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Jan 21, 2008 06:22 PM

Recipe for NYC bakery Sprinkle Cookie?

Anyone have a recipe for those great big bakery sprinkle cookies? I've been searching for hours and I can't come up with anything even close. It's a jumbo sugar cookie - very dense and crunchy - and it's covered with sprinkles on top so you can't see the cookie at all. They have them at NYC bakeries and diners. Thanks for your help!

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  1. your best bet is probably to use a good "black & white" cookie recipe - just omit the chocolate and cover them with the white icing and some sprinkles. it's been at least 20 years since i've had either one, but iirc, i think the cookie itself is pretty much the same.

    here are 2 recipes that might come pretty close...

    8 Replies
    1. re: goodhealthgourmet

      I love Black and Whites, and those look like great recipes, but the B/W cookies are softer than the Sprinkle Cookies. No frosting at all on the sprinkles, probably just an egg wash to get the sprinkles to stick. Thanks for your quick reply though!

      1. re: Karenska

        now i remember them! a little denser, more crispy at the edges.

        does this sound close?

        Sprinkle Cookies
        1/4 lb. butter
        3/4 c. sugar
        1 egg
        1 tsp. vanilla
        1 1/2 c. sifted all purpose flour
        1/2 tsp. baking powder
        1/2 tsp. salt
        colored sprinkles or sugar for decorating

        Melt butter in a 1 1/2 quart (or larger) saucepan. Remove from heat. Add sugar, egg, and vanilla. Beat until smooth, about 1 minute. Sift flour with baking powder and salt over mixture and blend thoroughly. Place pan with dough in refrigerator for 30 minutes. Divide dough in half. Shape each part into a roll 1 1/2 inches thick and wrap in waxed paper. Chill at least 1 hour. Slice into 1/4 inch thick pieces, dip in colored sprinkles or sugar and place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

        i'm determined to help you for nostalgia's sake :)

        1. re: goodhealthgourmet

          You are so sweet! Thanks for this recipe - it might be pretty close! I wonder if they could be made jumbo-size.....

          1. re: Karenska

            I make a few of my Christmas cookies into jumbo size cookies on Valentines with the leftover scraps of dough that I freeze just for that reason. Cut them into giant hearts. My husband loves the Linzer Tart, and I bake it exactly the same as the tiny holiday ones.
            As far as the bakery type cookies, they're probably NOT made with butter, but some type of shortening, the typical bakery (commercial or otherwise) would use something more shelf stable.

            1. re: coll

              that's a good thought on the shortening assumption...although some of these places are small mom & pop delis that have very high turnover, so they may very well use butter.

              1. re: goodhealthgourmet

                I'd say most delis, especially the smaller ones, buy these pre-made. That's why I thought shortening right away. If you want an "authentic" taste that is!

                1. re: coll

                  ok, i'm an idiot. you're probably right, because i just realized that in a kosher deli it would have to be shortening.

                  note to karenska: you might want to sub shortening for the butter in the recipe i gave you.

                  thanks coll!

                  1. re: goodhealthgourmet

                    It does make a "softer"sugar cookie which these seem to be. I make two versions of these sometimes with sprinkles (mostly I'll put chocolate, icing or use large sugar crystals), one made with butter, and the other with shortening, preferring the shortening cookie...Also another thing might be instead of vanilla add a tad of almond extract, to me it gives them a similar taste to a store bakery cookie. imho.

    2. Hmmm, i know exactly the cookie youre talking about. Those big big vanilla cookies that crumble when you take a bite? Tons of sprinkles, crunchy, dry? I've been searching for a recipe to make these myself. Have you had any success finding a good one?

      3 Replies
      1. re: icecreamb4dinner

        I hate to bump a really old post but has anyone found a recipe like this? I too have been searching for the same cookie recipe with no luck except this post.


        1. re: themightymezzo

          Here are several recipes, including mine which comes from a Brooklyn bakery.

          Only three ingredients, no eggs or baking powder, I think it's what you're looking for.

          1. re: coll

            Thanks coll. I read through all those topics and found one that is probably similar to a NY cookie I remember. However I think the ones I'm referring are a bit different then these. These are about an inch or two wide and the ones I'm referring to are probably more like 4" wide which makes me think they're cut out and not squeezed. My wife actually loves the kind you are referring to so I will make these in addition to the ones I'm looking for. I believe the ones I am in search of are not as "delicate" as this recipe and are a bit "heavier" as they have a "crunch" to them. They look fairly similar to the picture below.

            Thanks for your help.

      2. I know this is a very long time in coming, but I'll post anyway for anyone who might be interested.

        I think I know exactly what you're talking about having come from Brooklyn and found myself missing those cookies. If I'm right, they have somewhat of a grainy texture and are often called "Chinese Cookies."

        This recipe I posted elsewhere is as close as I've gotten and there are a few versions offered, including simply topping them with sprinkles before baking.

        2 Replies
        1. re: kookiefool

          posting to save kids would love if it recreated those cookies!

          1. re: kookiefool

            I still never found a good recipe. I was in NY a few weeks back but my favorite italian american bakery was close for an annual summer trip. Talk about bad timing! I do have some pictures from other local bakeries though but they aren't exactly the same but similar.

          2. I know it's been a long time since this post but, I think this IS the recipe!!

            I made these sugar cookies last night and they reminded me of the large sprinkle cookies I used to get at the "Jewish" bakeries in Detroit, MI when I was a child. The texture is definitely the same, crisp on the outside and crumbly. I found this recipe on this site: They are called "Secret Ingredient Sugar Cookies."

            I made them with the butter but I'm sure the bakery used non-dairy margarine. The butter flavor was not very distinctive so margarine will not affect the taste. I also added an additional tsp vanilla (2 tsp total). I used a cookie scoop & dropped the batter onto parchment lined cookie sheets & used a glass dipped in sugar(keeps glass from sticking) to slightly flatten the dough. I pressed the flattened dough into colored sprinkles. The cookies do spread so leave 2" between them. Bake until the sides qre just turning golden. Leave on cookie sheet a few minutes to firm up before transferring to cooling rack.

            I used a regular size cookie scoop and got 2 1/2 - 3" cookies. If you used a heaping scoop you would have 4" cookies(just adjust baking time). I did not make the entire batch. I rolled the remainder of dough into a log & covered it with sprinkles for slice & bake cookies.

            PLEASE let me know if this IS the recipe.

            14 Replies
            1. re: xkarenb

              Thanks so much! I bought all hte ingredients and I'm going to bake a batch this week! Will report back on how they came out, and if this is the recipe I've been searching for. This is great!

              1. re: Karenska


                I made these several times since I first posted the recipe link. I found that it is easiest to form the dough into balls(I use a cookie scoop), roll ball entirely in colored sprinkles than flatten slightly with palm of hand or a drinking glass.. The sprinkles prevent the glass from sticking to the dough so you do not need to dip glass into sugar. I also froze several logs of dough. I found it easier to work with the dough logs that were left plain(no sprinkles on sides). I let the dough thaw in the refrigerator for about an hour. Cut the logs into 1/4" slices and dipped the slices into a bowl of sprinkles. These cookies baked up perfectly. I also found that the cookies taste better after a day or so. (The cookies do taste GREAT fresh from the oven but the flavors mellow together and are more intense the next day.)

                My cookies kept fresh and flavorful for approx. 10 days stored in an airtight "tupperware type" container.

                I hope this is "the recipe" you have been looking for. PLEASE LET ME KNOW.

                1. re: xkarenb

                  I just baked the cookies last night and they are REALLY delish! I used a mini ice cream scoop, dipped the glass in organic large grain sugar, flattened the dough, then sprinkled with...sprinkles! When I ran out of sprinkles, I used mini-chocolate chips. These cookies remind me of the ones from the Italian and Jewish bakeries in Brooklyn that they sell by the pound. They are nice and crispy and taste great the next day.

                  My son likes a chewier cookie, so he wasn't impressed. But my hubby, other son, and the office gals loved them.

                  The cookies I'm still thinking about are the ones I buy at Zaro's in Grand Central. They are a bit larger, crumbier and thicker. I'm thinking about using a bigger ice cream scoop to make these jumbo sized.

                  Here's a photo of my cookies, and thanks so much for this great recipe!

                  1. re: Karenska

                    My cookies were thick and crumbled when bit into. I looked at your photo and noticed the brown edges on the cookies. You OVERBAKED them. You want to remove them from the oven when the bottoms BARELY have color. Also, leave them on the cookie sheet for at least 5 minutes before transferring to a cooling rack. If you remove the cookies sooner, they will fall apart. I will make some today and post photos.

                    1. re: xkarenb

                      I left some batches in a little longer than others just to see which I preferred. So, some have brown edges, some don't. The broken cookie you see on the bottom ended up on 2 sections of a piece of parchment paper. Weird!

                  2. re: xkarenb

                    Just made these. I sprinkled the sprinkles after pressing down with a glass. Baked at 350 for 15 minutes and made sure to avoid them getting brown, although a few did. They are ridiculously light and flaky and buttery. Thanks!

                    1. re: isadorasmama

                      When your cookies are completely cool, store in airtight container. They actually taste BETTER the next day!! Glad you liked the recipe. Did you think they tasted like infamous " NYC Sprinkle Cookie?"

                  3. re: Karenska

                    I have some actual pictures of the cookies I will post up when I get home later. I picked some up last time I was in NY and took pictures but haven't thought about this thread till now.

                    1. re: themightymezzo

                      Looking forward to seeing your cookie pix! Where in NYC did you buy them?

                      1. re: Karenska

                        I bought them at an Italian American bakery on Long Island.

                        These are the ones I was referring to. Not sure if they're the same ones you were describing.

                        If I remember they're probably around 3-4 inches in diameter and appear to be "stamped" out and not squeezed or scooped.

                        1. re: themightymezzo

                          These cookies look EXACTLY like the recipe I posted a link to (Secret Ingredient Sugar Cookies @ I wanted to make them tonight & post photos, but it's 104 degrees here and the city is threatening a brown out if we don't consume electricity!!
                          The last time I made these, I had the dough chilled in the refrigerator a few days(I couldn't get to baking them immediately). I formed them into 2" balls and rolled in sprinkles then flattened slightly with my palm. Only bake them until the very bottom slightly turns color. Let cool on baking sheet about 5 minutes before transfering to cooling rack. Do NOT overbake or the texture will be off. Store in an airtight container(I use a Tupperware type container) They came out slightly mounded on top; they were NOT flat. The chilling of the dough might have contributed to that.

                          From looking at the photo, the cookie's shape looks like a scooped drop cookie or "slice & bake." I don't think it was "stamped" out. A "stamped" cookie would have impressions or a unique shape.

                          I did make these Secret Ingredient Sugar Cookies into a Slice & Bake Log when I froze them. I will make these cookies when the temperature is below 100 degrees here(Dallas) and post photos for comparison.

                          If you make them, please let me know how they compare to your bakery cookie from Long Island.

                          1. re: xkarenb

                            Thanks Karen. I will have to try that recipe. Im beginning to think they can be stamped or dropped because I've seen them with a cut edge before in similar bakeries and the taste is about the same. I will try them and post results hopefully in the near future.

                            1. re: themightymezzo

                              If you refrigerate the dough between 2 sheets of parchment paper, you should be able to roll it out. If the dough is still too sticky, roll it in Confectionary Sugar, not flour.
                              I found that I get the best results when I roll the dough into logs and freeze them. The next day, I'll let log warm up on kitchen counter about 15-20 minutes(so it's sliceable and not rock hard). I cut 1/4" slices, dip them in sprinkles and bake.
                              I get nicely rounded tops and NOT flat cookies. I think the coldness of the dough prevents a lot of spreading which allows for the "rounded tops." If you roll out the dough, you might try freezing the cut out cookies for 1/2 hr. - 45 min. before baking.
                              I also need to mention that I use 2 1/2 tsp Vanilla Extract + 1 tsp Almond Extract
                              in the recipe and mine taste like the ones from the bakeries in Detroit..

                              Please let me know if this recipe is "the one!!"

                          2. re: themightymezzo

                            Hey, I've been looking for the same cookie for over a month now. The only difference is that they usually have chocolate candy sprinkles covering them, or they have chocolate chips on the outside. I'm looking to open up a bakery in the future and I would like to have the recipe. The bakery that I use to get them at was Russo's in Maspeth and Glendale Queens NY. Those were my favorite as a child.