Soft Oversized Crinkled Sprinkle Sugar Cookies

Chewy, sweet, and indulgent, 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. You’ll fall in love with these melt-in-your-mouth colorful cookies, which are perfect for any season!

Remember the soft, frosted cookies from the package growing up? I always removed the frosting and ate the soft cookie in one bite. I decided to recreate those tender, fluffy cookies without all the overly sweet frosting. While I do love a good ole’ traditional sugar cookie, there’s just something about the soft, buttery, melt-in-your-mouth quality of these colorful sugar cookies.

Plus, all of the colors from the sprinkles just put a huge smile on your face. Funfetti is for celebrations and seeing these cookies makes me want to celebrate life!

My life, to be exact, since my birthday is coming up very soon! What better way to celebrate than with my favorite cookie?

Another way I like to celebrate my birthday is by spending time with my family. 

Once the birthday festivities calm down, I like to sit on the couch with the fam and chow down on these Crinkled Sprinkle Cookies.

Seriously, you and your family will love them just as much as we do. Keep on reading to learn all my tips and tricks for the best soft-baked cookies ever!

Ingredients in Soft Crinkled Sprinkle Cookies

Here are the ingredients that you will need to make these soft, supple cookies. I like to use high-quality ingredients because the better the ingredients, the better the cookie.

• 1 1/2 cups organic all-purpose flour
• 3/4 cup organic pure cane sugar
• 1/2 cup unsalted butter, softened
• 1 large organic egg, room temperature
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 3/4 cup rainbow sprinkles

The Main Event – The Cookie Recipe

In a bowl of an electric stand mixer (fitted w/ a paddle attachment), cream the softened butter on medium-high speed, for about 1 minute or so.

Add the pure cane sugar and continue beating at 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 of the bowl to incorporate 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 mixing bowl and refrigerate for 1-2 hours.

Once chilled, remove it from the refrigerator and let it sit at room temperature for a few minutes if the dough has hardened a lot.

To Bake:

Preheat the 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 tablespoons). 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 the 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 times for the baking session.**

Remove the cookies from 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 baked into cookies.

Bon Appetit!

Other Recipes from Funfetti Week 2021!

If you like these cookies, you will love these other recipes! They can easily be transformed into funfetti recipes by simply adding some colorful sprinkles to the mix.

My Light and Fluffy Vegan Waffles are the perfect base recipe for funfetti waffles! Make these for your mom on her birthday and bring them to her on a breakfast tray with some OJ and fresh fruit.

Simple summertime No-Churn Vanilla Ice Cream is a beautiful dessert studded with tasty sprinkles. You can be extra and serve the ice cream on top of your funfetti waffles!

Homemade Vegan Funfetti Cinnamon Rolls are also the perfect celebration dessert or breakfast. Those who do not like cake instead flock to these cinnamon rolls as their birthday dessert.

Favorite Cookie Recipes

My favorite cookies are soft-baked and crisp on the outside. If you are like me, try these Soft + Crisp Crinkled Butterscotch Cookies, made with whole butterscotch chips!

Perfect Dairy-Free Chocolate Chip Cookies are the best cookies for dessert lovers who cannot enjoy milk products. Dairy lovers can’t tell the difference!

Oversized Crinkled Chocolate Chip Butterscotch Cookies are huge, crinkled, and soft just like my funfetti cookies. They contain all the best ingredients of a cookie rolled into one.

Soft + Chewy Butter Pecan Cookies mimick the flavor of butter pecan ice cream but in a soft cookie form. Pecan lovers will go nuts for this one!

MADE OUR RECIPE(S)?

If you choose to make these Soft Oversized Crinkled Sprinkle Sugar Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Soft Oversized Crinkled Sprinkle Sugar Cookies

Prep Time: 10 mins

Cook Time: 16 mins

Chill Time: 2 hrs

Total Time: 26 mins

Serves: 6 Cookies

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Ingredients

• 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 (fitted 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 of the batter is baked into cookies.
• Bon Appetit!

Tips & Tricks

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!

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Soft Oversized Crinkled Sprinkle Sugar Cookies.

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