confetti cookies Recipes

confetti cookies

The rules of cookie math, whether or not you have underlings dictating them to you, are as follows:

  • Cookies with butter > cookies without butter
  • Cookies with vanilla bean > cookies with vanilla extract
  • Larger cookies > smaller cookies
  • Cookies with fewer words in the title > cookies with more (see: chocolate, butter, Oreos)
  • Cookies with rainbow sprinkles > cookies with chocolate sprinkles and also all other things, ever

what you'll need

A while back, I shared a picture of a sprinkle-covered leftover cookies from an Italian-American bakery — you know, the kind that seem to be permanently staged in every office kitchen, everywhere — on Instagram asking how people felt about them and received a yield of comments and fervor of opinion usually reserved for political websites. Here, at least, we had some consensus: they’re the best (sprinkles! nostalgia! coooookies!) but mostly the worst (artificially flavored, butter substitutes, gummy sprinkles, usually stale). The resolution was clear: make your own at home with real butter and even better vanilla.

stand mixer dough quick food processor dough
stand mixer dough food processor dough

I thought this would be the simplest thing, ever, but a few things happened on my way to rainbow sprinkle sugar cookie nirvana, only some of which are likely to happen to you. A quick trip to the magical baking supply store on 22nd Street, you know, the one with an entire aisle of sprinkles, had a completely unsatisfying rainbow sprinkle mix in stock — no blues, no greens, and before I could question the rationality of my own impulses, I had 9 different single-color sprinkle packages in my basket and went home to make my own totally more satisfying rainbow sprinkle mix. I regret nothing. Stop saying I have a sprinkle problem.

homemade rainbow sprinkles mix because I'm insane
assembly line

The next problem was that I’d mistakenly assumed that the classic American sugar cookie — you know, butter, sugar, an egg, flour, vanilla, dropped from a spoon, baked until they’re all soft-centered and crisp-edged and your apartment smells like birthday cake — was one of those things where everyone had settled on the perfect recipe. Not quite. My first cookie spread into a butter-greased (but delicious, of course) puddle. My second were stiff and stale the next day. My third looked right, but quickly turned brittle and packaged-like. Finally, I turned where I should have begun my search because really, who knows better than the genius bakers at King Arthur, and added cream cheese to the dough and this produced a tender-bellied complex sugar cookie I think we should all make as soon as possible.

rolled
squash!

The end? No, I had one more problem: I’m lazy, impatient and a slew of other lamentable qualities such as not being sorry about this at all. I don’t want to wait for butter to soften and I don’t want to use multiple bowls to make a dead-simple sugar cookie. And so I made them with cold butter and in the single bowl of a food processor and now you know that you can too. Which brings me to the final rule of cookies:

  • Cookies you can make and eat as soon as the craving strikes > cookies that require patience, as if they don’t understand the nature of cookies at all

from the oven
confetti cookies

One year ago: Liege Waffles and Mushrooms and Greens with Toast
Two years ago: Strawbery Rhubarb Crisp Bars
Three years ago: Japanese Vegetable Pancakes
Four years ago: Warm Crisp and a Little Melty Salad Croutons
Five years ago: Leek Toasts with Blue Cheese
Six years ago: Leek Bread Pudding and Oatmeal Pancakes
Seven years ago: Black Bread (still my favorite bread project) and Ranch Rugelach
Eight years ago: Martha’s Macaroni and Cheese
Nine years ago: Pineapple Upside-Down Cake and Pickled Garlicky Red Peppers

And for the other side of the world:
Six Months Ago: Apple Cider Sangria and Date Feta and Red Cabbage Salad
1.5 Years Ago: Pickled Cabbage Salad
2.5 Years Ago: Cranberry Orange Breakfast Buns
3.5 Years Ago: Spinach Salad with Warm Bacon Vinaigrette
4.5 Years Ago: Baked Pumpkin and Sour Cream Puddings

Confetti Cookies

  • Servings: 4 dozen 2 1/2-inch cookies
  • Print

Recipe barely adapted from King Arthur, technique and language were tinkered with

If you’re using a food processer, no need to soften the butter or cream cheese first. If using an electric hand- or stand mixer, you’ll want them softened before you mix the dough. If you’re using vanilla bean, which I really love here, I find you can maximize the flavor you get out of it by rubbing the vanilla bean seeds right into your sugar, distributing it evenly and giving it a extra flavor-releasing abrasion. Then use the sugar as written below.

  • 3 cups (375 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
  • 1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese
  • 1 1/4 cups (250 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract or 1/2 a vanilla bean, split and scraped (see Note up top)
  • 1/4 teaspoon almond extract (optional)
  • 1 cup rainbow sprinkles

Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

To make in a food processor: Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You’ll probably need to scrape it down once or twice to get the mixture even.

To make with an electric mixer: Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Both methods: Scoop balls of dough — I like these cookies best with a #40, or 1 1/2 tablespoon, scoop; the texture is less dynamic when made smaller — and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. I find that the sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands — trust me here.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day.] Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.


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237 comments on confetti cookies

  1. Jennifer

    This is my go-to sugar cookie recipe. KAF is always reliable, and the addition of cream cheese makes them tasty enough for grown-ups, too. I never thought of sprinkles, though, thanks! (They make great snickerdoodles, too, if you just roll them in cinnamon sugar.)

  2. Beth

    These cookies are the post-Shabbat services Kiddush staple! I’ve only had them in kosher bakeries, and they have been dry and crumbly. I can’t wait to try this recipe with cream cheese! I bet it’s fantastic.

  3. Becca

    This might be the first time I’ve ever disagreed with you, but small cookies are clearly superior because you get to eat MORE of them!

  4. kumalavula

    there’s no way you could look at these and not be happy! impossible with the colors and the sugar all mixed together to epitomize perfection.

  5. araminty

    Typo police, I think you’ve missed a word in the last para: “Transfer balls of sprinkle-coated to baking sheets.” And you’re missing “extract” after almond in the 2nd para of instructions.

    This sprinkle nostalgia doesn’t infect me, maybe it’s my Australian upbringing. I mean, we HAD them, they just never seemed all that great. And, my adult taste buds usually disapprove, I usually just taste the food dye. Ditto red velvet cake. Ick. Maybe I can make these the next time I have some kids to impress… family reunion coming up… Thanks again :)

  6. The wonderfully trashy delight that is Eurovision is on this weekend and I’m planning a dessert menu for a party themed exclusively around pink and sprinkles (including your Pink Lemonade Bars and the Fudgy Chocolate Cake remade as minicupcakes, with sprinkles on the icing). And I think I’m now going to have to find extra sprinkles and make these too…

      1. I roll into balls, and then into sprinkles, flatten a little and freeze the dough all the time – I have frozen the baked cookies in plastic baggies and they’re fine. But it’s never been for more than a week or so just because my grandkids eat them -)). So, don’t know for longer storage.

  7. June

    Everytime I pass by a bakery, I pick up a handful of sprinkle cookies for my kids. I would LOVE to make these for a party next week. Thanks for the recipe!

  8. Jane M

    Nothing makes me happier than A) SPRINKLES aka JIMMIES-hay I’m from Jersey and B) Butter cookies! Oh and The NY Cake and Decorating store even if the help are MEANIES!

  9. Laura

    These look so yummy! I cant wait to try them. They seem to hold their shape pretty well, do you think these would work with cookie cutters (minus the sprinkles)?

  10. I’ve never really given much thought to sprinkle cookies, but now that I do I realize they’re structurally similar to snowflake crinkles (or whatever people call those confectioner’s-sugar-covered magic balls where they’re from). Hunh! Well I’ll be.

  11. Angela

    Oooh — I’ve been looking for another cookie for an upcoming Canada-themed party (I have the standard maple-leafed shaped sugar cookie that I’ll ice in red/white). This, rolled in white jimmies, and then iced with the word “eh” in red when cool — what do we think, eh? ;)

  12. Susan

    I love the combination of vanilla and almond extracts in a sugar cookie. The almond enhances the vanilla flavor more than it stands on it’s own. These are also my favorite type of sprinkle; they are almost like a granular frosting that just looks festive!

  13. Lindsay

    I have made Lottie & Doof’s version of these (“Sugar Saucers”) and they are the FUNNEST cookies ever. My modification: I subbed half of the butter with coconut oil. Even better than the original! If you need more sprinkle cookies in your life (who doesn’t??!?!), try them with some coconut oil!
    Off-topic: I’ve recently moved to Denver, and am struggling with altitude baking. The main issue is that they dry out after no more than one day. I’ve found a few guides online, but they are wordy/confusing and not the end-all-be-all guide that I’m dreaming of. Do you know if said guide exists??

  14. I adore the confetti cookies at the Italian bakeries (and the ones with the jam in the center, and the ones shaped like red and green leaves). And that baking store DOES have the most paltry selection of rainbow sprinkles. It’s so disappointing. I really should just make my own mix…I surely have enough sprinkles in my cabinet.

  15. Terri

    I’m not sure on which social media I saw this in since I follow you in several places (does this make me a stalker?? ACK!) Anyway, you had posted a glorious picture of your sprinkle collection and I was wondering where you get them from? I am in a perfect chocolate sprinkle deficit! The place where I had found the perfect chocolate sprinkle – not crunchy (ick!!) perfectly waxy and more of a milk chocolate rather then dark chocolate flavor – has since gone out of business and I just can’t seem to find a reasonable replacement. Tried Fairway (Yuck). Tried Amazon (eh). Tried Dags (eh). Don’t know where to turn next. Any advice/recommendations would be greatly appreciated. :-)

  16. Shannon

    Lindsay/22 – Pie in the Sky by Susan G Purdy is invaluable for high altitude baking. I’ve probably made at least half of her recipes and every single one has turned out perfectly.

  17. These look so delicious!! I will DEFINITELY have to give them a try this weekend :) I’m on a big cake batter kick myself, and I was in the market for something to fill my cookie tin (now that I have but one lone Cake Batter Blondie left)…until now!

  18. Ann in NJ

    Lindsay/22, having grown up in the west, I’d guess your problem is less the altitude and more the dry air. Relative humidity on the high desert (which is what much of the west is) is much lower than either coast, running around 20-30% much of the year. When I was a kid and we’d picnic, the standard procedure was to leave the other half of your sandwich wrapped until you were ready for it. Make sure you store your cookies in airtight containers, and for longer term, freezing works fantastically.

    “Mom’s Big Book of Baking” has a similar cookie without the cream cheese. They’re good, but this sounds much better.

  19. C

    Cook’s Illustrated had a tip to store vanilla bean halves upside down in vodka. The vodka works its way up the bean, making it easy to squeeze all of the seeds out (instead of getting stuck inside the pod). Haven’t tried it yet but thought I’d add a note about it here.

  20. erika

    I know you already know this, but your daughter (and son!) is possibly the cutest thing in this world. And these cookies are the perfect treat for college graduation gifts! Making them TONIGHT!

  21. Lisa Jenssen

    Deb! How do you get your homemade Vanilla so dark? I keep mine aging for AGES and it does not get that dark? Help! Thanks – these cookies look grandson worthy!

  22. cybercita

    This is so NYC awesome: I was reading this on the subway and thinking about Merrill Stubbs mom’s cream cheese cookies and then I looked up and there was Merrill!
    I adore rainbow sprinkle cookies in every hydrogenated iteration.

  23. How fun! I haven’t tried sugar cookie dough with cream cheese. I usually have a log or two of sugar cookie dough in the freezer, ready to be sliced and baked at a moment’s notice if somebody comes by. This is good because (1) hot cookies impress guests (2) frozen dough is too hard for me to eat raw.
    The magic of sprinkles is manifold. I made a pinata cake a few years ago, with sprinkles in the dough and M&Ms in the hole; it was very impressive until you cut about the third piece, at which point it fell apart. And there’s the Dutch breakfast of hagelslag, or chocolate sprinkles, which I don’t really approve of but am fascinated by.
    And as a math nut, I really love the way you laid out this post!

  24. Susan

    You do not have a sprinkles problem. The only “sprinkles problem” one can have it to not realize how wonderful sprinkles are.

    Typo alert: in the first line of instructions it says “two baking large sheets” instead of “two large baking sheets.”

    Darn, I almost bought cream cheese last night and decided against it. Now I’ll have to wait until Saturday to make these.

  25. Kelley

    I have some fruit flavored hagelslag (sprinkles) from Amsterdam. This cookie recipe is a perfect use for them. Thank you.

    1. deb

      Awads — Ha! I have this overflow shelf thing outside the kitchen where they’re currently piled until I put up some shelves in the kitchen. But even in my tiny space, I could fit these in the cabinet. Together, they’re like the size of 2 bottles of oil.

  26. Natalie

    If only the issues on political websites were solved so easily. Maybe they could be if these cookies were served before any debate/meeting/etc. ;)

  27. AnnieLouWhoAreYou

    This new recipe post makes me so happy! Sprinkles are highly underrated – I love sprinkles and how joyful they are; you can’t help but smile when presented with a sprinkles-laden sweet treat!

    This is my first post, but not my first time visiting your blog or trying one of your recipes — I love Monday mornings because I know I’ll have a tempting newsletter from you in my Inbox. Thanks for all of your hard work, thorough and entertaining posts, and tried-and-tested recipes! I have loved each one I’ve made and eagerly bookmark multiple recipes a day!

    I am going to make these cookies ASAP (i.e., tomorrow night!) – I love cookies, Italian bakeries, and recreating said treats from said bakeries at home! Thanks so much!! Sprinkles!

  28. Rachel

    Thank you so much for your hard work in this! I would not have guessed that cream cheese was the secret. I can’t wait to try it!

  29. Kailee

    A cookie recipe with rainbow sprinkles AND uses the food processor (my boys’ favorite kitchen appliance)!! I can’t wait to make these with my little boys tomorrow! Also? Little Anna!! She’s adorable!

  30. SVF

    Perfect with lemon extract subbed for almond. And unfortunately, I am the one with a sprinkles problem. I only had a tablespoon left in the jar.*sniff* Hopefully, the rest will taste just as good naked.

  31. Karen P.

    Oh, Loverly— Both the cookies w/SPRINKLES AND
    your “Underling!” I have missed seeing her!
    But really, you need to figure out a recipe for
    those of us who’d love such red curlycues!! She
    is darling! And SO our the cookies-just what my grands
    Would love!

  32. Lisa

    My son is turning four next week and with his love of sprinkles this is perfect timing. I’ve decided I must make them! I think he may be more excited about these than the presents I bought! Thank you

  33. Vidya

    The reason I’m so faithful to your blog is for your writing, but today I was so dazzled by all the COLOURS that I couldn’t pay attention and had to skip ahead to the recipe. Sorry and thank you, I can be found in the kitchen for the next few hours.

  34. Anita

    Hello. I am new to your blog today, and I haven’t made any of your recipes yet, but you totally got me when I read the recipe for your sprinkle cookies and you have catered for everyone (including me here in Melbourne Oz) with measurements in cups, grams and every other variation. Thank you! Now going to follow you religiously. Anita

  35. Thanks for the laugh in the morning- maybe I’ll have to get 9 different colours of sprinkles too, just to make the world a little more colourful!

  36. Kristine

    Are these chewy and soft or end up more crumbly or are they cakey? The texture is not clear and I’m looking for a chewy soft sprinkle cookie. Also, what are they like the next day vs. fresh out of oven. Are they more like Christmas cookies or chewy sugar cookies? Thank you!

  37. Joanna

    You know how some kids can’t be cajoled into eating foods that look too wholesome? Many parents go to great lengths to sneak wholesome ingredients into foods that look like mac-and-cheese, or cookies.

    I find that the grown-ups in my life do the opposite: they turn their noses up at foods that look too delightful, too fun, too pleasurable. It’s as though they’d be ashamed to be caught eating something that’s pure delight – that stuff is kid stuff!

    I can see how this recipe would appeal to adult palates more than most sugar cookies, what with the vanilla bean and the cream cheese: there is some complexity here! The big people will love them! Maybe I could fool my too-grown-up-for-their-own-good friends to give these cookies a chance if I skipped the jimmies and replaced them with… I don’t know. Raw pumpkin seeds? Bean sprouts? Kale? (Don’t worry. I am kidding.)

    I do have one question regarding these, and most cookies: I don’t have a food processor, a stand-mixer or even a hand-blender. I have to do my cookie dough by hand. I use room-temperature butter but it’s still a major workout for my right bicep, and I feel that I still can’t get the butter and sugar beaten until properly fluffy.

    Any tips for facilitating my old-school process and improving the texture of the finished product?

  38. Elisabeth

    I’ve done this (sprinkles) with the America’s Test Kitchen chewy sugar cookie recipe which also uses cream cheese (a bit less) and melted butter–it’s one bowl and lends itself to those days I want cookies but am too lazy and impatient to wait for butter to soften. :)

  39. deb

    The texture! Storage! — How could I forget? Oh right, I was distracted by SPRINKLES. The texture will vary by how you bake it. I like it a little underbaked when it comes out. The centers will be tender, the edges firm. I store them at room temperature in an airtight container. The next day, the ones that were tender on day one are slightly more firm but still soft-ish in the center, edges still firm. The ones that were baked until firm are still firm. I find these excel at what I consider a larger size (that 2.5-inch one from a #40 scoop or about 1.5 tablespoons); from a smaller (about 1T) scoop, it was hard to get a nuanced texture, though I’m sure with a minute less baking time it would have been fine. The photo at the top here is of the smaller size. The baking time is for the larger size.

  40. deb

    P.S. This is really not a roll-out cookie dough but King Arthur says if you’d like to make it so, add another 1/2 cup of flour and chill the dough pressed into a flat/disc shape. [Let us never talk about the rabbit hole I just went down over disc vs. disk because I haven’t had coffee yet and both spellings now look weird to me.]

  41. maggie

    Terri/24: If you can find chocolade hagelslag you will never buy anemic American sprinkles again. They will blow your mind! They come in milk, dark and extra dark flavors and they’re fabulous on toast or in baking.
    Taste Of France/37: I prefer muisjes or anijs hage on buttered bread (or better yet buttered waffles!!) for breakfast, The chocolade hagel is my brother’s favorite, though. I know it sounds weird but once you try it….mmmmm

  42. Kris

    Sprinkle nostalgia! Growing up there was an independently owned donut shop (which now of course no longer exists at all) across from my house that made a donut with vanilla icing and the top completely covered with this type of sprinkles. It was my favourite! Now the big chain donut shops tend to only use the round-shaped coloured sprinkles (which have, if I may, a totally different texture that is completely unworthy). I don’t, however, have a sugar cookie nostalgia since we were more shortbread and chocolate chip growing up! I’ll have to try these though…

  43. Mel

    These look fantastic and we’re making them with the kids this weekend! Quick question – I have a giant container of rainbow nonpareils. Would those work too?

    Thanks :)

  44. Elise

    I saw this recipe yesterday, went home, made them, brought them into work today, and I’m a star in the office. :)

    I used the food processor technique (I may or may not have had my food processor out to make your galette dough already). The dough did not end up quite as well mixed as I thought it might – but perhaps my food processor was really too small for that amount of dough. I am definitely planning to make them again – will try the mixer technique next time to see if I prefer that.

    Thanks for your awesome recipes!! You are my go to baking site.

  45. Andrea

    Deb – You should make your own sprinkle mix and sell it. I’d buy it! Yours look beautiful, and so much better than the mix I get at my grocery store, or even what I’ve been able to find online.

  46. I have to add to your cookie math: cookies that you drop / cookies that you roll and cut. I like drop cookies, I’m too lazy to roll & cut ;-)

    Monica.

  47. meera

    Wait, you didn’t tell us the most important part! What sprinkles did you use in which proportions to get your ideal mix?!

  48. Jackie

    Perfect quick activity with a toddler – although he ended up eating more sprinkles than applying. I added an extra egg just to make the dough come together a little bit easier and it worked great.

  49. Abby

    These look amazing – I have the urge to use them in ice cream sandwiches (must be the sprinkles)! Any recommendation on using a structurally softer cookie in this way?

  50. Helene

    Had to do a1/2 batch test the minute I saw this. Neighbors’ kids are going to be in heaven! Texted a pic of the finished product to my own kids (35 & 31) who live on the other coast & they’re pouting because they can’t have any.

  51. Trisha

    I am excited for these. I, too, love Italian cookies. Have you made the almond pine nut ones? My dad’s partner swore by the King Arthur mix for them so the recipe is probably good too. http://www.kingarthurflour.com/recipes/italian-pignoli-cookies-recipe

    I just printed out your recipe here and noticed on the bottom of the page that the copyright says 2006-2013. Does that matter? (I am not planning on using any of your content, I just wondered if it should say 2016.)

  52. deb

    meera — 1 part of each of the 8 colors (red, pink, orange, yellow, light green, dark green, blue, purple) and 2 parts white. The white really helps the colors show up!

    Trisha — Thank you. Now fixed! Haven’t made the pignoli cookies yet but I trust they have a good version.

    Abby — There’s a note on KA about adding a little corn syrup to make the cookies a little softer/chewier, says they’ll spread more too. Underbake so they’re not rock hard when they’re frozen.

  53. jwg

    Now that you’ve taken care of these could you fix the ones the same bakeries sell that are ridged and half dipped in chocolate?

  54. I contend many recipes are better with sprinkles! Love them with this KAF cookie recipe! I have a family recipe for cutout cookies that is a staple at Christmas-time. It also uses cream cheese, and the cookies are so tender! Probably one of my favorite cookie recipes. I like your food processor technique with this one.

  55. Lauren

    Those are the prettiest cookies I’ve seen in a long time.The colors are fabulous..zingy and festive.I could just stare at the photo and be perfectly satisfied.That is the hallmark of good cooking. You don’t even have to taste it, the photo speaks!!!!!

  56. Kathleen

    These tasted like what they were– delicious sugar cookies coated in sprinkles. What’s not to love? I think next time I’d try the mixer version– my aged food processor was struggling a bit and I didn’t get all the fat mixed in as well as I would like, so some of the cookies got a little slumpy. I forgot to squish a batch and I like the unsquished ones better. I got 2.5 dozen, but that could be due to my enormous cookie scoop.

  57. Ashley

    Deb, you’re amazing! There is no such thing as a sprinkles problem (ahem, an entire shelf in the cupboard), you’re a baller for making your own mixed sprinkles, and there is definitely something to be said for immediately satisfying the need. I was overjoyed when I discovered the Milk Bar chocolate chip cookie recipe (from the second book) was designed to be made BY HAND in ONE go! A miracle! Also, cream cheese sugar cookies are seriously the BEST!

  58. Karlie

    Can you really taste the cream cheese? I’m not a fan of the flavour at all by itself, but can tolerate it if it’s not really noticeable. These look DELICIOUS! I wonder how they’d convert to gluten free?

  59. JP

    It is so funny to me that people who would freak out at the thought of two drops of food coloring are open armed (open mouthed?) to colorful sprinkles! Just sayin’ ;)

  60. suzanne

    i recently ordered sprinkles from the sweetapolita blog – my 2 year old daughter carried the jars around for a month as her friends (she calls them sparkles not sprinkles – which i like so much better!) until she let me use them on her birthday cakes. they were the most beautiful sprinkles i have ever seen. shipping from canada is spendy, but it was worth it.

  61. Cecile

    Just baked these. They taste insanely good! A salty cream cheese taste on the inside with a crisp sweet crust. My only gripe is that mine didn’t look quite as pretty as yours as the sprinkles melted a bit more than those on your picture. They were in the oven a bit longer as they turned out bigger. Is it just the brand of sprinkles?

  62. Natalie

    I have personally been trying to find a recipe to make the Italian bakery sprinkle cookies for years now, to no avail. Of course, not all of the bakery versions are made equal and I’m sure everyone has a specific idea of the cookie we’re talking about based on their experience. I have found variants that have been interesting, but my ideal is a version that has an almost soft, cake-like texture and reads more like a butter cookie than a sugar cookie. I usually pull most of my recipes from KAF and if they’re saying this is a sugar cookie, then I’m a bit skeptical that this is going to have that fluffiness that I’ve been trying to find. Please tell me I’m wrong and end my search!

  63. Lucia

    Made these with my kid yesterday, big thumbs up all round. They are so sweet he can only eat half of one, which is a bonus! They are sorting out my preggo cravings a treat, so thanks!

  64. I have been fighting the urge to make these for three days, but finally caved today. I actually had to buy the more expensive bottle of rainbow because the cheaper ones didn’t have PINK SPRINKLES! What is wrong with these people?

    Anyway, they are amazing!

  65. Just made these, using ricotta instead of cream cheese (as it was on hand), so judge the value of my comment accordingly. These don’t taste like the Italian bakery cookies, which as far as I’m concerned is all to the good; I don’t like that powdery quality much. They spread a lot; they took a long time to cook (I think something is up with my oven, not the recipe); they look adorable; and they taste good. I think they’ll be very welcome at my friend’s birthday brunch tomorrow. Also, did you roll 360° of your balls in sprinkles? It seemed odd to have sprinkles on the bottom, so I left the bottoms bare. So to speak.

    A while ago I got multicolored sprinkles at Sahadi’s: your nine colors except dark blue instead of purple. It never occurred to me to critique a sprinkle color mix, which is one illustration of why you’re the food writer and I’m not.

  66. meredith

    These are adorable! I think your yield may be off, though. I halved the recipe and scooped flat #40s, only got 14!

  67. Caitlin

    These are so lovely. I made them immediately! All I had on hand was a jar of nonpareils which is a much different texture, but they turned out beautifully. My twins loved them.

  68. lynnkest

    A bakery favorite since childhood, I’ve been searching for a wonderful sprinkle cookie ever since going gluten-free— turns out I just had to make it myself– and this is it! I used cup4cup flour (my regular go-to gf flour) and india tree “nature’s colors” (no synthetic dyes) sprinkles (and my usual organic: butter, cream cheese, sugar, vanilla extract). So good. So so good. Thank you!! Would definitely recommend this recipe to anyone who needs to do a gluten-free flour switchout!

  69. elisha

    any sense of how this dough will freeze? making a pilot batch for my son’s birthday. would be nice to just save half and use next month! they are so cute..can’t wait to taste test in t-minus 5 mins!

  70. Megan

    These are beautiful and delicious. We didn’t have rainbow sprinkles so we used sugar dinosaurs and rainbow sparkling sugar (both KAF), and they’re lovely. Your food processor must be much larger than mine, I ended up dumping the contents into a bowl and using my hand mixer. I only got 18 cookies, and per the house carpenter, mine aren’t bigger (height or diameter) than called for. Will definitely make again!

  71. Rebecca

    Hi Deb, wonderful cookies! Everyone in my family loved them. What is the benefit of using parchment paper as opposed to aluminum foil? I use aluminum foil because that is what I have; however many recipes use parchment paper.

    1. deb

      Rebecca — So interesting! I have pretty much never done anything but roast vegetables on aluminum. It’s reactive; I figure that’s nothing but trouble with acidic ingredients (although there are few here). Parchment or baking paper is nonstick coated, releases everything. You can also use silpats or silicon baking mats.

  72. Marianne

    When I saw this recipe/photos this week I knew I was going to make these for a 82 year young dear friends birthday party. Loved that it was all made in the food processor. Less dirty dishes! The end results texture was spot on however I thought they were a bit too sweet. Don’t look too closely at the ingredients on the sprinkles they are special party time decoration. The next time I will cut the sugar and use the sprinkles from Whole Foods being they will be better cleaner ingredients. Thank you for sharing. Another note, they took longer to bake in my oven. Time to check the calibration.

  73. Emily K

    I like sprinkles, but really only on my soft serve ice cream. This look tasty, I’m thinking about making them, and incorporating some finely chopped chocolate… I’ll let you know how it goes.

  74. Terri

    Thanks to Maggie, Marcia, & Merikay for the sprinkle suggestions! I of course got impatient in waiting for a reply and came up with the idea of the NY Cake store down on 22nd St. here in NYC. I ordered rainbow, pink and light chocolate sprinkles. (Can you believe they had light chocolate and dark chocolate listed separately??!!) They have a wonderful waxy texture that I was looking for (as I mentioned I hate crunchy hard sprinkles) and the flavor of the light chocolate is right up there. Not perfect, but very close to the ones that I love that I can’t find anymore since Waldenbaums went out of business. Just to make my taste testing complete, I will try the King Arthur and Len Libby ones. Maggie, the dutch sprinkles….oh you are speaking my language as I have a box of them in my cabinet. Any country that puts chocolate sprinkles on buttered toast for breakfast is a country ok in my book and one that I need to visit!

  75. Joetta

    I just made these this afternoon and they are AWESOME. I tend to like a softer cookie so I made them on the larger size (yield: just over 2 dozen) and can’t wait to bring them into the office for my coworkers to devour. I’m generally a terrible baker (short attention span and lack of attention to detail) but your recipes are building my confidence! :)

  76. Anne

    Just made those. Super easy to make and they look so pretty! Next time will do a tiny bit less sugar – they were a tad too sweet for my tastes but I guess it’s in the name “sugar cookies”. Also had to cook them for 11minutes but were not too done at all. Yield halving the recipe (one full egg) and using a tablespoon scoop was 25 cookies. Thank you for posting the recipe!

  77. Melanie

    I used a #40 scoop and got 23 cookies. And the cook time was closer to 15 minutes for non-raw dough. But! The kids are happy campers.

  78. Joetta

    Also, definitely agree, these are some SERIOUSLY sweet cookies. I might play around with a less sweet version next batch.

  79. Ellen N.

    Hi All,

    I made these with chocolate sprinkles (real chocolate, not vaguely chocolate flavored wax).For anyone who is considering making these with chocolate instead of colored sprinkles, I caution you to not reduce the amount of sugar in the cookie dough. I found them to not be very sweet at all. I’m on Team Crunchy Cookie so I baked them for 13 minutes and they had a lovely texture.

    A tip for those who don’t have cookie scoops. I weigh the whole batch of dough, then divide the number by the number of cookies. I then know how much dough to use for each cookie.

  80. Jenny

    These were so easy to make and turned out perfect. I think next time I’ll cut back the sugar a bit because the sprinkles are already so sweet. But still so very good!

  81. Erin M.

    My sons (6 and almost 4) and I made these cookies this afternoon. My floor is covered in sprinkles but that somehow doesn’t matter; all three of us had so much fun! The boys were excited to roll the dough, pick which color sprinkles they wanted to use, and flatten the balls with a glass before baking. Added bonus: the cookies are delicious! Thank you, Deb! This recipe is yet another from your blog that will be put into our “regular rotation”.

  82. Beth

    These remind me of another favorite from when I was growing up on Long Island, and I’ve never had any since that were any good. They were finger-length sugar cookies with jam sandwiched between. One end was dunked in chocolate and coated with sprinkles. Could these work as those cookies, or do you have another recipe that would work for that format? Thank you for bringing back memories of our childhood – my father would bring home a few cookies like these from the bakery every Sunday morning!

  83. Jessica

    I made these cookies with my daughters (5 and 3) yesterday. We loved making them and loved eating them. The recipe was delicious and forgiving (measurements tend to get fudged a bit when I bake with my kids). My older daughter declared sprinkle cookies her new favorites — better than chocolate chip! — which is saying a lot. Thanks for the great idea and great recipe.

  84. Hilla

    Ditto for Suzanne’s comment (96)! You MUST check out the sprinkle medleys at the sweetapolita shop. It is absolutely the start of a down-the-sprinkle-rabbit-hole, but they are so luxuriously cute!
    Major props for this rendition – I had always been disappointed at the dryness of these cookies as a child, but you have instilled hope in these otherwise hopeful-looking cookies!

  85. Danielle

    Deb, Don’t know if someone already spotted/recommended this, but Fairway sells sprinkles in bulk that are the real deal (enough colors, the bright ones, have some flavor), as well as dark chocolate ones. We went splitsies on our batch yesterday; no regrets.

  86. Comment #8 returning to say that I made these with gluten free flour (Doves Farm for those living in the UK) over the weekend and they were perfect. Did a basic 1-to-1 swap, plus a tiny pinch of xantham gum. Got rave reviews from everyone except my boyfriend, who thought they were too sweet with the sprinkles. Which just means more colourful cookies for me!

  87. Carol

    I made these with three kids yesterday and they loved them! I made the dough first (loved using the food processor!) and they shaped, dipped and flattened. And ate! These cookies are so fun, I’m taking the extras to work. Thanks!

  88. Emily K

    I’m back (original comment #111) to say that i did make these with a 10oz bag of chocolate chips thrown in the food processor first, i also used 1/3 whole wheat flour (so i could maintain the illusion that these are not jsut unabashed buttery sugary cookies). I have several observations: 1- food processing chocolate chips is a very noisy endeavor, and should not be done while your toddler is still napping. 2 – Deb’s food processor must be quite a bit bigger than mine, as i had to remove half the dough to get enough room for things to really mix up. 3 – the cookies turned out delicious and quite chocolately – but contrary to what other posters are saying, i found them to be very sweet. I can’t imagine the chocolate chips added that much sweetness, but maybe so. I baked one whole sheet, and then scooped, shaped, and froze the rest of the dough for later baking.

  89. Genevieve

    I made these on Friday and my husband’s poker night (basically all dads) ate almost every one. While drinking beer and eating pizza. This alone is proof to me of how awesome they were! Definitely need a repeat soon.

  90. Laura C

    I came here today, 19 weeks pregnant and starving, looking for healthy dinner ideas to round out my week’s meal plan. THANKS A LOT, DEB. No, really. My five year old and I will love making these tomorrow! Fetus needs sprinkles! (I’ll also make your Broccoli Slaw ;) )

  91. SallyT

    These were DELICIOUS! We loved them. I measured 1 1/2 T of dough (I don’t have that size cookie scoop) and each piece of dough weighed 30 g but I only got 30 cookies, so must have done something wrong.

  92. Jennifer Borish

    Deb, My four year old daughter and I made these buttery cookies, including the almond extract, which were easy to make together and delicious! I’m not sure who had a harder time waiting for them to cool…The dough recipe is my dream cookie!! I decided to roll a few dough balls in sesame seeds. Voilá, my favorite Italian sesame seed cookie, without the risk of it being stale. Thank you!

  93. Ruth

    These cookies are easy to make, taking little time at all. They are delicious and taste just as good the second day. I brought them to a budget meeting last night. Best budget meeting ever!

  94. Susan Knapp

    I can’t wait to try these cookies. FYI–a good rainbow sprinkles item is available on nuts.com, which has a lot of high-quality products.

  95. bani

    THANK YOU FOR THE METRIC! <3 So much easier for me to write my shopping list now, I'm having a kids' party this weekend (for my sins). Excellent!

  96. Since early toddlerhood, my son Ben has LOVED anything with colored Sprinkles. As he was graduating from Brooklyn Law School this past Monday, I decided to bake him a batch of your Confetti Cookies. OMG! What a hit those cookies were. He can’t stop talking about how amazing they looked and tasted. The timing of your post was perfect. He won’t ever forget it. I’ve already been asked to make a 2nd batch.
    Thanks so much,
    Pam Riesenberg

  97. Liz W

    I made these for my office this week, and not only are they delightfully cheerful, they’re also delicious! I must have a slightly larger 2 Tbs scoop, and the cookies are so sweet that I’ll make them smaller next time. But, they are a sugar cookie so you know what you’re in for. I took your cue to to build your own mix by adding some white and lime green sprinkles to my rainbow mix to brighten it up. Also, thanks to Sheldon on Big Bang Theory, we now know that confetti is plural and that one piece is a confetus. As in, I just brushed a stray pink confetus off my keyboard.

  98. Theresa A

    Deb, we loved these! Made them with my boys (7 and 4) and had fun making and rolling them. Was a terrific way to use up a couple half empty bottles of sprinkles.

  99. Jen

    I’m on my third batch of these, they are so great! For folks who might prefer a less sweet version, I used Stella Parks’s toasted sugar (so easy, see technique here http://www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html) and it worked like an absolute charm. (Made the recipe otherwise exactly as written.) My co-workers even described the cookies as buttery!

    Also, FWIW, my yield has been about 35/36 each time; maybe my #40 scoop is off or something in my mix is giving me less aeration (I’m using the food processor)? Anyway, just thought I’d add another data point.

  100. Lali

    I also got 35 cookies. I think I over squished them, because they were crispy, not at all soft in the center. Still, the taste was great and I will make them again. Thanks for another wonderful recipe!

  101. Sophia F.

    I tried this recipe this rainy morning, because my 2.5-year-old thinks anything with rainbow sprinkles is the pinnacle of culinary delight. The cookie part? Delicious, if a bit salty for my taste, but that’s easy to remedy. The sprinkles? Beautiful. The taste of cooked sprinkles?… Plastic. So much horrible plastic, with a hint of burnt styrofoam and packing peanuts. I’m using standard, grocery-store-baking-aisle colored sprinkles. Is there a magic trick I’m missing, are there better sprinkle options out there, or should I just be a killjoy sprinkle hater and sit this one out (or swap the colored sprinkles with chunky colored sanding sugar?).

  102. Tanya B

    I couldn’t not make these because, sprinkles. That being said, I just ate one that came out of the oven on the first tray. OH MYLANTA!!! I am going to have to make a different dessert to take to a cookout with me tonight because I don’t want to share these with anyone. They may be the best cookie ever. Although, I don’t know why I would doubt that because you have never led me down the wrong path. Anytime I make a Smitten Kitchen recipe, everyone raves about how amazing it is. I wish I could take credit, but I’m just following where you lead.

  103. Truc Ha

    Hi!

    I made these and baked half the same day and froze half at the sprinkled and squashed flat stage. I then baked them an extra 2 min straight from the freezer, and they were equally delicious.

  104. June

    I made these cookies yesterday for my daughter’s birthday. I reduced the sugar by a quarter cup, and used the Carnival mix from India Tree, not sure if its common, but those sprinkles turn to dust after baking and need time to harden back up, I accidentally smeared a few.

  105. Tonia

    I made these – only 2x the size – and used over 2 cups of sprinkles to cover (I mean, SPRINKLES!!!). I baked at 350F for about 15-18 minutes. And I think I increased the cream cheese to 4 oz and the flour by about 1/4 to 1/3 cup (3 1/4 or 3 1/3 cups instead of 3 cup),and the vanilla to 1 Tbl and no almond extract, but everything else the same. Big hit! Thanks for the idea Deb! :-)

  106. Nicole

    My batch, though delicious, ended up thin and all spread out. I’m stumped as to why. Maybe my baking soda has lost it’s kick? My dough too warm?

  107. Auburn

    I decided to spring for some “fancy” rainbow sprinkles and real vanilla beans from Amazon last week with the intention of making these with my toddler this weekend. Of course, she rolled all of 2 cookies before losing interest, but these turned out INCREDIBLY well. Perhaps my first SK recipe where my work product looked nearly identical to Deb’s (e.g., the pinnacle of success).
    My sprinkles had no plastic taste to them (as some have commented) so maybe there is some variation there?
    I did detect a SLIGHT flour taste to mine and suspect I could have increased cooking time by 90 seconds or so to address that but the texture ended up being so perfect (slightly crisp edges and cake-like exterior, even 2 days later) that I’m not willing to mess with cooking times (I did 5 minutes, rotated the pans and did another 4:30).
    Will definitely be making these for all sorts of festive occasions!

  108. Auburn

    Also meant to mention that my yield was quite a bit lower too: I used a #40 scoop and perhaps I overfilled each time but I think I ended up at 30 cookies total (and mine didn’t look significantly bigger than those pictured here). I used a stand mixer, FWIW.

  109. GreenJillo

    Thanks for a great recipe. Made them for neighbors who are moving away and the cookies were a big hit. Used rainbow sprinkles on half and the tiny multi-colored ball sprinkles on the other half of the cookies. Both fun and tasty.

  110. Rosaline

    I made these with my four year old daughter who loves “sprinkles”. Unfortunately she was so excited to make them and shop for sprinkles she woke me up at 6 that morning. Thanks for the recipe.

  111. Kellyanna

    Beyond yummy. I used mascarpone instead of cream cheese because it’s what I had around. They remind me of the tastiest Christmas cookies, and had me googling where to buy sprinkles in bulk.

  112. Erica

    Perfect texture if you bake these for ONLY 9 min and the bottom is lite brown and the top looks raw. Trust me people (to quote Deb) do not bake any longer. I only had 2.5 oz of sprinkles, so I rolled all my cookie balls first and dipped them into a teacup full of the sprinkles and fully covered only half the cookies with the fairy dust. It was exactly enough for this recipe which yielded 29 cookies for me, and made it super easy to check the bottom doneness.Enjoy!

  113. Charlie

    This is exactly what I need to send my son into his nursery with next week for his birthday party there! Love it! Obviously i will keep a load back for me to eat with my coffee… hell I’ll probably have them for breakfast on top of my Greek Yoghurt. ;-)

  114. Jack

    I tried these, and initially was very concerned because the raw dough was very salty. I even though I had used salted butter by mistake. Or that the cream cheese was salty. However, the real genius of this recipe is that once the dough was cooked and combined with the sprinkles, the salt was perfect and the cookies excellent. If the salt had not been there, the cookies would have been way too rich. Thanks.

  115. Staci

    I made these with my 6 year old last night. What a great, simple, fun recipe! She loved rolling the dough and pressing them with the glass. And they were the most delicious sprinkle cookies we’ve ever had. Thanks for yet another amazing, foolproof recipe!

  116. Rachel

    I have now made these three times in three weeks and they are TO DIE FOR! I am queer and so I call them my Gay Rainbow Sugar Cookies. :) Thank you for the excellent recipe.

  117. Ali

    I made these today with my kids and not only were they quick, easy and fun, but they are perfectly delicious! A slight crisp on the outside, soft and moist on the inside… and what can go wrong when anything is smothered in sprinkles?! We *GASP* ran out of sprinkles and finished the dough by making 1/2 sized snickerdoodles! They were equally delicious. Thank you Deb for another go-to recipe!

  118. Amy

    How have I made it this long in life without this recipe? So good. The 4-year-old daughter was kind of in heaven. Two of her favorite things on Earth: sprinkles and cookies.

  119. Anne

    Have I been under a rock? When did cookie recipes gets so easy? I’m speechless. SPEECHLESS – this is the fastest, least messy cookie recipe I’ve ever tried (food processor method). I’ve shared this recipe no less than 6X in the last 2 weeks. Thank you for enlightening me!

  120. Late to the game, but I love this post so very much. I have always been sprinkle-obsessed and it’s like you just gave me permission, nay, encouragement to create my own sprinkle mix!

  121. I have yet to try this recipe, but I have a Sugar Cookie recipe that is out of this world and is always a hit for the Holidays !! I not only roll the dough in ” Sprinkles ” , but at Christmas I roll the dough balls in colored sugars !! Here is the recipe for my Sugar Cookies !! You can double and triple the recipe when making it. I got the recipe out of a church cookbook along time ago, so it’s been kitchen tested a lot of times !!!! 1 cup granulated sugar , 1 cup Crisco shortening, 1 egg , 1 teaspoon vanilla extract , 1/4 teaspoon cream of tartar , 1/2 teaspoon baking soda , 2 cups all-purpose flour Cream sugar, shortening, egg , and vanilla extract. Add flour, cream of tartar , and baking soda. Mix until well blended. Roll in balls the size of a small walnut, then put in bowl of sprinkles to coat completely or roll in colored sugar. Place on cookie sheet about 2″- inches apart. Flatten with the bottom of a Sugar coated glass. Bake 8 to 10 minutes in a 350 oven.

  122. SallyT

    FYI – this time I used a #40 cookie scoop and got 3 dozen cookies (no one ate the dough!), 30 g each – I did the math, and if I made them 1 T each (20 g) then I would get 4 1/2 dozen. 1 T is the King Arthur size, so I’m guessing the yield comes from them…

  123. Emma Crew

    To get 48 (well, 49…) cookies I had to use the small OXO scoop, which is supposedly 2tsp. When I used the medium one, I got under 3 dozen. They also took 12 minutes for this smaller size, but that could be oven differences.

  124. Just made these last night as thank you gifts for some coworkers, I managed to get 3 1/2 dozen with the small oxo scoop (though I will freely admit I probably ate half a dozen’s worth of uncooked dough). These are truly superb and I’m so glad that you don’t necessarily have to soften the butter and cream cheese first (because I don’t always plan ahead like that). Definitely putting these into the regular rotation. Thanks!

  125. jessica P.

    So cute, I think they’d be perfect for my son’s birthday! Have you frozen these? I am wondering if the sprinkles would bleed once defrosted…

  126. Christine

    Hi Deb,

    I made these today and my girls loved them. Not sure if anyone has already asked, but one of my girls asked me if I could make them as a chocolate cookie next time. Do you have any idea how I could change the recipe to make a chocolate cookie with the coloured sprinkles? Thank you.

  127. Thanks for the confetti cookie recipe and your fantastic blog! I just made them to celebrate the last day of school. I made them into ice cream sandwiches and my kids loved them. I think I will call them happy cookies.

  128. Paul

    I made a couple of batches of these this weekend and they turned out great! I was amazed at how easily the dough came together in the food processor. I was a bit skeptical of the direction to underbake — they are very soft right out of the oven — but they firmed up nicely. I got about 28 cookies per batch. I did half of the second batch with cinnamon sugar instead of sprinkles, thinking that the grownups would like that better — they were good that way, but the sprinkles were still the first to go!

  129. Ellen

    Have made these twice as “birthday” cookies and they have received rave reviews. This time I only baked half the dough. Can the other half be frozen, perhaps as rolled balls, or should I bake them first and then freeze them? Thanks!

  130. Kris

    I live in Orlando, so obviously we have had a Very Bad Week. Today, the city gathered downtown to show support for the victims’ families during one of the funerals (oh, and to counteract Westboro Brainwashed Cult), and I made a batch of these to deploy as support cookies for obvious reasons. They were a hit. Thank you.

  131. kathy w

    I just made these and cut the sugar by 1/4 cup. I used the specified scoop and only got 33 cookies.

    Gorgeous and delicious.

  132. I have only recently found your blog, and I’ve got to tell you I am hooked!

    You write with such humour and warmth and I just love your creative and playful approach to cooking. Thank you for brightening my day with these awesome, colourful cookies.

    Also, I love that Kris made these and offered them as support cookies in Orlando… we really need all the rainbows we can get after what happened there.

  133. Katy

    Hi! Making these to accompany a from scratch funfetti cake for a sprinkle loving birthday girl!
    Can I make the dough two days ahead of baking time and store in an airtight container in the fridge?
    Thanks!

  134. Elizabeth

    These are delicious! I made them into “snickerdoodles” with a cinnamon-sugar coating. They were gone in about 2 minutes when I brought them into work the next day! A definite keeper…:)

  135. Genevieve

    Hi Deb-
    I just made these with my standing mixer, because my food processor doesn’t have the capacity. There was a good deal of spreading, even after twenty minutes in the fridge. Next time I’ll try chilling (or freezing) the cookies after their roled and flattened. Still delicious, though.

  136. Traci

    Just wanted to say that I LOVE this recipe!! I’ve never made cookies in the food processor before, and I was a bit apprehensive about having enough space in my work bowl, but it all worked out in the end…and without the pain of bringing butter and cream cheese to room temp, these cookies were thrown together in all their sprinkled glory in like an hour. Three days later, they’re still soft and chewy and crispy delicious. A+++ recipe!

  137. Emily

    I’m currently in negotiations with my roommate for the use of one of his Mexican vanilla beans. He claims that heat will destroy any difference in flavor between food made with good-quality vanilla extract and food made with whole beans. Thoughts? Did you test both ways? Any differences?

  138. Jessica

    A friend made these cookies for a picnic last weekend and as I raved about them she told me about your blog. I was in charge of dessert for the 4th and decided to give it a try. I have NEVER been complemented on my baking or cooking the way I was yesterday. So I just had to say big THANK YOU for making me look so good – – but not to worry, I told them where to find the recipe!

  139. Lisa

    These are so good. I absolutely will not eat bakery cookies like this because they taste like nothing but these were perfect and even made me like sprinkles. Thanks! My batch was gone in a day. My son asked me to make them again.

  140. Nicole

    To follow up with my earlier comment (# 149). On my first attempt, I did not chill the dough at all because I solely read the directions under the food processor version which did not say to chill (silly me). This time, I chilled the dough for 20 minutes (as suggested under the mixer version), but they were still quite soft. After the initial 20-minute chilling, being impatient, I rolled the cookies in the sprinkles and flattened them and then put them back into the fridge on the cookie trays (I did this in batches, so by the time I was done rolling and sprinkling all the cookies, the first tray was cold enough and ready for the oven). After I rolled/sprinkled the cookies, each tray chilled for an additional 15-20 minutes. There was almost no spreading this time. Thus, highly recommend chilling the dough for 20-30 minutes and an additional 15-20 minutes once formed. They were perfect!

  141. Linda

    I just made these wonderful cookies. But I agree with Sally at comment 170. With the #40 scoop I got just over 2 dozen cookies. Cooking time had to be increased and baked came out 3.2 to 3.5 inches. For the small amount of remaining batter in the processor I used the small scoop (1 T). The cookies came out about 2 inches, and I am guessing would be more like 4 dozen. I think I will make note of this on the recipe and depending on whether I want large or small will use the size scoop accordingly.

    The cookies are near perfect if watched either size while baking.

  142. Erin

    First and foremost, WHY have I NEVER made cookie dough in the food processor before?? Skipping the softening and essentially immediately getting to these delicious (perfect texture, festive beyond words with the cornucopia of rainbow sprinkles) sugar circles of happiness was the highlight of my…year? I mean, it was big. That being said, I echo the sentiments of several other commenters re: yield. I used a 1 Tbsp scoop and got 2 dozen, so maybe less aeration in the food processor method? I wasn’t overly accurate with my scooping, but still substantially less than the 4 dozen with a #40 (1.5 Tbsp) scoop. I don’t care, because these are amazing and I will make them a million times over. Deb, you’re the best.

  143. lthansen

    These cookies were so easy to make, and even easier to eat! They received rave reviews, and I wouldn’t change a thing. Great excuse to buy more sprinkles…

  144. Lynne

    This is such a delicious cookie. I have made these as written with sprinkles for the kids, but have also made them with W-S shimmering sugar and they are gorgeous and grownup. This recipe is going straight into the Christmas lineup.

  145. Jamie

    I made these and loved them!! They are very sweet though, so when I go to make them today to take to a birthday party I’ll cut down the sugar a little (the sprinkles add enough sweetness to the cookie). The other recommendation I’d suggest is to use the best tasting sprinkle you can find…mine were of average quality and you could really taste the waxiness of them come through in the cookie. It didn’t stop us from demolishing the entire batch in record time. Also do what Deb suggests and keep them big – you’ll want a high dough-to-sprinkle here.

  146. Sarah

    I made these 2x already. Very easy to make. Super soft, and the sugar cookie base is amazing. Make sure not to over bake, or they become crispy. Definitely a new family favorite!

  147. TerryB

    I made these yesterday. The texture was perfect, came out great a little crispy on the edges and on the bottom, soft on the top and in the middle but not mushy or or gooey. I used a measuring tablespoon as a scoop and got 48 2 inch cookies. I baked them for about 10 minutes. I think next time I would make them a bit smaller and would reduce the cooking. I do a lot of mixed cookie trays, so I think smaller would work better for me.

  148. Lindsay

    I’d love to mail these to a friend. If I get them in the mail the same day I bake them (under baking a bit so they stay soft) and package them tightly so no air gets in, do you think they would survive a trip from Tennessee to Colorado?

  149. Carina

    I’d been dying to make these since you posted the recipe, but couldn’t seem to get it together. Last weekend, I finally made them to send to a friend taking the NY Bar Exam. They were a huge hit, and I agree when she said they taste like birthday cake. These are so good, travel fairly well, look special and celebratory, and are so easy to make.

    However, although I used the same scoop you recommended, the cookies seem to have come out larger (didn’t get the same quantity you did) and thinner (but were still quite soft out of the oven, although they did crisp up perfectly).

    Great recipe, thank you!!

  150. Morgan

    Made these tonight for a work meeting tomorrow. I used the Bob’s Red Mill gluten-free flour because I have some work friends that are gf and I wanted to experiment a little. I did not use the recommended xanthum gum (or whatever) and they are still delightful. The gf flour I used did leave kind of an odd after-taste, but that certainly isn’t the fault of this recipe and I’m excited to try this with regular flour next time. The cookies are delightful and I’m really excited to provide a baked good that my gf friends can eat with us! For those of us from the South- these are JUST like the sugar cookies from Publix. YAY!

  151. dorothy

    Biiiiiiiiig hit in the house here… especially after we called them Unicorn cookies. ;)
    Love the chewiness that the cream cheese adds. Froze a few balls for the future!

  152. Yael

    Made these today – they look so fun! (And taste great, too.)

    Made them a bit smaller than suggested, and got 50-odd cookies out of the batch; they only needed about 10 minutes baking.
    Didn’t go through all the comments to see if it’s been suggested already, but personally I found that flattening the cookies right in the sprinkle plate (just used my hand, also) worked very well and helped more sprinkles stick on. Although perhaps because I had to use round sprinkles – couldn’t find the kind seen in the pictures here in any store – there was a bit more of a problem of them rolling off to begin with… anyway, it works well, I recommend it.

  153. Anne

    My favorite bulk food store had jars of autumn leaf-colored sprinkles, which I used for some of these today…just gorgeous! The only tweak I make with this recipe is to add 2 tsps of Princess flavoring (I use both almond & vanilla extracts, too) which gives them even more of a bakery vibe. Thanks for this recipe!

  154. Beatrice Lawson

    Easy, delicious, picture perfect cookies that look like a professional baked them. My son (who loves sprinkles, hence the reason I made them), was enraptured. My husband found them too sweet, but this is a man who generally likes his cookies less sweet (think oatmeal raisin) so his opinion doesn’t count. I am not a fan of sprinkles but I loved these – so now I need to find better sprinkles… the ones I had looked lovely but they were from the Bulk Barn, just a basic staple in the pantry for ice cream sundaes and the like. These cookies deserve better.

    And my son has already suggested that I try the cookie recipe with frosting instead, or chocolate icing… then topped with sprinkles. I may just do that.

    I looked at the Canadian sweetapolita shop, since I am in Canada so shipping is less of a concern but yikes, $20 for sprinkles??? I have no problem splurging on organic ingredients and sourcing imported Buffalo mozzarella, but that seemed a bit extreme for sprinkles. Still, I may indulge for the holidays. Or will continue reading comments in the hope that someone suggests another good source:-)

  155. Judy Kahn

    I love your recipes. I just noticed a grammar error above: (I’m an English teacher.)

    Finally, I turned where I should have began my search because really…

    It should be …where I should have begun my search…

    1. Jenny

      I ordered on Amazon: CakeMate (all the colors minus purple) and then found Carnival sprinkles by Medley Hills Farm – they have purple in the mix! I buy them in bulk because I make these once/week. #obsessed.

      1. Apurva Desai

        I just got my shipment from Sprinkle Planet online. . Get this, you can customize your sprinkles!!!! They, are beautiful. Can’t wait to make these.

  156. Katy Belle

    Yum! Served these at a party for the High School Drumline, and now I’m working my way through the leftovers! Thanks for a fun, yummy recipe.

  157. NB

    Made these yesterday and they were a hit at the party. We reduced the sugar from 225g to 175g and found them perfectly sweet (using rather sweet and not waxy sprinkles). Also be sure to bake them on an airbake tray (the kind with two layers of metal with a pocket of air between them) if you don’t have a convection oven otherwise the sprinkles will get too hot and burn on the bottom. Our crappy NYC apartment stove runs hot so the cookies that baked on a regular sheet tray burned on the bottom,while the other batch on an airbake tray were perfect. Also, if you live in NYC, Sahadi’s in Brooklyn has good, cheap sprinkles!

  158. These cookies are delicious – my grandsons’ favorites – always keep some dough in my freezer.

    While I almost always use weights when they’re provided, I was just using the volume measure for this recipe, but thought I’d try the weights. I have a question about the flour and weight. What guide are you using for conversions? Just curious bc 3 cups of my AP flour weighs closer to 400 gms (spoon in and level method) and King Arthur’s chart shows each cup weighing 120 gms = 360. Crazy,,,
    Thanks.

    1. An

      Just thought I’d add that I’m in Denver. So, I just made these again and used the 3 cup measure – came to 388 gms. I usually cut leavening (rounded 1/2 of BP and rounded 1/8 of BS) and add a little flour for cookies at this altitude. As always, they came out perfect – 10 mins, turn, 2 more minutes. So, maybe the extra flour I get by using the volume method takes care of any adjustment.
      Thanks, Anita

    2. deb

      If you’re getting 400, you’re getting 133 grams per cup, which isn’t that wildly off from 120 — although of course it adds up when you have cups, plural. I generally consider all-purpose flour to be in a 120 to 130 range, thus default mostly to 125 these days to meet it in the middle.

  159. Michele

    I made them on the big side as you suggested, and am not sorry! I measured out 1.2-1.25 ounce balls (OCD) and got a little over 2 dozen 2.75 inch cookies that were done in 10 minutes. Beautiful, delicious, soft in center, and perfect in every way except my sprinkles didn’t have any violet or sky blue. I need to go to the kitchen supply store!

  160. Jenny

    These are my FAVORITE cookies! And I fall into the “I only like dessert with chocolate” camp. I prefer to make them 1 tablespoon big. They make me happy and they taste amazing. My kids and all their friends love them!

  161. Rae

    I’m having a Christmas cookie party soon and would love to make these with the kids with red and green sprinkles! Especially the rolling them in sprinkles part. What do you think about making the dough the day before and storing in plastic wrap in the fridge? Thank you!

  162. Kathleen

    Made these today with my 8 yr old…it ticked all the right boxes…easy enough…fun…pretty…delicious…she loved mixing her own custom blend of sprinkles

  163. Karen

    Made these today. Super easy and yummy. Used Christmas sprinkles. Everyone loved them. Now I have to make the jimmy blend you made for when it’s not Christmas.

  164. Kathleen

    These are fantastic. I made a batch last weekend with my godson and now I am making them for a tea party, and am planning to experiment with rolling them in Skor bits and cinnamon sugar as well. Thank you so much!