Birthday Cake Sprinkle Crinkles

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.

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!)

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?

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.

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!

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.