Soft Oversized Crinkled Sprinkle Sugar Cookies

November 5, 2018
Shanika | Orchids + Sweet Tea

DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!

You won't stop at just one or two of these Soft Oversized Crinkled Sprinkle Sugar Cookies—they're that irresistible! Soft, tender, and slightly crispy, they're a delightful departure from traditional sugar cookies + a breeze to make. Perfect for the family, especially during the holidays!

Soft Oversized Crinkled Sprinkle Sugar Cookies

Get ready for a treat that's chewy, sweet, and totally indulgent—say hello to the Soft Oversized Crinkled Sprinkle Sugar Cookies! They're so delicious that you might find yourself munching on two or three without even noticing. These cookies are incredibly soft and tender, with that perfect hint of crispiness on the edges. They break all the rules of traditional sugar cookies but are an absolute breeze to make + totally loaded full of melt-in-your-mouth goodness. Gluten-free option.

Soft Oversized Crinkled Sprinkle Sugar Cookie over a glass of milk.

You know those soft, frosted cookies we'd find in packages growing up? I had this urge to bring back that soft, fluffy cookie but skip the super sweet frosting. And I've been on a sprinkle spree lately! From concocting a Sugar Cookie Mocktail to Festive Sugar Cookie Cake, Thick + Chewy Funfetti Cookies, and even an Edible Vegan Funfetti Cookie Dough. But you know what I realized? I needed a giant, oversized, sprinkle-loaded cookie in my life.

Enter: the Soft Oversized Crinkled Sprinkle Sugar Cookies! These babies are a celebration of sprinkles, baked into a big, crinkly delight. They're like happiness in cookie form!Plus, all of the colors from the sprinkles will put a huge smile on your face. Funfetti is for celebrations and seeing these cookies makes me want to celebrate life!

They will be your go-to for any occasion, especially during the holidays -- just the right amount of sweetnesschunkinesssoftness. And is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! A flavor that's beyond mouthwatering – Perfect for beginner bakers, fool-proof + incredibly delicious. Ready in just 25 minutes!

Jump to:
Balls of Sprinkle Sugar Cookies on parchment paper.

Why Are These Sprinkle Sugar Cookies SO GOOD?

  • The perfect texture = Super soft + chewy inside.
  • Minimal ingredients + GF option!
  • Ready in just 25 minutes TOTAL!
  • Melts in your mouth.
  • Delightfully buttery + have the perfect hint of vanilla.
  • Delicious with EVERY. SINGLE. BITE.
Soft Oversized Crinkled Sprinkle Sugar Cookies on a baking sheet.

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.

  • All-purpose flour: I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
  • Organic cane sugar: Sweetens the dough and aids in spreading. (I use Wholesome Sweets)
  • Unsalted butter, softened: Adds moisture + richness.
  • Large egg, at room temperature: The binding agent. (I use Organic Valley)
  • Vanilla extract: Use pure vanilla extract for the best vanilla flavor. 
  • Sea salt: I love the play of salty and sweet here!
  • Baking powder + soda: Acts as a leavening agent for a bit of rise.
  • Cream of tartar. Helps to get that chewy + soft texture!
  • Rainbow sprinkles. Adds a burst of color + fun.


Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with these Soft Crinkled Sprinkle Cookies. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Soft Oversized Crinkled Sprinkle Sugar Cookies in a small pan.

The Secret To Chewy + Crisp Cookies

Short answer: The banging process.

The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked. Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!

Combining this “crinkling” process with the flavor combo of sugar cookies is like "Heaven on Earth" with each bite.

What is the Banging Process?

The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.


I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.

OK, so I know this Suagr cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -


  • The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. If you want a chewy on the outside soft on the inside cookie then chilling is key!


  • Chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated----- This happens from the dry ingredients gaining moisture from the wet ingredients.

So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).

Soft Oversized Crinkled Sprinkle Sugar Cookies on a baking sheet with a purple ribbon.

Tips for Making the Best Sugar Cookies EVERYTIME

Baking the best 'Bakery-Style' cookies is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:


This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!


Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!


I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.


We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.


Never use a mixer when adding in the additional ingredients like spinkles, chocolate chips, etc. For one----you risk breaking the ingredients up into small pieces while mixing and two----again, you end up making the chocolate melt (if using in a cookie) or get a little moist, which affects the batter. Simply fold in any added ingredients by hand a few times and you're done!

Soft Oversized Crinkled Sprinkle Sugar Cookies in a pan surrounded by Christmas decorations.

How to Serve Sugar Cookies

I personally think fresh + warm is always the absolute best-- not to mention the delicious smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich.

Try with No-Churn Vanilla Ice Cream for my vanilla lovers or even my No-Churn Blueberry Protein Ice Cream [with Gingersnap]! These cookies are also perfect for topping atop delicious lattes like this Iced Vanilla Latte or a mocktail like this Sugar Cookie Mocktail.

Crinkled Sprinkle Sugar Cookies Q + A's

How to best store Sugar Cookies?

Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.

Can I make these cookies gluten-free?

Yes! To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. I personally like to use Bob's Red Mill for GF baking.

Can I make a bigger batch of cookies?

Yes! To make more cookies, simply double or triple the amount of ingredients!

Can I freeze the dough?

Any unused cookie dough batter can be refrigerated for up to 3 days or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!

Closeup of Soft Oversized Crinkled Sprinkle Sugar Cookies.

More Delicious Dessert Recipes

Now that you've fallen in love with Soft Oversized Crinkled Sprinkle Sugar Cookies, put your baking skills to good use with these other amazing dessert recipes:


If you tried this Soft Oversized Crinkled Sprinkle Sugar Cookies recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Closeup of Soft Oversized Crinkled Sprinkle Sugar Cookies.

Soft Oversized Crinkled Sprinkle Sugar Cookies

November 5, 2018
5 from 12 votes
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.
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Serves: 6 Cookies


  • 1 ½ cups organic all-purpose flour (I use Bob's Red Mill)
  • ¾ cup organic pure cane sugar (I use Wholesome Sweets)
  • ½ cup unsalted butter, softened (I use Land O'Lakes; That's 1 stick!)
  • 1 large organic egg, room temp. (I use Organic Valley)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar (I use McCormick)
  • ¾ cup rainbow sprinkles


  • 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!


Calories: 433kcal | Carbohydrates: 68g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 274mg | Potassium: 141mg | Fiber: 1g | Sugar: 43g | Vitamin A: 518IU | Calcium: 53mg | Iron: 2mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Soft Oversized Crinkled Sprinkle Sugar Cookies.


Love this Post? SHARE!


5 from 12 votes (2 ratings without comment)

Your email address will not be published. Required fields are marked *

Love this Recipe?

  1. 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!

  2. 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

  3. 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.

  4. Gosh I haven't had a sugar cookie in about a year. I might as well make it an oversized one, right? Looks great.