Soft, buttery vanilla bean sugar cookies filled with pastel sprinkles for a whimsical treat that's perfect for tea parties, holidays, or whenever you're craving something sweet and simple.
⏱ Time: 1 hour
🍽 Servings: 24 cookies
⭐ Difficulty: Easy
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1 large egg
- 1 tablespoon vanilla bean paste (or seeds from 1 vanilla bean)
- 1 teaspoon vanilla extract
- ½ cup pastel sprinkles (jimmies or confetti sprinkles)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Mix in the egg, vanilla bean paste, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in the pastel sprinkles just until evenly distributed, being careful not to overmix.
- Cover and refrigerate the dough for 30–45 minutes.
- Roll the dough into 1½-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 9–11 minutes, or until the edges are just beginning to turn golden while the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Quick Notes
- Don't overbake these cookies—they're meant to stay soft in the center.
- If the dough feels sticky, chill it a little longer instead of adding extra flour.
- Jimmie-style sprinkles hold their color best, while nonpareils may bleed into the dough.
- For even more vanilla flavor, sprinkle the tops with vanilla sugar before baking.
- Store in an airtight container at room temperature for 4–5 days or freeze for up to 2 months. The unbaked dough also freezes well.
