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Rainbow Sprinkle Cookies
Delightful and colorful cookies that bring joy to any dessert table, perfect for special occasions or just a fun baking day.
Prep Time
15
minutes
mins
Cook Time
12
minutes
mins
Total Time
27
minutes
mins
Servings:
24
cookies
Calories:
150
kcal
Ingredients
Dry Ingredients
2.5
cups
all-purpose flour
2
teaspoons
cornstarch
1
teaspoon
baking soda
Wet Ingredients
1
cup
salted butter, softened
1.5
cups
granulated sugar
2
large
eggs, at room temperature
1
teaspoon
almond extract or vanilla extract
Mix-ins
1
cup
rainbow nonpareils
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking soda. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the almond or vanilla extract.
Step 5: Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Step 6: Gently fold in the rainbow nonpareils until evenly distributed throughout the dough.
Step 7: Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are just starting to turn golden.
Step 9: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
Mixing Bowl
Baking Sheets
Parchment Paper
Cookie Scoop
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months.