Name: Mini Sugar Cookies with Sprinkles
Prep time: 1 h 45 min
Cook time: 9 min
Total time: 1 h 54 min
Cuisine: American
Ingredients: 1 cup + 2 Tablespoons (135g) all-purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (113g) unsalted butter, melted; 2/3 cup (132g) granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 1/3 cup (33g) sprinkles (not non-pareils)

I love making these mini sugar cookies with sprinkles whenever I want something sweet, colorful, and easy to share. They are soft, buttery, and perfectly bite-sized, with a tender crumb and cheerful pops of sprinkles in every bite. I find them ideal for parties, holidays, or simply when I want a small homemade treat without committing to a large cookie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup + 2 Tablespoons (135g) all-purpose flour

¾ teaspoon baking powde

¼ teaspoon salt

½ cup (113g) unsalted butter, melted

⅔ cup (132g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

¼ teaspoon almond extract (optional)

⅓ cup (33g) sprinkles (not non-pareils)

Directions

I start by whisking together the flour, baking powder, and salt in a large bowl, then I set it aside.

In a separate medium bowl, I whisk the melted butter, sugar, egg, vanilla extract, and almond extract until the mixture is smooth and well combined.

Next, I pour the wet ingredients into the dry ingredients and gently stir with a spatula until the dough begins to come together. I fold in the sprinkles, making sure they are evenly distributed. I cover the dough and chill it in the refrigerator for at least 1 hour and up to 3 days.

When I am ready to bake, I use a ½ teaspoon measure or a mini cookie scoop to portion the dough. I roll the dough into small balls and press the tops into additional sprinkles if I want extra color. I place them on a plate and refrigerate for another 15 minutes.

I preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat. I arrange no more than 12 dough balls per baking sheet. I bake them for 8–9 minutes, just until the edges are set. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 60 mini cookies

Prep Time: 1 hour 45 minutes

Cooking Time: 9 minutes

Total Time: 1 hour 54 minutes

Calories: 60 kcal per cookie

Variations

I sometimes swap the almond extract for lemon extract to give the cookies a bright citrus twist. For a chocolate version, I mix in a few mini chocolate chips along with the sprinkles. During the holidays, I use themed sprinkle blends to match the occasion.

If I want a richer flavor, I brown the butter before mixing it with the sugar, which adds a subtle nutty depth. I can also make them slightly larger and extend the baking time by a minute or two for a softer center.

Storage/Reheating

I store the baked cookies tightly covered at room temperature for up to 1 week. If I want to keep them longer, I freeze the baked cookies or unbaked dough balls for up to 2 months.

When baking frozen dough balls, I simply add 1–2 extra minutes to the baking time. I let frozen baked cookies thaw at room temperature before serving. If I prefer them slightly warm, I heat them in the microwave for just a few seconds.

FAQs

Why do I need to chill the dough?

I chill the dough to prevent the cookies from spreading too much in the oven. It also helps develop the flavor and makes the dough easier to handle.

Can I skip the almond extract?

Yes, I can skip the almond extract if I prefer a pure vanilla flavor. The cookies will still taste delicious.

Why shouldn’t I use non-pareils?

I avoid non-pareils because their color tends to bleed into the dough, which can create streaks and discolor the cookies.

Can I make the dough ahead of time?

Yes, I can prepare the dough and refrigerate it for up to 3 days before baking. I also freeze portioned dough balls for longer storage.

How do I keep the cookies soft?

I make sure not to overbake them. I remove them from the oven when the edges are just set, and I store them in an airtight container to maintain their softness.

Conclusion

I find these mini sugar cookies with sprinkles to be one of the easiest and most cheerful treats I can bake. They are soft, buttery, and customizable for any occasion. Whether I prepare them for a celebration or just to satisfy a sweet craving, they always bring a little color and sweetness to my kitchen.

📖 Recipe:

Mini Sugar Cookies with Sprinkles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 1 hour 54 minutes
Yield: 60 mini cookies
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Soft, buttery mini sugar cookies filled with colorful sprinkles and classic vanilla flavor. These bite-sized treats are perfect for parties, holidays, or anytime you want a cheerful homemade dessert.

Ingredients

1 cup + 2 Tablespoons (135g) all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (113g) unsalted butter, melted

2/3 cup (132g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

1/3 cup (33g) sprinkles (not non-pareils)

Cook Mode Prevent your screen from going dark

Instructions

Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
In a separate medium bowl, whisk the melted butter, sugar, egg, vanilla extract, and almond extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until the dough begins to come together. Fold in the sprinkles evenly. Cover and chill the dough in the refrigerator for at least 1 hour and up to 3 days.
When ready to bake, use a 1/2 teaspoon measure or mini cookie scoop to portion the dough. Roll into small balls and press the tops into additional sprinkles if desired. Refrigerate the dough balls for 15 minutes.
Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat. Arrange no more than 12 dough balls per baking sheet.
Bake for 8 to 9 minutes, just until the edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.