Good Ol’ Italian Sprinkle Cookies…

It’s been a hectic week taking notes and analyzing the NY Fashion week shows, and London Fashion week has already started.. But before I post my NY Fashion week rundown I figured why not share the really sweet and pretty dessert I made this weekend? So without further ado I present you with Italian Sprinkle cookies that melt in your mouth! I made them Dairy free which as you will see and can tell so far is what I usually do..

I adapted my recipe from this recipe:

I switched the butter for margarine this time but I have used vegetable oil as well and just made the amounts a little less than the butter amount.

Recipe according to my adaptation:

  • 2 cups (10 ounces) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup margarine (or about 2/3 a cup of oil)
  • 1/2 cup sugar
  • 1/2 cup confectioners sugar
  • 1/4 cup canola oil
  • 1 egg
  • 2 teaspoons vanilla

About 1 cup rainbow sprinkles

In a medium bowl, combine flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together margarine, oil, sugar, and confectioners sugar until fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Add dry ingredients and mix just until dough comes together. Dough will be very soft but wrap it in plastic wrap and refrigerate for at least one hour.



Preheat oven to 350°F. Line two baking sheets with parchment paper.


Fill a shallow bowl with sprinkles. Use a 2-ounce cookie scoop (or a rounded tablespoon) to form cookies into balls. Roll each ball in sprinkles to cover then transfer to prepared baking sheet. Bake until cookies are golden at the edges, about 20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Cookies will keep in an airtight container for up to 3 days.

The cookies all rolled out ready to be baked..


Happy baking and have a wonderful week!

-xox WAGTD


3 thoughts on “Good Ol’ Italian Sprinkle Cookies…

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