Sprinkle Cookies Recipe - Soft Cookies with Sprinkles (2024)

FAQs

What is the secret to soft cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

If you'd like to add more design elements to your cookies, wait for the glaze to set and then pipe on your favorite frosting. Add your sprinkles and sparkles immediately after, before the frosting sets, and make sure to tap off any excess.

Here are the sprinkles I use. Sprinkles Melting: These sprinkles will melt slightly in the oven. Though the cookie will be cool after 30 minutes or so, the sprinkles will not be fully set! That means that the sprinkles will spread or smush when you touch the cookies.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Two ways that you can help make sure your chocolate chip cookies come out soft and chewy is to add a packet of cook-and-serve vanilla pudding mix to the batter, or add finely shredded chocolate instead of chunkier chocolate. The smaller chocolate particles will melt faster and create more moisture in your cookies.

If you want to add sprinkles to cookies, cupcakes, breads, or cakes before baking, that is totally and completely ok. Add sprinkles to the tops of these baked goods right before they go into the oven. Adding sprinkles to “wet” batter is the only way to get them to stick without an additional “glue” like frosting.

The easiest thing to do is to brush the tops of the cookies with a little bit of water or milk, to dampen the cookie dough. This will help the sprinkles stick without changing the appearance of the cookie. You can also use a little egg white.

So if you want to bake sprinkles into a funfetti batter or dough, you'll want to use jimmies or confetti sprinkles for the best results. These sprinkles will hold their shape and colour the best when baked. Cachous, sugar pearls and rods are the show-stoppers in the decorating world.

For a light dusting of color: Use colored sugars, non-pareils or jimmies on cookies. Sprinkle evenly on cookie, then press lightly. For more vibrant colors: Place a smaller or same-size cutter on the cookie. Pour sprinkles or colored sugars inside cutter and spread evenly over cookie.

Sprinkles: For confetti cake, bakers will universally advise using jimmies – aka the long rainbow sprinkles. Nonpareils, or the little balls, are much more prone to bleeding color.

How do you put sprinkles on cookies without them melting? ›

You can press the sprinkles gently onto the cookies while they're still warm to help them stick. Before, if you want them to stick. Brush your cookies with egg white 1st to help the sprinkles stick. After baking you need icing or a glaze before adding sprinkles or they won't stick.

Jimmies. These are the little rod-shaped sprinkles that you probably see most often, typically in rainbow colors or plain chocolate, and they are the best for baking. They hold up to being mixed into dough without bleeding and don't melt in the end result.

Granulated sugar absorbs moisture better, giving you the nice crispy texture you're craving! Weirdly enough, eggs also contribute to soft cookies. So if you can limit or exclude eggs from your cookie recipe, you'll have an easier time getting them crisp!

Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds. The moisture from the paper towel should soften the cookies right up. So if you wonder how to soften hard cookies quickly? Microwave is the way!

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.