How to Make Sugar Sprinkles Stick to the Cookie

[Budget101]

I can’t be the only one who has problems with sprinkles/colored sugar falling off their cookies when they make them. So, after spending all weekend decorating cookies, I finally figured out a few tricks.

How to Make Sugar Sprinkles Stick to the Cookie

First of all, did you know that you’re supposed to add the sprinkles (or colored sugar) BEFORE you bake the cookie? I sure didn’t. I kept trying to add them after I bake.

The right way to do it is to beat an egg white with a tsp of water until well combined.

Use a pastry brush to lightly “paint” the raw cookie. Then apply the sprinkles or colored sugar. Bake according to the recipe directions. If the cookie is going to be frosted, you add the sprinkles immediately after frosting, before the frosting has had a chance to set up. Otherwise, they’ll just fall off.

Another option is to brush the raw cookie dough with a bit of milk, then add the sprinkles or colored sugar and bake. The sprinkles bake right into the cookies, like these soft sprinkle sugar cookies:

Soft Sugar Sprinkle Cookies

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temp
3/4 cup granulated sugar
1 large egg, room temp
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
3/4 cup sprinkles

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Using a hand mixer or stand mixer, beat butter until smooth. Gradually add the sugar, beating in each addition. Cream for 1 minute, until light and fluffy.
4. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed.
5. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles and stir by hand until combined.
6. Drop dough balls (use a cookie scoop) into a bowl of sprinkles on a plate and press the tops of the dough balls in additional sprinkles (optional).
7. Place dough balls onto a Silpat lined baking sheet leaving about an inch for spreading. Bake for 8-10 minutes. The edges should be completely set, while the centers should look slightly undercooked, they will finish cooking while cooling on the baking sheet.
8. Place the baking sheets on wire racks to cool.

Tip: Always use a cool baking sheet to cook cookies, don’t use a warm one. It causes them to overspread

You can use all kinds of different sprinkles or colored sugar. They hold their shape when they bake, unless you use a lot of milk, water or egg and let them dissolve before baking.

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