Princess Sprinkle Cookies

Fit for royalty! Princess sprinkle cookies make for a great kid-friendly baking project with soft, chewy sugar cookies with lots of colorful sprinkles and fluffy sweet frosting on top.

Course Dessert

Cuisine American

Keyword cookies for kids, kids baking, princess sprinkle cookies, sprinkle cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 396kcal

Author Lauren

Ingredients

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

Instructions

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 ½ 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!

Notes

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 ½ 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.

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