Sprinkle Sugar Cookies

I'm not quite sure there are many things happier than sprinkles. They make everything prettier. They also make a fun addition to cookies.

These sugar cookies not only have sprinkles on the outside, but there are also some mixed in. The perfect amount, too.

Aside from the sprinkles, these are some of the best sugar cookies ever. No rolling pin or cookie cutters required, which makes for one easy treat. They are so soft and fluffy, too!

And if you're feeling extra sweet, be sure to add Hershey's limited edition Cupcake Kisses. They seriously make the best addition to these cookies. You can either add them right after the cookies come out of the oven or wait until they cool a little. We personally loved them melted on.

And there you have it, some delicious sprinkle sugar cookies to brighten up your day.

Sprinkle Sugar Cookies

Adapted from Friday Cake Night

Makes about 16 cookies
1/2 cup butter, softened

3/4 cup sugar

1/2 tsp. vanilla extract

1 egg

1 1/2 cups flour

1 Tbsp. cornstarch

3/4 tsp. baking soda

1/4 tsp. salt

1/2 cup sprinkles, divided

Hershey’s Cupcake Kisses, optional

1. In a stand mixer with the paddle attachment, combine the butter and sugar until smooth. Add the vanilla and egg.

2. Mix in the flour, cornstarch and baking soda, then add in 1/4 cup of the sprinkles.

3. Place remaining 1/4 cup of sprinkles in a small bowl; set aside.

4. Using a cookie scoop, form the dough into balls and dip one side into the sprinkles. Place the balls of dough on a plate, sprinkle-side up, and cover with plastic wrap. Chill in the fridge for an hour.

5. Preheat oven to 350 degrees F. Place dough, sprinkle-side up, on a baking sheet lined with parchment paper or a Silpat. Bake cookies for 10 minutes and let stand for 5 minutes before transferring to a cooling rack. 

6. Place a Hershey’s kiss on each cookie, if desired. Store in an airtight container.