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Colorful Sprinkle Cookies
Soft and chewy sprinkle cookies start with snickerdoodle dough coated in nonpareils or jimmies. These have been my go-to cookie for parties, work potlucks, and bake sales for years. They’re eye-catching and easy to make.
The recipe was inspired by the rainbow polvorones at our local Mexican bakery, just softer and chewier. The snickerdoodle-style dough gives these cookies their signature chew, and the cream of tartar adds a slight tang that balances the sweetness of the nonpareils.
Chewy Sprinkle Cookies
Equipment
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 2 3/4 cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 5 – 10 ounces nonpareils
Instructions
- Preheat oven to 400 Degrees F.
- Prepare a cookie sheet by covering with parchment paper or non-stick spray.
- In a large bowl, cream together butter, shortening, and sugar, until light and fluffy.
- Add the vanilla.
- Beat in the eggs, one at a time, stopping to scrape down the sides and bottom of the bowl between eggs.
- In a small bowl, combine flour, cream of tartar, and baking soda.
- Add this mixture to the butter mixture and blend just until combined. Over mixing makes cookies tough.
- Place nonpareils in a bowl.
- Form cookies into balls and slightly flatten balls into small disks.
- Roll dough disks in nonpareils and lightly press both sides into nonpareils.
- Place on baking sheet about 3 inches apart.
- Bake cookies at 400 Degrees F for 8 to 12 minutes or until cookies have spread are puffed slightly and do not look wet. You should be able to see some of the cookie dough between nonpareils.
- Remove from oven.
- Allow cookies to cool on the baking sheet for 1 to 2 minutes.
- Remove cookies from the baking sheet and place onto a cooling rack.
- Allow cookies to cool completely before stacking or placing into containers. Any heat left may cause steam and the colors from the nonpareils will stain the other cookies.
Notes
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips
Flatten dough balls into disks before coating. Press both flat sides into sprinkles, then roll the edges to coat the sides completely. Press lightly one more time to cover any bare spots.
Don’t overmix the dough after adding flour. Mix just until incorporated or cookies will be tough.
Give cookies 2 to 3 inches of space between them on the baking sheet. They spread as they bake.
Line cookie sheets with parchment paper or spray with baking spray for easy removal.
Cool cookies completely before stacking or storing. The nonpareil colors can bleed onto other cookies if they’re still warm.
Make a double batch of dough and roll half in cinnamon sugar for snickerdoodles at the same time.
Jimmies and nonpareils both work for this recipe. Jimmies are the rod shaped sprinkles, while nonpareils are the tiny round balls. Both stick well to the dough.
Storing
Store cookies in an airtight container with parchment or wax paper between layers. Keep at room temperature up to five days.
The sprinkles stay bright and the cookies stay soft if the container is sealed well.
Freeze for up to two months with parchment or wax paper between layers. When ready to serve, remove cookies from the freezer container and let thaw completely at room temperature. Make sure there’s no condensation on the cookies before serving or the colors will bleed.
Nonpareils come in endless color combinations, making these cookies work for any season. Use red, green, and white for Christmas, orange and black for Halloween, or match your favorite team colors for game day.
More Colorful Desserts
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Hello, I’m planning on trying these out but wanted to make sure that you fluff the flour then spoon into the measuring cup and level off. Is that correct?
Hi Emma!
I usually fluff the flour while it is still in the container, then measure from there. Hope that helps!
How big do you normally make them? Like 2 tablespoons?
Hi Haley
The ones in the all of the photos were 2 tablespoons, I used a #40 scoop.
Cheers!
Can these cookies be made ahead and frozen.
Hi Kathy!
They can, but when you defrost them make sure you don’t leave them in baggies or containers while they thaw. There will be moisture as they thaw and the nonpareils will run. Hope that helps!
I going to try these cookies, Hope they turn out well!
Hi! Could you refrigerate the dough before baking? If so how long do you think would be okay?
Hi Olivia!
You can refrigerate the dough for up to 3 days without a problem. For longer storage, I would recommend freezing in an air-tight freezer container for up to 3 months. I would let the dough warm up a bit before making the cookies though so that it will be easier to gently flatten them.
Cheers!
Tried this recipe yesterday and they turned out great. Nice and soft center and crispy edges..
Hi Kristi!
Thanks for the review! I’m so glad they turned out for you!
Cheers!
Omg. So amazing.
These cookies really stuck to the cookie sheet. I ended up putting sprinkles on just the tops.
Hi Cat!
Thanks for leaving feedback! I’m sorry to hear that you had troubles with these cookies! Great idea just adding sprinkles to the top!
Is there a trick to getting these nonperils to stick? Mine are being very difficult
Hi Melissa!
I form the cookie dough into disks and press them into the sprinkles. Simply rolling them in the sprinkles may not do the trick. Let me know if you are still having difficulties after trying that tip.
Do you use the little itty bitty nonperils or the slightly larger ones?
Hi MelB!
I use the slightly larger ones, but the tiny ones would also work!
Thanks for the recipe!
Have you ever frozen these cookies? Do the nonpareils bleed when thawed?
Hi Alaina!
I have not frozen these cookies after they were covered with sprinkles. I would probably freeze the dough and add the sprinkles just before baking! I suspect those nonpareils will bleed.
How many dozen does this recipe make?
Hi Amy!
I get 4 dozen using my smaller cookie scoop.
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Hi Crystle!
Thanks for stopping by and commenting with your favorite Mexican bakeries! Any favorite treats?
Beth
Can you substitute all butter instead of butter and shortening? Thanks!
Hi Christine!
Absolutely! All butter would be fine in this cookie!
Flatter than a crepe pancake! Not sure what happened! I made these with my 2yo granddaughter and they turned out like a chewy, crispy lace cookie. They still taste good, but greatly disappointed in appearance. I will try the recipe one more time without my “assistant” in case we measured incorrectly!
Hi C.D.!
Oh no! I’m sorry you had that experience. You can try not fluffing your flour prior to mixing and be sure to use room temperature butter that isn’t overly soft. I have had a batch or two turn out flatter than expected during Oklahoma heatwaves, but never as flat as a crepe. Hope this heklps!
I think somethings missing from the instructions to your recipe – when is the shortening added?
The shortening is added when the softened butter is added. Thanks for catching that error! It has been fixed.