Birthday Cake Sprinkle Crinkles

published Aug 10, 2021
Birthday Cake Sprinkle Crinkles

A simple vanilla crinkle cookie recipe made with rainbow sprinkles that tastes just like birthday cake.

Makes16 cookies

Prep30 minutes

Cook13 minutes to 16 minutes

Jump to Recipe
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cookies and milk on parchment with one taken a bite out of it
Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

If you’re only using sprinkles for ice cream and Funfetti cake, you’re missing out. Just a handful of sprinkles can instantly turn any dessert into a party — from Rice Krispies treats to blondies to cookies, too.

Case in point: these birthday cake sprinkle crinkles, which taste like a Funfetti cake in cookie form. Not only do they have the cutest name (try to say “sprinkle crinkles” without smiling), but they’re also soft, chewy, and perfect for parties — or just a festive weeknight. Here, I’ll show you how to make them in four simple steps.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

1. Make a crinkle cookie dough with extra vanilla and lots of sprinkles.

The base of this recipe is a classic crinkle cookie dough (minus the chocolate): butter, flour, sugar, salt, eggs, and baking powder. But there are two additions that make this dough special: a generous glug of vanilla extract and a half cup of rainbow sprinkles (this is my favorite brand). The bold, hefty dose of vanilla mimics the nostalgic flavor of Funfetti cake, while the rainbow sprinkles melt into the dough to create the iconic speckled pattern.

Read more: Here’s Why Pro-Bakers Keep 3 Types of Vanilla on Hand at All Times (and You Should Too!)

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

2. Chill the cookie dough for at least 2 hours.

The recipe is made with a lot of butter, which means the cookies are delicious but also that they’re prone to spreading in the oven. To prevent flat cookies, chill the dough for at least two hours before baking, which will help the butter re-solidify.

Read more: What Does Ripening Cookie Dough Mean? And Should I Be Doing It?

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

3. Portion the dough into balls and toss in two types of sugar.

This step is the secret to achieving picture-perfect cracks on your crinkle cookies. After portioning the dough into 16 balls (about 2 heaping tablespoons each), toss each one in granulated sugar. The granulated sugar helps create a barrier between the wet dough and the dry confectioners’ sugar (and prevents the confectioners’ sugar from melting into the dough). Then, toss the dough balls in the confectioners’ sugar until thoroughly coated.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

4. Bake until the cookies puff slightly and form perfect cracks.

As the cookies bake, they flatten slightly, puff up, and form perfect cracks that give you a glimpse of the rainbow pattern inside. Instead of judging their doneness by color (they don’t brown very much in the oven), look at the cracks instead. They should be defined and look dry and matte, rather than wet. Let the cookies cool completely on the baking sheets — and then get ready to party!

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Welcome to Jesse’s Cookie Club, where Studio Food Editor (and resident cookie expert) Jesse Szewczyk shares a brand-new monthly recipe that transforms a classic cookie into something new, bold, and exciting. From nutty brown butter blondies to chewy sweet potato snickerdoodles, these treats are anything but boring — and every recipe includes step-by-step photos so any level of baker can make them. Follow along and share your cookie creations using #Jessescookieclub.

Birthday Cake Sprinkle Crinkles

A simple vanilla crinkle cookie recipe made with rainbow sprinkles that tastes just like birthday cake.

Prep time 30 minutes

Cook time 13 minutes to 16 minutes

Makes 16 cookies

Nutritional Info

Ingredients

  • 1 stick

    (8 tablespoons) unsalted butter

  • 2

    large eggs

  • 2 2/3 cups

    all-purpose flour

  • 1 1/2 teaspoons

    baking powder

  • 3/4 teaspoon

    kosher salt

  • 1 1/4 cups

    granulated sugar, divided

  • 2 teaspoons

    vanilla extract

  • 1/2 cup

    rainbow sprinkles

  • 1/4 cup

    powdered sugar

Instructions

  1. Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer.) Place 2 large eggs in a small bowl. Let sit at room temperature until the butter is softened.

  2. Place 2 2/3 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl and whisk to combine.

  3. Add 1 cup of the granulated sugar to the bowl of softened butter. Beat with the paddle attachment on medium-high speed until light and fluffy, scraping down the sides and bottom of the bowl as needed, 3 to 4 minutes. With the mixer running, beat in the eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Continue beating until light, fluffy, and lightened in color, 2 to 3 minutes. Add 2 teaspoons vanilla extract and beat just until combined, about 1 minute.

  4. Turn the mixer off. Add the flour mixture and beat on low speed until a soft dough forms and no pockets of dry flour remain, 1 to 2 minutes. Add 1/2 cup rainbow sprinkles and stir by hand with a rubber spatula to evenly distribute throughout the dough. Cover the bowl tightly in plastic wrap and refrigerate for at least 2 hours or up to overnight.

  5. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper.

  6. Place the remaining 1/4 cup granulated sugar in a medium, shallow bowl and 1/4 cup powdered sugar in a second medium, shallow bowl. Divide the dough into 16 portions (about 2 heaping tablespoons each), then roll each portion into a smooth ball. Toss the dough balls one at a time in the granulated sugar to completely coat, then toss to completely coat in powdered sugar. Place 8 dough balls on each baking sheet, spacing them at least 2 inches apart.

  7. Bake for 8 minutes. Rotate the baking sheets from top to bottom and back to front. Bake until the cookies crack and no longer look wet, 5 to 8 minutes more. (The cookies will barely brown.) Let the cookies cool completely on the baking sheets.

Recipe Notes

Storage: Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.