Sprinkle Cookies

I had to bake these just because I love sprinkles.  This cookie recipe is from, so cute and good too!  Tender sweet sugar cookies with the crunch and color of lots of sprinkles.


1 cup butter, softened
1¼ cup sugar
2 tsp vanilla
1 tsp almond extract
1 egg
2½ cups flour
1/4 cup cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup rainbow jimmie sprinkles (long thin sprinkles)
2 Tbl rainbow perils (tiny balls sprinkles)

Preheat the oven to 375º.  Cream butter and sugar with electric mixer.  Add *vanilla, almond, and *egg.  Beat until well combined.  In separate bowl, stir together flour, cornstarch, soda, and salt.  Slowly add flour mixture to creamed mixture until well combined.  Gently mix in all the sprinkles (don’t overmix or sprinkles will start to bleed into the dough).

Using 1½” diameter cookie scoop, drop cookie dough onto Silpat lined sheet.  Bake for about 8 minutes.  If making larger cookies, bake longer (watch closely).  Only bake until they very slightly start to turn light golden brown just on the edges.  Cool on a wire rack.

* I wanted the dough to be as light as possible to show off the sprinkles.  For vanilla I used clear vanilla and for the egg I used the egg white and 1 Tbl heavy cream (no yolk), totally optional.

One Year Ago Today:  Black & White Brownie Bites

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


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