Homemade sprinkles are a playful baking project that lets you choose every color, shape, and length. They require only a few pantry ingredients and a piping bag—or even a small zip-top bag.
Pipe classic lines for jimmies, add dots for confetti sprinkles, or experiment with tiny shapes. The hands-on work takes only minutes; the sprinkles simply need an overnight rest to dry completely.
THE RECIPE
Mary Dodd’s Homemade Sprinkles
Prep25 min
Dry12 hr
Total12 hr 25 min
YieldAbout 1 cup
Ingredients
Instructions
- Line three baking sheets with parchment paper.
- Whisk 1 cup of the confectioners’ sugar with the cornstarch until lump-free. Add 1 tablespoon water, the corn syrup, and vanilla, then whisk until smooth.
- Stir in the remaining ½ cup confectioners’ sugar. Add more cold water a few drops at a time until the icing is thick but flows easily.
- Divide the mixture among small bowls and tint each portion with food coloring. Make the colors slightly brighter than desired because they fade as they dry.
- Transfer each color to a small zip-top bag with a tiny corner snipped off, or to a piping bag fitted with a very narrow tip. Pipe long thin lines and dots across the parchment.
- Leave uncovered at dry room temperature for at least 12 hours or overnight. Once completely dry, cut or break the lines into sprinkles of any length.
Tips and Storage
- Use clear imitation vanilla when making white or pale pastel sprinkles; regular vanilla may add a beige tint.
- A very small piping opening creates finer, more delicate sprinkles.
- Dry the sprinkles in a low-humidity room so they become crisp and release easily from the parchment.
- Store completely dry sprinkles in a closed container at room temperature for at least 1 month.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.