This cookie started as a festive obsession the moment I first mixed sprinkles into a classic butter cookie dough and tasted that unmistakable cake-batter note. I discovered this combination one December while I was making a birthday cake and had leftover batter-inspired mix — I folded in a handful of holiday sprinkles out of curiosity and the result was so tender, buttery, and nostalgic that it instantly became a seasonal staple in our house. Every year I bake a big batch to tuck into tins for neighbors, to bring to school parties, and to leave out for carolers. The texture is soft in the center with just-set edges, and the colorful speckles make each bite feel like a celebration.

What makes these cookies special is their buttery, slightly chewy interior and the bright crunch of holiday sprinkles scattered throughout. They manage to taste like classic cake batter without the risk of eating raw batter, since everything is fully baked. My kids adore how the sprinkles melt into pockets of color, while grown-ups praise the subtle vanilla flavor and the balance of sweetness. I find they keep well and are forgiving in the oven, which makes them perfect for holiday baking when you’re juggling trays, gifts, and little helpers.

Ingredients

• All-purpose flour (2 1/2 cups): Provides structure and a tender crumb. Spoon and level the flour for accuracy rather than scooping. Use King Arthur or Gold Medal for consistent results.
• Baking powder (1 teaspoon): Adds lift so the cookies are light instead of dense—fresh powder delivers the best rise.
• Baking soda (1/2 teaspoon): Helps the edges set and gives a slight browning. Combine with the powder for balanced leavening.
• Salt (1/2 teaspoon): Enhances flavor. Use fine sea salt or table salt; if using kosher salt, increase slightly to taste.
• Unsalted butter (1 cup, softened): The backbone of flavor and texture—room temperature (soft but not greasy) is key. Plugrá or Kerrygold work beautifully, but any high-quality unsalted butter is fine.
• Granulated sugar (1 cup): Provides sweetness and helps the edges crisp slightly; measure by scooping into the cup and leveling off.
• Packed brown sugar (1/2 cup): Adds moisture and a hint of caramel that deepens the cookie’s flavor. Light brown sugar is best for a subtle molasses note.
• Large eggs (2): Contribute structure and richness; add them one at a time to ensure even incorporation.
• Vanilla extract (2 teaspoons): The principal flavor—use pure vanilla extract for the most authentic cake-batter aroma.
• Colorful sprinkles (1/2 cup, holiday colors): The visual star—choose jimmies or nonpareils that are designed for baking so they maintain a bit of texture after baking.

Instructions

Mix Dry Ingredients: Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Sifting is optional but helps aerate the flour for a lighter dough. Set this dry mix aside while you work on the butter and sugars so everything stays organized and at hand. Cream Butter & Sugars: In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar on medium speed until pale and fluffy, about 2 to 3 minutes. Use a stand mixer or handheld mixer—scrape down the bowl halfway through to ensure even creaming. Proper creaming traps air and creates a tender interior. Add Eggs & Vanilla: Add 2 large eggs one at a time, mixing briefly after each addition so the mixture doesn’t split. Stir in 2 teaspoons pure vanilla extract. The batter will look glossy and well-emulsified. If it appears curdled, beat a little longer and it will come together. Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients on low speed (or fold with a spatula), mixing just until combined. Overmixing develops gluten and makes cookies tough, so stop as soon as no streaks of flour remain. The dough should be soft but scoopable. Fold in Sprinkles: Gently fold in 1/2 cup holiday-colored sprinkles until evenly distributed. Fold carefully—vigorous stirring can bleed the colors and create a pastel hue instead of crisp speckles. For best color retention use jimmies rather than sugar crystals that bleed. Scoop & Bake: Drop rounded tablespoons of dough (about 1 tablespoon each) 2 inches apart onto parchment-lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are set and the centers appear soft but not raw. Rotate pans halfway if your oven has hot spots. For slightly chewier cookies opt for 10 minutes; for firmer edges allow 12 minutes. Cool & Serve: Let the cookies cool on the baking sheet for 3–5 minutes to finish setting, then transfer to a wire rack to cool completely. They’re delightful warm or at room temperature and store well in an airtight container for up to 5 days.

Storage Tips

Once fully cooled, store in an airtight container at room temperature for up to 5 days. To maintain softness, tuck a slice of fresh bread or an apple slice into the container; the cookies absorb a little moisture from the bread and stay tender. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag and freeze up to 3 months. Reheat from frozen for 6–8 minutes at 300°F (150°C) if you want them warm without overbaking.

Ingredient Substitutions

If you need to swap ingredients, here are reliable options: replace unsalted butter with salted butter but reduce added salt by about 1/4 teaspoon. Swap light brown sugar for dark brown for a richer molasses flavor. For an egg-free version, use a commercial egg replacer equivalent to two eggs or 1/2 cup of unsweetened applesauce (texture will be softer). For a gluten-free option, use a 1:1 gluten-free flour blend and fold the dough gently—texture will be slightly different but still delicious.

Serving Suggestions

Serve these cookies on a festive platter with peppermint bark, spiced nuts, and ginger snaps for a holiday spread. They also pair beautifully with hot cocoa or a glass of cold milk. For decorating, dust with a light sprinkle of powdered sugar or press an extra few sprinkles on top right after they come out of the oven for a glossy, festive finish.

Cultural Background

While not a traditional historical pastry, the idea of incorporating sprinkles into baked goods draws from the American tradition of celebratory cakes. Sprinkles (also called jimmies or hundreds-and-thousands) originated as sugar decorations in the early 20th century and became synonymous with birthdays and holidays. These cookies are a modern, playful take on that tradition: compact, portable, and visually festive.

Seasonal Adaptations

Adapt the color palette of sprinkles for different holidays—pastels for spring, red and green for Christmas, orange and black for Halloween. For a winter twist, fold in 1/3 cup white chocolate chips and use blue and silver sprinkles to mimic a snowy palette. In summer, swap the sprinkles for mini chocolate chips and add lemon zest for a brighter profile.

Meal Prep Tips

For efficient holiday prep, make the dough ahead and refrigerate for up to 48 hours; chilled dough often yields thicker cookies with a more uniform shape. You can also portion dough with a tablespoon scoop, freeze the scoops on a tray, then transfer to a bag—bake frozen scoops adding 1–2 minutes to the bake time. Label containers with baking times so anyone in the family can bake a fresh tray on demand.

These cookies embody the ease and joy of holiday baking: simple ingredients, quick prep, and a result that brings smiles. Try them once and I bet they’ll become a go-to throughout the season—perfect for tins, parties, or quiet evenings by the tree.