Rainbow Sprinkle Cookies
This recipe for sprinkle cookies bakes up a batch of soft, chewy vanilla sprinkle cookies that are fun for kids of all ages. These easy, Funfetti-style cookies can be made in about 30 minutes. A true party on a plate!
Servings: 36 standard cookies (or 12 extra-large cookies)
Calories: 116kcal
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1/2 cup sugar
- 3/4 cup light brown sugar
- 1/2 teaspoon kosher salt (I use Diamond Crystal)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup rainbow sprinkles, divided
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 375°F and grease two standard baking sheets or line with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the soft butter, sugar, light brown sugar, and salt on medium to medium-high speed until fluffy. PRO TIP: You can also use a hand mixer, or mix the cookies by hand by creaming the soft butter and sugar in a large mixing bowl with a whisk, then whisking in the egg and vanilla before switching to a silicone or rubber spatula for mixing in the dry ingredients. The liquid mixture will need to be light and fluffy.
- Add the egg and vanilla. Beat until fully mixed and lightened. Scrape the bowl to make sure everything is evenly emulsified.
- Add the flour and baking soda, and stir or mix on low speed. When the flour and baking soda have been mostly incorporated, add the white chocolate chips and 2/3 cup of the rainbow sprinkles. Mix on low just until the cookie dough, sprinkles, and chips are evenly distributed. Scrape the bowl once as everything is mixing to ensure an even cookie dough.
- Place the remaining 1/3 cup of rainbow sprinkles in a small bowl. Use a small cookie scoop or tablespoon to scoop cookies onto parchment paper-lined or greased baking sheets, leaving about 1 inch of space between each. Dip the top of each cookie into the rainbow sprinkles as you go. Bake for 9 to 11 minutes, until the tops look dry and lightly golden. If making extra-large cookies, bake for 11 to 13 minutes.PRO TIP: You may want to cover and chill the scooped cookie dough in the refrigerator for 30 minutes to an hour before baking, if you have time. As a general rule, chilling cookie dough helps keep the centers a little extra chewy, and you will get less spreading. But this is optional. PRO TIP: One extra-large cookie is the equivalent of three small cookies; I use this ice cream scoop.
- Let the baked cookies set up on the baking sheet for a minute or two, then transfer the cookies to a wire rack to cool. Serve, or store in an airtight container at room temperature.
Notes
Storage and Freezing
Once cool, store the sprinkle cookies in an airtight container. They will keep for several days. You can also freeze these cookies in an airtight container for up to three months.Equipment Notes
- Cookie Scoops: Here's the scoop. I recommend having a set of three spring-action cookie scoops (which can also be used for ice cream). Using a cookie scoop gives you more consistency than, say, a tablespoon, and are easy to use. I like this set of cookie scoops.
- Baking Sheets: I highly recommend having a set of Nordic Wear half-sheet rimmed baking pans. This is what I have. They will last forever, and never bend or warp in the oven.
- Parchment Paper: I am so over rolls of parchment paper that curl and never seem to be the right size for the sheet pan. Instead, I buy a flat of pre-cut half-sheets of parchment. Game changer.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 126IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 0.4mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
