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.
Ingredients
- ½ cup unsalted butter, melted, 113g
- ⅔ 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.
Notes
Storing : Once cooled completely, these cookies can be stored in an airtight container for up to 5 days.
Freezing : You can freeze the baked cookies too. Let them cool completely on a wire rack, then place them in an airtight container and freeze for up to 3 months.
You can also freeze the dough. After rolling the balls in sprinkles, place them in a single layer on a parchment lined baking sheet and freeze. Once solid, transfer to an airtight freezer bag until you're ready to bake.
Serving: 1cookie, Calories: 50kcal, Carbohydrates: 8g, Protein: 0.5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 23mg, Potassium: 9mg, Fiber: 0.1g, Sugar: 5g, Vitamin A: 51IU, Calcium: 4mg, Iron: 0.2mg
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