Chewy Sprinkle Cookies
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Soft and chewy cookies covered in sprinkles are a fun addition to any cookie tray. Easy to make and beautiful to look at.
These cookies remind me of the rainbow sprinkle polvorones found at the local Mexican Bakery around the corner, but way less crumbly.
This recipe is also a tad bit sweeter and chewier than polvorones found at panaderías.
I love all of the treats from a Mexican bakery, but I have to admit I am overwhelmed by all the choices when I go.
Have you ever been to a Mexican bakery? If you haven’t, it is an experience I encourage you to try if you ever find yourself near one.
If you have been to one, leave a comment to let us know which part of the country it is in and what your favorite treat is!
My favorite treat is probably ALL OF THEM!
Our recipe for sprinkle cookies starts with a snickerdoodle cookie dough.
Using a snickerdoodle base means that there is cream of tartar in this recipe.
Cream of tartar provides the chewiness and it brings a tartness to the cookie which helps balance out the sweetness of the nonpareils.
Nonpareils come in an assortment of seasonal colors, changing the colors makes this cookie an all-seasons mainstay.
I have seen sprinkles for Halloween, Christmas, summer holidays, and you can even buy them in individual colors and make your own color combinations.
One could easily make these cookies in NCAA and NFL colors for tailgating.
Even if you have a “house divided” you could easily cookies in both team colors without much trouble.
The only change you would need to make would be half in one color and the other half in a different color.
Nonpareils are simply colored sugar balls without flavoring, it is only your imagination that can possibly limit the uses for this cookie.
In order to get an even coating of nonpareils around the entire cookie, I find it best to slightly flatten each ball into a disk shape prior to coating with nonpareils.
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Roll, then flatten and press into nonpareils.
When the dough balls are placed into the nonpareils, press them into the sprinkles. They will need some coaxing to get them to stick.
Once they are flattened and both sides have been pressed into the sprinkles, press the edges into the sprinkles to fully coat the dough.
Some of the sprinkles may fall off as you place the coated cookies onto the cookie sheet. Sprinkle Cookies really need some space in between them. I give mine at least 2 inches in between, and usually 3 inches between.
After coating each disk, I like to press them lightly into the bowl of nonpareils one more time to make sure that there are no naked spots.
The dough will puff up slightly and any bare spots will become large areas without sprinkles.
Since this is really just our snickerdoodle recipe, make a double batch of dough and make yourself 2 kinds of cookies at once.
It’s just a matter of rolling your cookie dough in cinnamon sugar rather than nonpareils.
Jimmie Sprinkles are also suitable for this recipe.
Just about any sprinkle or topping that is used for baking can be used on this cookie.
Want a festive and fun plate? Use all different kinds! Experiment.
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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 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.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
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.