Chewy Sprinkle Sugar Cookies
Chewy Sprinkle Sugar Cookies
If you’re looking for the perfect chewy sprinkle sugar cookie, this is the recipe you’ll come back to again and again. These cookies are soft in the center, lightly crisp on the edges, and rolled in sugar for that classic bakery-style finish. Finished with colorful sprinkles, they’re festive, nostalgic, and perfect for birthdays, holidays, or just because 🍪✨
What makes these cookies truly special is their chewy texture, thanks to a balance of butter, cornstarch, and careful baking. They’re easy enough for beginner bakers but impressive enough to share.
Why You’ll Love These Cookies
Soft and chewy centers with lightly crinkled edges
No chilling required
Simple pantry ingredients
Fun, colorful sprinkles in every bite
Perfect for make-ahead baking or freezing
Ingredients
Butter
Granulated sugar
Egg
Vanilla
All-purpose flour
Baking soda
Baking powder
Cornstarch
Salt
Sprinkles
How to Make Chewy Sprinkle Sugar Cookies
1. Prep the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream the Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat the softened butter and 1 ¼ cups sugar on medium-high speed for about 2 minutes, until light, fluffy, and pale in color.
This step is key for soft, chewy cookies; don’t rush it.
3. Add the Wet Ingredients
Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully combined and smooth.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
5. Bring the Dough Together
Add the dry ingredients to the wet ingredients and mix on low speed until just combined and no streaks of flour remain.
The dough should be soft and thick, not sticky or crumbly.
6. Fold in the Sprinkles
Gently mix in the sprinkles until evenly distributed throughout the dough.
7. Scoop and Roll
Using a medium cookie scoop or about 2 tablespoons of dough per cookie, roll the dough into balls. Roll each ball in the remaining ½ cup of granulated sugar.
Place cookies 2 inches apart on the prepared baking sheets.
8. Bake
Bake for 12–14 minutes, until the cookies have puffed up and the edges are set and lightly crinkled.
The centers should still look slightly underbaked—this is what keeps them chewy.
9. Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Chewy Sugar Cookies
Room temperature butter matters: Too cold won’t cream properly; too soft can cause spreading.
Don’t overmix after adding the flour. Overmixing leads to dense cookies.
Watch the bake time closely: Pull them out while the centers still look soft. They’ll finish setting as they cool.
Use Jimmy-style sprinkles if possible; nonpareils can bleed color into the dough.
Troubleshooting
Cookies spread too much
Butter may have been too soft. Let the dough rest for 10 minutes before baking.
Cookies too cakey
Too much flour or overmixing can cause this. Spoon and level your flour for accuracy.
Cookies not chewy enough
They may be overbaked. Reduce bake time by 1–2 minutes next batch.
Storage & Make-Ahead Tips
Store baked cookies in an airtight container at room temperature for up to 4 days.
Cookie dough balls can be frozen (before rolling in sugar) for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Leave a comment below or tag me on socials to show me your bakes! Happy Baking 😊
Chewy Sprinkle Sugar Cookies
Sugar cookies are soft, buttery treats with a sweet, vanilla flavor and a delicate, crisp edge. They have a smooth, slightly chewy texture, making them a simple yet delicious snack.
Ingredients
- 1 cup salted butter (2 sticks) (softened at room temperature)
- 1 ¼ cup sugar (plus an extra 1/2 cup for rolling)
- 1 egg (room temperature)
- 1 tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
- 1 cup of sprinkles