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Rainbow Sprinkle Cookies

Soft, buttery drop cookies loaded with rainbow sprinkles. A simple, foolproof recipe for any celebration.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 226g unsalted butter, softened to room temperature
  • 3/4 cup 150g granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups 250g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup 80g rainbow sprinkles (jimmies, not nonpareils)

Equipment

  • baking sheet
  • parchment paper
  • mixing bowls (large and medium)
  • electric mixer (hand or stand)
  • rubber spatula
  • wire cooling rack
  • cookie scoop (1.5 tablespoon)

Method
 

  1. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
  4. Add the egg and vanilla extract, beating on low until combined. Scrape the bowl again.
  5. Gradually add the flour mixture to the butter mixture, mixing on low just until no streaks of flour remain. Do not overmix.
  6. Gently fold in the rainbow sprinkles with a rubber spatula until evenly distributed. The dough will be soft but not sticky.
  7. Using a 1.5-tablespoon cookie scoop, portion the dough and place it 2 inches apart on the prepared baking sheets. Slightly flatten each dough ball with the palm of your hand to about 1/2-inch thick.
  8. Bake for 10-11 minutes, until the edges are just set and very lightly golden. The centers will look soft and slightly puffed. They will set as they cool.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Tip: Use 'jimmies' (rod-shaped sprinkles) instead of nonpareils (tiny round balls). Nonpareils tend to bleed their color into the dough, creating a muddy look. Jimmies hold their shape and color better during baking. For even color distribution, fold the sprinkles in gently and just until combined. Overmixing can cause the sprinkles to break and streak. Common allergen note: This recipe contains wheat (gluten), dairy, and eggs. For a dairy-free version, substitute the butter with a high-quality vegan butter stick that has at least 80% fat content. For an egg-free version, use a commercial egg replacer according to package directions. For specific dietary needs, please consult a qualified professional.