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Sprinkle-Rolled Sugar Cookies

When it comes to desserts, few things beat the simplicity and warmth of a freshly baked sugar cookie. Soft, sweet, and slightly crispy around the edges, sugar cookies have always been my favorite cookies. This recipe takes basic sugar cookies to the next level! Sprinkle-rolled sugar cookies are a vibrant, fun twist that adds a pop of color and crunch to every bite.

Why Sprinkle-Rolled Sugar Cookies?

If you’re already a fan of traditional sugar cookies, you may wonder: what makes the sprinkle-rolled version so special? The answer lies in the combination of textures and flavors. Rolling the cookie dough in colorful sprinkles not only adds a festive touch but also gives each bite an added crunch. The sprinkles provide a bit of texture contrast against the soft, pillowy interior of the cookie, while their sweetness enhances the overall flavor. Plus, there’s just something undeniably cheerful about a cookie covered in a rainbow of sprinkles—perfect for any celebration! Here I’ve made them with festive red and white sugar sprinkles for Christmas, but these are so easily customizable to any event or occasion.

Can I freeze this dough?

You guys know I love to make big batches of cookie dough and freeze the extras for later, so I’m happy to share that this recipe can be easily frozen after scooping and before baking. Simply add an extra minute to the bake time when you’re ready to enjoy them, and bake from frozen.

Recipe notes

Use any color sugar sprinkle you like – I used red and white here for Christmas, but this recipe is easy to customize.
Be sure to bake cookies on parchment paper, or you will have a mess! Since these cookies are rolled in sugar sprinkles, they will stick to metal pans when baking. Baking them on parchment paper prevents this sticking.
This recipe uses a combination of vanilla and lemon extracts. You can use any extracts you’d like, but the lemon adds such a nice touch of citrus flavor. It does not have an overwhelming lemon flavor, or a subtle hint.

Ingredients

3/4 cup salted butter, room tempterature
1 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 cup corn syrup
1 tsp vanilla extract
1/4 tsp lemon extract
1 tsp baking soda
1/2 tsp salt
2 1/4 cup all purpose flour
1 cup sanding sugar

Directions

Preheat oven to 350 degrees
Cream butter and sugars until light and fluffy
Add egg, corn syrup, and extracts, mix until combined
In a separate bowl, combine dry ingredients, slowly add into butter and sugar mixture. Mix until just combined.
Scoop cookies and roll them in the sanding sugar sprinkles, place on baking sheet approximately 2 inches apart
Bake for 7-8 minutes, cookies should be slightly golden on the edges and gooey in the middle still.
Remove cookies form oven, allow them to rest on the baking sheet an extra 10 minutes while they cool. Remove from pan and cool completely. Enjoy!