| Cooks Compete |

Life Is Better With Sprinkles

By Family Table Readers | March 5, 2024

Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Felicia Perretti

Let’s not pretend that we only make sprinkle cookies for the children. Sprinkle cookies might elicit childhood memories, but they’re also the answer when we need pastry perfection with our adult cup of coffee or tea. Crumbly, colorful, and deliciously sweet, sprinkle cookies transcend the barriers of age and time. Make any of these recipes below and your family, young and old, will savor every colorful bite.

Imitation Reisman’s Sprinkle Cookies

Contributed by Leah Bracha Weitzner, Brooklyn, NY

I got this recipe from my sister Elisheva, and whoever tastes it loves it. It’s very easy to make, and I make it in a gallon-sized ziplock bag to save on the cleanup. I usually double the recipe and freeze some for another time.

YIELDS ABOUT 38 COOKIES

¾ cup oil
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking soda
melted chocolate, for topping
sprinkles, for topping

Preheat oven to 350°F (175°C).

Mix all ingredients together in a ziplock bag.

Form balls using an ice cream scoop and place on baking sheet, leaving space between the cookies, as they flatten a bit. Bake for 11–12 minutes.

After they cool, drizzle with melted chocolate and colorful sprinkles. The sprinkles will stick to the chocolate.

Chocolate Chip Sprinkle Cookies

Contributed by Minka Richmond, Jerusalem, Israel

I don’t love baking, so when my daughter asked me to bake sprinkle cookies for her upcoming class siyum, I was a bit stumped. I searched online and came up with this recipe. It turned out to be a big hit! I’m sure you’ll enjoy them too.

YIELDS 36 COOKIES

1 cup lightly packed brown sugar
½ cup sugar
2 eggs
2 tsp vanilla extract
¾ cup oil
2½ cups flour
1 tsp baking soda
½ tsp kosher salt
1½ cups chocolate chips
¾ cup sprinkles, plus more for topping

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In the bowl of an electric mixer, beat sugars, eggs, and vanilla at medium speed until fluffy. Add oil and beat until incorporated.

In half-cup increments, add flour until incorporated, scraping the sides of the 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 baking sheets about 2 inches apart. Top with more sprinkles. Bake for 9–11 minutes.

Remove from oven and allow to cool for about 2 minutes before transferring to a cooling rack.

Best Sprinkle Cookies Ever

Contributed by Rephoel Wolf, Chicago, IL

I’ve been baking for many years, and when I finally opened my dessert company, Fully Frosted, here in Chicago, I knew I needed a winning sprinkle cookie to add to my cookie lineup. This recipe is beyond amazing, almost like having a soft-baked chocolate chip cookie just sprinkle-style, which is exactly what I was going for. If you like sprinkles, you’ll love these!

YIELDS 24 COOKIES

½ cup margarine
¾ cup sugar
1 egg
1 tsp vanilla extract
1½ cups four
1 Tbsp cornstarch
½ tsp baking soda
½ tsp salt
½ cup sprinkles, plus more for topping

In an electric mixer, cream margarine and sugar on high until light and fluffy. Scrape down bowl and mix in egg and vanilla. Add flour, cornstarch, baking soda, and salt on low until almost combined. Scrape down bowl again and add sprinkles.

Finish mixing by hand. Refrigerate dough for at least an hour for best results.

Preheat oven to 350°F (175°C).

Scoop into balls, dip into more sprinkles, and place on baking sheet with sprinkles facing up. Bake for about 11 minutes until the edges are lightly browned. Allow to cool on pan for another 5 minutes.

Special thanks to a group of friends in Buitenveldert, Amsterdam, for hosting the tasting party.

(Originally featured in Family Table, Issue 884)

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