Easy Sprinkle Cookies (Slice, Bake)
Sprinkle cookies are one of those simple treats that instantly make everything feel a little more fun. These are not your typical drop sugar cookies though. This is a buttery slice-and-bake version that gives you perfectly even cookies every single time—with clean edges, soft centers, and that colorful sprinkle finish.
I love making these when I want something easy but still polished. The dough can be made ahead, chilled, and baked whenever you need a quick batch of cookies without any fuss.
Why is this the best recipe?
- Slice-and-bake dough means perfect cookies every time
- No scooping or shaping—just roll, chill, slice, and bake
- Buttery, tender texture with a soft center
- Easy make-ahead dough you can keep in the fridge or freezer
Ingredients and substitutes
- Powdered sugar gives these cookies a softer, more delicate texture than regular sugar
- Cornstarch keeps the cookies tender and prevents them from becoming too crisp
- Almond extract adds that classic bakery flavor, but you can skip it
- Sprinkles (jimmies) work best—nonpareils can bleed color
Step by step: Buttery Sprinkle Cookies (Slice and Bake)
Prepare the dough
In a mixing bowl, cream the butter and powdered sugar until smooth and creamy. Add the egg, vanilla extract, and almond extract, and mix until well combined.
Add dry ingredients
Add the flour, cornstarch, and salt. Mix just until a soft dough comes together. Avoid overmixing.
Shape the dough
Turn the dough onto your work surface and roll it into a log about 2 to 2½ inches thick.
Coat with sprinkles
Roll the log in sprinkles, pressing gently so they stick evenly all around. If the dough feels too soft to handle, chill it for 10 to 15 minutes first.
Chill the dough
Wrap the log in plastic wrap and freeze for 30 minutes (or refrigerate for about 1 hour) until firm.
Slice and bake
Slice into ¼-inch thick rounds and place on a parchment-lined baking tray. Bake in a preheated oven at 350°F / 180°C for 8 to 10 minutes, until the edges are set but not browned.
Cool
Let the cookies cool on the tray for a few minutes before transferring to a cooling rack.
Buttery Sprinkle Cookies (Slice and Bake)
Buttery slice-and-bake sprinkle cookies with clean edges and a soft, tender center. This easy make-ahead dough is rolled in sprinkles, chilled, sliced, and baked in minutes.
Video
Ingredients
- 226 g (1 cup) Unsalted butter softened
- 120 g (1 cup) Powdered sugar
- 1 large Egg
- 1 tsp Vanilla extract
- ¼ tsp Almond extract optional
- 315 g (2½ cup) All-purpose flour
- 1 tbsp Cornstarch
- ¼ tsp Salt
- ¾ to 1 cup Sprinkles for coating
Method
- Prepare the dough – In a mixing bowl, cream the butter and powdered sugar until smooth and creamy. Add the egg, vanilla extract, and almond extract, and mix until well combined.226 g Unsalted butter, 120 g Powdered sugar, 1 large Egg, 1 tsp Vanilla extract, ¼ tsp Almond extract
- Add dry ingredients – Add the flour, cornstarch, and salt. Mix just until a soft dough comes together. Avoid overmixing.315 g All-purpose flour, 1 tbsp Cornstarch, ¼ tsp Salt
- Shape the dough – Turn the dough onto your work surface and roll it into a log about 2 to 2½ inches thick.
- Coat with sprinkles – Roll the log in sprinkles, pressing gently so they stick evenly all around. If the dough feels too soft to handle, chill it for 10 to 15 minutes first.¾ to 1 cup Sprinkles
- Chill the dough – Wrap the log in plastic wrap and freeze for 30 minutes (or refrigerate for about 1 hour) until firm.
- Slice and bake – Slice into ¼-inch thick rounds and place on a parchment-lined baking tray. Bake in a preheated oven at 350°F / 180°C for 8 to 10 minutes, until the edges are set but not browned.
- Cool – Let the cookies cool on the tray for a few minutes before transferring to a cooling rack.
Notes
- Chill time is important for clean slices and minimal spreading
- Powdered sugar gives a softer, more tender cookie texture
- Cornstarch helps keep the cookies light and delicate
- These cookies will stay pale—do not wait for browning
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use butter that is soft but not greasy—this helps the dough hold its shape
- If your dough feels sticky, chill it before rolling into a log
- Press the sprinkles firmly so they stick well and don’t fall off after baking
- Do not overbake—these cookies should stay light in color
- Slice the dough while it’s cold for clean, even edges
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Cookies spreading too much | Dough too soft or warm | Chill the log longer before slicing |
| Cookies losing shape | Not firm enough before cutting | Freeze for at least 30 minutes |
| Sprinkles falling off | Not pressed firmly | Gently press sprinkles into dough before chilling |
| Cookies too hard | Overbaked | Remove when edges are set but still pale |
| Dough cracking when slicing | Too cold | Let sit at room temp for a few minutes before cutting |
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Frequently asked questions
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze baked cookies for up to 3 months; just let them thaw at room temperature before serving.
Yes, the dough can be made up to 3 days in advance and stored in the refrigerator.
Absolutely. Wrap the log well and freeze for up to 2 months. Slice and bake straight from frozen.
Absolutely! You can add citrus zest, ground spices like cinnamon or nutmeg, or even finely chopped nuts or chocolate chips to the dough for added flavor and texture.
No, you can skip it if you prefer, but it adds a subtle bakery-style flavor.
Jimmies work best for this recipe. Nonpareils can bleed color slightly during baking.
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these are so pretty I cant wait to try them the grandchildren are going to love them with candies on them
Thank you Claudia. Yes, kids love these cookies. The sprinkles are a charm with the kids
Thats cool…will try for sure. Just wanted to know if these cookies can be used for royal icing work as well? Thank you in advance.
Thansk Poornima. You can use royal icing on these cookies but the sprinkles give it a texture so the royal icing will not set smooth. I would recommend using my eggless sugar cookies which would be perfect for royal icing work.
Thank you so much Mam.
You are welcome Poornima
I love how easily these come together! Those sprinkles around the edges are too cute!
Absolutely Tara – they are so easy to make.
This looks like a great recipe to make with my nephews when they come for Spring Break next week — they love sprinkles!
Absolutely Lisa. I love having these on hand when kids are around
These are so cute! I love the tip about the cornstarch. I didn’t know the slur would help make cookies chewy. I’ll have to try that!
Thank you Danielle. Yes, Cornstarch adds that crumbly shortbread texture and in some cookies makes them more chewy
Sprinkles make everything better! Can’t believe these can be made in 20 minutes. Amazing!
I agree with that. Sprinkles do make everything better.
I love butter cookies! These looks so delicious and melt-in-your-mouth and I love the Sprinkles addition! Perfect for birthdays 🙂
Thank you Natalie. I do love my butter cookies too. Always a winner.