These are super moist, delicious, and easy. The kids will love the colors and sweetness (my wee sis ate nearly all 48) and the grown-ups will love them too.


Recipe Summary

10 mins
9 mins
19 mins
48 cookies


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

  • Beat butter, sour cream, white sugar, and eggs together in a large bowl with an electric mixer until light and fluffy. Beat in candy sprinkles, confectioners' sugar, cornstarch, vanilla extract, almond extract, baking powder, baking soda, salt, nutmeg, and cinnamon until fully incorporated, 1 to 2 minutes. Beat flour in gradually until sticky dough forms, 1 to 2 minutes more. Drop spoonfuls of dough 2 inches apart onto prepared baking sheets.

  • Bake in the preheated oven until edges are golden, 9 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Cook's Note:

Dough can be refrigerated for approximately 1 hour for rolling and shaping, if desired.

Nutrition Facts

98 calories; protein 1g 2% DV; carbohydrates 11.3g 4% DV; fat 5.5g 9% DV; cholesterol 20mg 7% DV; sodium 80.6mg 3% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 2 star values: 1
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Rating: 2 stars
I had issues with this recipe. The softened butter and sour cream did not mix together very well as my sour cream was cold and caused my butter to seize up making it chunky rather than "fluffy". I'm wondering if the sour cream should be room temperature? My next issue was baking time. I had to bake these for a full 15 minutes and still the edges were not brown and when I tried to remove them from the pan the bottoms stuck something terrible to the parchment paper and pretty much took the bottoms off of the cookie. They tasted okay (my kids won't eat them - said they're too sweet) but these are not something that I'd make again. Sorry! Read More