Go Back

Thick and Chewy Sprinkles Cookies

These delightful cookies combine a satisfying soft texture with colorful sprinkles, making them perfect for any celebration or an indulgent treat at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 3/4 cup unsalted butter, cold and diced Use high-quality butter for the best flavor
  • 1 cup light brown sugar, packed Gives a caramel-like flavor
  • 1/4 cup granulated sugar Adds a hint of crispness
  • 1 large egg, room temperature Let it sit out for about 15 minutes
  • 1 large egg yolk, room temperature Adds richness
  • 2 teaspoons vanilla extract Pure vanilla is recommended for depth
Dry Ingredients
  • 2 1/4 cups all-purpose flour Spoon and level your flour
  • 2/3 cup cake flour Secret to the soft, chewy texture
  • 1 teaspoon kosher salt Enhances all flavors
  • 1 teaspoon baking powder For a slight lift
  • 1/2 teaspoon baking soda Helps with spreading
Add Ins
  • 1 cup sprinkles Choose a mix of colors for fun
  • 1/2 cup mini semi-sweet chocolate chips Classic chocolate goodness
  • 1/2 cup white chocolate chips Perfectly sweet contrast

Method
 

Preparation
  1. Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, cream the cold diced butter, light brown sugar, and granulated sugar on medium speed until creamy.
  3. Add the egg and egg yolk, mixing until fully combined, then add the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cake flour, salt, baking powder, and baking soda.
  5. Gradually mix the dry ingredients into the wet mixture until mostly combined.
  6. Gently fold in the sprinkles, mini chocolate chips, and white chocolate chips.
  7. Shape the dough into 8 large balls (approximately 6 ounces each) and place them on the baking sheets, spaced evenly.
Baking
  1. Bake for 10-12 minutes until edges are golden brown and centers look slightly underbaked.
  2. Cool on baking sheet for 10 minutes before moving to a wire rack.
  3. Serve warm for the best experience.

Notes

For best results, use cold butter, measure flour accurately, and chill dough if it feels too soft. Store cookies in an airtight container for up to a week or freeze for 3 months. You can make the dough ahead and bake fresh anytime.