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Refrigerator Sprinkle Cookies

Refrigerator Sprinkle Cookies are the ultimate DIY slice and bake cookie! Buttery, crispy on the outside, soft on the inside and loaded with sprinkles. Super easy, and perfect to make ahead!

Refrigerator Sprinkle Cookies

This Refrigerator Sprinkle Cookie Recipe is a throwback to the cookie dough of my youth. The kind that they sell by the log in the supermarket near the butter and eggs. You know, the kind that would never actually make it into the oven (and I survived! Take THAT salmonella!) I mean, I know it’s still available to buy (it IS, right?) but I just haven’t purchased log cookie dough in many moons. I’m a big kid now, and I make my own cookie dough that never makes it’s way into the oven.

It’s a wonder I’m still alive.

Refrigerator Sprinkle Cookies

How to make slice and bake Refrigerator Sprinkle Cookies

The whole objective with the cookie log is to slice it into round pieces and bake. Which is a pretty great idea, except my cookies were never round. They always squished, so I had sort of a “letter D” shaped cookie. I know you know.

And I won’t say I solved the mystery to that problem today, but I did make a pretty fab slice and bake cookie dough recipe, that you should most definitely make asap.

Plus, sprinkles make everything better.

Refrigerator Sprinkle Cookies

And you should definitely go heavy handed on the sprinkles.

The sprinkle cookie dough is extra easy to make. And once it’s done you divide it into 3 equal portions, roll it in cling wrap and chill it for a few hours (or up to 3 days). You could even freeze the dough at this point if you only wanted to bake a few cookies. This is a great recipe to make way in advance, freeze it, and then pull it out of the oven to bake when you’re ready.

Refrigerator Sprinkle Cookies

And when you are ready, just cut the sprinkle cookie dough into slices!

Refrigerator Sprinkle Cookies

Bake the sprinkle cookies for 7-8 minutes, or until the edges are lightly golden.

These sprinkle cookies are buttery on the inside and crisp on the edges…just the way a Refrigerator Cookie should be!

Refrigerator Sprinkle Cookies

These Refrigerator Sprinkle Cookies are such a throwback cookie, I love it! AND, let me just tell you…you could easy swap out the sprinkles for mini chocolate chips, or nuts, or just leave them plain. You could even roll the whole log of dough in sugar, or sprinkles. There are so many fun ways to enjoy this recipe!

And if you’re looking for more sprinkle recipes, you should DEFINITELY make my Half Pound Sprinkle Cookies!

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Refrigerator Sprinkle Cookies

Sprinkle Refrigerator Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert


Refrigerator Sprinkle Cookies are the ultimate DIY slice and bake cookie! Buttery, crispy on the outside, soft on the inside and loaded with sprinkles. Super easy, and perfect to make ahead!


  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 3 cups flour
  • 3/4 cup rainbow sprinkles


  1. In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed for 2 minutes.
  2. Add the eggs, vanilla, salt, and baking soda and mix for an additional minute, scraping the sides of the bowl as necessary.
  3. Turn the mixer to low and add in the flour, and mix until just combined.
  4. With mixer still on low, add in the sprinkles and mix until evenly incorporated.
  5. Divide the dough into 3 equal portions, and form into logs approximately 2 inches in diameter. Wrap each portion in plastic wrap and refrigerate for 3 hours or overnight.
  6. Preheat oven to 375°F. Line your baking sheet with parchment paper and set aside.
  7. Remove the dough from the refrigerator and place on a cutting board. Unwrap and slice the dough into 1/3- inch slices. Place on baking sheet 2- inches apart and bake for 7-8 minutes, or until lightly golden around the edges.
  8. Allow to cool for 3 minutes on the baking sheet and then transfer to a wire rack to cool completely.


Store airtight at room temperature for up to 3 days for best freshness.

You can freeze the dough as well. Place the wrapped logs into a large ziplock bag and store for up to 2 months. You don’t need to thaw them out before slicing and baking. Just add an additional minute onto the bake time.


  • Serving Size: 1 Cookie
  • Calories: 131
  • Sugar: 6.7 g
  • Sodium: 104.4 mg
  • Fat: 6.6 g
  • Carbohydrates: 16.3 g
  • Protein: 1.8 g
  • Cholesterol: 28.7 mg

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31 comments on “Refrigerator Sprinkle Cookies”

  1. This is a follow up to my earlier question. I made these cookies, and they were delicious. I would certainly make them again. I baked them in both in a 375 and a 350 oven, and found that we liked them just a bit more baked at 350, bake time at 350 was 10 minutes. Except for this slight change, made exactly as written. Excellent and delicious. Thank you.

  2. Hi, I am planning to make these cookies over the weekend. I noticed that your directions say to mix in the baking soda in directly with the eggs. This is different than sifting the dry ingredients all together and then slowly adding in the dry flour mixture last. I am 60 years old and this surprised me. Is this a technique that will improve the cookie? I am going to try the recipe exactly as you have it, but this really caught my eye and I was wondering if you could let me know if either method is OK. Maybe I need to change up the way I have been making cookies for a new improved technique! Thank you.

    1. It’s a little shortcut that I’ve tried with a lot of cookie recipes and I can’t ever tell the difference in the final product, sifting the dry ingredients together…at least with most cookies.

  3. Made these cookies, came out just like the photo. The best! Second time, followed recipe same as first time, cookies spread didn’t hold shape. What could be wrong?

  4. I made these for a school bake sale today. I knew I’d be running short on time so I wanted a recipe where I could make the dough earlier in the week and bake on the sale day…this is perfect! The sprinkles make them eye-catching and they taste delicious. Thanks, I will make these again.

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