Rainbow Sprinkle Sugar Cookies

Delightful rainbow sprinkle sugar cookies that bring joy to every occasion with their buttery goodness and vibrant colors.

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Prep Time 15

Cook Time 12

Total Time 55

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Main ingredients

¾ cup butter (room temperature; salted or unsalted) Use high-fat European butter for richer flavor.
1 ½ cups granulated sugar Can experiment with brown sugar for added moisture.
1 tbsp vanilla extract For deeper flavor, use pure vanilla extract.
1 egg room temperature Soft but not melting for best results.
1 tbsp corn starch Helps create that chewy texture.
½ tsp baking soda
½ tsp baking powder
½ tsp salt Balances sweetness.
2 cups all-purpose flour Avoid self-rising flour to maintain structure.
½ cup rainbow sprinkles Choose high-quality ones for vivid color.

Preparation

In the bowl of a stand mixer, beat the butter and granulated sugar on medium speed for about 2 minutes until light and fluffy.
Add in the vanilla extract and egg. Mix until just combined.
While the mixer is on low, gradually add in the corn starch, baking soda, baking powder, salt, and all-purpose flour. Mix until just incorporated.
Gently fold in the rainbow sprinkles using a spatula or mixing spoon.
Line a baking sheet with parchment paper. Using a medium-sized cookie scoop, scoop dough onto the sheet. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Toward the end of chilling, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Arrange the chilled dough balls on the baking sheets about 2 inches apart.

Baking

Bake for 10-12 minutes, or until the edges are just set.
If desired, use a round cookie cutter to gently scoot cookies into shape. Cool on the sheet for about 5 minutes before transferring to a wire rack.

Store cookies in an airtight container at room temperature for up to a week. Can freeze dough for up to 3 months.