Powdered Sugar Cookies with Sprinkles

Powdered sugar lends its airy trait to this cookie recipe, making it light and very chewy. The sprinkles make these perfect for special occasions, like birthdays!
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time (on baking rack): 10 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: confectioners sugar cookies, cookies with powdered sugar instead of granulated, sugar cookie recipe using powdered sugar, sugar cookie recipe with confectioners sugar
Servings: 24 cookies


  • 1 KitchenAid Mixer (with paddle attachment)
  • 1 Large Mixing Bowl
  • 2 Large baking sheets


  • 2 ¼ cup unbleached all-purpose flour (sifted; spooned and leveled)
  • ¾ cup powdered sugar (also known as confectioners' sugar)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup salted butter (1 stick; this will allow you to omit salt from the recipe)
  • ½ cup unsalted butter (1 stick)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (clumps removed; packed)
  • 1 large egg
  • 2 tsp Madagascar vanilla bean extract
  • cup sprinkles
  • PAM Flour Baking Spray


  • Preheat your oven to 350°F and spray your baking sheets with PAM Flour baking spray OR line them with parchment paper or a nonstick baking mat and set aside.
  • In your large bowl, add your flour, powdered sugar, baking soda, and baking powder, whisk or stir to combine, and then set aside.
  • In your mixer bowl, cream together the butter and other sugars (granulated and light brown), until pale, light, and fluffy. You'll mix on low-medium for about 1 minute, with the goal of dissolving most of the sugar granules.
  • Once the goal is achieved, add your egg and vanilla extract, and mix until combined.
  • Slowly add in the four mixture until dough begins to form and the streaks of flour no longer remain. At this point, you can then switch over to a spatula to fold in the sprinkles, not to overmix the dough.
  • Shape dough into balls about the size of a golf ball and set them on the prepared baking sheets, evenly spaced, and 12 cookies per sheet.
  • Bake for 10 minutes, until edges are golden brown.
    NOTE: Cookies will continue to bake once you remove them from the oven, so don't worry if they appear a bit soft. That will contribute to the chewiness that you'll enjoy later!
  • Once your 10 minutes are up, remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet. Then transfer them to a baking rack to cool completely.
  • Serve and enjoy!
    Store them in an airtight container, once cooled, to prevent them from hardening and drying out.
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