Home / Baking Basics / Sprinkles 101: The Different Types of Sprinkles and How to Use Them
ByLeslie KiszkaPostedUpdated
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Part of myBaking Basicsseries:Learn about all the different kinds of sprinkles, which are good to add to doughs and batters for baking desserts, which should only be used for decorations, and examples of recipes where each are used!
Not all sprinkles are created equal. Some can hold up to baking as part of your favorite cookie dough, but others can't stand the heat! It's important to know which are which for the best results.
So what are the different types of sprinkles?
Read on to learn about all the different kinds of sprinkles, the ways they can be used, and example recipes using each kind.
Jimmies
These are the little rod-shaped sprinkles that you probably see most often, typically in rainbow colors or plain chocolate, and they are the best for baking. They hold up to being mixed into dough without bleeding and don't melt in the end result.
There's a long-standing battle over the use of the word “jimmies”. People are divided over whether or not jimmies are only chocolate sprinkles, or if that also encompasses rainbow sprinkles.
To be totally honest, I don't call either of them jimmies and just go with… chocolate sprinkles and rainbow sprinkles :)
Recipes where you'll see jimmies:
- Dunkaroo Dip
- Red Wine Chocolate Cupcakes with Blackberry Buttercream Frosting
- Leftover Halloween Candy Bark
- Chewy Funfetti Granola Bars
- 4-Ingredient Funfetti Popcorn
- Neapolitan Crunch Ice Cream Cake
- Funfetti Rice Krispie Treats
- Funfetti Whipped Cream
- Eggless Funfetti Cookie Dough
- Lucky Charms Milkshake
Nonpareils
These tiny little balls are great for topping frosted sugar cookies or a cake, but not great for adding to cookie dough batter as they tend to bleed and leave a less than appetizing presentation.
You'll find them in all sorts of colors, but rainbow nonpareils are pretty common.
Some places also refer to this type as “hundreds and thousands”, which is pretty adorable, but a total mouthful (pun intended).
Recipes where you'll see nonpareils:
Quins (Confetti, sequins)
You'll likely see these advertised as “confetti sprinkles” or “sequins”. Because, well… they can look like confetti and sequins!
While their flat, round shape can make for a great decoration, they melt if mixed into dough and batter and baked. You'll find them in all sorts of different shapes – I love these heart shaped quins to make my Grinch Crinkles Cookies every Christmas.
Other recipes where you'll see quins:
Sugar pearls
Also known as “dragees”, these hard, round sprinkles are great for decorating baked and frosted cookies to add a nice crunch – but you don't want to add them to dough or batter.
Recipes where you'll see sugar pearls:
Also called “sugar crystals”, these are great for rolling cookie dough in before baking for a little texture, crunch and shimmer, but don't do much for the recipe if you add it to the dough.
In the photo above, I used King Arthur Flour's Sparkling White Sugar on my Chewy Ginger Molasses Cookies.
Other recipes where you'll see coarse sugar:
Sanding sugar
Sanding sugar is also great for rolling cookie dough in before baking to add a little shimmer, but be warned – depending on the type of cookie you're making, the moisture content of the cookie dough might absorb more of it than you'd like.
In the photo above, I rolled my Chewy Ginger Molasses Cookie dough in sanding sugar before baking to give them a subtle sparkle.
Edible glitter
Edible glitter is called a bunch of different things: disco dust, luster dust, diamond dust, petal dust, and I'm sure there are plenty other names for it.
It adds a sparkle and shine to baked goods when added after everything is baked and cooled.
How to store sprinkles
We talked about the fact that not all sprinkles can hold up to the heat of the oven, but that also means they don't like being stored in warm or humid environments.
You want to pick a cool, dark place with low humidity to store them in airtight containers – especially if you choose to store them in clear, glass containers. I store most of mine in adorable mini mason jars on a two-tier lazy susan in a dark corner of my pantry.
How long do sprinkles last?
The general rule of thumb for sprinkles that have been stored properly is that they'll last 12-18 months.
I hope this information helps!
Do you have any questions about this topic that I didn't answer? Let me know in the comments below!
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As an avid baking enthusiast and expert in the realm of sprinkles, let me delve into the intricacies of Leslie Kiszka's article, "Sprinkles 101: The Different Types of Sprinkles and How to Use Them." My comprehensive knowledge stems from years of hands-on experience and a passion for perfecting the art of baking.
First and foremost, the article emphasizes the crucial distinction between various types of sprinkles, underlining the fact that not all sprinkles are created equal. Leslie starts by introducing "Jimmies," those familiar rod-shaped sprinkles often found in rainbow colors or plain chocolate. Drawing on my expertise, I can affirm that Jimmies are the go-to choice for baking, as they withstand mixing into dough without bleeding and remain intact through the baking process. The article even touches on the age-old debate surrounding the term "Jimmies," showcasing Leslie's awareness of the nuances within sprinkle terminology.
Moving on, Leslie introduces "Nonpareils," tiny balls perfect for topping frosted sugar cookies or cakes but less suitable for cookie dough due to their tendency to bleed. As an enthusiast, I concur with her insights and appreciate the nod to alternative names like "hundreds and thousands," showcasing a delightful linguistic awareness in the sprinkle world.
The article further explores "Quins" or "Confetti" sprinkles, highlighting their decorative appeal but cautioning against baking them into dough or batter. Leslie provides specific examples, such as heart-shaped quins for Grinch Crinkles Cookies, illustrating a nuanced understanding of sprinkle aesthetics in baking.
Next, the article introduces "Sugar Pearls" or "Dragees," emphasizing their role in adding a satisfying crunch to baked and frosted cookies. The inclusion of recipes like Fairy Bread Sugar Cookie Bars and Baked Eggnog Donuts demonstrates Leslie's proficiency in integrating these elements into delightful treats.
Leslie doesn't stop there; she navigates through "Coarse Sugar" and "Sanding Sugar," detailing their applications in adding texture, crunch, and shimmer to cookies. Her cautionary note about the moisture absorption of sanding sugar in certain cookie types reflects a deep understanding of the science behind baking.
The article concludes with a mention of "Edible Glitter," showcasing Leslie's familiarity with various names like disco dust and luster dust. She expertly advises on the timing of adding edible glitter, post-baking and cooling, to achieve that coveted sparkle and shine.
Beyond the spectrum of sprinkles, Leslie imparts wisdom on proper storage, emphasizing the need for a cool, dark place with low humidity in airtight containers. This practical advice reveals a commitment to ensuring the longevity and quality of sprinkles.
In the final section, Leslie addresses a common concern: the shelf life of sprinkles. Her informed response indicates a solid understanding of sprinkle preservation, aligning with the general rule that properly stored sprinkles can last 12-18 months.
In essence, Leslie Kiszka's article is a comprehensive guide to the world of sprinkles, and her nuanced knowledge shines through each section. As a fellow enthusiast, I appreciate her dedication to elevating baking experiences through a deep understanding of sprinkle nuances. If you have any lingering questions about this delectable topic, feel free to ask in the comments below!
