50 Sweet Recipes with Sprinkles

1. Blondie cakes. Whisk together 220g chilled melted butter, 2 cups light brown sugar, 2 eggs, and 1 tablespoon vanilla. Stir in 2 1/2 cups flour, 1/4 teaspoon each baking soda and salt. Stir in 1/2 cup each sprinkles, toffee chips, and milk chocolate chips. Transfer to a greased and foil-lined 9x13 inch baking pan; press into an even layer, and top with sprinkles. Bake at 350°F (180°C) for 35-40 minutes; let cool.


2. "Magic" bars. Combine 1/4 cup melted butter with 2 cups graham cracker crumbs. Press into a greased 9x13-inch baking pan. Top with 14 ounces can sweetened condensed milk, 1 cup each chopped pecans, sweetened coconut, butterscotch chips, and dark chocolate chips, then 1/4 cup sprinkles. Bake at 350°F (180°C) for 35-40 minutes, until golden around the edges; cool.

3. Sugar cookies. Whisk together 2 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. In a separate bowl, beat 170g softened butter with 1 1/4 cups sugar with a mixer until fluffy, 3 minutes. Beat in 2 eggs, one at a time, then 2 teaspoons vanilla. Beat in flour mixture on low speed. Stir in 1/4 cup sprinkles. Heaping 1 tablespoon of dough at a time, shape into balls (about 24) and place on parchment-lined baking sheets, 5cm apart; sprinkle with sprinkles. Bake at 180°C (350°F) until golden brown on the bottom, about 16 minutes. Cool.

4. Strawberry Sandwich Cookies. Make sugar cookies (No. 3). Beat 110g softened butter, 1.5 cups powdered sugar, 1/2 cup crushed freeze-dried strawberries, 2 tablespoons milk, and a pinch of salt with a mixer until fluffy, 2 minutes. Spoon the filling between the cookies.

5. Rice cereal bars. Melt 6 tablespoons butter in a large saucepan over medium heat. Stir in 1 1/2 lb package of marshmallows until melted. Remove from heat and stir in 7 cups rice cereal, then 1/2 cup sprinkles. Transfer to a foil-lined and greased 9x13-inch baking dish and press into an even layer; let cool.

6. Almond shortbread cookies. In a food processor, combine 1 1/2 cups all-purpose flour, 2/3 cup each almond flour and powdered sugar, 1/2 cup sprinkles, 1/2 teaspoon each salt and almond extract until combined. Beat in 220 g of diced softened butter until lumps form. Press into a foil-lined 20 cm square baking pan. Bake at 180°C (350°F) until golden brown, 35-40 minutes. Cool.

7. Lemon cakes. Make half a batch of shortbread cookies (No. 6) without the topping and almond extract; bake for 25-30 minutes. Whisk together 1 can sweetened condensed milk (400 g), 3 eggs, 1/2 cup lemon juice, 2 tablespoons topping, and 1 tablespoon flour; pour over the warm shortbread cookies. Bake at 150°C until set, 20-25 minutes. Refrigerate for at least 3 hours.

8. Almond macarons. Whisk 3 egg whites, 1/2 cup sugar, 1 teaspoon vanilla, and a pinch of salt. Stir in 14 oz (400 g) package sweetened coconut, 1/2 cup slivered almonds, and 1/3 cup sprinkles. Spoon onto a parchment-lined baking sheet in 18 tightly packed piles. Bake at 325°F (160°C) until golden brown, about 35 minutes. Cool.

9. Meringues. Beat 3 room temperature egg whites with an electric mixer until foamy. Gradually beat in 3/4 cup sugar, 1/4 teaspoon each cream of tartar and salt. Continue beating for 6 minutes, until stiff peaks form. Add 1/4 teaspoon each butter and vanilla extract; beat for 2 minutes. Stir in 1/3 cup sprinkles. Transfer to a pastry bag fitted with a 1/2-inch tip. Pipe 1.5-inch (3.8-cm) swirls (about 24 cm) onto a parchment-lined baking sheet. Bake at 250°F (120°C) for about 1 hour, until almost dry to the touch. Turn off the oven. Let the meringues dry in the oven for 2 hours.


10. Chocolate bars. Microwave 8 oz (230 g) of chopped semisweet chocolate in 30-second intervals, stirring until almost melted. Let stand until melted. Repeat with 4 oz (110 g) of chopped white chocolate, then stir in 2 tablespoons of sprinkles. Spread the semisweet chocolate in a thin layer on a foil-lined baking sheet, then gently fold in the white chocolate in swirls. Top with sprinkles. Freeze until firm. Break into pieces.

11. White chocolate fudge. Melt 1 pound (450 g) of white chocolate chips with 1 pound (400 g) of sweetened condensed milk in the microwave on 50% power, stirring in 30-second intervals. Stir in 2 tablespoons (200 g) of diced butter until smooth, then 1 cup (100 g) of mini marshmallows, 1/2 cup (100 g) of toasted almond slices, and sprinkles. Place in a greased and foil-lined 8-inch (20 cm) square pan. Top with sprinkles. Refrigerate until set.

12. Cupcakes. Whisk together 1 1/2 cups flour, 3 tablespoons sprinkles, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. In a separate bowl, beat 2 eggs and 3/4 cup sugar with an electric mixer until fluffy, 1 minute. Add 6 ounces melted butter and 1 tablespoon vanilla; beat until combined. Beat in the flour mixture on low speed in 2 additions, alternating with 1/3 cup milk. Divide among 12 lined muffin tins. Bake at 350°F (180°C) until a toothpick inserted comes out clean, 20 to 25 minutes. Cool. Frost with vanilla frosting.

13. Cupcake in a cup. Melt 2 tablespoons coconut oil in a medium microwave-safe bowl. Whisk in 3 tablespoons each sugar and milk, 1/4 teaspoon each vanilla and coconut extract, a pinch each of baking powder and salt. Stir in 1/4 cup flour and 2 teaspoons sprinkles. Microwave until puffed and dry, 2-3 minutes. Cool slightly.

14. Banana bread. Whisk together 3 mashed bananas, 1/3 cup each melted butter and plain yogurt, 2 eggs, and 1 teaspoon vanilla. In a separate bowl, combine 1 1/2 cups flour, 1/2 cup each sugar, chopped candied pineapple, chopped cashews, and sprinkles, 1 teaspoon each baking powder, salt, and 1/2 teaspoon baking soda; fold in the banana mixture. Transfer to a greased 9x5-inch loaf pan. Bake at 350°F (180°C) for 65-75 minutes.

15. No-bake cake. Whisk together 4 oz. softened cream cheese, 1/3 cup sugar, and 2 teaspoons vanilla. Add 2 cups cold heavy cream and beat until stiff peaks form. Fold in 1/3 cup sprinkles. Spread 1/2 cup whipped cream in an even layer into a 9 x 5-inch (23 x 12 cm) plastic wrap-lined loaf pan, then top with a layer of shortbread cookies. Top with the remaining 1/2 cup whipped cream, then 1 cup raspberries. Repeat with another layer of cookies and cream, finishing with a third layer of cookies. Cover and refrigerate overnight. Turn over and sprinkle with raspberries.

16. Panna cotta. Sprinkle 1/4 cup unflavored gelatin (1/4 oz. package) over 1/4 cup milk; let stand for at least 5 minutes. Heat 3/4 cup milk, 1/4 cup sugar, and the seeds of 1 vanilla bean over low heat until the sugar dissolves, about 8 minutes. Stir in the gelatin mixture until dissolved; transfer to a large bowl and cool. Whisk 1 cup cold heavy cream until soft peaks form, then gently fold into the milk mixture to combine. Divide among 6 ramekins and fold 1 teaspoon sprinkles into each. Refrigerate until firm. Run a knife around the edges to loosen from the pan, then invert.

17. Cannoli. Beat 110g softened butter, 110g softened cream cheese, 1/2 teaspoon each lemon zest, vanilla zest, and 1/4 teaspoon orange zest with an electric mixer until light and fluffy. Beat in 1.5 cups powdered sugar on low speed until creamy, then add 1 teaspoon lemon juice. Stir in 1/2 cup chopped roasted pistachios and 2 tablespoons sprinkles. Pipe into cannoli tubes, dipping the tips in sprinkles.

18. No-bake cheesecake. Beat 8 ounces (230 g) of softened cream cheese, 1 cup each powdered sugar and sour cream, 1 tablespoon vanilla, and a pinch of salt with a mixer until smooth. Dissolve 1 teaspoon of plain gelatin in 1 tablespoon of hot water; whisk until smooth, then beat into the cheese mixture with a mixer. Pour into a 9-inch (23 cm) graham cracker crust and gently fold in 1/4 cup of sprinkles. Cover with sprinkles and refrigerate until set.

19. Citrus dip. Beat 110g of softened butter, 110g of softened cream cheese, 1/2 teaspoon each of orange and lemon zest, and vanilla extract with a mixer until light and fluffy. Beat in 1.5 cups of powdered sugar on low speed until creamy, then add 1 teaspoon of lemon juice. Stir in 2 tablespoons of sprinkles. Serve with cookies.

20. Tropical fruit salad. Toss 2 cups each diced mango and pineapple with 2 tablespoons sugar. Whisk 3/4 cup cold heavy cream, 1/4 cup sugar and plain Greek yogurt, 1/4 teaspoon each lime zest, vanilla extract, and coconut extract until stiff peaks form. Fold in the fruit, 1/4 cup sprinkles, and toasted coconut flakes.


21. Strawberries with cream filling. Whisk 1/3 cup each sour cream and cold heavy cream, 2 tablespoons each powdered sugar and lemon curd until soft peaks form. Stir in 1/4 cup sprinkles; chill for 1 hour. Press into large strawberries (about 24, core removed) and top with sprinkles.

22. Monkey bread. Take the prepared scone dough (16 oz. tube), separate the scones, and divide each in half to make 16 thin buns. Mix together 1/4 cup sprinkles and sugar. Brush the dough rounds on all sides with melted butter, then roll in the sprinkles to coat. Place the buns, placing them tightly on their sides, in a parchment-lined and greased 9x5 inch loaf pan; drizzle with 1 tbsp melted butter and sprinkle with sugar. Bake for 45-50 minutes, until puffed and golden. Serve warm.

23. Mini corn muffins. Whisk together 2/3 cup each sour cream and milk, 1/4 cup melted butter, and 2 eggs. In a separate bowl, combine 2 cups flour, 3/4 cup white cornmeal, 2/3 cup sugar, 1/3 cup sprinkles, 1 teaspoon each baking powder and salt, and 1/2 teaspoon baking soda; fold in the sour cream mixture. Divide among 36 lined mini muffin tins. Bake at 350°F (180°C) until a toothpick inserted comes out clean, 12 to 15 minutes.

24. Chocolate popcorn with cookies. Melt 1.5 cups white chocolate chips in the microwave, stirring in 30-second intervals. Toss with 8 cups popcorn, 3 tablespoons each sprinkles, crushed chocolate wafer cookies, and a pinch of salt. Spread on a baking sheet and refrigerate for 15 minutes; break into pieces.

25. Salted Caramel Popcorn. In a small saucepan, bring 6 tablespoons butter, 3/4 cup brown sugar, and 3 tablespoons corn syrup to a simmer. Remove from heat and stir in 1/4 teaspoon baking soda. Toss with 8 cups popcorn and spread on a greased baking sheet. Sprinkle with 1/2 cup sprinkles. Bake at 350°F (180°C) until golden brown and bubbly, 15 to 20 minutes. Sprinkle with flaky salt; let cool.


26. "Pizza" made from cookies. Take the chocolate chip cookie dough (16 oz. tube) and shape it into a 9-inch (22 cm) disc on a parchment-lined baking sheet. Top with 1 tbsp. sprinkles. Bake at 350°F (180°C) until lightly browned around the edges, 15-20 minutes; let cool. Whisk together 1 cup mascarpone, 1/4 cup powdered sugar, and 1/2 tsp. vanilla. Spread onto the cookies, leaving a slight border. Decorate with sprinkles.

27. Sweet snack mix. In a heatproof bowl set over a saucepan of simmering water, melt and stir 12 ounces (340 g) chopped white chocolate with 1/4 cup coconut oil. Remove from heat and stir until smooth. Stir in 4 cups each rice cereal squares and mini pretzels and 1/2 cup sprinkles. Transfer to a large zip-top plastic bag; add 2 cups powdered sugar and shake. Refrigerate until set.

28. Rice pudding. In a saucepan, simmer 6 cups milk and 3/4 cup long-grain rice until tender and almost all the liquid has been absorbed, about 18 minutes. In a large bowl, whisk together 3 egg yolks, 3/4 cup sugar, and 2 teaspoons vanilla. Slowly whisk in the rice mixture, then return it to the saucepan. Cook over low heat until thickened, 4 to 6 minutes; refrigerate for 1 hour. Stir in 1/3 cup sprinkles.

29. Vanilla pudding. Whisk together 1 egg, 1 cup milk, 1/2 cup sugar, 2 tablespoons cornstarch, and a pinch of salt. Heat 1 cup milk in a saucepan over medium heat until steaming. Whisk the hot milk into the egg mixture, then return it to the saucepan. Cook, stirring, until thickened, 5-7 minutes. Remove from heat, whisk in 1 tablespoon each butter and vanilla; stir in 1/4 cup sprinkles. Divide among 4 ramekins. Cover with plastic wrap and refrigerate until set.

30. Ice cream pudding. Make pudding (No. 29), substituting light cream for the milk. Divide the warm pudding among 6-8 popsicle molds. Freeze until firm.

31. Frozen yogurt with blueberries. In a small saucepan, simmer 1/2 cup blueberries with 1 tablespoon maple syrup for 4 minutes. Mash the berries; let cool. Whisk 1 3/4 cups vanilla yogurt with 1/4 cup maple syrup; stir in 1/3 cup sprinkles. Gently swirl the blueberry sauce into the yogurt mixture. Divide among 6 popsicle molds. Freeze until firm.

32. Ice cream with cookies. Stir 3/4 cup chopped birthday cake-flavored sandwich cookies and 1/3 cup sprinkles into 500 ml (16 oz) softened vanilla ice cream. Freeze until set.

33. Mini ice cream sandwiches. Make Cookie Ice Cream (No. 32). Sandwich between vanilla wafer cookies, then roll the edges in sprinkles. Freeze until firm.

34. Ice cream cake. Lightly crush vanilla sandwich cookies (14 oz. package). Combine 4 lbs. softened vanilla ice cream with 1/2 cup sprinkles. Line a 9-inch springform pan with parchment paper, then spread 1/3 of the crushed cookies into the pan. Top with half the ice cream. Repeat, finishing with a layer of crushed cookies. Freeze until set; remove sides of pan. Whip 2 1/2 cups cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla until soft peaks form. Top cake with whipped cream and sprinkles. Freeze until set.

35. "Baked Alaska" Cut pound cake lengthwise into 4 pieces. Combine about 2 pounds softened vanilla ice cream with 1/2 cup sprinkles. Place cake and ice cream alternately on a baking sheet, beginning and ending with the cake; freeze until firm. Beat 3 egg whites with an electric mixer until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form, about 2 minutes. Spread on cake and freeze until firm. Bake at 500°F (260°C) until golden brown, 3-5 minutes.

36. Milkshakes with marshmallows. Cover the rims of 2 glasses with marshmallow frosting and dip in sprinkles. Bake 1 cup mini marshmallows on a foil-lined, greased baking sheet over high heat for 1 to 2 minutes, until puffed and golden brown; cool. Blend with 500 ml vanilla ice cream, 1/4 cup milk, and 1 teaspoon vanilla until smooth. Serve in prepared glasses; stir 1/2 teaspoon sprinkles into each.

37. White chocolate frappe. Melt 1/2 cup each white chocolate chips and light cream in the microwave. Stir in 1 tablespoon each superfine sugar and espresso powder; let cool. Blend with 3 cups ice. Stir in 2 tablespoons sprinkles.

38. Banana-peanut ice cream. In a food processor, puree 3 sliced ​​frozen bananas with 2 tablespoons each maple syrup and peanut butter until smooth, 1 to 2 minutes. Beat in 1/4 cup sprinkles. Freeze until firm.


39. Caramel truffles. In a saucepan, simmer 1 can of sweetened condensed milk (400 g), 1/4 cup unsweetened cocoa powder, 2 tablespoons butter, and 2 pinches of salt over low heat, stirring constantly, for 8-10 minutes until thick and glossy. Transfer to a bowl and stir in 3 tablespoons of sprinkles. Let set, then take 1 tablespoon at a time with buttered hands and form into balls (about 20); roll in sprinkles.

40. Scones. Combine 2 cups flour, 2/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Rub in 4 ounces cold, diced butter. Stir in 2/3 cup buttermilk, 1 beaten egg, and 2 teaspoons vanilla, then 1/2 cup sprinkles. Place 8 balls of dough on a greased baking sheet; brush with buttermilk. Freeze for 20 minutes. Bake at 400°F (200°C) until golden, 20-25 minutes.

41. Cinnamon buns. Take store-bought cinnamon roll dough (12 oz. tube), separate the dough pieces, cut each into 6 pieces, and roll in sprinkles. Roll the 6 pieces into a loose ball and place in a muffin tin cavity; repeat. Bake at 350°F (190°C) until golden brown, 15 minutes. Drizzle with glaze.

42. French toast in the oven. Cut 1 challah into thirds lengthwise, then crosswise into 1-inch-thick pieces; pack tightly into a 9x13-inch baking dish. Whisk together 8 eggs, 3 cups milk and cream mixture, 1/4 cup sugar, 1 tablespoon vanilla, and a pinch of salt; pour over the bread and refrigerate overnight. Sprinkle with 1/3 cup sprinkles, spooning between the bread slices. Bake at 350°F (180°C) until puffed and golden brown, 35-45 minutes.

43. White chocolate pancakes. Combine 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk in 1 1/4 cups milk, 4 tablespoons melted butter, 2 beaten eggs, and 2 teaspoons vanilla. Stir in 1/2 cup white chocolate chips and 1/3 cup sprinkles. Fry 1/4 cup of batter at a time in a hot, greased skillet.

44. Waffles with toffee. Beat 2 egg whites until medium peaks form. Make pancake batter (No. 43) using 2 egg yolks and folding in the whites before adding the chocolate. Substitute butterscotch chips for the chocolate. Cook in a greased waffle iron until golden and crisp.

45. Beignets. Prepare pancake batter (No. 43) using 2 cups flour and only 1 egg; omit the chocolate; stir in the zest of 1 lemon. Deep-fry 1 tablespoon at a time in vegetable oil at 180°C, turning, for 4 minutes until done. Sprinkle with powdered sugar.

46. ​​Compound oil. Beat 110g of softened butter, 1/4 cup of powdered sugar, 1/2 teaspoon of vanilla, and a pinch of salt until smooth. Stir in 2 tablespoons of sprinkles. Serve with toast.

47. Brioche with glaze. Whisk together 1/4 cup powdered sugar, 2 teaspoons lemon juice, and 1/4 teaspoon vanilla. Drizzle glaze over 1 toasted, sliced ​​brioche bun. Sprinkle with sprinkles.


48. Biscotti. Combine 2 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. In a separate bowl, beat 4 ounces softened butter and 1 cup sugar with an electric mixer until fluffy, 3 minutes. Beat in 2 eggs, one at a time, then 2 teaspoons vanilla. Beat in the flour mixture on low speed. Stir in 1/2 cup sprinkles. Form the dough into two 8-inch logs (about 2.5 inches wide) on a parchment-lined baking sheet. Cool for 30 minutes. Bake at 350°F (180°C) until set, 25 to 30 minutes; cool slightly, then slice into 1/2-inch-thick slices. Place cut-side down and bake at 300°F (150°C) until crisp, 20 minutes. Drizzle with melted white chocolate. Decorate with sprinkles.

49. Granola. Whisk together 4 tablespoons melted butter, 3 tablespoons each brown sugar and maple syrup, 2 teaspoons vanilla, and 1/2 teaspoon salt. Stir in 1 3/4 cups rolled oats, 2/3 cups each coconut and chopped pecans, and 1/4 cup sprinkles. Spread on a rimmed baking sheet and bake at 325°F (160°C), stirring halfway through, for 30-35 minutes, until golden. Let cool completely, then stir in 1/2 cup white chocolate chips.

50. Yogurt parfait. Make Granola (No. 49). Whisk 3/4 cup each cold heavy cream and vanilla yogurt with 2 tablespoons powdered sugar until medium peaks form. Fold in 1 cup granola. Layer alternate layers of yogurt, blueberries, and sliced ​​strawberries into 2 cups. Sprinkle with granola.