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Sprinkle Cookies Supreme Recipe

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4.6 from 100 reviews

Sprinkle Cookies Supreme are buttery, soft sugar cookies packed with colorful sprinkles inside and topped with a creamy vanilla buttercream frosting. These festive cookies are perfect for celebrations and are easy to make by chilling the dough, baking until just set, then frosting generously and adding extra sprinkles on top for a fun finishing touch.

Ingredients

Scale

Cookies

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 teaspoons baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup sprinkles, plus more for decorating

Frosting

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 2 and 1/4 cups (270g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream or half-and-half
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Cream the butter and sugar: In a large bowl using a handheld or stand mixer with paddle attachment, cream the softened butter on medium speed for about 1 minute until smooth. Add granulated sugar and beat until fluffy and light in color. Then add the egg, egg yolk, and vanilla extract, beating until combined. Scrape down bowl sides as needed.
  2. Mix dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, cornstarch, and salt until well combined.
  3. Add dry ingredients to wet: With mixer on low speed, gradually add the dry ingredients to the wet ingredients in three parts. The dough will be thick and initially crumbly, but continuing to mix will bring it together. Gently fold in the sprinkles on low speed until evenly distributed. Cover and refrigerate the dough for at least 3 hours or up to 3 days; chilling is mandatory for texture.
  4. Prepare for baking: Remove chilled dough and let sit at room temperature for at least 15 minutes (up to 30-40 minutes if chilled longer than 3 hours) to soften slightly but keep firm. Preheat oven to 325°F (163°C) and line cookie sheets with parchment paper or silicone mats. Using about 1.5 tablespoons of dough per cookie, roll into balls and place 8-9 per sheet.
  5. Bake the cookies: Bake in batches for 11-12 minutes until edges are lightly browned but centers remain soft. Allow the cookies to cool on sheets for 3 minutes before transferring to wire racks to cool completely.
  6. Make the frosting: Beat softened butter in a large bowl on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt on low speed. Increase to high speed and beat for 3 minutes until fluffy. Adjust consistency by adding more sugar if too thin or more cream if too thick, and a pinch more salt if needed to balance sweetness.
  7. Frost and decorate: Spread or pipe frosting onto cooled cookies and garnish with additional sprinkles. Store finished cookies in an airtight container at room temperature for up to 3 days or refrigerate up to 6 days.

Notes

  • Chilling the dough is critical for proper texture and to prevent excessive spreading during baking.
  • Allow dough to warm slightly after chilling to make it easier to handle when shaping.
  • You can vary sprinkles according to occasion or preference for color and style.
  • Buttercream frosting consistency can be adjusted by adding more sugar or cream as required.
  • Store cookies properly to maintain softness and freshness; refrigeration extends shelf life but may firm the frosting.

Keywords: sprinkle cookies, sugar cookies, buttercream frosting, colorful cookies, festive cookies, vanilla cookies

Find it online: https://flavorsbymaya.com/sprinkle-cookies-supreme-recipe/