Rainbow Sprinkle Cookies
Soft sugar cookies rolled in colorful rainbow sprinkles with hints of vanilla-almond in each bite. These Rainbow Sprinkle Cookies are every kids dream. No need to chill this dough. It bakes perfectly each time!
Servings: 24 cookies
Ingredients
- 2 ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 16 Tbsp (2 sticks) unsalted butter
- 1 ⅓ cups sugar
- 1 egg + 1 egg yolk
- 2 tsp pure vanilla extract
- 2 tsp pure almond extract
- 1 ¼ cup rainbow sprinkles, divided
Instructions
- Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl with a handheld mixer or in a stand mixer, cream together the butter and sugar on medium speed for 5 minutes, until light and fluffy.
- Scrape the bowl with a rubber spatula. Add egg, egg yolk, vanilla extract, and almond extract; beat until just combined. Add the flour mixture; beat until just combined. Take bowl off of the stand mixer, if using and stir in ¼ cup rainbow sprinkles.
- Using a #30 scoop (about 2 Tbsp), scoop 24 balls. Roll each cookie dough ball in your hands to smooth it into a circle. Roll into remaining 1 cup rainbow sprinkles, pressing the sprinkles in to adhere to the dough. Place the dough balls 12 to a baking sheet (in 3 x 4 rows) and slightly flatten.
- Bake for 15 minutes, until the cookie edges are set and the centers are still soft. (They will look underbaked). Let the cookies sit on the cookie sheet for 5 minutes before removing them to a wire rack to cool.