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!
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.
Mix in the 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
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.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.