These fall sprinkle cookies are so easy to make and are perfect for holiday baking! This dough doesn’t need to be chilled, and isn’t fussy about ingredients – so it’s great if you don’t have patience like me!

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As soon as fall is in the air, I go into baking and comfort food mode! I don’t know why, I just do!

My girls LOVE making cookies with me, so we make a lot of those each fall and winter. They’ve adopted a love for sprinkles like me (seriously, the amount of sprinkles I have is ridiculous) so sprinkle cookies are our go-to!

We make Rainbow Sprinkle Cookies, St. Patrick’s Day Sprinkle Cookies, Shamrock Sprinkle Cookies, Patriotic Sprinkle Cookies, Valentine Sprinkle Cookies, and even these fun leftover sprinkle Christmas cupcakes!

Tips and tricks for making amazing Fall Sprinkle Cookies:

• Butter. You can use real butter (unsalted or salted), or margarine for this recipe. It’s not picky and won’t ruin if you switch it up.
• Dough Temp. If the dough gets really warm while you’re cutting the cookie shapes out, and putting the sprinkles on, it may rise a bit while baking. Chill it for 30 minutes before baking if you want to be sure the dough keeps its exact shape.
• Baking. The recipe calls for 8-9 minutes of cook time. You’re going to think this wasn’t long enough and wait for them to cook longer. Don’t. It’s a trap. Take them out after 8-9 minutes and leave them on the pan for a bit. The residual heat on the pan will keep them cooking for a few more minutes.

How do you make these Fall Sprinkle Cookies?

Step 1: Gather your ingredients.

You will need:

• Fall Sprinkle Mix (I used these I found on Amazon)
• Flour
• Baking Powder
• Almond Extract
• Vanilla
• Sugar
• Egg

Step 2: Mix your wet ingredients together.

After you’ve gathered your ingredients, you will need two mixing bowls. One for wet ingredients, and one for dry ingredients.

Start by creaming together your butter and sugar. This will work best if your butter is at room temperature.

Once they’re mixed well, add in your egg and mix until they’re nice and smooth like the picture above.

Step 3: Mix your dry ingredients.

Next, add your baking powder to the flour (it’s 3 cups of flour, so be sure to have a large enough bowl) and mix well.

Step 4: Mix dry and wet ingredients together.

Now you’re ready to mix the wet and dry together.

When you first start mixing your dough will look crumbly. Keep mixing (I just use a fork, but as long as you don’t use a whisk you’re fine) until it forms into a nice ball of dough.

You may need to switch to kneading with your hands. I usually mix what I can with the fork, then switch to hands when it gets difficult with the fork.

Step 5: Roll out the cookie dough.

When your dough is mixed well, sprinkle flour onto a clean flat surface and use a rolling pin to roll it flat.

I roll mine to about 1/4″ thick, and then use a cookie cutter to cut out as many cookies as I can.

Grease a baking sheet, and place your cut-out cookies on it as you cut them out, leaving about 1/2″ of space between each cookie.

How many cookies does this recipe make?

How many cookies this recipe will make, depends on the size of your cookie cutter! I usually use one that’s about 2″, and it gets me about 30-32 cookies.

For this recipe specifically, I used the middle-sized fall leaf shape from this set I found on Amazon.

Step 6: Add the sprinkles to the cookies.

Once you’re done cutting cookies out, you’re ready to add your fall sprinkles! I found these on Amazon and love them! They’re a little pricy, but I used them on my Pumpkin Sprinkle Cookies too, and have a sprinkle obsession, so I was fine with the price.

Sprinkle the sprinkles over the top of the cookies, and gently press them into the top of the dough JUST a bit so they stay put when cooking.

Try to keep your sprinkles from going all over the baking sheet, because they may melt.

If the cookies keeping their EXACT shape is important to you, chill your baking sheet full of fall sprinkle cookies for 30 minutes before baking.

For reference, I didn’t chill mine, and was even pausing to take pics along the way for you, and my shape stayed pretty well.

Step 7: Remove from the oven and let them cool.

After they cook for 8-9 minutes, pull them out of the oven and let them cook on the pan a bit before transferring to a cooling rack to finish the cooling process.

The pan will continue cooking the sprinkle cookies for a bit longer, so don’t skip that step.

Now you have the most adorable fall sprinkle cookies! My kids LOVE these, but secretly I do too, so any excuse to make these, and I do!

Check below the recipe card for some fun fall DIY ideas you will love too!

Yield: 24

Fall Sprinkle Cookies

Prep Time: 10 minutes

Cook Time: 9 minutes

Cooling Time: 10 minutes

Total Time: 29 minutes

These fall sprinkle cookies are so easy to make and are perfect for holiday baking! No chilling needed for the dough!

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Ingredients

• 1 cup butter
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 2 teaspoons baking powder
• 3 cups flour

Instructions

1. Pre-heat your oven to 350.
2. In a mixing bowl, cream the butter and sugar together.
3. Add in the egg, vanilla, and almond and mix well.
4. In a separate bowl, mix together the flour and baking powder.
5. Add in half the flour mixture to the wet mixture and mix.
6. Add in the second half of the flour mixture, and mix. The mixture will be dry, but keep mixing and kneading until it’s a soft, pliable consistency (like play dough).
7. Sprinkle flour on a flat surface, and on top of your ball of dough, and roll it until it’s about ¼” – ⅓” thick.
8. Cut out your leaves using a cookie cutter and place on a cookie sheet that’s been sprayed with non-stick spray.
9. Add the sprinkles to the tops of the cookies, pressing on the top of the cookie gently to ensure the sprinkles bake into the tops.
10. Bake at 350 for 8-9 minutes.
11. Remove the cookies and let them cool on the pan for 5-10 minutes, before removing them and placing them on a cooling rack.

Notes

Don’t overbake. 8-9 minutes is plenty.

Nutrition Information:

Yield:

12

Serving Size:

2
Amount Per Serving:Calories: 322Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 210mgCarbohydrates: 41gFiber: 1gSugar: 17gProtein: 4g

Want more DIY fall ideas?

• DIY Mesh Pumpkin Wreath – Easily make your own DIY Mesh Pumpkin Wreath with this simple tutorial!
• DIY Thanksgiving Gratitude Game – Play this Thanksgiving gratitude game at your family gathering this year!
• DIY Thanksgiving Mesh Wreath – If you want to make fall deco mesh wreath, you need to make this adorable DIY Thanksgiving mesh wreath!
• DIY Thanksgiving Candles – These DIY Thanksgiving candles made with free printable labels make adorable Thanksgiving thank you gifts!

These fall sprinkle cookies will be your new go-to easy cookie recipe!