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Bethany's Sparkle Cookies

Sugar cookie type flavor with almond extract and sprinkles!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Dessert
Cuisine: American
Keyword: colored sugar, cookie recipe, drop cookie, sparkle cookies, sprinkle cookies, sprinkles, sugar cookies
Servings: 38 cookies
Author: Bethany Shaw


  • 1 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp cream of tartar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter unsalted
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 large egg
  • 1/3 cup sprinkles
  • 1/2 cup colored sugar for dipping


  • Whisk together, in a large bowl, the flour, cornstarch, cream of tartar, baking powder, baking soda, and salt.
  • In a second bowl, cream together the butter and sugar.
  • Add the vanilla and almond extract and the egg to the creamed ingredients and combine well.
  • Add the dry mixture to the wet ingredients slowly.
  • Add the sprinkles to the batter and fold in.
  • Using a 1.75" cookie scoop, scoop balls of cookie dough from the bowl and roll or dip each one in the colored sugar.
  • Place your finished cookie dough ball onto a baking sheet lined with a silicone baking mat.  Leave a couple of inches between balls.  I fit 12 per sheet.
  • Chill the cookie dough balls in the fridge on the sheet for 15 minutes.
  • Bake at 350 degrees for 8-10 minutes, until edges are set. Do not over bake.
  • Allow cookies to cool on the baking sheet about 10 minutes, then remove to a cooling rack to finish cooling.


If you get too much spread in your cookies or your dough seems very sticky, chill the dough longer before baking.  You can store the dough in the fridge for up to 48 hours covered in plastic wrap.