These easy mini sprinkle cookies are one of those dependable, year-round recipes every farmhouse kitchen needs. They’re simple, cheerful, and just sweet enough — the kind of cookie that disappears quickly from the dessert table.
Soft, Sweet, and Perfectly Bite-Sized
There’s something about a tray of colorful sprinkle cookies that just feels joyful. Whether it’s pastel sprinkles for spring, red and green for Christmas, or bright rainbow jimmies for birthdays, these sprinkle sugar cookies are one of those simple recipes that instantly make a gathering feel special.
I love keeping a recipe like this in my back pocket. They’re soft, lightly buttery, studded with white chocolate chips, and just the right size for dessert trays, church potlucks, baby showers, bake sales, or holiday cookie platters. And because you can change the sprinkle colors, these bite-sized sprinkle cookies work beautifully for any season.
They’re quick to mix, bake in just minutes, and make nearly four dozen cookies — perfect when you need a lot without a lot of fuss.
Why You’ll Love These Mini Sprinkle Cookies
- ✔ Soft and tender texture
- ✔ Bakery-style look with colorful sprinkles
- ✔ Quick 8-minute bake time
- ✔ Easy to customize for holidays and events
- ✔ Perfect for dessert trays and gifting
- ✔ Freezer-friendly
The addition of light corn syrup gives these cookies their soft, slightly chewy texture — similar to those popular bakery sprinkle cookies — while the butter and butter extract give them that rich, nostalgic flavor.
Easy Mini Sprinkle Cookies for Any Holiday
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Kitchen Essentials
Ingredients
- ½ Cup Salted Butter softened, (111g)
- ¾ Cup Granulated Sugar (173g)
- 1 Large Egg
- ¼ Cup Corn Syrup (82g)
- ½ Teaspoon Vanilla Extract
- ¼ Teaspoon Butter Extract
- 2 Cups All-Purpose Flour (304g)
- ¼ Teaspoon Baking Soda
- 1 Cup White Chocolate Chips miniature if you can find them, (200g)
- ⅓ Cup Holiday Sprinkles (71g)
Instructions
How to Make Mini Sprinkle Sugar Cookies
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2 minutes and creates the base for soft cookies.½ Cup Salted Butter, ¾ Cup Granulated Sugar
- Mix in the egg, light corn syrup, vanilla extract, and butter extract until fully incorporated.1 Large Egg, ¼ Cup Corn Syrup, ½ Teaspoon Vanilla Extract, ¼ Teaspoon Butter Extract
- Stir in the flour and baking soda until a soft dough forms. Be careful not to overmix.2 Cups All-Purpose Flour, ¼ Teaspoon Baking Soda
- Gently fold in the white chocolate chips and sprinkles until evenly distributed throughout the dough.1 Cup White Chocolate Chips, ⅓ Cup Holiday Sprinkles
- Shape and Bake. Divide the dough into 1 tablespoon portions and roll into balls. Place on the prepared baking sheet.
- Bake for 7–9 minutes, or until the cookies spread slightly and just begin to flatten. They should not brown much — that keeps them soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Your Own Private Notes
Notes
Changing the Sprinkle Colors for Any Season
One of my favorite things about this recipe is how easily it adapts:- 🌸 Spring/Easter – pastel pink, blue, yellow, lavender
- 🇺🇸 4th of July – red, white, and blue
- 🍂 Fall – orange, gold, brown
- 🎄 Christmas – red and green
- 💖 Valentine’s Day – pink, red, white
- 🌈 Birthday Parties – classic rainbow sprinkles
Baking Tips for Success
- Use room temperature butter. Softened butter creams properly with sugar and creates a lighter cookie texture.
- Don’t overbake. These cookies should look slightly underdone in the center when removed. They’ll finish setting as they cool.
- Use good-quality white chocolate chips. Since this is a primary flavor, quality matters. I like to use a mini chocolate chip for these or chop the chips smaller.
- Measure flour correctly. Spoon and level your flour to avoid dry cookies.
Nutrition
How to Store Mini Sprinkle Cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days.
To keep them extra soft, place a small piece of bread in the container. The cookies absorb moisture from the bread and stay tender.
Freezing Instructions
These cookies freeze beautifully.
To Freeze Baked Cookies:
- Cool completely.
- Place in an airtight freezer-safe container.
- Freeze up to 3 months.
Thaw at room temperature before serving.
To Freeze Cookie Dough:
- Roll into balls.
- Freeze on a baking sheet until solid.
- Transfer to a freezer bag.
Bake straight from frozen — just add 1–2 extra minutes to the bake time.
Perfect for busy seasons or last-minute gatherings.
Are these cookies soft or chewy?
Can I leave out the butter extract?
Yes, but it does add that classic bakery-style flavor. If omitted, increase vanilla slightly.
Can I make these larger?
Absolutely. Use 2 tablespoons of dough and increase bake time by 1–2 minutes.
These Easy Mini Sprinkle Cookies are soft, buttery, bite-sized sugar cookies loaded with white chocolate chips and colorful sprinkles. Ready in under 40 minutes and perfect for any holiday or celebration, this simple, bakery-style cookie recipe can be customized year-round just by changing the sprinkle colors.
Whether you’re baking for a party, cookie tray, or just a sweet treat at home, these mini sprinkle cookies are cheerful, crowd-pleasing, and freezer-friendly.
I made these with my grandson. We had so much fun. Delicious little cookies.