The Fall Sprinkle Cookies are a perfect blend of soft centers and a slight crunch from the vibrant sprinkles, offering a joyful texture with each bite. This recipe stands out for its simplicity and the fun element that the sprinkles bring, making it a hit with both kids and adults. Easy to make and incredibly festive, these cookies are the perfect addition to any occasion, adding a splash of color and joy to your fall celebrations.
For more Autumn inspired cookie recipes, check out these pumpkin sugar cookies, pumpkin snickerdoodles, apple cookies, apple pie cookies, maple pecan cookies, and cinnamon roll cookies.
And if you are a fan of sprinkle cookies, don’t miss out on these Christmas sprinkle sugar cookies; though similar, they have a thinner texture that offers a different kind of joy with each bite.
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Why You Will Love This Recipe
- Easy to Make: Even with a busy schedule, you can whip up these cookies in no time, making it a perfect activity to involve kids too.
- Versatile for Various Occasions: These cookies are not just for fall; they can be a hit at birthday parties, school events, or any festive occasion.
- Customizable: Feel free to get creative with the sprinkle colors to match the theme of your event or your personal preference.
- Great for Gifting: Packaged in a pretty box, these cookies make for a thoughtful gift for teachers, neighbors, or friends.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: The base for our cookie, giving it a rich and buttery flavor. If you don’t have unsalted butter, you can use salted butter and reduce the amount of salt in the recipe.
- Sugar: Adds sweetness to the cookies. If you prefer, you can substitute it with coconut sugar for a healthier option.
- Eggs: They help in binding the ingredients together. Ensure they are at room temperature for a smoother mixture.
- Vanilla Extract: Adds a lovely aroma and flavor to the cookies. You can also try almond extract for a different flavor profile.
- All-Purpose Flour: This is the main structure of the cookie. I haven’t tested this recipe with GF flour, but 1:1 substitute usually works very well.
- Sprinkles: The star of the show, adding color and fun to the cookies. Choose from a variety of colors depending on the look that you’re after, just make sure you’re using jimmie type of sprinkles that bake well.
How To Make Sprinkle Cookies
- Preheat your oven and prepare the cookie sheets with parchment paper or non-stick spray.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, blend the softened butter and sugar until smooth and well combined.
- Incorporate the eggs and vanilla extract, followed by the dry flour mixture and mix until a cohesive dough forms.
- Shape the dough into balls, roll them in a bowl of sprinkles, and place them on the prepared sheets.
- Bake until the edges are slightly golden, ensuring the centers remain soft and chewy.
- Allow the cookies to cool before enjoying them with a cup of milk or your favorite beverage.
Top Tips
- To ensure even baking, place the cookies at least 2 inches apart on the baking sheet.
- For a crunchier texture, try flattening the cookies slightly before baking.
- Always cool the cookies on the baking sheet to prevent them from breaking.
- Freezing: You can freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, no need to thaw; just add a couple of extra minutes to the baking time.
- Storing: Once baked, store the cookies in an airtight container to maintain their freshness.
Recipe FAQs
Feel free to use any type of sprinkles that catch your eye. Just make sure they are oven-safe to retain their vibrant colors and shape during baking.
If you are looking for an egg-free version, you can use applesauce or mashed bananas as a substitute. Each egg can be replaced with a quarter cup of either substitute.
If you find your cookies are spreading too much, try chilling the dough for about 30 minutes before baking. This helps in maintaining the shape of the cookies.
I hope you are as excited as I am to try these vibrant and fun Fall Sprinkle Cookies. They are not only a treat to the eyes but also a joy to make and eat. I would love to hear your thoughts on this recipe. Don’t forget to rate and review it, and do pin it to your favorite recipe board.
Fall Sprinkle Cookies
Ingredients
- 4 cups all-purpose flour
- ¼ cup cornstarch cornflour in the UK
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs at room temperature
- 2 egg yolks at room temperature
- 1 teaspoon vanilla extract
- 1 cup sprinkles
Instructions
- Preheat the oven to 350°F (180°C) or 160°C fan oven. Line the cookie sheets with parchment paper or spray them with non-stick spray. Set aside.
- In a medium-sized bowl, whisk together the flour, cornstrach, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, using a stand mixer or a hand mixer, beat the room temperature butter and granulated sugar until smooth and well combined.
- Add the whole eggs, egg yolks, and vanilla extract to the mixture. Blend well.
- Add the dry ingredients to the mixture. Mix thoroughly, scraping the sides of the bowl to ensure even mixing.
- Shape the dough into balls using a 2-inch cookie scoop. Place the sprinkles in a shallow bowl. Roll each dough ball in the sprinkles until fully covered.
- Gently flatten the dough balls into disk shapes and arrange them on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the centers remain soft and chewy. Avoid overbaking to prevent the cookies from becoming too hard.
- Allow the cookies to cool on the baking sheets before transferring them to a wire rack to cool completely.
Notes
- If you’re using salted butter, cut down on the added salt to keep the flavor just right.
- Try out different sprinkle colors to match the theme of your event or season.
- Let the cookies cool down completely on the baking sheet to avoid breaking them when moving.
- Keep the cookies in an airtight container to stay fresh for up to 3 days or you can freeze them for up to 3 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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