Soft and chewy rainbow sugar cookies covered in brightly tinted sprinkles. One of the best dressed cookies at the party.
Variations
Extract – The addition of 1/4 teaspoon of almond extract also works well.
Sprinkles – There’s a nonpareil color combination for every holiday and occasion! These cookies can always match the festivities.
Gluten-free – Replace the all purpose flour with your favorite 1:1 gluten free flour blend.
Tips
The use of a 2 tablespoon cookie scoop goes a long way in producing uniformed cookies.
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Rainbow Sprinkle Cookies
Soft and chewy sugar cookies covered in sprinkles.
Servings: 18 cookies
Ingredients
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ cup rainbow nonpareil sprinkles
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a hand mixer or stand mixer, beat butter until smooth. Add in the sugar and beat the sugar and butter together until it is light and fluffy, about 1 minute.
- Add in the egg and vanilla extract and mix until combined, scraping the side of the bowl as needed.
- Add in the flour mixture and mix until just combined.
- Place ¼ cup of nonpareil sprinkles into a shallow bowl. Scoop 2-tablespoons of dough and roll into a ball. Roll dough balls in the sprinkles to cover.
- Place dough balls onto prepared baking sheet 2-inches apart. Gently press the dough down with the bottom of a glass to a ½-inch thickness.
- Bake for 8-10 minutes until the edges are very slightly golden. Remove from oven and place on wire racks to cool.
Notes
These cookies store well in an airtight container for up to a week and in the freezer for up to 3 months.
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