Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- Cookie scoop (1.5 tbsp size)
- Baking sheets
- - Parchment paper or silicone baking mat
- Flat‑bottomed glass for pressing
- Wire cooling rack
Ingredients
- Cookie Dough
- 1 cup 225 g unsalted butter, softened to room temperature
- ¾ cup 150 g granulated sugar
- ¼ cup 50 g brown sugar (packed, for added chewiness)
- 2 large eggs room temperature
- 1 egg yolk for extra richness and tenderness
- 2 tsp vanilla extract
- ½ tsp almond extract optional, for a bakery‑style flavor
- 1 tsp fresh lemon zest optional, for a spring citrus twist
- 2½ cups 310 g all‑purpose flour, spooned and leveled
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp cornstarch optional, helps keep cookies soft
- 2 –3 tbsp sour cream or plain Greek yogurt optional, for extra moisture
- Sprinkles & Finishing
- ½ –¾ cup 80–120 g jimmies or confetti sprinkles (spring‑themed mix)
- 2 –3 tbsp granulated sugar for pressing, optional
Instructions
- Preheat and Prep
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper or a silicone baking mat.
- Cream Butter and Sugar
- In a stand mixer or with a hand mixer, beat softened butter, granulated sugar, and brown sugar on medium speed 2–3 minutes until light, fluffy, and pale.
- Scrape down the sides of the bowl.
- Add Wet Ingredients
- Add eggs and egg yolk one at a time, mixing well after each.
- Add vanilla extract, almond extract (if using), lemon zest (if using), and sour cream (if using).
- Mix on low until just combined.
- Mix in Dry Ingredients
- In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, and cornstarch (if using).
- With mixer on low, slowly add dry ingredients to wet mixture; mix until a smooth dough forms. Do not overmix.
- Fold in Sprinkles
- Add jimmies or confetti sprinkles and fold in gently with a spatula until evenly distributed.
- Stop as soon as sprinkles are mixed in to avoid color bleeding.
- Scoop and Press
- Use a cookie scoop or spoon to roll dough into 1½‑inch balls (about 1.5–2 tbsp each).
- Place 2 inches apart on prepared baking sheet.
- Dip the flat bottom of a glass in granulated sugar and press each ball down to about ¼‑inch thickness.
- Optionally, roll the tops of dough balls in extra sprinkles before pressing for a more colorful finish.
- Bake
- Bake 10–12 minutes until edges are just set and slightly golden; centers should look slightly underdone.
- Do not overbake — cookies will firm up as they cool.
- Cool
- Let cookies cool on the baking sheet 5 minutes before transferring to a wire rack.
- Cookies reach their final soft, chewy texture once fully cooled.
Notes
Do not overbake: Pull cookies out when the center still looks slightly underdone; they will set up as they cool.
Too much spreading? Chill dough balls in the fridge 20–30 minutes before baking, or add 1–2 tbsp more flour.
Sprinkle tips:
Use jimmies or confetti sprinkles for best results; avoid nonpareils as they bleed color.
Add sprinkles to dough at the very end and mix gently to reduce bleeding.
Gluten‑free: Use a good‑quality 1:1 gluten‑free all‑purpose flour blend with xanthan gum; texture will be slightly different but still soft and chewy.
Flavor variations:
Classic: vanilla only.
Bakery‑style: ½ vanilla + ½ almond extract.
Spring citrus: vanilla + 1 tsp lemon zest (or orange zest).
Storage
Room temperature: Store cooled cookies in an airtight container up to 5–7 days; place a slice of bread in the container to help them stay soft. Freezer (baked): Freeze in a single layer, then transfer to a freezer bag up to 2–3 months; thaw at room temperature. Freezer (unbaked dough balls): Freeze scooped dough balls on a baking sheet, then transfer to a bag; bake from frozen, adding 1–2 extra minutes.
Room temperature: Store cooled cookies in an airtight container up to 5–7 days; place a slice of bread in the container to help them stay soft. Freezer (baked): Freeze in a single layer, then transfer to a freezer bag up to 2–3 months; thaw at room temperature. Freezer (unbaked dough balls): Freeze scooped dough balls on a baking sheet, then transfer to a bag; bake from frozen, adding 1–2 extra minutes.
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