Rainbow Sprinkle Sugar Cookies
These rainbow sprinkle sugar cookies are so soft and chewy and loaded with sprinkles! Fun to make and delicious to eat, these colorful sugar cookies are every kid’s favorite treat!
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Sprinkles always make everything better. They have a delicious flavor and are so fun to add to any recipe- especially these sugar cookies!
Regular sugar cookies will always be my favorite cookie choice, but the addition of rainbow sprinkles makes this classic cookie even more fun!
In this recipe, a soft and chewy sugar cookie base is loaded with rich vanilla flavor and fun rainbow colors.
All you need are a few ingredients to make this easy sugar cookie recipe. In under 30 minutes (with no chilling required!), these delicious rainbow sugar cookies are ready to eat!
This sweet treat is perfect for special occasions or whenever you are craving something to satisfy your sweet tooth!
Rainbow Cookies Recipe Ingredients
All purpose flour – if you are scooping the flour straight from a bag, first use a spoon to fluff the flour a bit before scooping with your measuring cup. This will help you get a more accurate measurement.
Baking soda – gives these fun cookies a deliciously chewy texture.
Salt – for flavor. If using salted butter omit it.
Unsalted butter – Softened to room temperature.
Cane sugar – for sweetness. Feel free to use regular white sugar instead.
Egg – Allow it to come to room temperature so it combines with all the ingredients better.
Vanilla extract – Pure vanilla extract has a rich flavor that makes these cookies so good. Very important ingredient because it’s the main flavoring in this recipe.
Rainbow sprinkles – The best part of this recipe! I used the rainbow colored ones but you can use whichever color you prefer. Just make sure you aren’t using nonpareils sprinkles because those are too hard and will bleed once baked.
How to Make Rainbow Sprinkle Sugar Cookies
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step one. Preheat the oven to 375 degrees Fahrenheit. Line a metal cookie sheet with a piece of parchment paper. Set aside.
Step two. In a medium sized bowl add all of the dry ingredients – all purpose flour, salt, and baking soda. Mix until combined, then set aside.
Step three. In a large bowl cream together the cane sugar and butter. Mixing for 3 – 5 minutes or until the butter mixture is lighter in color with a fluffy texture.
Step four. Next, mix in the egg and vanilla extract until combined.
Step five. Pour the flour mixture into the butter mixture then stir until there aren’t any more streaks of flour.
Step six. Then add in the sprinkles, mixing to combine.
Step five. Using a 2 tablespoon cookie scoop shape the dough into smooth balls. Place them onto the prepared baking sheet 2 inches apart.
Step six. Bake for 10-12 minutes or until the edges are lightly golden brown and the centers are still a little soft. Allow the cookies to cool for 5 minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Serve with a large glass of milk and enjoy!
Variations
- Another fun idea would be to add gel food coloring to make even more colorful cookies.
- Before baking roll each ball into even more sprinkles.
Recommended Tools
Baking sheet with a wire rack, I find that a metal sheet pan bakes the cookies more evenly.
Hand mixer or stand mixer with the paddle attachment if you don’t want to mix the dough by hand.
Cookie scoop(similar), 2 tablespoon size.
Pro Tips
- If the cookie dough is too soft, allow it to chill in the refrigerator for 30 minutes before baking. This will help the cookies to not overspread in the oven.
How To Store/ Make Ahead
Make ahead. Make the cookie dough 1 – 2 days in advance. When ready to use, allow it to sit on the counter to soften for 30 minutes before shaping and baking.
Storing in the refrigerator. Store baked cookies in an airtight container or wrapped with a piece of plastic wrap in the refrigerator for 5 – 7 days.
Freezing. Freeze the baked cookies for several months wrapped in plastic wrap and inside a freezer-safe container or plastic bag.
Frequently Asked Questions —
Before! I put the sprinkles in the cookie dough. You can press a few on top before baking as well!
They will melt just a little bit. Avoid non-pareil sprinkles because those will bleed and melt way too much.
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Rainbow Sprinkle Sugar Cookies
Equipment
- Sheet pan with wire rack
- 2 tablespoon cookie scoop
Ingredients
- 1 cup + 3 tablespoon all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg room temperature
- ¼ cup rainbow sprinkles*
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a metal sheet pan with parchment paper, and set aside.
- In a medium-sized bowl, mix together the flour, baking soda, and salt.
- Using a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter and sugar until lighter in color with a fluffy texture, 3-5 minutes.
- Mix in the egg and vanilla extract until combined.
- Next, add the flour mixture. Stir until all the flour has been incorporated and there aren't any more streaks of flour. Lastly, fold in sprinkles.
- Shape the cookie dough into 2 tablespoon balls using a cookie scoop. Roll between your hands until smooth and round, then place them 2 inches apart on the prepared cookie sheet.
- Bake for 10 – 12 minutes until the edges are just starting to brown, but the centers are still a little soft. Allow them to cool on the cookie sheet for 5 minutes, the cookies will flatten out.
- Lastly, place the rainbow sprinkle sugar cookies onto a wire rack to cool completely, then serve with a cold glass of milk. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
