These Almond Sprinkle Cookies are soft, chewy cookies coated with brightly colored spring sprinkles. So delicious & easy to make!
Colorful sprinkles make everything better! That's just a fact.
These festive rainbow sprinkles add so much fun to almond sugar cookies that are already super delicious. These Almond Sprinkle Cookies are soft and chewy, with the rich, irresistible aroma and flavor depth of almonds.
Perfect for birthday parties, baby showers, Easter, or any Spring celebration!
Jump to:
🌟 Why this recipe works
These cookies are truly one of my personal favorite cookies. And there are so many reasons I think you'll love them, too!
- Easy sugar cookies, but elevated - If you like soft sugar cookies, you will absolutely love these almond sprinkle cookies! The almond extract takes these soft-baked sprinkle sugar cookies to the next level!
- Beautiful & bright - The colorful rainbow sprinkles will put a smile on anyone's face! A tray of these chewy sprinkle cookies will brighten up any room and look stunning on any spring or Easter dessert table.
- Truly delicious & irresistible - These bakery style cookies are sweet, soft, and chewy, with a rich almond aroma and flavor.
🛒 Ingredient notes
To make this easy recipe, you'll need a few simple ingredients you can find in any local grocery store:
- Cake flour - There is more cake flour than all-purpose flour in these cookies, which gives them a lighter, softer texture that classic sugar cookie recipes.
- All-purpose flour - Some all-purpose flour helps give the cookies added structure without making them too dense.
- Sugar - Like all sugar cookie dough, this one calls for granulated sugar.
- Eggs - Make sure your eggs are at room temperature before mixing them in. This helps create a smooth, well mixed sugar cookie dough.
- Butter - Use unsalted butter that has been softened at room temperature for a creamy, smooth batter.
- Cornstarch - This is another ingredient that helps create a perfect chewy sugar cookie.
- Baking powder - Baking powder helps keep the cookies lifted while baking.
- Almond extract - The ingredient that takes these sugar cookies from ordinary to extraordinary!
- Salt - A little kosher salt helps balance the sweetness of the cookies.
- Sprinkles - Of course, you'll need some colorful rainbow sprinkles!
✅ Step-by-step instructions
The full list of ingredients and detailed instructions are in the printable recipe card at the bottom of this post. Here are step-by-step photos to show you how easy it is to make this yummy sprinkle cookie recipe.
- In a large bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and granulated sugar until smooth and creamy.
- Beat in the eggs, one at a time.
4. Add the almond extract.
5. Gradually add the dry ingredients to the wet ingredients.
6. Mix only until the ingredients are combined. Be careful not to overmix this step.
7. Form the cookie dough into a disc, wrap with plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough is chilling, line two baking sheets with parchment paper or a silicone mat. Preheat the oven to 350°F.
8. After 30 minutes, remove the dough from the refrigerator and use a cookie scoop to scoop out dough balls, then form with your hands.
9. Roll each dough ball into a bowl of sprinkles.
10. Place sprinkle-coated cookie dough balls on the prepared baking sheets and bake at 350°F for 7-9 minutes.
Allow the cookies to cool in the pan for 2 minutes, then transfer to a wire rack to cool completely. After 5 minutes of cooking on the rack, gently press a Hershey's kiss candy in the center of each baked cookie, if desired.
👩🏻🍳 Recipe FAQs
Not at all - that is completely optional. As you can see from the photo above, these almond sprinkle cookies are just as delicious and adorable without them.
With this recipe, I do recommend chilling the dough for at least 30 minutes, and up to 1 hour of chill time if you are in a humid or warm climate. If you don't chill the dough enough, the cookies are more likely to spread and won't be as soft and chewy.
Store baked cookies in an airtight container at room temperature for up to 5-7 days.
Yes! You can store cookies in a freezer-safe, airtight container in the freezer for up to two months.
🍽 Serving ideas
These almond sprinkle cookies are so fun and festive for many occasions!
- Birthday parties - serve them next to Funfetti Cookie Bars and birthday cake.
- Baby showers - These would be cute served with Charcuterie Cones, a Brunch Board, and Strawberry Crinkle Cookies.
- Easter - Serve these chewy sugar cookies with an Easter feast of Air Fryer Ham, Crab Deviled Eggs, and Air Fryer Bacon-Wrapped Asparagus.
- Other holidays - change up the kind of the sprinkles to fit any theme! It's easy to find Christmas sprinkles, Halloween sprinkles, and Valentine's Day sprinkles to use with this recipe.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Stand mixer - Use either a stand mixer or a hand mixer and large mixing bowl to make the cookie batter.
- Baking sheets - You'll need two baking sheets. Plus, it helps to line each cookie sheet with either parchment paper or a silicone baking mat.
- Cookie scoop - A medium cookie scoop helps keep the cookies a uniform size.
- Wire rack - A cooling rack helps the cookies cool down faster.
More Spring dessert recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Almond Sprinkle Cookies
Equipment
Ingredients
- 1⅓ cup unsalted butter, softened at room temperature
- 1½ cup granulated sugar
- 2 large eggs
- 1½ teaspoons almond extract
- 2¾ cup cake flour
- 1 cup all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- Hershey's cookie kisses
- colorful baking sprinkles
Instructions
- In a large bowl, sift together the cake flour, all-purpose flour, cornstarch, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 3 to 4 minutes, until the mixture is light yellow and creamy.
- Add the eggs to the mixer, beating in one at a time. Then add the almond extract and mix for 30 seconds.
- Gradually add the dry ingredients mixture to the wet mixture in the mixer until just ingredients are fully combined.
- Shape the dough into a disc, wrap in plastic wrap or wax paper, and chill in the refrigerator for 30 minutes.
- Preheat oven to 350° degrees.
- Using a medium cookie scoop, portion out dough and roll the dough into balls.
- Place the baking sprinkles in a shallow bowl. Roll the balls in the sugar until completely covered. Place on cookie sheets about an inch or two apart. Using the palm of your hand or the bottom of a glass, press down on the top of each cookie to flatten them down a bit (cookies will not spread much while baking).
- Bake at 350°F for 7-9 minutes. Allow the cookies to cool on the pan for about 2 minutes, then transfer to a cooling rack.
- After 5 minutes of cooling, place one Hershey's cookie kiss in the center of each cookie. Allow to set before enjoying or storing.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Leave a Reply