Chewy Sprinkledoodle Cookies
If snickerdoodles and a party had a baby, you’d get these sprinkledoodle cookies. These cookies are tender, chewy, rolled in cinnamon sugar, and dotted with colorful sprinkles that make every bite a celebration.
Make Them for Any Holiday or Event
One of the best things about Sprinkledoodles is how easily you can change their look for different occasions. Swap the rainbow sprinkles for:
- Halloween Sprinkledoodles – orange, black, and purple jimmies.
- Christmas Sprinkledoodles – red, green, and white sprinkles.
- Valentine’s Day Sprinkledoodles – pink, red, and white sprinkles.
- School Spirit Sprinkledoodles – your school colors for bake sales, team parties, or teacher gifts.
Same chewy, cinnamon-sugar cookie base — endless ways to make them match the celebration.
Note: We’ve baked this recipe using our favorite tips for creating perfectly chewy cookies. That means these Sprinkledoodles aren’t just colorful and fun — they’re also soft and satisfying to bite into. If you want to learn more about how to make any cookie recipe chewier, check out our post: Secrets to Perfectly Chewy Cookies.
Why You’ll Love This
- Fun, colorful twist on classic snickerdoodles
- Chewy inside, crisp edges — no chilling needed
- Easy to customize with holiday or school-color sprinkles
Ingredients (Yields ~24 cookies)
- 2 ¾ cups (330g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 2 tbsp (25g) light brown sugar
- 2 large eggs + 1 extra egg yolk, room temperature
- 2 tsp vanilla extract
- ½ cup rainbow sprinkles, plus extra for rolling
Cinnamon Sugar Coating:
- ¼ cup (50g) granulated sugar
- 1 ½ tsp ground cinnamon
Equipment Recommendations:
- Baking Sheet: Light aluminum half-sheet pans for even baking.
- Lining: Parchment paper helps maintain chewy texture and keeps sprinkles from melting onto the pan. Silicone mats work, but will make edges slightly softer.
Instructions
- Preheat: Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix Dry: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, cream butter, 1 ¼ cups granulated sugar, and brown sugar on medium speed until light and fluffy, 2–3 minutes.
- Add Eggs & Vanilla: Beat in eggs, yolk, and vanilla until combined.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Create dough balls: Make balls of dough. A cookie scooper can be very useful for getting consistent sizing of the balls. Roll them in your hands to make a sphere.
- Coat with Sprinkles: Roll first in the sprinkle color of your choice..
- Coat with Cinnamon Sugar: In a small bowl, mix ¼ cup granulated sugar with cinnamon. Scoop dough into 1 ½-tablespoon balls. Roll in cinnamon sugar, then extra sprinkles if desired.
- Bake: Place 2 inches apart on prepared baking sheets and bake 9–11 minutes, until edges are set but centers are slightly soft.
- Cool: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Finish: Serve as-is, or package for gifting.
Tips & Variations
- Swap rainbow sprinkles for holiday or school colors.
- For extra chew, bake on the lower end of the time range and let them finish setting on the pan.
- For a low-sugar version, replace sugar 1:1 with granulated monkfruit sweetener (like Lakanto Classic).
💬 Did you make these Sprinkledoodles? I’d love to hear if you tried special colors or a theme — and whether they were a hit with your crew!
