Lisa Yarde
Bring some crunch and color to these tender, sugary-sweet rainbow sprinkle cookies. They’re so fun and festive you’ll find yourself reaching for one after another.
Rainbow Sprinkle Cookies
Rainbow Sprinkle Cookies. Soft sugar cookies rolled in colorful rainbow sprinkles with hints of vanilla-almond in each bite
Servings: 24
Equipment
- Rainbow Sprinkles
- #30 Scoop
- KitchenAid Artisan Series 5-Quart Stand Mixer
- KitchenAid 7-Speed Digital Hand Mixer
- Glass Nesting Bowls
- Measuring Cups/Spoons Set
- Half-Sheet Pan
- Cooling rack
Ingredients
WHISK
- 2 ¾ cups All-purpose flour
- ½ tsp. Baking powder
- ½ tsp. Table salt
CREAM
- 2 Sticks unsalted butter (16 Tbsp.), softened
- 1 ⅓ cups Sugar
- 1 Egg yolk
- 1 Egg
- 2 tsp. Pure vanilla extract
- 1 tsp. Pure almond extract
- 1 ¼ cup Rainbow sprinkles, divided
Instructions
- Preheat oven to 350°. Line baking sheets with parchment.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar in a bowl with a hand mixer on medium speed until light and fluffy, 5 minutes. Add egg, egg yolk, and extracts; beat until combined.
- Add flour mixture; beat just until combined. Stir in ¼ cup sprinkles.
- Scoop dough using a #30 scoop (about 2 Tbsp.), roll into balls, then roll in remaining 1 cup sprinkles to coat, pressing to adhere. Place dough balls on prepared baking sheets and slightly flatten.
- Bake cookies until edges are set and centers are still soft, 10–12 minutes. Let cookies cool on baking sheets 2 minutes, before transferring to a rack to cool completely.
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