I don’t care if you call them sprinkles or you call them jimmies, give them all to me. So Sprinkle Loaded Sugar Cookies may just become my spirit cookie – because let’s be honest we all need a spirit cookie!
This sugar cookie recipe is older than me……so old! It is the sugar cookie recipe of my childhood. Literally every time I ate sugar cookies as a kid, no matter who made them, this was the recipe used.
My goal before I turn 50 is to learn to own who and what I am! And you guys, I’m a lover of sprinkles!
All these pics are by the amazing Emily of Stella Imaging. I needed new headshots, wanted new headshots and she blew me away with all the fun of these pictures that were perfectly me!
Lick the spatula, drink the wine and share the cookies!
Sprinkle Loaded Sugar Cookies
Unbeknownst to me until a few years ago there are 2 different types of sugar cookies. Your basic sugar cookie, such as this recipe and a cut out cookie. A cut out cookie holds its shape better when baking and is used for decorating.
For that purpose you are totally gonna want to use my friends Liz’s recipe over on Farmwife Cooks. But for really good classic sugar cookies I got your back, plus mine are loaded with sprinkles! Baked in and on top, seriously!
Can we just take a minute to love on my stacking cookie cooling racks!! I honestly never thought I was a person who needed tiered cooling racks…..I was wrong, so wrong!
And yes that’s icing on my face and I don’t even care!
I not only have a spirit cookie but also a signature cookie – I’m kind of weird like that!
Sprinkles Galore Sugar Cookies
- 3/4 cup butter
- 1 cup sugar
- 1 egg
- 1 teaspoon almond extract OR vanilla extract dealers choice
- 2½ cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sprinkles of your choice
- Icing of your choice
- Extra Sprinkles
- Cream butter and sugar
- Add egg and extract of your choice, mix
- Combine flour, baking soda and salt in a bowl then add to mixer a little at a time
- Mix until well combined then add sprinkles and stir to mix throughout
- Scoop by teaspoon full onto a cookie sheet and bake in 350° pre-heated oven for 5-8 minutes.