Sprinkled Butter Cookies that taste like Funfetti Butter Cookies! These melt in your mouth rainbow cookies are easy to make and use evaporated milk to make the cookies extra soft!
Easy and Soft Sprinkle Butter Cookies
Dreaming of Christmas cookies in August led me to make these Sprinkled Butter Cookies which are sooooo good! The ingredients list is short and simple, using butter as the main ingredient that keeps them so soft and melt in your mouth.
The other key ingredient for these Sprinkled Butter Cookies is evaporated milk which is going to keep them super fluffy and light. Roll around in your favorite colored sprinkles and you have a festive butter cookie – perfect for the holiday season or whenever you’re craving a cookie!
How to Make the Best Butter Cookies
Now let’s get baking these Sprinkled Butter Cookies!
Make the crumbly cookie dough by mixing butter, sugar, flour, baking powder, vanilla and evaporated milk together, using a hand mixer.
Pour sprinkles on a plate or a shallow bowl. I used rainbow sprinkles but you can use whatever color you want depending on the season or holiday!
Roll each cookie into a ball, and then roll in sprinkles so it’s completely covered.
Place cookies onto a baking sheet. I like to cover mine with silicone baking mats.
And then gently flatten each cookie with a back of a spoon.
Bake at 320 degrees (not a typo, we want to bake them at a low temperature for longer) for about 20 minutes. And out of the oven comes some beautiful Sprinkled Butter Cookies!
Can I freeze the cookie dough?
Absolutely! Make the dough as instructed and then you can either freeze as one large piece of dough, or roll and freeze smaller balls. After you defrost the dough, roll in sprinkles and bake as you would.
Hope you enjoy this Sprinkled Butter Cookies recipe!
More Sprinkle Cookie Recipes:
If you’re looking for more cookie recipes make sure to try my:
CHEWY Chocolate Chip Cookies
Sprinkle Sugar Cookie Bites
Easy Sugar Cookies
Double Chocolate Chip Cookies
Italian Anise Cookies
Red Velvet Cookies
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Sprinkled Butter Cookies
PrintIngredients
- 1 cup butter softened
- 1/2 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 3 tablespoons evaporated milk
- Rainbow sprinkles
Instructions
- Preheat oven to 320 degrees F. Prepare 2 baking sheets with nonstick spray or silicone baking mats.
- Cream butter and sugar together in large bowl with electric hand mixer. Add flour, baking powder, vanilla and evaporated milk. Continue to mix until crumbly.
- Roll dough into tablespoon sized balls and then roll around in sprinkles to completely coat. Continue to do this until all your dough is gone. Place cookies on prepared baking sheets.
- Very gently flatten each cookie with the back of a spoon.
- Bake for 17-20 minutes or until lightly golden brown on the bottom.
- Let cookies cool for 15 minutes before eating them all! 🙂
Joan eggleston says
Very good especially with my cup of coffee
Mary says
These look really good. Any chance I can sub out 2% milk for the evaporated milk? If not, I’ll just wait until I can pick up some evaporated milk.
Kristen says
I don’t bake, and I made these! They came out pretty well! They taste like shortbread cookies.
Ursh says
My dough didn’t go crumbly. It’s more like a thick dough, kind of snickerdoodle consistency that would need to go in the fridge overnight to be able to roll into balls. I double checked all the measurements and ingredients. What have I done wrong??ðŸ˜
Amy says
This was such an easy recipe! I made it with my 5 year old and it came out amazing! We’re so happy it came out so buttery and yummy! Will definitely make this again! Thanks for the great recipe!
DeeGee says
Making them again. These are the closest thing to a bakery sprinkle cookie that I have ever tasted. Buttery and extra fun, thanks to the rainbow sprinkles. Can’t go wrong with this easy and delicious recipe.
Pamela says
Hey DeeGee, I’m so happy to hear you liked these cookies! They are definitely a favorite of mine! 🙂 Thanks for commenting!
Alexis says
Amazing! This is my first time baking cookies. This recipe is fool proof! I 1/2’d all the measurements to make a dozen and used 10% half and half cream because I didn’t have evaporated milk. Thanks Pamela!
Erin says
How do you measure / scoop your flour ? I tend to weigh my ingredients for accuracy but would like to give this recipe a try. Thank you for the recipe!
Pamela says
Hey Erin, nothing fancy here, I just use a basic measuring cup to measure the flour. Hope you enjoy the cookies!
Danielle says
Hi there! This recipe looks great 🙂 Do you know how long these will keep in an airtight container? Should they be stored at room temperature or in the fridge? Thank you!
Pamela says
Hey Danielle, I recommending storing the cookies in a airtight container at room temperature. They will stay fresh for a few days, but good luck not eating them before then!