These extra big bakery-style sprinkle cookies have a wonderfully distinct vanilla flavor with just a touch of almond... and they're filled with jimmies for a bit of fun color and additional sweetness.
These cookies are wonderful for a holiday cookie exchange or for gift giving. They can be adapted for any holiday or special occasion. Just change the color of the sprinkles.
These cookies are about four inches across. They are super soft, almost cake-like, and perfect for dunking in milk or coffee.
Ingredients in These Cookies:
From the Pantry: All-purpose flour, baking powder, baking soda, salt, granulated sugar, and light brown sugar.
Butter, Eggs, and Egg Yolks: Start with cold butter and eggs rather than room temperature.
Flavorings: Vanilla bean paste and almond extract. You will not necessarily be able to taste the almond extract, but it does add a dimension to the vanilla flavoring. If you don't have vanilla bean paste, you can substitute pure vanilla extract.
Jimmies: I used a combination of pastel rainbow natural sprinkles and chocolate sprinkles and then topped the cookies with more jimmies, nonpareils, and a few other shapes.
Special Tools:
To Measure the dough, I used a 4 tablespoon cookie scoop, and then a one tablespoon cookie scoop to shape the top of the dough before baking.
Procedure:
First, combine the dry ingredients together and set them aside. Then, in another bowl, whisk together the eggs, egg yolks, and extracts.
Next, in the bowl of a stand mixer, beat the butter and sugars until fluffy. Then, beat in some of the flour mixture alternating with the egg mixture, ending with the flour mixture. Then, beat in the jimmies.
After that, shape the cookies and then place them in the refrigerator for 2 hours and up to overnight.
Finally, sprinkle the cookies with more jimmies and then bake them in a 350 degree F oven for about 15 minutes.
Make-Ahead and Storage:
These cookies can be individually wrapped and frozen for up to 30 days. They will also keep well in an airtight container at room temperature for up to five days.
Sunday Funday Cookies:
This week, the Sunday Funday group is sharing recipes for cookies in honor of National Cookie Exchange Day (December 22). Be sure to check out everyone's recipes:
- A Panoply of Pistachio Cookies by Culinary Cam
- Bakery-Style Holiday Sprinkle Cookies by Karen's Kitchen Stories
- Citrusy Ginger Shortbread Cookies by A Day in the Life on the Farm
- Egg Free Peanut Butter M&M Cookies by Mayuri's Jikoni
- Eggless Piped Chocolate Cookie by Sneha's Recipe
- Fruitcake Cookies by Amy's Cooking Adventures
- Gingerbread Cookie Bars by Food Lust People Love
- Vegan Ginger Cookies by Sid's Sea Palm Cooking
Bakery-Style Holiday Sprinkle Cookies
These extra big bakery-style sprinkle cookies have a wonderfully distinct vanilla flavor with just a touch of almond... and they're filled with jimmies for a bit of fun color and additional sweetness.
Ingredients
- 250 grams (2 cups) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons (3.75 grams) kosher salt
- 1/8 teaspoon baking soda
- 2 large eggs plus 2 large egg yolks, cold
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon almond extract
- 1/2 cup cold unsalted butter, cut into 8 pieces
- 1/2 cup (113 grams) granulated sugar
- 1/4 cup (55 grams) packed light brown sugar
- 1/2 cup (88 grams) jimmies, plus more for topping
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a medium-small bowl, whisk together the eggs, egg yolks, vanilla, and almond extract.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars at medium speed, about 2 to 3 minutes.
- Beat in 1/3 of the flour mixture, followed by 1/2 of the egg mixture, 1/3 of the flour mixture, 1/3 of the egg mixture, and the remaining flour mixture. Beat in the jimmies until just incorporated.
- Using a 1/4 cup cookie scoop, scoop the dough and place the dough on a parchment lined quarter sheet pan. Use a 1 tablespoon cookie scoop to create a mound in the center of the cookie dough. Press it in, curved side up. Cover the shaped dough and place the sheet in the refrigerator for 2 hours and up to overnight.
- Heat the oven to 350 degrees F. Line two baking sheets with parchment paper and place the shaped dough on the baking sheets, five per sheet. Sprinkle the tops with more jimmies.
- Bake the cookies for 15 to 18 minutes until golden at the edges. Cool the cookies on a wire rack.
Nutrition Facts
Calories
281Fat (grams)
11 gSat. Fat (grams)
7 gCarbs (grams)
43 gFiber (grams)
1 gNet carbs
42 gSugar (grams)
23 gProtein (grams)
3 gCholesterol (grams)
61 mg
Adapted from Baked from Scratch July/Aug 2025
I love the idea of adding the sprinkles right into the cookies. They look delicious.
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