Sprinkle Cookies
These chocolate chip sprinkles cookies are easy, dairy free and beautiful. They’re perfect for your next birthday party or special occasion.
Why I love these sprinkle cookies
Do you have a birthday coming up? These sprinkles cookies would be a great treat to bring to school or work, or every for a birthday party. They’re so fun and festive. I’m even thinking about doing Christmas colored sprinkles in a few months. How easy would that be? I normally already make chocolate chip cookies every year, but that would make them more appropriate for the season.
I guess sprinkles really do make a difference, because these sprinkles cookies are really just my dairy free chocolate chip cookies, with sprinkles added. I added 3/4 cup of sprinkles to them, plus more for topping the cookies so that they look pretty. Since you probably won’t be taking a million pictures of them, you could most definitely skip the “topping” step, but they really make them look great, so if you’re serving them for a special occasion, I would recommend taking the extra time. You can also add a few extra chocolate chips to the top, too.
If you like this recipe, you have to try these banana bread cookies, and these chocolate chocolate chip cookies and these super soft sugar cookies.
Searching for more nostalgic desserts? birthday cupcakes with sprinkles / vegan banana pudding / dairy free dirt cups / blue moon ice cream
Ingredients & substitutions
- Dairy free chocolate chips – Dairy free chocolate chips are readily available at most grocery stores, but sometimes they are located in the organic section rather than the baking aisle. If you’re unsure, just read the label and look for milk listed as an ingredient.
- Vegan butter – I’ve used both vegetable shortening and dairy free chocolate chips for this recipe. You can easily swap vegan butter or coconut oil for the shortening if that’s what you have on hand just be sure to let it soften a bit.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make chocolate chip sprinkle cookies
Mise en place. Preheat your oven to 350˚F and line a baking sheet with parchment paper. Measure out all of your ingredients before you begin mixing. This helps make sure you don’t miss anything.
Whisk your dry ingredients. Whisk the flour, baking soda and salt together in a large bowl. Set the bowl aside for later.
Mix the wet ingredients. In a large bowl with an electric mixer, beat the shortening and sugars until the mixture is light and fluffy. Add the vanilla and the eggs, one at a time and beat until they’re incorporated.
Combine the dry and wet ingredients. Add the flour to the mixing bowl, about 3/4 cup at a time, scraping the sides as needed.
Add the sprinkles. Once that is all mixed, you’ll need to stir in the sprinkles and chocolate chips. Fold these in, to make sure the sprinkles stay intact.
Scoop the cookies. Use a cookie scoop to shape the dough into 2 tablespoon sized balls and place them on the cookie sheet about and inch or so apart. This is where you can add additional sprinkles or chocolate chips to the top.
Bake for 11 – 13 minutes – or until the tops of the cookies have set. They should still be super soft when you take them out, especially if you want them to be chewy.
Let them cool. Remove the cookies from the oven and leave them on the baking sheet for a few minutes. Then transfer them to a cooling rack to finish cooling.
Ingredients
- 1 cup lightly packed brown sugar
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup vegetable oil
- 2½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- 1½ cups dairy-free chocolate chips
- 3/4 cup sprinkles
Instructions
- Preheat oven to 350˚F and line two baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat sugars, eggs, vanilla at medium speed until fluffy. Add vegetable oil and beat until incorporated.
- In ½ cup increments, add flour until incorporated, scraping sides of bowl when necessary. Beat in baking soda and salt. Stir in chocolate chips and sprinkles.
- Using a medium cookie scoop, place balls of cookie dough onto lined baking sheets, about 2 inches apart. Top with extra sprinkles.
- Bake for 9 – 11 minutes.
- Remove from oven and allow to cool on baking sheet for about 2 minutes before transferring to a cooling rack.
