Sugar Cookies with Sprinkles

5 from 6 votes

Sugar Cookies with Sprinkles

These amazing Sugar Cookies with Sprinkles are perfectly crisp on the outside and soft and chewy on the inside. The best funfetti cookie recipe!

Prep Time20

Cook Time10

Total Time30

Servings: cookies

Calories: 192kcal

Author: Lisa Longley

Ingredients

2 1/2 cups all purpose flour (300 grams)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
14 tablespoons unsalted butter room temperature (197.8 grams)
2 large eggs room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract see note
1/2 cup sprinkles (96 grams)

Instructions

Preheat your oven to 350 degrees Fahrenheit. Prepare baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat together the room temperature butter and the sugar. Beat for three to six minutes until light and fluffy, ensuring that you beat plenty of air into the butter.
1 1/2 cups sugar, 14 tablespoons unsalted butter
Add the eggs, one at a time. Then add the vanilla extract and the almond extract.
2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
Pour the flour mixture into the wet ingredients. Turn the mixer on low, beating for about ten seconds. Now turn the mixer on high for two to three seconds or just until all of the flour is combined. You may need to scrape down the mixing bowl and beat for another two to three seconds.
Gently stir in the sprinkles.
1/2 cup sprinkles
Using a 1 1/2 tablespoon cookie scoop, scoop out the cookie dough, roll into balls, and lightly press down on the prepared baking sheet. Place the cookie dough balls two inches apart to account for spreading.
Bake for ten minutes, rotating once in the middle, or until the edges of the cookies just barely begin to turn golden brown. Remove from the oven and use a spatula to transfer to a wire cooling rack to cool completely. Store in an airtight container for up to one week.

Video

Notes

Almond Extract: If you wanted to, you could exchange the almond extract for butter extract. It would give it even more of a cake flavor. That said, I really love almond extract and think it's perfect in this recipe. Please know that I've had people who don't like almonds at all (or almond extract) fall in love with these cookies.

Nutrition