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 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 14cookies
Calories 396kcal
Author Lauren
Ingredients
1 ½cupall purpose flour
1 ½teaspoonbaking powder
½teaspoonbaking soda
½teaspooncream of tartar
¼teaspoonsalt
½cupunsalted buttersoftened
¾cupgranulated sugar
1large egg
1teaspoonpure vanilla extract
½cuprainbow sprinkles
½cupcolorful chocolate melts or white chocolate chipschopped
SIMPLE COOKIE FROSTING
1cupunsalted butter softened
2cupconfectioners sugar
½teaspoonpure 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.