Nonpareils vs. Sprinkles: Choosing the Right One for Baking

Decorating baked goods is one of the best ways to make them more inviting, and nothing does the job quite like sprinkles. Whether topping cupcakes, cookies, or pastries, sprinkles add both color and texture. However, not all sprinkles are the same. Among the most commonly used varieties are nonpareils and jimmies (often called sprinkles)—both bright and fun but with distinct differences.

Understanding how these toppings react in different baking scenarios ensures the right choice for any recipe. From texture to baking stability, let’s break down what sets nonpareils and sprinkles apart and when to use each.

Nonpareils are tiny, round sugar beads made from a combination of sugar and starch. They have a crisp texture and a firm bite, making them stand out in baked goods. Their hard coating helps them maintain shape and color, even when exposed to heat.

Often used as a decorative topping, nonpareils create a speckled effect on cookies, cakes, and dipped confections. Because of their small size, they cling well to wet surfaces like melted chocolate or frosting. However, they are not ideal for mixing into batters, as their colors can bleed or dissolve when exposed to moisture.

Sprinkles, commonly known as jimmies, are soft, elongated sugar strands. They have a slightly chewy texture and a mild sweetness, making them a versatile option for decorating. Unlike nonpareils, jimmies hold their shape when mixed into batter, making them a great choice for funfetti-style cakes and cookies.

Jimmies are available in a range of colors, and they don’t dissolve as easily as nonpareils when baked. This makes them a preferred option for mixing directly into batters or sprinkling over finished desserts.

Both nonpareils and sprinkles are primarily made of sugar, but they differ in texture:

• Nonpareils: Hard and crunchy, offering a distinct contrast to soft baked goods.

• Sprinkles: Soft and slightly chewy, blending more naturally with cake or cookie textures.

In terms of taste, both are mildly sweet, with nonpareils sometimes having a more pronounced sugary crunch due to their hard shell.

Nonpareils work well as a topping or coating, especially when a decorative crunch is desired. Some of the best ways to use them include:

• Topping Cakes and Cupcakes – Press onto fresh frosting for a crisp, colorful finish.

• Rolling Cookie Dough – Coat cookie dough balls before baking for a speckled effect.

• Decorating Chocolate-Covered Treats – Adheres well to melted chocolate on cake pops, pretzels, and truffles.

• Candy and Confectionery Coatings – Commonly used in chocolate nonpareils or as a finishing touch on truffles.

Jimmies excel in situations where a softer texture or a more integrated color effect is needed. They are ideal for:

• Mixing into Batter – Great for funfetti cakes, cookies, and pancakes since they retain color without dissolving.

• Decorating Frosted Desserts – Adds a fun visual element without affecting texture.

• Topping Ice Cream and Whipped Cream – Soft enough to complement creamy textures.

• Holiday and Themed Baking – Available in various colors for seasonal and themed desserts.

Both nonpareils and sprinkles can be used in baking, but they behave differently under heat:

• Nonpareils: Best as a topping, as they tend to bleed when mixed into batter.

• Sprinkles: Hold up better when baked into dough or cake batter.

If a recipe calls for sprinkles in batter, jimmies are the best choice to prevent unwanted color bleeding. For a crisp, decorative topping, nonpareils work better.

If the goal is to add texture and a crunchy bite, nonpareils are the better option. If a softer, more blended effect is preferred, jimmies are the way to go. Each has its place in baking, and knowing when to use them helps ensure the best results.

Both bring a festive touch to desserts, making them a must-have for any baker looking to add color and fun to their creations.