Homemade Cookie Sprinkles bring a burst of joy and creativity to your baking in just 17 minutes. These vibrant, crunchy gems are made with simple ingredients, offering a delightful texture and a sweet, vanilla-kissed flavor that elevates any treat. Perfect for customizing colors and shapes, they add a personal touch to cookies, cakes, and more.
With a quick 10-minute prep and a 7-minute bake, this recipe is as easy as it is rewarding. The sprinkles are irresistibly crisp, with a satisfying snap that complements soft baked goods beautifully. Plus, knowing exactly what’s in them makes every bite feel special and wholesome. Let your imagination shine with these homemade delights!
What You’ll Need for Homemade Cookie Sprinkles
- 2 Tbsp (1oz/30g) butter (melted, use unsalted for better control of saltiness)
- 3 Tbsp light-brown sugar (packed for accurate measurement)
- 1 pinch salt (enhances flavor, adjust to taste)
- 1 tbsp whisked egg (beat an egg and measure out 1 tbsp; substitute with 1 tbsp milk for egg-free option)
- 1/4 tsp vanilla extract (use pure vanilla for best flavor)
- 5 tbsp all-purpose flour (spoon and level for accurate measurement)
- 1/8 tsp baking soda (this is half of a 1/4 tsp; ensures cookies rise slightly)
- 4 tbsp chocolate chips (dark chocolate recommended, but milk or white chocolate work too)
How to Make Homemade Cookie Sprinkles
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Melt the butter in a microwave-safe mixing bowl (about 20-30 seconds).
- Add brown sugar, salt, egg, vanilla, flour, and baking soda to the melted butter. Stir with a spoon until the mixture is well combined.
- Mix in the chocolate chips until evenly distributed throughout the dough.
- Scoop tiny portions of dough (about the size of a pea) onto the prepared baking sheet. Aim for roughly 1 chocolate chip per cookie.
- Bake in the preheated oven for 7-10 minutes, or until the cookies are lightly golden around the edges.
- Serve warm or let cool on a wire rack. Store in an airtight container for up to 4 days.
Perfect Pairings: Sauce and Topping Ideas
These tiny cookie sprinkles are versatile and pair wonderfully with a variety of toppings. Drizzle them with a caramel sauce or melted chocolate for an extra indulgent treat. For a fun twist, sprinkle a pinch of sea salt or crushed nuts on top before baking. They also make a delightful garnish for ice cream or yogurt!
Storage Secrets: Keep Them Fresh
Store your cookie sprinkles in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them in a sealed bag for up to 2 months. To refresh, pop them in the oven at 300°F (150°C) for 2-3 minutes—they’ll taste just-baked!
Quick Tips for Tiny Treats
To save time, use a small cookie scoop or a teaspoon to portion the dough evenly. If you’re short on chocolate chips, chop them into smaller pieces to stretch the quantity. Remember, these cookies are meant to be bite-sized, so don’t worry if they’re smaller than usual—they’re perfect as they are!
Recipe Variations: Mix It Up
Experiment with different flavors by swapping the chocolate chips for white chocolate, butterscotch chips, or even dried fruit. For a nutty twist, add a tablespoon of finely chopped almonds or pecans to the dough. You can also try using coconut oil instead of butter for a unique flavor profile.
Common Questions Answered
Can I make these without an egg? Yes! Substitute the egg with 1 tablespoon of applesauce or melted coconut oil for a similar texture. Why are they so small? These are designed to be sprinkles—perfect for adding a sweet crunch to desserts or enjoying as a light snack. Keep them tiny for the best results!
Homemade Cookie Sprinkles
Ingredients
- 2 Tbsp butter (1oz/30g)
- 3 Tbsp light-brown sugar
- 1 pinch salt
- 1 tbsp whisked egg *
- 1/4 tsp vanilla extract
- 5 tbsp all-purpose flour
- 1/8 tsp baking soda (this is a ½ of a ¼ tsp)
- 4 tbsp chocolate chips (I use dark chocolate)
Instructions
- Preheat oven to 350°F (180°C).
- Place butter in a microwave safe mixing bowl and melt.
- To the melted butter, add brown sugar, salt, egg, vanilla, flour and baking soda. Stir with a spoon until well combined.
- Mix in the chocolate chips.
- With the spoon, scoop tiny scoops of dough. Roughly you will only get around 1 chocolate chip per cookie. That’s how small they should be. Place on a parchment paper lined baking sheet.
- Bake in preheated oven for 7-10 minutes, until cookie is lightly golden.
- Serve warm or allow to cool on a wire rack then store in an airtight container for 4 days.
