It’s sprinkle time again and these little jewels are perfect for making our family favorite Raspberry Sprinkle Cookies.
This page may contain affiliate links, please see my full disclosure for policy details.
Raspberry and Sprinkles
These raspberry cookies are:
- A very unusual cookie with the surprise middle flavor
- Very flavorful with the outside butter cookie and the raspberry center
- A bite crunchy from the sprinkles – everyone loves this
- Perfect for celebrations with the colorful sprinkles
- Very easy to make and bake
- Perfect for kids to help make, they like rolling the cookie balls in the sprinkles
Pastel Cookie Sprinkles
oh, so pretty
I know you are thinking ~ those sprinkles are AWESOME!
This sprinkle cookie recipe is one I have made over and over again in so many different colors and flavors. Today’s recipe is perfect for Easter Cookies but with a quick change, you can make these cookies for just about any occasion and trust me I have found sprinkles colors for all kinds of variations. These are some of One Hot Oven’s favorites.
- Use red, green and white sprinkles for Christmas Surprise Inside cookies.
- Red Velvet Surprise Inside Cookies have a delicious red velvet middle layer with red, pink, and white sprinkles.
- 4th of July would not be the same without cookies for a picnic and these Red, White and Blue Sprinkle Cookies are perfect butter cookies with patriotic sprinkles for a celebration.
- Believe it or not, we celebrate baseball opening day with our beloved team and make San Francisco Giants Cookies, using black and orange sprinkles with a chocolate middle layer.
- The Cassidy family always celebrates St. Patrick’s Day with Mint Surprise Inside Cookies with green and white sprinkles. These cookies are also leprechaun approved.
Now with all this cookie and sprinkle inspiration let’s make these cookies with a delicious raspberry filling.
- Butter – buttery flavor is what the outside of these cookies are all about, just make sure to use room temperature
- Sugar – these cookies +have just the right amount of sweetness
- Baking powder – your cookies need to rise, right, flat cookies are….well, just flat
- Salt – not too much, but salt adds flavor
- Eggs – you will be using 1 whole egg and 2 yolks. The yolks add a rich flavor, and who doesn’t like flavor
- Vanilla – flavor, flavor, flavor – use the best you can find
- Flour – all-purpose is what I use
- Raspberry flavoring – flavoring oils are easy to use and add great flavor
- Pink food color – just a few drops make the raspberry centers a pretty color
- Pastel nonpareil sprinkles – look for pastel colors
How to make raspberry sprinkle cookies
Step 1. In a large bowl mix the butter until fluffy then add the sugar baking powder and salt; mix until combined.
Step 2. Mix in the egg, egg yolks, and vanilla until combined, scraping sides of the bowl.
Step 3. Mix in the flour until combined, forming a soft dough.
Can you freeze these cookies?
Yes, these raspberry cookies freeze well. Just bake and cool the cookies completely, then add to a plastic freezer bag or airtight container. Store in the freezer for about 2 to 3 months. Let thaw completely then enjoying.
Let’s go shopping for our cookie supplies.
The Wilton Spring Nonpareil Sprinkles area must for these cookies. For flavorings, I always use LorAnns Oils and I keep this box of 12 gel food coloring on hand. I love the assortment. Lastly, I go through parchment paper like crazy and buying them precut saves time.
It’s cookie baking time!
Surprise Inside Easter Cookies
- In a large bowl mix the room temperature butter until fluffy.
- Add the sugar, baking powder and salt; mix until combined
- Mix in the egg, egg yolks, and vanilla until combined, scraping sides of the bowl.
- Mix in the flour until combined, forming a soft dough.
- Remove 3/4 cup of the dough to a small bowl and add the pink food coloring and the LorAnn's flavoring. Mix well to incorporate
- Chill both doughs for a half hour
- Measure out 1 tablespoon of butter dough and make 25 balls with the dough
- Using a teaspoon roll the raspberry flavored dough into 25 1" balls.
- Flatten the butter-flavored dough and place a raspberry dough ball in the center and mold the dough around it to make a nice round ball.
- Immediately roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet.
- Bake for 10 - 11 minutes at 375 degrees.
- Let cool a rack then store in an airtight container.
Make sure to pin for later when you want to bake these delicious cookies.
Wishing you all a very happy spring and Easter.