Sprinkle Cookies are an upgrade on classic sugar cookies that you’ll want to make year round. Perfectly soft and sweet, this treat is easy to make and perfect for the holidays!
I love having a yummy treat for any event. With the holidays always so busy, a cookie that is easy to make is a must. This recipe gives you the type of fluffy and soft cookie that goes perfectly with a cup of tea, coffee, or the always popular hot cocoa.
If you need a no-bake option, this no-bake almond butter oatmeal cookies recipe is a great choice that everyone loves. Super easy to make and a hit since they are great for those who have peanut allergies but still want that no-bake cookie texture.
Do I Have to Use Almond Extract?
I love the mild flavor of almond in this cookie recipe. However, you can definitely substitute for vanilla, maple, lemon, or even mint extract if you want something just a little bit different.
The great thing about this basic cookie recipe is that you can definitely adjust the flavors or sprinkles to fit your needs.
Can I Freeze This Sprinkle Cookie Dough?
These almond cookies are a great choice for making ahead of time and freezing. I prefer to make the dough and roll into balls, then freeze the balls. When I am ready to bake, I pull them out and roll into the sprinkles and bake as directed.
When baking from frozen, you will simply add 1-2 extra minutes to your cooking time to make sure they are cooked through.
Remember, when freezing, you need to always label and date the freezer storage bag or container you will be using.
How Long are Sprinkle Almond Cookies Good For?
If covered and refrigerated, these are good for 7-10 days in the refrigerator. The longer they are refrigerated, the harder they will get, so you may need to microwave for 10-15 seconds before eating.
If covered and left on the counter, they are good for up to 5 days. In the freezer, they are good for up to 6 months as raw cookie dough, and up to 4 months if cooked before freezing.
What are the Best Sprinkles to Use?
I prefer using traditional jimmies. These are the longer sprinkles as shown. You can also use any shaped sprinkle you prefer. There are often sprinkles in shapes like stars, hearts, unicorns, bears, or even little gingerbread men.
If you have someone in your friends and family circle who has food dye allergies, consider looking for dye-free or natural dye sprinkles to use on your sprinkle cookies instead.
For these sprinkled cookies, I like using a slightly larger sprinkle. A more delicate cookie needs a smaller sprinkle. I have used smaller sprinkles on cookies like my dipped gingerbread cookies.
Looking for more holiday cookies? I’ve got you covered!
- Chocolate Peanut Butter Blossoms
- Peppermint Hot Chocolate Cookies
- White Chocolate Eggnog Cookies
- Chai Sugar Cookies
- Dark Chocolate Dipped Gingerbread Cookies
- Soft Maple Sugar Cookies
- 2¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter softened
- 1⅓ cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon almond extract
- 1½ cup holiday sprinkles divided
- Preheat oven to 350°F. Line two large baking pans with parchment paper. Set aside.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar with an electric hand mixer on medium speed until light and fluffy, about 4-5 minutes. Add egg, egg yolk, vanilla bean paste/extract and almond extract. Beat until combined.
- Add flour mixture and beat until just combined, being careful not to overmix. Stir in ½ cup of sprinkles.
- Scoop about 1½ tablespoons of dough and roll into balls. Then roll into remaining 1 cup of sprinkles, lightly pressing sprinkles into dough, if needed. Place dough onto prepared pans and slightly flatten with your hand.
- Bake for about 10-12 minutes, or until edges are set but centers are still soft. Let cool on pan for 5 minutes, then remove to a wire rack to cool completely.