Easter is looking a bit different this year, to say the least! But I’m guessing you’ve turned into one little skilled baker while stuck at home? And I’m happy to hear that so many of you are rolling up your sleeves and digging into some sugar and flour. This Easter I’m keeping things simple and festive with sprinkle sugar cookies.
With so many new bakers out there it’s important to remember that practice makes perfect! It’s normal not to get every recipe just spot on the first go. Be kind to yourself, follow the recipe, and ask questions. Most importantly keep at it! Baking is about patience because it can be less forgiving than cooking. It’s all about the look and the feel. And at a time like now, we can all benefit from some quiet time, falling into a recipe, rolling out dough, and filling the house with the aromas of buttery goodness.
The reward in the end? You’re learning a new skill, enjoying a treat, and hopefully getting to share with loved ones (if not now, pack a few cookies in the freezer or be a good neighbour and do a porch drop off).
Ingredients
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Sprinkles (3 different colours)
- Pure vanilla extract
- Baking powder
- Salt
Sprinkle Sugar Cookie Tips
Here are a few tips to get the perfect sprinkle sugar cookie just right!
- Remember the dough needs to chill! You must chill the dough to firm up the butter. If you don’t leave time for this step you can divide the dough into smaller pieces, flatten each section, wrap in plastic and refrigerate. This will help speed things up!
- Make the dough ahead of time and bake the next day.
- While one tray of cookies is baking in the oven keep the other cookie tray in the fridge (the colder the cookies the better before baking).
- Watch cookies carefully while baking. It can be the difference of a minute for sugar cookies to quickly go from not baked to overbaked.
- Always have the same size (shape) of sprinkle sugar cookies on one baking sheet. Different sizes of cookies will bake at different speeds. Avoid this by keeping the same shapes and sizes together.
- My favourite tool for lifting dough and awkward shapes off my workstation is an offset spatula. On your next baking splurge buy a few different sizes, they come in handy for many baking projects.
- Remove cookies off your baking sheet immediately onto a cooling rack. You don’t want them to continue to bake. Under baked cookies – leave on your baking sheet to continue to bake a little longer.
How To Make Sprinkle Sugar Cookies
Step One: Make your cookie dough and divide the dough into 3 even sections. Using a spoon gently incorporate the sprinkles into each section of the dough. Flatten each section of the dough into a disc, wrap in plastic and refrigerate.
Step Two: Roll out each section of dough to approx. 1/4 inch thick. Add a few extra sprinkles on top and lightly rolled them into the top of the dough. Then cut out desired shapes and place them on a baking sheet. Bake for 8-10 minutes.
Happy Easter & Stay Safe!
PrintSprinkle Sugar Cookies
These sugar cookies can be made for any holiday occasion. Just switch out the cookie cutter to the desired shape for your holiday. The recipe makes a lot of cookies depending on the size of your cookie cutter, between 4 to 5 dozen.
- Prep Time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hour 10 mins
- Yield: 48 1x
- Category: Treat
- Cuisine: American
Ingredients
- 1 1/2 cups unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 –3 Tablespoons Sprinkles (3 different colours)
Instructions
- In a mixing bowl beat butter and sugar together. Add eggs one at a time and vanilla. Beat until light and fluffy.
- In a separate bowl, mix flour, baking powder, and salt together.
- Add dry ingredients to the butter mixture and mix until the dough forms into a ball.
- Divide the dough into 3 even sections and using a spoon gently incorporate the sprinkles throughout each section of the dough. Flatten each ball of dough into a disc, wrap in plastic and refrigerate for one hour. Note: this step is important as you need the butter to firm up.
- Preheat oven to 350˚F. Line 2 baking sheets with parchment paper and set aside.
- Flour a workstation and roll out dough to approx. 1/4 inch thick (note: at this stage, I sprinkled a few extra sprinkles on top and lightly rolled them into the top of the dough).
- Cut out desired shapes and place them on a baking sheet approx. 1 inch apart.
- Bake for 8-10 minutes or just until the bottoms start to brown.
- Remove baked cookies from the pan and cool on a cooling rack.
Notes
Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1
- Calories: 109g
- Sugar: 5.6g
- Sodium: 67mg
- Fat: 6.1g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 12.6g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 23mg
Keywords: Sugar Cookies, Sprinkles, Easter, Spring, Cookies, Dessert
FAQ’s
The two main reasons for hard sugar cookies is overbaking the cookies and rolling the dough too thin. Make sure not to roll your dough too thin, you want about 1/8-1/4 inch in thickness and watch your cookies carefully as they bake.
Yes, this recipe uses 3 types of sprinkles and sparingly. If you want more colour and to jazz the sugar cookies up you can easily add more sprinkles to the batter and to the tops of the cookies before baking. Make sure to gently press the sprinkles into the cookie dough.
Yes, simply roll the dough into logs and refrigerate until firm. Once firm slice dough into 1/4 inch rounds and bake as directed.
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