Chewy sugar cookie based laced with rainbow sprinkles, colorful chocolate chunks and topped with soft buttercream frosting and extra sprinkles. Princess sprinkle cookies are a great kid-friendly project fit for royalty!
Searching for a rainy day activity with the kiddos? Or maybe you need some fancy snacks to much on while watching all the princess shows. These simple sprinkle cookies are here for you!
They are frilly and fancy and sprinkles on sprinkles. Here’s why you’re going to love these sweet treats:
- simple ingredients and steps – great for kids!
- no chilling the dough
- soft and chewy sugar cookie base
- lots of sprinkles on the inside
- chopped colorful chocolates
- easy fluffy frosting – practice those motor skills
- extra sprinkles on top – let the kids be creative
These cookies are an awesome way to use up leftover random sprinkles you have hanging out in the baking cabinet too. I know that you know the ones I’m talking about. Leftover from some holiday or birthday and there’s like a 1/4 inch left in the container but you can’t throw it out because they’re still good.
Yes, lets put those leftovers to work!
What happens if you bake sprinkles?
Don’t worry, you won’t end up with a rainbow mess! The sprinkles melt just a smidge but not entirely. These cookies only take about 12 minutes to bake at a moderate heat so nothing too extreme is going on here.
What if I don’t have candy melts?
Don’t sweat it! These cookies are almost identical to our Cookies for Santa but with a colorful twist and added chocolate. If you have white chocolate chips those will make a great addition, but the colorful candy melts add a fun twist for the kids!
How to make Princess Sprinkle Cookies
We looooove these treats. Okay, besides being an easy project to entertain the kids, they are also my favorite kind of cookie. So it’s a win win for everyone involved.
Whisk together all the ‘dry’ ingredients so you can add them in one easy go. Beat together the softened butter and sugar until it comes together followed but the vanilla and egg. You’ll need to scrape down the sides of the bowl and give it a quick mix before adding the dry ingredients.
On low speed, pour in the sprinkles and chocolate pieces then mix the batter until everything is evenly combined.
And guess what?! We don’t chill this dough! It’s ready to go! The cream of tartar in the batter is a leavening agent that helps the cookies rise without chilling the dough like a typical cookie recipe.
The batter for this dough is on the thicker side thanks to all those sprinkles, so it makes rolling your cookies super easy! While you don’t have to roll them, it does prevent them from spreading too much on the baking sheet so it’s a recommendation from us to roll them.
Super simple cookie frosting
While the cookies bake you can prepare the frosting. Really all you need to do is beat the softened butter and add the remaining ingredients (sugar, vanilla, and dye.)
The frosting is soft enough for small hands to spread and sprinkles to attach, but after being left out at room temperature for a little but it hardens just enough so you can lightly stack the cookies when putting them away. Unless you plan on eating them all in one sitting, which will get you zero judgment from me.
Switching up the recipe
Make it your own! If you’re watching a particular princess movie, switch up the colors to coordinate and make it a special movie showing premiere!
Or if princesses aren’t your cup of tea, swap out the sprinkles and cake dye colors for something else your kids love – maybe a favorite superhero? Have fun with it!
No matter how they turn out, the kids will love these sweet treats and you’ll love them having busy hands.
If you loved these sprinkle loaded treats for their soft and chewy texture, give these salted caramel cookies a try. They’re perfectly salty-sweet caramel with the best cookie texture!
If you made this recipe, please leave a rating and comment below! Don’t forget to tag us on social media with snapshots of your sweet treats!
Princess Sprinkle Cookies
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup rainbow sprinkles
- ½ cup colorful chocolate melts or white chocolate chips chopped
SIMPLE COOKIE FROSTING
- 1 cup unsalted butter softened
- 2 cup confectioners sugar
- ½ teaspoon pure vanilla extract
- purple food dye gel
- Preheat oven to 350°F. Line two sheet pans with parchment paper. In a medium size bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and set aside.
- In a standing mixer or a large bowl with a hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 1 minute. Add the egg and vanilla extract, scrape down the sides and bottom of the bowl if needed and beat until combined.
- Reduce to low speed and mix in the dry ingredients. Pour in the sprinkles and chocolate, then mix until just combined.
- Using a medium cookie scoop (1.75 inch) or 1 1/2 tablespoons of dough, scoop and roll the cookie dough into balls. Place on the parchment paper lined cookie sheets with generous space between cookies. Bake for 12 minutes and let cool for a 5-8 minutes on the cookie sheet before transferring to a wire rack to finish cooling.
- While the cookies bake, prepare the frosting. In a standing mixer or in a medium bowl with a hand mixer, beat the butter on medium-high speed until pale and fluffy. Reduce to low speed, add the vanilla and gradually add the confections sugar. Increase the speed to medium-high and beat until smooth.
- Once the cookies are completely cool, about 15 minutes, spread about 1 tablespoon of frosting on each cookie. Finish with a sprinkle of your favorite colorful sprinkles!
- For evenly baked cookies, bake them 1 tray at a time.
- If using white chocolate chips, you do not need to chop them.
- If left uncovered, buttercream frosting will start to harden and the cookies can be lightly stacked.
- Cookies can be left at room temperature for 24 hours. For longer lasting, fresh cookies store in an air tight container in the fridge.
- A medium or “#40 cookie scoop” holds about 1 and 1/2 tablespoons cookie dough. You can use a larger or smaller size but may need to adjust the cook time by a few minutes – less time for smaller cookers and more time for larger cookies.