Strawberry Almond Sprinkle Cookies

A cookie should spark joy. And these strawberry almond sprinkle cookies spark absolute pure joy. Hot pink cookies loaded with sprinkles and white chocolate chips, what’s not to love? This cookie recipe has quickly become a family favorite and I bet you’ll feel the same way too.

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Edited in January 2022 to include gluten-free option & update pictures

Strawberry Almond Sprinkle Cookies

A mouthful of a name and a cookie. Each hot pink cookie is packed full of the most fun rainbow-colored sprinkles and decadent white chocolate chips. A soft and chewy cookie center that will practically melt in your mouth and have you quickly reach for another.

Strawberry & Almond Extract

I try really hard to not use a lot of artificial extracts in my baking. They aren’t always accessible and, as their name says, they’re artificial. Nothing tastes quite like strawberry as an actual strawberry. That said, these cookies are so darn yummy, I’m willing to overlook the use of food dye and extracts in the name of these joyful and whimsical cookies.

Gluten-Free Option

Since the celiac diagnosis of my oldest daughter, I have gone back through some of her favorite recipes and have made them celiac friendly with a gluten-free option. This strawberry almond sprinkle cookie was at the top of her list.

To make these cookies gluten-free simply swap the regular all-purpose flour out for a gluten-free baking blend and add in ¾ teaspoon of xanthan gum if your gluten-free mix doesn’t already include it. You will also want to double-check the sprinkles to ensure they, too, are gluten-free.

The Best Strawberry Almond Sprinkle Cookie Recipe

Fun, delicious, and pink! Can you argue with that cookie combination? in a house of all girls, these cookies were an absolute hit. And honestly, I completely fell in love with them too. Scrumptiously strawberry, sweet white chocolate chips, and a burst of rainbow sprinkles, this cookie is sure to be a repeat bake in your house too!

Strawberry Recipes

If you’re a strawberry fan, check out some of my other strawberry-inspired recipes:

• Strawberry Almond Cake
• Strawberry Vanilla Cake
• Raspberry Blondies
• Chocolate Berry Cake
• Raspberry Chocolate Chip Cookies
• Strawberry Oreo Cake

Strawberry Almond Sprinkle Cookies

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★★★★★

5 from 5 reviews

• Author: Katie
• Total Time: 25 Minutes
• Yield: 2 Dozen 1x

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Description

The most fun strawberry almond hot pink cookies loaded with sprinkles and white chocolate chips. An easy no-chill recipe that is sure to make everyone smile.

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Ingredients

Scale 1x2x3x

Strawberry Almond Sprinkle Cookies

• 1 cup dairy-free salted butter, room temperature ** see notes for dairy swap




• 1 ½ cups graunlated sugar




• 2 large eggs, room temperature




• 2 teaspoons strawberry extract




• 1 teaspoon almond extract




• 2 ¾ cups all-purpose flour * see notes for gluten-free swap




• 1 teaspoon baking soda




• 1 teaspoon baking powder




• 1 teaspoon fine sea salt




• 1 cup dairy-free white chocolate chips **




• ½ cup sprinkles (I used 90’s Icon from Sugar Love Designs)




• optional: I used a few drops of ChefMaster pink pink gel color to boost the colour

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Instructions

Strawberry Almond Sprinkle Cookies

1. Preheat the oven to 350ºF degrees and line 2 cookie sheets with parchment paper.

2. In the bowl of a stand mixer cream butter and sugar on high for 3 minutes until light and fluffy.

3. Add in eggs, strawberry extract, and almond extract and mix until fully incorporated. Scrape down the sides of the bowl. *If using pink food colouring, add in 3-5 drops now.

4. Add in the flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and dough forms.

5. Mix the white chocolate chips and sprinkles in by hand with a spatula.

6. Using a 1.5 tbsp cookie scoop drop cookie dough onto parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.

7. Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!

Equipment

Cookie Sheet

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Cookie Scoop

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KitchenAid Mixer 4.5 QT.

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Notes

* To make gluten-free, use a gluten-free 1:1 baking blend (I love this one) in place of the regular all-purpose flour. Add in ¾ teaspoon of xanthan gum if your gluten-free blend does not contain it. 

** Use regular butter and white chocolate chips if you are not dairy-free.

• Prep Time: 15 Minutes
• Cook Time: 10 Minutes
• Category: Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Cookies
• Calories: 115
• Sugar: 10 Grams
• Sodium: 75 Miligrams
• Fat: 6 Grams
• Saturated Fat: 3 Grams
• Unsaturated Fat: 2 Grams
• Trans Fat: 0 Grams
• Carbohydrates: 20 Grams
• Fiber: 0 Grams
• Protein: 1 Gram
• Cholesterol: 25 Miligrams

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