It’s the holiday season! Which means I am excited for sprinkles! Take a small bowl of sprinkles and add them to a chewy sugar cookie and you’ve got me very excited for something that doesn’t include chocolate (if you know me or my recipes, you know I love chocolate!). These cookies are soft, chewy, and loaded with sprinkles. You can add as much or as little sprinkles as you’d like. Do what I did and add them to the batter and roll the dough balls in sprinkles, or choose one or the other. Whatever you do, just know that people will love these cookies! Especially around the holiday season.
This recipe is pretty simple – the hardest part is waiting for the dough to chill for two hours! But once the dough is ready, you’ll shape your dough balls, dip the top and sides of each dough ball in sprinkles, and bake! And, like I mentioned, if eating a cookie covered in sprinkles is too much for you, you can skip that step. You’ll still have a delicious, chewy cookie with bits of festive colors inside!
Some of the ingredients I like for this recipe:
White granulated sugar makes these cookies irresistible, giving them a traditional chewy sugar cookie taste! The white sugar adds no extra color to the dough.
Extra light olive oil makes these cookies nice and chewy! I prefer the “light” variety simply for the color, but you can use regular olive oil or other vegetable oils. I don’t recommend using coconut oil.
Extra egg yolk also lends a hand to the chewiness of these cookies.
Vanilla extract flavors these cookies, which is why I like to use 2 whole teaspoons. You could use a mix of vanilla and almond extracts, but I prefer all vanilla.
- 1 1/2 cups unbleached all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup white granulated sugar (or unrefined cane sugar)
- 1/3 cup extra light olive oil
- 2 tsp vanilla extract
- 1 large egg + 1 large egg yolk, room temp
- 3/4 cup sprinkles, divided
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a medium bowl, mix together the sugar, oil, and vanilla. Whisk in the egg + egg yolk until mixture is completely combined and smooth. Add liquid ingredients to dry and use a large spatula or wooden spoon to gently mix until a few flour streaks remain. Gently stir in 1/4 cup of sprinkles. Cover and chill the dough for at least two hours.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Add 1/2 cup of sprinkles to a small bowl. Scoop cookies 1.5 Tbsp in size, rolling the dough into smooth balls – the cookies spread more evenly when rolled. Roll each dough ball in sprinkles (optional). I only rolled the top and sides of my dough balls! Place six cookies on your prepared baking sheet and slightly press down on each dough ball, reshaping as necessary into a neat circular shape.
- Bake cookies at 350°F for 5-7 minutes or until cookies have spread and puffed. Be careful not to over-bake them! Let cookies rest on baking sheet for 1-2 minutes before moving to a cooling rack. Cookies will deflate and soften as they sit.
- Store leftover cookies in an airtight container at room temperature.
- I like adding olive oil to these cookies, but if you’re looking for something more neutral in taste, you can try grapeseed, avocado, canola, or safflower oil.
- If you prefer less sprinkles, feel free to leave the sprinkles out of the batter OR only put sprinkles in the batter (and don't roll the dough balls in sprinkles).
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Amount Per Serving: Calories: 156 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 31mg Sodium: 146mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 0g Sugar: 12g Sugar Alcohols: 0g Protein: 2g