Almond sprinkle sugar cookies are moist on the inside and slightly crunchy on the outside. The sprinkles not only add color but add a surprise crunch.
These cookies came together in no time. The kids obviously loved them because of the sprinkles and because they’re cookies. So I consider this a win win and have made them several time just last week, in the name of recipe development of course. They taste like a sugar cookie with a little extra oomph from the special almond surprise.
Do the sprinkles melt in the oven?
This is the number one question I get asked when it comes to sugar cookies. Yes, if they are on the tray, they will melt so make sure to remove all the excess sprinkles off the tray before baking. On the actual cookie they will slightly melt but once the cookie cools, they will form their shape again.
Once out of the oven…
They will look like they are undercooked but trust me, they are done! As they are cooling, the center will continue to cook. You will end with a moist center and a nice crunchy outside. If you over cook them they will be too hard.
Can I substitute with another kind of sprinkle?
Sure, but I think these are perfect. We also experimented with nonpareils sprinkles (those are the super tiny little balls) and they melted slightly. If you only have them, then they’ll still taste good. But if you are at the store and able to buy the rainbow jimmies (the longer sprinkles in the picture) then thats ideal.
super easy to make with a lovely flavor of almond mixed with fun crunchy sprinkles
- 2 3/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 sticks butter
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp pure vanilla extract
- 2 tsp pure almond extract
- 1 cup rainbow sprinkles
- Preheat oven to 350
- Whisk flour, baking powder and salt
- Cream butter, sugar for 6 minutes
- Add egg, yolk, and extracts until combined
- Add flour mixture in three parts until fully incorporated
- fold in 1/4 cup sprinkles into the mix
- Scoop dough in 1 heaping Tablespoon
- Roll into a ball, then flatten the top
- Bake for 11 -12 minutes
- Cool for 2 minutes