These Soft Oversized Crinkled Sprinkle Sugar Cookies are so good, they’ll leave you indulging in two or three before you even realize it. Super soft and tender with a slightly crispy edge, these sugar cookies are nothing like the traditional, yet are so easy to whip together. Perfect sweet treat for the entire family, especially during the Holidays.
This recipe has to be by far my most favorite soft-baked cookie recipe! While, I do love a good ole’ traditional sugar cookie, there’s just something about this buttery goodness!
Plus, all of the colors from the sprinkles just puts you into the Holiday spirit. Don’t you think?
OK, so this past weekend was very relaxing to say the least. While I did have a few things on my to-do list, the overall weekend was pretty chill.
On Saturday, I enjoyed a ton of Lifetime movie and my husband and I had a collab moment in making dinner. I just love when we’re both whipping up dinner together—–it’s such a great moment for laughs, talks, and the whole bit.
Anyway, we whipped together Garlic Buffalo Chicken Pizza, which was AHMAZING! And yes, it was from complete scratch! Let’s just say that the last of it was re-heated for our Sunday’s breakfast. Haha!
By the way—you should try this Hawaiian BBQ Buffalo Chicken Pizza, which comes loaded with mozzarella cheese, Buffalo chicken, spinach, arugula, red onion, green bell pepper, tomato, BBQ sauce, and pineapple chunks.
Oh and if you’re into Vegan options, then this Buckwheat Veggie Pizza with Chickpea + Kale Pesto Sauce would be the perfect bite!
Who else enjoys a good leftover for breakfast the next day? I know that I can’t be alone on this phenomenon.
As for Sunday, I did a recipe for one of my friends for her Disney-themed blog (I know, how exciting!) and the day ended up going by so fast from little tasks around the house, up until I had a bit of remote work that night.
All in all, my weekend was great and I’m feeling so refreshed for this new week!
Back to this recipe—-so, I’ve recently been contacted by Pinhole Press to join their “Pinterest Cookie Competition” for the holidays and I’m ecstatic!
I’ll have more details to share soon once it officially kicks off in a few days BUT be sure to look out for this oversized goodness! Also, I’ve recently ordered my Holiday cards and I can’t wait to see those too!
So, who else is excited about the holiday season? Now that Halloween is officially over, let the sleigh bells RING! La la la la la, la la la LA! Haha.
To be honest, I’ve already started putting up our Christmas trees. My little guy has his mini Christmas tree fully decked out at this point, while our big tree remains bare.
I’ve chosen to do our big one with a new theme and color scheme this year, so since I’ve already gotten a head start, I can take my time to find the right ornaments and decor.
At first, I thought that it was a little soon, but hey! Who makes the rules anyway?
Now that we’re in November, it’s certainly time to get all the holiday-inspired baking done and in order.
Not to mention, I’m getting prepped for my upcoming PopUp Shop in Brooklyn in December, so there’s a lot going on in the last two months.
If you’ve been an avid reader of Orchids + Sweet Tea, then you’ll know that sprinkles aren’t a huge theme for our recipes. BUT when they are, believe me—-they’re good!
Let’s take these Light + Fluffy Funfetti Vegan Waffles, which are so thick and soft, they’ll leave you believing that they couldn’t possibly be entirely vegan and completely egg and dairy-free. Made with just a handful of ingredients, this waffle recipe is not only easy, but it is a fun, new way to eat first thing in the morning.
Of course, there’s the time I made this No-Churn Vanilla Ice Cream + Rainbow Sprinkles! This recipe is a childhood favorite of mine that never gets old. Like any highly coveted Mr. Softy treat, this ice cream is creamy, smooth, filled with vanilla flavor, and is made with just THREE ingredients and in less than 10 minutes, before letting the freezer do the rest! Topped with tasty rainbow sprinkles, this recipe is perfect for your family.
Obviously, this is a recipe for cookies, so eating more cookies wouldn’t be such a bad idea, right? Our most popular cookie recipes are these Soft + Crisp Crinkled Butterscotch Cookies and Oversized Crinkled Chocolate Chip Butterscotch Cookies.
Believe me, these Perfect Dairy-Free Chocolate Chip Cookies are one of my personal faves! Super soft, chewy, and completely dairy-free, these cookies make for a great sweet treat for breakfast, lunch, or dinner.
For all my Pecan-lovers, these Soft + Chewy Butter Pecan Cookies are absolutely the best cookies you’ll ever make!
Now, let’s dig right into this sweet goodness, shall we?
In a bowl of an electric stand mixer (attached w/ a paddle attachment), cream together the softened butter on medium-high speed, for about 1 minute or so.
Add the pure cane sugar and continue beating on medium-high speed until fluffy.
Add in the egg and vanilla extract and reduce the speed to medium, ensuring that everything is well combined. Scrape down the sides as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, baking soda, and cream of tartar.
Reducing the mixer’s speed to low, slowly add the dry ingredients to the butter-sugar mixture and continue mixing until well incorporated.
Once combined, fold in the sprinkles, using a rubber spatula.
Cover the dough in the bowl and refrigerate for 1-2 hours.
Once chilled, remove from the refrigerator and let it sit at room temperature for a few minutes if it has hardened a lot.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
If manageable, using an ice cream scoop, scoop a large amount of the dough and roll into a ball (about 3-4 Tbsps). Place on baking sheet and repeat. **NOTE: You may only fit about 3 at a time to ensure that they don’t touch each other during baking.**
Place oven rack to the center and bake for 10 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
At the 10 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. **Do this process for both baking sheets.** Then 3 minutes later, repeat the process again, doing so another time after 3 minutes again. **NOTE: You should bang baking sheets a total of 3 x’s for baking session.**
Remove the oven and let them cool for 4-5 minutes before transferring them to a cooling rack to cool completely.
Once cooled, cookies will become more hardened, but still soft enough to enjoy!
Repeat steps until all batter is complete.
Bon Appetit!
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Soft Oversized Crinkled Sprinkle Sugar Cookies
These Soft Oversized Crinkled Sprinkle Sugar Cookies are so good, they'll leave you indulging in two or three before you even realize it. Super soft and tender with a slightly crispy edge, these sugar cookies are nothing like the traditional, yet are so easy to whip together. Perfect sweet treat for the entire family, especially during the Holidays.
Must-Haves:
- 1 1/2 cups organic all-purpose flour (I use Bob's Red Mill)
- 3/4 cup organic pure cane sugar (I use Wholesome Sweets)
- 1/2 cup unsalted butter, softened (I use Land O'Lakes; That's 1 stick!)
- 1 large organic egg, room temp. (I use Organic Valley)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cream of tartar (I use McCormick)
- 3/4 cup rainbow sprinkles
Instructions:
In a bowl of an electric stand mixer (attached w/ a paddle attachment), cream together the softened butter on medium-high speed, for about 1 minute or so.
Add the pure cane sugar and continue beating on medium-high speed until fluffy.
Add in the egg and vanilla extract and reduce the speed to medium, ensuring that everything is well combined. Scrape down the sides as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, sea salt, baking soda, and cream of tartar.
Reducing the mixer's speed to low, slowly add the dry ingredients to the butter-sugar mixture and continue mixing until well incorporated.
Once combined, fold in the sprinkles, using a rubber spatula.
Cover the dough in the bowl and refrigerate for 1-2 hours.
Once chilled, remove from the refrigerator and let it sit at room temperature for a few minutes if it has hardened a lot.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
If manageable, using an ice cream scoop, scoop a large amount of the dough and roll into a ball (about 3-4 Tbsps). Place on baking sheet and repeat. **NOTE: You may only fit about 3 at a time to ensure that they don't touch each other during baking.**
Place oven rack to the center and bake for 10 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
At the 10 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. **Do this process for both baking sheets.** Then 3 minutes later, repeat the process again, doing so another time after 3 minutes again. **NOTE: You should bang baking sheets a total of 3 x’s for baking session.**
Remove the oven and let them cool for 4-5 minutes before transferring them to a cooling rack to cool completely.
Once cooled, cookies will become more hardened, but still soft enough to enjoy!
Repeat steps until all batter is complete.
Bon Appetit!
Tips | Notes:
STORAGE: Cookies stay soft & fresh for up to 1 week at room temperature once covered well. Can also be frozen and may be rolled into balls and frozen up to 3 months to bake at a later date, if needed.
LARGER BATCHES: To make more cookies, simple double or triple the amount of ingredients!
Soft Oversized Crinkled Sprinkle Sugar Cookies.
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