These thick, chewy, and melt-in-your-mouth soft. sugar sprinkle cookies are made with simple baking staples and just 15 minutes of prep time. They're the perfect birthday treat!
Divide the dough into 6 equal portions and use your hands to roll each portion into a ball. Don't roll the dough too much, just enough to form a ball.
Press sprinkles into the tops and sides of the cookie dough balls, place balls on plate, then refrigerate for at least 30 minutes.
2 cups rainbow sprinkles
When dough is close to done chilling, preheat your oven to 375°F.
Move the chilled dough balls onto large baking sheets with plenty of room between each ball and bake for 18 minutes.
Let cookies cool on baking sheets for 5 minutes before transferring to cooling rack to cool completely. Then enjoy warm or at room temperature.
Notes
The nutrition facts for this recipe are calculated based on making six giant cookies. You can also make 12 medium sized cookies or 18 small sprinkle cookies using this recipe to make the dough go further!Omit the white chocolate chips if you prefer the cookies without them. You can fold in some extra sprinkles if you’d like instead.Don’t skip the chill time. As much as you want to eat these sprinkle cookies sooner rather than later, it’s worth the time the dough spends in the fridge. It is what helps to keep the dough from spreading too much in the oven and stay nice and thick.Let them rest. Once out of the oven, the sprinkle cookies will be soft. Let them rest on the baking sheet before trying to move them or they may fall apart on you.