Super soft with a bit of chewiness and a ton of sprinkles, these cookies are incredibly tasty and undeniably cheerful. They are a sort of cross between a sugar cookie and a butter cookie, made from a rich dough with both almond and vanilla extracts. Cornstarch is the “secret ingredient” that gives them that softbatch chewy texture, and refrigerating the dough before baking keeps the cookies pillowy soft instead of spreading and getting flat or crunchy.
Like the popular “funfetti” cake mix, these cookies have sprinkles baked right inside them. The sprinkles add a little texture and flavor and, most importantly, a lot of color and fun. The sprinkles make them perfect for birthday parties or other causes for celebration, yet they’re so easy to make. No need for frosting or any complicated decorating, just let the colorful sprinkles steal the show.
- 1 cup unsalted butter, softened at room temperature
- 1-1/2 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon almond extract (if you don’t have almond extract, just add a little extra vanilla)
- 3 cups all-purpose flour
- 4 teaspoons cornstarch
- 1-1/2 teaspoon baking soda
- Pinch of salt
- Approx. 3/4 cup sprinkles
- Using the paddle attachment on a stand mixer, combine the butter, sugar, egg, vanilla extract and almond extract. Beat on medium-high speed until light and fluffy, about 5 minutes. (If using a hand mixer, beat for at least 7 minutes.)
- Scrape down the sides of the bowl and add the flour, cornstarch, baking soda and salt. Mix until just combined, about 1 minute.
- Add the sprinkles and either fold in by hand, or beat just until they are fully incorporated.
- Line baking sheet with parchment paper (or use a silicone baking sheet like THESE). Use a small to medium-sized cookie scoop to form dough mounds. Place them on the baking sheet and slightly flatten them with the palm of your hand or back of a spoon. Cover with plastic wrap or foil and place the baking sheet in the refrigerator. Let the formed dough chill for at least 2 hours, or up to 5 days.
- After dough is chilled, preheat the oven to 350 degrees Fahrenheit. Divide cookie dough between 2-3 baking sheets (depending on the size) to give cookies at least 2 inches of space around each one.
- Bake cookies for 8-9 minutes, or just until the edges have set and the tops are beginning to set. They will appear underbaked, but that’s the way you want them.
- Allow cookies to cool on the baking sheet for about 5 minutes, or until firm enough to move with a spatula without breaking. Transfer to a cooling rack.
- Once cookies have completely cooled, store in an air-tight container at room temperature for up to 2 weeks.
These cookies are so cute, delicious and easy to make, there’s really no reason to wait for a birthday to give them a try. Make a batch just for the fun of it. And because they store so well, they’re also a great cookie jar staple. Who wouldn’t want to snatch up one of these sprinkle-loaded treats? PLUS, they’re really easy to adapt to just about any occasion with a simple switch of the sprinkles! Having a Memorial Day or 4th of July barbecue? Use red, white and blue! Need an easy Christmas cookie? Red and green sprinkles do the trick! I’ve even made these with M&Ms for some color and a dose of chocolate!