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 the holidays.

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.

---

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.