Sprinkles Slice & Bake Cookies

These slice & bake cookies are chocka block full of sprinkles and can be made ahead, frozen and baked in a hurry!

Let’s just talk about something real quick k? The world needs more sprinkles. More colourful little sugary pieces of JOY! Because does this, or does this not make you happier than you’ve been all day??

OMG could there be more sprinkles in my life right now? I have approximately 60 million sprinkles leftover from when we had an ice-cream sundae bar at our wedding so I had to use them for something. Plus they totally make me feel like a little kid again. Hey Laura, what's do you have for a snack today? Um, sprinkles cookies. I am officially 5 years old. But they're so pretty!!!

I haven't had slice & bake cookies since I was a kid. My mum used to make them all the time but with chocolate chips. They are the perfect cookies for busy people - the dough is a breeze to throw together, add whatever goodies you like, roll it up and freeze a few rolls until you need to bake cookies in a hurry! I would still go crazy for the chocolate chip version, but you know, sprinkles!

The ingredients list for these cookies is super minimal but with just the right amount of everything that they still pack a punch. The recipe does call for a lot of sprinkles which is tricky when sprinkles tend to come in teeny tiny jars, but you can buy them in bulk from a number of places online, or if you have a Gilmours or other bulk food store close by.

Once you've made the dough it needs to be chilled for a few hours. Shape the dough into 2 rolls - I made mine about 20cm long and ended up with really good sized cookies, but feel free to roll it thinner and make smaller cookies. Wrap the roll in gladwrap and put in the fridge for a few hours, or even in the freezer until you need it.

When you are ready to bake, take the roll out of the fridge and then sprinkle some sprinkles (hehe) on a baking tray with edges (unless you are redecorating sprinkles style) and roll it in the sprinkles until it is covered. This step is optional but I love the crunch and colour that the extra sprinkles added. Sprinkles sprinkles sprinkles!!

Slice the roll into cookies approximately 1cm wide, lay them out on a baking tray and bake until they just start to go golden. As there is only 1 teaspoon of baking powder in the recipe they won't rise a lot, so don't be concerned about that. We like these cookies crunchy.

The best thing about these cookies is that you can double or even triple the recipe, wrap the individual rolls and freeze them for when you need cookies in a hurry! Perfect for school lunches, birthday parties or to dunk in a coffee for a mid morning snack. Or to eat with ice-cream covered in even more sprinkles. YAAAAAASSS!!!

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Sprinkles Slice & Bake Cookies

These slice & bake sprinkles cookies are chocka block full of sprinkles and can be made ahead, frozen and baked in a hurry!

5 from 3 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 34 minutes minutes

Servings: 30 -40 cookies

Author: Laura

Ingredients

• ▢ 125 grams butter softened
• ▢ ¼ cup white sugar
• ▢ ½ cup brown sugar
• ▢ 1 teaspoon vanilla
• ▢ 1 egg
• ▢ 2 cups plain flour 280g
• ▢ 2 tablespoon cornflour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup sprinkles + ¼ cup extra for decorating

Instructions

• Cream butter & sugars in the bowl of a stand mixer on high speed until light & fluffy.
• Add the egg and vanilla and beat until well combined.
• Add flour, cornflour, baking powder & salt and mix in well.
• Add sprinkles and beat on low speed until combined.
• Split dough in half and shape each half into a roll about 20cm long. Wrap in plastic wrap and chill in the fridge for at least 4 hours and even overnight. At this point, you can also put the rolls in the freezer.
• Pre-heat the oven to 180 degrees C.
• Remove the cookie roll from the fridge, unwrap and roll in sprinkles until well covered. If using frozen dough, allow to thaw in the fridge overnight.
• Slice into 1-2cm thick slices, lay out on a lined baking tray and bake for 12-14 minutes, or until starting to go golden.
• Allow to cool on the tray for 5 minutes, then transfer to a cooling rack.
• Store in an airtight container for 1 week.

Nutrition

Calories: 96kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 32mg | Sugar: 7g | Vitamin A: 110IU | Calcium: 13mg | Iron: 0.5mg

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