Cookies, Homemade Ingredients

Homemade Cookie Sprinkles

4.91 from 10 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!!

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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

4.91 from 10 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 minutes
Cook Time 7 minutes
Total Time 17 minutes
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
Michaela
5 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
6 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 ????

Pam Mancine-Verna
Pam Mancine-Verna
7 months ago

Am I missing something? I was looking for the Cookie sprinkles, but this recipe is for Choco-Chio Cookies?

Shyamna
3 years ago

I love baking these with my lil girls..we loved these cute cookies❤❤❤

Olaleke Ruth
Olaleke Ruth
3 years ago

Can white sugar be used in place of brown sugar?

Kim
Kim
3 years ago

Hi can I have the recipe in grams?

Andrea Little
Andrea Little
3 years ago

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

Sherri Wambeck Cooper
3 years ago

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

Emily
6 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
Ratu
6 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

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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