Sprinkle Crinkle Cookies on a light lavender background and a bottle of colorful sprinkle
Sprinkle Crinkle Cookies

Sprinkle Crinkle Cookies

Recipe by David Turner
Not Yet Reviewed
Bake it Easy

Sprinkle Crinkle Cookies are the kind of treat that fits almost any occasion, from holiday cookie boxes to Pride Month celebrations and everything in between. Flavored with vanilla and almond extracts for that classic “birthday cake” flavor, they come together quickly with kitchen staples and can be customized with any color sprinkles you like. The hardest part is waiting for the dough to chill — but that rest is essential for creating the cookies’ signature crinkly exterior. As a bonus, it gives you a built-in pause, making it easy to fit a batch of these soft, chewy cookies into your schedule.

Prep
25 mins
Bake
12 to 14 mins
Total
1 hr 40 mins
Yield
about 3 dozen cookies
Sprinkle Crinkle Cookies on a light lavender background and a bottle of colorful sprinkle - select to zoom
Sprinkle Crinkle Cookies on a light lavender background and a bottle of colorful sprinkle - select to zoom
Sprinkle Crinkle Cookies arranged on a light lavender background - select to zoom
The ingredients to make Sprinkle Crinkle Cookies - select to zoom
A Sprinkle Crinkle Cookie on a pile of colorful sprinkles - select to zoom
Sprinkle Crinkle Cookies on a light lavender background and a bite taken out of a cookie - select to zoom
A Sprinkle Crinkle Cookie on a light lavender background - select to zoom
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Instructions

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  1. To make the dough: Working with an electric hand mixer in a large bowl, or using a stand mixer fitted with the flat beater, beat together the sugar and butter until fluffy, about 1 minute on medium speed.   

  2. Add the eggs one at a time, beating to incorporate and scraping the bowl between additions. 

  3. Add the vanilla and almond extracts and beat to combine. Scrape the bowl. 

  4. Add the flour, baking powder, and salt and stir on low speed until no dry ingredients remain, scraping the bowl as needed, about 1 minute. Add the sprinkles and stir until evenly incorporated. 

  5. Cover the bowl and transfer to the refrigerator to chill for at least 1 hour or up to 24 hours. The dough will become firm as it chills. 

  6. To assemble and bake the Sprinkle Crinkle Cookies: Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment or lightly grease.   

  7. For assembly, place the granulated sugar and confectioners’ sugar in separate bowls.  

  8. Use a level Tablespoon Scoop to portion mounds of cookie dough (about 21g each) onto the baking sheets. Roll the dough mounds between the palms of your hands to form smooth balls.  

  9. Working with three to four dough balls at a time, place them into the bowl of granulated sugar. Toss to coat, then transfer to the bowl of confectioners’ sugar and toss to coat. Return the sugar-coated cookie dough balls to the baking sheets, spacing them evenly apart.    

  10. Bake the cookies for 12 to 14 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the centers are puffed but still soft. Remove from the oven and allow the cookies to cool completely on the baking sheets, about 30 minutes, before serving. 

  11. Storage information: Store leftover Sprinkle Crinkle Cookies in an airtight container at room temperature for several days; freezing is not recommended. 

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