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 kicking off June 2021’s Funfetti Week!
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!
Funfetti Week 2021
Let’s kick off Funfetti Week with these insanely beautiful and buttery Crinkled Sprinkle Sugar Cookies!
While my birthday is the most exciting event happening this week, funfetti makes anything more exciting. Make these cookies for a birthday, a princess party, a tea party, a summer BBQ, or any other event where you feel like adding some pizzazz!
Now that summer is finally here, we can get pumped for hanging out outside again. Time to bask in the sun for some good, ole’ fashioned vitamin D to take away the winter blues!
These cookies are summery, light, and colorful. They are the perfect treat to get your kids excited for summer fun.
Cookies and sweets are not always associated with summertime because of their calorie count. To that I say; who cares?! This is the summer of thankfulness.
I’m thankful to have a beautiful family and a healthy body that looks out for me. And if I want to bake cookies during my Funfetti Birthday Week, then I will! And I will feel no shame for it!
In fact, let’s start adding colorful sprinkles to more recipes. Celebrating life with lots of colorful foods is an exhilarating start to summer – and Funfetti Week!
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!
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 for Funfetti Week!
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!
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
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Soft Oversized Crinkled Sprinkle Sugar Cookies.
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Oh my goodness, these look PERFECT.
Thanks so much, Jazz!
Oversize cookie??!!! SIGN ME UP! Why have regular sized cookies anyway when we know we’ll eat tons of it?? ahaha These look great, girl – thanks for the recipe!
Thanks so much, girl1 Yes, I always say the same thing! Haha! I hope that you enjoy them.
Sugar cookies are my fav!!! I definitely have to try. Beautiful pictures!
Thanks so much, Tisha! Yes, I can eat so many of these without realizing! Haha.
I absolutely love a soft cookie! I have to try this recipe!
Yes, these are so soft and delicious! I hope that you enjoy them, Katrina!
Oh wow, nostalgia just looking at the pictures! I haven’ t had sugar cookies with sprinkles since I was a little girl! I can’t wait to dive into this recipe
Haha! Yes, this is such a childhood fave! I do hope that you enjoy, Calysta!
I love soft cookies too and I especially love how big these are! Chill weekends are the best!
Yes, I second that, Pam!
Oh my…these oversize sugar cookies look amazing. I wish I could take a big bite right now! Saving this for later!
Haha! Thanks so much, Anna! Be sure to let me know how they turn out!
Mmm these look amazing! Anything with rainbow sprinkles is a must try for me!
Thanks so much, Emily! I love anything with Sprinkles too!
These cookies would be awesome any time of the year, but since Christmas is right around the corner this holiday is ideal for celebrating these cookies. Loving all those sprinkles.
I so agree, Ali! They really are perfect all year round!
Gosh I haven’t had a sugar cookie in about a year. I might as well make it an oversized one, right? Looks great.
Haha! Yes, an oversized sugar cookie is WAY better! Thanks so much, Ben!