Easy Mini Sprinkle Sugar Cookies
These Mini Sugar Cookies with Sprinkles are bite sized, buttery, and coated in a crunchy layer of sprinkles on the outside (rolling the dough in sprinkles before baking is what makes these so festive!). This drop cookie recipe makes 60 mini cookies, and they’re always the first thing to disappear when I have a crowd over.
These cuties are a version of my mini chocolate chip cookies, just swapped out for something a little more colorful. I dropped down to one whole egg instead of an egg plus an extra yolk, folded in a cup of jimmy sprinkles right into the dough, then rolled each ball in even more sprinkles so that the top and bottom of the cookie were covered in sprinkles.
The result is chewy and buttery on the inside with a little crunch from the sprinkles on the outside. Plus, they are so colorful and happy looking.
And while yes, as a professional baker I do love to make regular sized sprinkle cookies, these mini ones are the perfect kid friendly dessert to make. Theres no serving, or cutting, just put them out on a platter and watch them disappear! The best part is watching little kids faces light up when you put them on the table!
Why I Chill This Dough
Unlike my no chill cookie recipes, this dough needs a 30 minute chill before you scoop it.
Sprinkles bleed a little color into softer dough, so chilling firms everything up first and then keeps your cookies from spreading into a puddle in the oven. It’s a small extra step, but it’s the difference between round little flavorful cookies and flat, sad ones.
The bake time is short so you can still make these cookies in about an hour including the chill time. Also, don’t skip the rolling in sprinkles part- yes its an extra step but it coats the cookies in sprinkles instead of them being just in the batter. It adds more texture and lot’s more fun.
If there ever are any leftovers, I usually bag them up and give them out to the kids to take home- always a huge hit!
Easy Mini Sprinkle Sugar Cookies
Ingredients
- ½ cup unsalted butter, melted, 113g
- â…” cup brown sugar, packed
- 2 tbsp white sugar, 146g
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour, 219g
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup jimmy sprinkles, for the dough, 180g
- Extra 1+ cups sprinkles, for rolling
Instructions
- In a medium sized microwave safe bowl, melt the ½ cup butter. Add the ⅔ cup brown sugar and 2 tbsp white sugar and mix until smooth.
- Add the egg and 1 tsp vanilla extract and whisk together.
- Stir in the 1 ¾ cups flour, ¼ tsp baking powder, ½ tsp baking soda, and ¼ tsp kosher salt until a soft dough forms.
- Fold in the 1 cup sprinkles until they’re evenly distributed throughout the dough.
- Cover the bowl and chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F and line two cookie sheets with parchment paper. You'll need 3 cookie sheets or to reuse one to bake all the cookies.
- Fill a small bowl with sprinkles for rolling. Scoop the chilled dough using a 1 tsp measuring spoon and roll each piece between your palms into a round ball, then roll it in the sprinkles to coat the outside completely.
- Arrange 5 cookies per row for 4 rows on the prepared sheet, leaving 1 ½ inches between each one.
- Bake for 8 minutes. Let the cookies rest for 3 minutes, then transfer them to a wire rack to cool completely.
- Repeat the process with the remaining dough until you’ve used it all, making 60 cookies total.
