Cookies, Homemade Ingredients

Homemade Cookie Sprinkles

4.88 from 8 votes
Make Cookie Sprinkles to top cakes, cupcakes and even my Chocolate Chip Cookie Cheesecake!
Cookie Sprinkles - These sprinkles give a whole new meaning to the word Sprinkle! I want to sprinkle them on EVERYTHING!!

Hi Bold Bakers!

Sprinkles to a baker are just another one of our tools to make our desserts even more fabulous! Sprinkles come in all colors and shapes, but we never think that they can made from anything other than just sugar.

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Recently, I covered the top of my Chocolate Chip Cookie Cheesecake with Cookie Sprinkles! Yes you read that right. My cheesecake was layer upon layer of cookie so I wanted to make sure that even the decoration was a cookie. When I pick a theme, I commit to it.

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Essentially they are teenie tiny Cookies but I prefer Cookie Sprinkle. I saw the idea for Cookie Sprinkles on Just Putzing Around The Kitchen . I just can’t believe I never thought of a Cookie Sprinkle myself!

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The cookie dough is my recipe for The Best Ever Chocolate Chip Cookie. Not to boast but it is hands down the BEST cookie dough I have ever made.

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Use these Cookie Sprinkles to spruce up any cake, cupcake, or dessert! They will be most welcomed.

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Watch The Recipe Video!

Cookie Sprinkles

4.88 from 8 votes
Learn how to make Cookie Sprinkles to top Cakes, Cupcakes and even my Chocolate Chip Cookie Cheesecake.
Author: Gemma Stafford adapted from Just Putzing Around The Kitchen
Servings: 50
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Learn how to make Cookie Sprinkles to top Cakes, Cupcakes and even my Chocolate Chip Cookie Cheesecake.
Author: Gemma Stafford adapted from Just Putzing Around The Kitchen
Servings: 50

Ingredients

  • 2 Tbsp (1oz/30g) butter
  • 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 350oF (180oC).
  • 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.

Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

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Michaela
2 years ago

Hi Gemma!

I wanted to halve this recipe and was wondering if it would still work.

Could you check if my measerments are right?

1 tablespoon butter
1 1/2 tablespoon light brown sugar
Small pinch of salt
1 1/2 teaspoon whisked egg
1/8 teaspoon vanilla
2 1/2 tablespoon flour
Dash of baking soda (half of 1/8 teaspoon)
2 tablespoon chocolate chips

Michaela ????

Vicky
Vicky
2 years ago

Hi Gemma!
I’m from the Philippines. I love to bake. I have copied most of your recipes and downloaded your videos on youtube. And I’m excited to try it all. I already tried your best-ever banana bread. Wow! It’s so delicious. My friends likes it. This time, I want to try your homemade ferrero rocher because it’s my favorite ????. Thank you for your generosity. God bless your heart and your family. Maganda ka in our language meaning your pretty. ???? Thanks again ????

Olaleke Ruth
Olaleke Ruth
3 months ago

Can white sugar be used in place of brown sugar?

Kim
Kim
3 months ago

Hi can I have the recipe in grams?

Andrea Little
Andrea Little
7 months ago

Just made this recipe today, love it. Will give it a go with white Choc as well.

7 months ago

This was a great recipe to try while in self isolation. It requires very few ingredients and is so adorable!

Emily
3 years ago

I made these before and they were really yummy. Should I scoop 1/4 teaspoon for the dough and should I chill it?

Ratu
3 years ago

Hi Gemma, yesterday i made this cookies. the taste is very good but the cookies is hard, very hard i think. why it can be hard and what should i do next time to fix it ? (im sorry for my bad english) thankyou

Pavi
3 years ago

I just made these and they are so yum? Thank you for the amazing recipe, btw could u give the measurements to double the recipe? Is 4tbsp 1/2 cup?

Sudha Murali
4 years ago

I actually used this cookie dough to make 6 small-ish cookies and they turned out fabulous.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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