Look, I’ve tried every sugar cookie recipe out there. The thin, crispy ones? Cute, but not what I crave. What I truly need is a cookie you can barely pick up because it’s so gloriously soft, yet it still has that satisfying, crinkly surface. That’s why I spent weeks perfecting these **Soft Oversized Crinkled Sprinkle Sugar Cookies**.
These aren’t your dainty little tea cookies; these are giant, happy cookies that scream celebration! The secret is in the ratio of fat to flour, plus just enough milk to keep the centers gooey. Seriously, finding that perfect balance between a big, pillowy interior and that delicate, crackled topping covered edge-to-edge in rainbow sprinkles took commitment. But trust me, once you bite into one of these, you’ll know why this recipe earned its permanent spot in my favorites binder.
Why You Will Make These Soft Oversized Crinkled Sprinkle Sugar Cookies
Honestly, these cookies sell themselves. Once you see the giant size and the way those colors pop, you’re already sold! But here’s the real breakdown of why this recipe beats all the others:
- They are truly oversized—one cookie is basically two servings, which feels wonderfully indulgent.
- The texture is pure magic: incredibly soft and chewy right out of the gate, with zero crispy edges.
- That crinkled top develops naturally while baking, giving you those high-end bakery vibes without any fancy technique.
- Rainbow sprinkles are mixed right into the dough, so you get a little burst of color and fun in every single mouthful.
- They hold their shape beautifully, making them perfect for gifting or taking to a gathering! You can check out some other great ideas for bake sales here: delicious-cookies-for-a-bake-sale.
- They taste even better the next day, which hardly ever happens with soft cookies!
Essential Ingredients for Soft Oversized Crinkled Sprinkle Sugar Cookies
Okay, let’s talk about what we need to make these beautiful behemoths. Getting the ingredients right is half the battle, especially if you want that soft, oversized look. You can’t fake quality when you’re making something this simple, so go for the good stuff! If you’re looking for other fantastic cookie bases, I love looking at classic recipes like homemade butter cookies for inspiration.
For this batch, you’ll need one cup of unsalted butter that’s perfectly softened. Then we grab a cup and a half of plain granulated sugar. Eggs must be large—we’re using two of them. Don’t skip the tablespoon of vanilla; it adds so much warmth! For the dry side, grab three and three-quarters cups of all-purpose flour, one teaspoon of baking soda, half a teaspoon of baking powder, and half a teaspoon of salt. Finally, we need half a cup of milk and, of course, half a cup of those gorgeous rainbow sprinkles nestled in there.
Ingredient Notes and Substitutions for Soft Oversized Crinkled Sprinkle Sugar Cookies
The butter is key here. It has to be soft—think spreadable, but not greasy or melted, otherwise, your cookies won’t cream up properly. The baking soda and baking powder work together to give you that lift and that signature crinkle as they bake. If your sprinkles look dull, your cookies will too! Try to find high-quality, brightly colored ones; they really make these cookies pop visually.
Equipment Needed for Perfect Soft Oversized Crinkled Sprinkle Sugar Cookies
You don’t need a million fancy tools for these cookies, but having the right gear definitely makes the process smoother, especially when scooping big balls of dough! You’ll want to pull out your trusty stand mixer, or if you don’t have one, a good electric hand mixer works just fine for creaming that butter and sugar.
Make sure you line your baking sheets with parchment paper. I never bake soft cookies directly on a bare sheet anymore; parchment is your insurance policy against sticking and makes cleanup a breeze. Also grab a cookie scoop—a large one, please! We are making oversized cookies, remember? About three tablespoons of dough per cookie is what we’re aiming for.
Lastly, have a couple of nice, sturdy mixing bowls ready for your wet and dry ingredients, and naturally, a cooling rack for when they come out of the oven looking perfect.
Step-by-Step Instructions to Make Soft Oversized Crinkled Sprinkle Sugar Cookies
Alright, let’s get these giants into the oven! First things first: get that oven warmed up to 350 degrees F (that’s 175 degrees C). While it’s heating, line those baking sheets—don’t skimp on the parchment paper, trust me! We start by creaming that softened butter and sugar until it gets light and fluffy; this takes a few minutes but it sets the stage for a soft cookie.
Next, beat in your two large eggs one at a time, making sure each one is completely incorporated before adding the next, followed by that lovely vanilla extract. In a different bowl, just quickly whisk your flour, baking soda, baking powder, and salt together.
Here’s where you need to pay attention: add the dry stuff slowly, alternating with our milk. Do this gradually! As soon as the dough starts to come together, stop mixing. If you overmix the flour, you’ll kill that softness we are working so hard for, and your cookies will turn tough. You want a barely combined dough.
Now for the fun part! Gently fold in those rainbow sprinkles. You’re going to scoop a huge ball—about three tablespoons each—and place them about three inches apart on your sheet. Bake these beauties for about 10 to 12 minutes. You want the edges to look set, but the center should still look a little soft and underdone. That’s the secret to ultimate chewiness! Let them rest on the warm sheet for 5 minutes before moving them over to the rack to finish cooling. If you’re looking for other great bakes, you might enjoy these easy-and-delicious-chocolate-chip-cookies!
Achieving the Signature Crinkled Surface on Your Soft Oversized Crinkled Sprinkle Sugar Cookies
That crinkled look happens when the edges set faster than the center under high heat. Since these are oversized, they do this naturally! When you scoop those big three-tablespoon balls, roll them gently between your palms to make them fairly smooth. Then, make sure you give them plenty of space—about three inches apart—on the pan!
As they bake, the edges bake faster, causing the cookie to spread slightly, which forces the soft center to crackle and create those beautiful, signature crinkles. Don’t press them flat, though; we want that loft!
Tips for Success When Baking Soft Oversized Crinkled Sprinkle Sugar Cookies
I want you to have the best batch ever, so let’s go over a few specific things that really make these cookies shine. Remember those notes I jotted down? They are crucial details!
First, if you want them extra soft, slightly underbake them. This means pulling them out when they look just set. Don’t panic if the center seems a touch doughy; it will firm up beautifully while resting. Also, roll those dough balls firmly when you shape them; that gentle pressure really helps encourage that lovely crinkled look after they bake.
Here’s my big personal tip for any cookie recipe: know your oven! Oven temperatures lie sometimes. If your cookies are browning too fast, your oven is running hot. I always keep an oven thermometer handy because consistency is everything for perfect texture. You can see some other simple, amazing recipes here, like these 3-ingredient butter cookies, if you want a quick win later!
Storage and Keeping Your Soft Oversized Crinkled Sprinkle Sugar Cookies Fresh
The hardest part about these **Soft Oversized Crinkled Sprinkle Sugar Cookies** is not eating them all on day one! Since they are so wonderfully soft, they can dry out faster than a crispy, thin cookie if you leave them exposed. The rule of thumb is always to store them in an airtight container at room temperature.
Don’t refrigerate them unless your kitchen is painfully humid—the fridge tends to suck the moisture right out of baked goods, and we absolutely cannot have that after all the effort we put into keeping them soft!
If, by some miracle, you have some leftover the next day and they seem just a tiny bit less pillowy than when they were fresh from the cooling rack, I have a super quick fix. Just pop one of those **oversized sprinkle sugar cookies** in the microwave for about 8 to 10 seconds. It sounds crazy, but that quick zap of heat warms up the fats just enough to bring back that melt-in-your-mouth, just-baked softness. It works every time for a single-serving revival!
Variations on Soft Oversized Crinkled Sprinkle Sugar Cookies
While I could honestly eat batches of these **Soft Oversized Crinkled Sprinkle Sugar Cookies** exactly as written forever, sometimes you feel like mixing things up for a holiday or just because! These cookies are such a great foundation because they are so simple and take on new flavors really well.
My first favorite tweak involves the sprinkles. We used rainbow sprinkles because they are universally cheerful, but holidays are the perfect excuse to swap! For Christmas, use red and green jimmies mixed in, or maybe just white nonpareils for a snowy look. For Easter or spring, pastels are gorgeous. You can even roll the dough balls in sparkling sanding sugar instead of sprinkles before baking—that really enhances the crinkle!
Another fantastic little change is adding some brightness. The neutral base of this cookie works perfectly with citrus zest. Before you add the dry ingredients, mix one full tablespoon of fresh lemon zest right into your creamed butter and sugar. It gives the finished cookie a lovely, fresh aroma that cuts through the sweetness just perfectly. You can explore other fruity cookie combinations, like trying out some blueberry cookies, if you want a new direction!
If you like things a little richer, try swapping out half of the vanilla extract for almond extract. You only need a teaspoon of almond extract since it’s strong, but that nutty background note pairs surprisingly well with the vanilla base, making them taste extra fancy!
Frequently Asked Questions About Soft Oversized Crinkled Sprinkle Sugar Cookies
It happens every time I post a picture of these giants—I get a flood of questions! People want to know how to get that massive size and that signature soft texture, and I don’t blame them. These are definitely showstoppers. If you are looking for more inspiration for dips and treats, I always check out that chocolate-chip-cookie-dough-dip recipe when I’m avoiding baking!
Here are the things people ask me most often about perfecting these **soft cookies**:
How do I make my Soft Oversized Crinkled Sprinkle Sugar Cookies flatter?
Oh, you’re looking for a wider spread, are you? Well, since the goal here is usually loft, getting them flatter takes a little proactive work. Honestly, the easiest way is simply using less dough per cookie—so maybe scale back to two-tablespoon scoops instead of three. If you’re already scooping big, try this trick: after you place the dough ball on the parchment, put the bottom of a beverage glass (one that’s slightly wider than you want the cookie to be) onto the dough and press down just a little bit before baking. Don’t flatten them completely, though, or you might lose that crinkle!
Can I use salted butter in this Soft Oversized Crinkled Sprinkle Sugar Cookies recipe?
That’s definitely a common pantry swap! You can absolutely use salted butter if that’s what you have on hand. Just remember that the recipe calls for half a teaspoon of added salt because we use unsalted butter to control the seasoning perfectly. If you swap in salted butter, I’d strongly advise cutting that added salt down to just a quarter teaspoon, or maybe even a tiny pinch. Otherwise, your delicious **sprinkle cookies** might taste a little too familiar with the salt shaker!
Why do my cookies spread too much and become thin?
More often than not, this means your butter was too warm or even slightly melted when you creamed it. If the butter is too soft, it can’t hold the air bubbles you’re trying to create, leading to a cookie that melts right onto the sheet instead of puffing up. Also, make sure you’re chilling the dough if your kitchen is really warm before you scoop it. A little chill time helps keep those **oversized cookies** tall and proud!
Can I leave out the milk in this recipe?
I really wouldn’t suggest skipping the milk entirely if you want that soft texture! The milk is crucial because it helps hydrate the flour after creaming the sugar and fat, and it helps activate everything. Without it, your dough will be crumbly, stiff, and you’ll end up with a dense, dry hockey puck instead of a **soft sugar cookie**. If you have a dairy issue, you could try using a non-dairy milk alternative like oat or almond milk; the slight difference in fat won’t hurt this recipe much.
Nutritional Summary for Soft Oversized Crinkled Sprinkle Sugar Cookies
Now, I know we usually don’t stare too closely at the numbers when we’re eating something this joyfully decadent, but I always like to give you a baseline for what’s in these amazing **oversized cookies**.
Remember, since these are giant cookies—we yield about 18 huge servings—the numbers look a bit higher than for a standard small cookie. But hey, it’s all about enjoying a truly satisfying treat! I always say that the joy you get out of these **crinkle cookies** is immeasurable, but here are the estimates based on the ingredients list. Please know these are just guiding numbers, and yours might shift based on the exact amount of butter or even the brand of sprinkles you use!
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
The good news is that zero trans fat means we are keeping things clean, and the fact that we aren’t using any frosting keeps the sugar count lower than many other decadent **sprinkle sugar cookies** out there. Eat one happily, knowing you deserve it!
Print
Soft Oversized Crinkled Sprinkle Sugar Cookies
- Total Time: 32 min
- Yield: 18 large cookies 1x
- Diet: Vegetarian
Description
A recipe for large, soft sugar cookies with a crinkled surface covered in sprinkles.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup rainbow sprinkles
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.
- Gently fold in the rainbow sprinkles.
- Scoop large balls of dough (about 3 tablespoons each) and roll them lightly in extra sprinkles if desired. Place them about 3 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, or until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra soft cookies, slightly underbake them.
- Roll the dough balls firmly to help achieve the crinkled look after baking.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: sugar cookies, soft cookies, oversized cookies, sprinkle cookies, crinkle cookies, large cookies