Refrigerator Sprinkle Cookies

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!

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!

Refrigerator Sprinkle Cookies

Sprinkle Refrigerator Cookies

  • 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.

Keywords: homemade sugar cookie recipe, best sugar cookie recipe

18 Responses

  1. susan

    can’t wait to try these! three graduations coming up and thesis will make a nice addition to the dessert table!

  2. Liz

    This looks great! I live in Kuwait where sprinkles are pretty hard to find. But they just don’t seem as fun without them! Can you think of something I could add to give them some flair?

  3. Larissa

    That picture of the stacked cookies, juuuuuusssst browned a touch on the bottoms, thick and chewy-looking…OMG I need these now!
    Your browned butter chocolate chip cookies and brown sugar cookies are new favorites in my house. These will go on the good list next, I’m sure!

  4. Debi

    The cookies look awesome. I do have a question though. In the instruction # 7 says to take the dough out of the oven and I think you meant to take out of the fridge to slice.

  5. karenb

    I make these cookies all the time using a cookie scoop and roll the entire cookie ball in sprinkles. The sprinkles on the inside & outside makes these so festive and very addictive!!! All my ADULT friends beg me for the recipe!!!

    1. Sandy

      After you roll them in the sprinkles do you refrigerate them? Also do you leave them as a ball to bake or do you press them? Sounds like something the kids would love to do! Thanks!

  6. Tiffany

    I got your recipe this morning and I am already baking this cookies as I have a school bake sale today, I just got the first batch out of the oven and they are sooo good! They may not make the car trip. Thank you for a great cookie.

Leave a Reply