Remember those mini-batch chocolate crinkle cookies we made recently? Well, Austen and I had a brilliant idea: what if we swapped the powdered sugar coating for sprinkles?
Genius, right? We were going for a more kid-friendly, less gourmet, maximum-fun version of those classic crinkle cookies. And let me tell you, they did not disappoint!
I had a chance to taste-test these sprinkle-covered wonders during a lovely visit from my neighbor. She was excited to try our chocolate crinkle cookies, and she loved them. But the kid in me couldn’t resist the crunchy texture and vibrant colors of the sprinkle crinkle cookies. (Plus, let’s be honest, I have a bit of an OCD thing about powdered sugar getting all over my fingers. Sprinkles solve that problem!)
I was such a fan of these cookies that I knew they deserved a spot on the blog. In fact, I might even start making mini-batches just for myself! They’re ridiculously easy to put together, made with simple, good-for-you ingredients, and they’re basically brownies in cookie form. What’s not to love?
The Sprinkle Advantage:
- Kid-approved: Sprinkles make everything more fun, right? These cookies are guaranteed to be a hit with the little ones.
- OCD-friendly: No more powdered sugar fingerprints! These cookies are perfect for those of us who like to keep things neat and tidy.
- Extra crunch: The sprinkles add a delightful crunch that complements the chewy texture of the cookie.
The Mini-Batch Magic:
This recipe makes just three generously sized cookies, which is perfect for a small treat or a cozy night in. No need to worry about a whole tray of cookies tempting you from the countertop!
Easy and Delicious:
These cookies are so simple to make, even beginner bakers can master them. And they’re packed with chocolatey goodness, making them a guaranteed crowd-pleaser.
These Mini-Batch Sprinkle Crinkle Cookies are the perfect treat for any occasion. They’re easy, delicious, and guaranteed to bring a smile to your face. So go ahead, give them a try and let me know what you think!
Mini-batch Sprinkle Crinkle Cookies
Equipment
- Cookie sheet
Ingredients
- 1 tbsp mashed banana or applesauce (15 g) this is your egg replacer, no you don't taste it but use (nut) milk if you're absolutely sensitive or allergic
- 1 tbsp neutral oil (14 g) I use avocado oil, apparently you can even sub (nut) milk – which we found out by accident 🙂
- 2 tbsp brown sugar (24 g) sub granulated sugar
- 1 tbsp granulated sugar (12 g)
- 1/4 cup flour (30 g) gf all purpose if desired, or even oat flour
- 1 1/2 tbsp cocoa powder (9 g)
- 1/8 tsp baking soda
- drop of vanilla
- pinch of salt
- 1 tbsp sprinkles (12 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl using a fork/whisk, rigorously mix together mashed banana, brown sugar, white sugar, drop of vanilla and oil until creamy and fluffy (took me a few min). Add cocoa powder, stir until no clumps remain. (Optional: also add a pinch of espresso powder to amp up the flavor)
- In a mug/other bowl mix flour, baking soda, pinch of salt.
- Gradually add dry to wet, folding with a spatula or spoon, stopping as soon as you get a nice soft cookie dough. If the dough gets too crumbly add a drop of water.
- Make rounds of cookie dough between your palms. Dip each ball of dough in sprinkle and cover completely.
- Set on the parchment paper to bake (they will spread so give about at least an inch between the cookies).
- Bake 12-13 minutes until the cracks have formed, cool for 5 and enjoy!
Notes
- If you don’t have a food scale, remember to use the spoon & level method in measuring flour to avoid over-measuring, which will lead to dry cookies.Â
- In one of our test runs we actually forgot to add the oil to the cookie and had to compensate with a bunch of almond milk! The non-fat cookie still tasted good so if you’re looking for a non-fat cookie, this is the one!