This kitchen DIY post also doubles as a homemade gift post, because who wouldn’t want homemade sprinkles for Christmas? The biggest trick to making these sprinkles is making sure to pipe them thin enough, or else you will be left with thick, kind of never dry sprinkles that just turn to mush. When you start piping, start out small and go bigger if you have to! I used regular gel food coloring for these, but use your favorite food coloring or play with using natural colors like beet juice, etc. (although you might have to add more powdered sugar to make up for the additional liquid). If you are wondering what to use these for, whip up a batch of these funfetti cookies, sprinkle on my favorite vanilla bean ice cream or just package up and gift them to someone with a bottle of vanilla extract. Sprinkles on sprinkles!
I modified this recipe from The Kichn, so for more pointers, check out their article on sprinkle making!
- 2 cups powdered sugar
- 1 teaspoon cream of tartar
- 1½ tablespoons warm water
- ½ teaspoon vanilla extract
- Cover 2-3 cookie sheets with wax paper or parchment paper. Set aside.
- In a small bowl, whisk together the ingredients. Divide up into small bowls, depending on the number of colors of sprinkles you want. Add a small amount of food coloring to each small bowl and whisk thoroughly. Transfer each color mixture to a small zip top bag (each bag for each color), spooning mixture into the corner of the bag. When ready to pipe, snip off a tiny amount of the corner of the bag and pipe onto the cookie sheets, creating very thin lines. Let the sprinkles dry overnight, or until completely set. When they are dry, break up the sprinkles into small pieces and store in a sealed jar or bag. Enjoy!