Delish Italian Sprinkle Cookies

If you want cookies that look like a confetti party crashed into Nonna’s biscotti jar, say hello to Delish Italian Sprinkle Cookies. They’re basically sugar cookies with an identity crisis — part classic buttery cookie, part sparkly childhood nostalgia, and 100% mood-lifter. They’re stupidly easy to make and impossible to serve without someone exclaiming, “Where did you buy these?” (I refuse to tell them it was mostly butter and questionable life choices.)

Once, I handed my husband a plate of these and told him to “watch the kids” while I finished something. Ten minutes later he called from the living room: “They’re… rearranging the sprinkles.” Translation: he’d let them create a sprinkle mosaic across the couch and then tried to vacuum it up like nothing happened. I tried to be mad, but the toddler’s enthusiastic sprinkle moustache won me over. Also, confession: I once burned an entire batch and blamed the oven. My oven did not care.

Time-Saving Hacks

– Use a store-bought sugar cookie dough and add butter + an egg — suddenly homemade(ish).
– Mix in one bowl and scrape with a spatula; if you only have one bowl, own it like a pro.
– Scoop dough onto parchment-lined sheet pans so you’re basically done—no scrubbing trays later.
– Refrigerate dough in a zip-top bag and slice off coins to place on the tray — less rolling, less whining.
– Bake multiple trays at once and rotate; multitasking is basically domestic heroism.
– Keep sprinkles in a shaker so you can flick them on while pretending it’s artisanal.

Serving Ideas

– Serve with a big glass of milk for the kids or a tiny espresso for the grown-ups who want to feel alive.
– If the kids acted like tiny tyrants, serve with wine. No one will judge you at 7 PM.
– Sandwich two cookies with gelato for summer drama and instant applause.
– Bring them to any gathering and claim you made them “with love” — people will believe you.
– Keep it simple: cookies + someone who appreciates carbs = success.

What to Serve It With

– Milk (obvious, but mandatory).
– Cappuccino or latte for brunch cred.
– A scoop of vanilla or lemon gelato for when you feel fancy but lazy.

✔Tips & Mistakes

– Pro tip: Chill the dough if it’s too sticky. You will thank me when you’re not wrestling with muffin-top cookies.
– Don’t overbake — these go from soft to sad in 60 seconds. Pull when the edges are set and centers still look a tad underdone.
– Use a small cookie scoop for uniform cookies unless your aesthetic is “wildly uneven,” which is also fine.
– If your sprinkles bleed color, toss them in the freezer first for a minute — science? Maybe. Witchcraft? Probably.
– If a batch flops, call them “artisan crisps” and move on with dignity.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Keep in an airtight container for up to 3 days (if your household isn’t snack-happy).
– Fridge: Layer with parchment to avoid cookie-on-cookie glue, up to a week.
– Freeze: Dough balls freeze beautifully; bake straight from frozen with an extra minute or two.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make them gluten-free with a 1:1 GF flour blend.
– Use browned butter for a nutty upgrade (hey, adulting occasionally wins).
– Add lemon or orange zest for a citrusy pop that makes them sound fancy.
– Swap sprinkles for chopped chocolate, nuts, or mini chips if your sprinkle budget is low.
– Turn them into sandwich cookies with jam, nutella, or ice cream.

Frequently Asked Questions

Delish Italian Sprinkle Cookies

A delightful recipe for Italian sprinkle cookies, perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 0.5 cups unsalted butter, softened
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon salt
• ▢ 0.5 cups sprinkles for decoration

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• Gradually add the flour and salt, mixing until just combined.
• Stir in the sprinkles.
• Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
• Bake for 8-10 minutes or until the edges are lightly golden.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, store cookies in an airtight container.