berries in flour before adding them to any cookie, scone, muffin recipe, to ensure they stay separated from the mixture.
- Heavy Whipping Cream (or Half&half or milk)
- Powdered Sugar – This is used for the optional glaze
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
4. In a small bowl, mix together the buttermilk and vanilla.
5. Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
6. Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
7. Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
8. Put the wedges on a baking sheet covered with parchment paper.
9. Place cookie sheet in the fridge for one hour, to allow the scones to set.
10. After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
11. Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
12. Cool completely on a wire rack.
13. Once cooled, whisk up 1/2 Cup powdered sugar, 1 Tbsp Vanilla and 1 Tbsp water to create a thin glaze.
14. Carefully drizzle glaze over scones and allow time to set before serving.
15. Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Classic Blueberry Scones
The most delicious scones you will ever eat. These are fluffy, flakey and very tasty!
Ingredients
- 2 Cups Flour
- 1/4 cup Sugar
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter Cold
- 1 tsp Vanilla Extract
- 3/4 Cup Buttermilk
- 1 Cup Frozen Blueberries Floured
Instructions
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
- In a small bowl, mix together the buttermilk and vanilla.
- Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
- Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
- Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
- Put the wedges on a baking sheet covered with parchment paper.
- Place cookie sheet in the fridge for one hour, to allow the scones to set.
- After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
- Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
- Cool completely on a wire rack.
- Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
RECIPE FAQS
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
