GIANT Sprinkles Sugar Cookies (for 2 people)

This recipe has been adapted from Sally’s Baking Addiction, although she calls them XXL Soft Sugar Cookies. Basically, I doubled Sally’s recipe and used light brown sugar instead of granulated sugar. I also tossed in some almond extract to accent the vanilla.

These cookies were very simple and straight-forward to make. Mine turned out a little flatter than Sally’s, but that is because I softened my butter a bit too much in the microwave. (This could have been mediated by chilling the dough for several minutes before baking). Chewy and sweet, with a pleasant crunch from the sprinkles, these are the perfect cookies to indulge with a friend.


GIANT Sprinkles Sugar Cookies (for 2 people)
Prep time
Cook time
Total time
Serves: 2
  • ¼ cups butter, softened
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ⅓ cup rainbow sprinkles
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the butter and brown sugar. Add the egg and extract, beat well.
  3. Add the flour, baking soda, cream of tartar, and salt. Stir until well combined.
  4. Stir in the sprinkles until incorporated.
  5. Divide dough into two mounds on parchment paper. Bake for 13-15 minutes or until edges are slightly golden.
*Mine took 15 minutes

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