We wrapped up our junior chef class at Kitchen House this week. To celebrate, we made sprinkle cookies! These cookies are buttery and lightly sweet like a shortbread cookie. The colorful sprinkles make them fun and vibrant for kids. Students in class loved rolling each ball of cookie dough in the sprinkles to coat them. Make sure to use a smaller, softer-style sprinkle like jimmies for this recipe, so the outside of the cookie isn’t unpleasantly crunchy.

Yields 16 cookies

Sprinkle Cookies
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  • 2 Tbsp sugar
  • ¼ cup unsalted butter, softened to room temperature
  • 4-5 Tbsp milk
  • ½ tsp vanilla extract
  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup sprinkles (use the soft, non-crunchy kind of sprinkles like jimmies)


  1. Line a baking tray with parchment paper and set aside.
  2. Place sugar, butter, milk (starting with 4 tbsp), and vanilla extract into a bowl. Stir vigorously to combine the ingredients and start to dissolve the sugar.
  3. Add flour, baking powder, and salt. Fold together to combine into a smooth ball of dough. If dough is too crumbly, add ½ tbsp more milk at a time until it comes together.
  4. Pour the sprinkles into a small bowl.
  5. Portion out 1 tbsp balls of dough with a measuring spoon. Roll into a smooth ball in your hand. Then roll in sprinkles, pressing lightly as needed, to coat in sprinkles.
  6. Place onto prepare baking sheet. Press down lightly to flatten the cookie to about ½ inch thick. Put the pan into the fridge to chill while you preheat the oven to 375 degrees F.
  7. Bake for 12-16 minutes or until lightly brown on the bottom and each cookie is set around the edges. Remove from oven and let cool.