0 from 15 votes
Rainbow Sprinkle Cookies
Rainbow Sprinkle Cookies are fun, colorful cookies that are easy to make with the family. Sharing these rainbows with friends is a delight!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 20 cookies
Calories: 238 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 cup salted butter softened (see note)
- 1 ½ cups granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon almond extract or vanilla
- 1 cup Rainbow nonpareils
Instructions
- Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper or grease the pans with a non-stick cooking spray. Set aside.
- In a medium mixing bowl, stir together the flour, cornstarch, and baking soda. Set aside.
- Add the butter and sugar to a large mixing bowl (or stand mixer bowl). Beat on medium speed for about 4 minutes until the butter is light and fluffy. Turn the mixer to low and add the eggs one at a time, mixing until incorporated. Then mix in the almond extract.
- Add the dry ingredients in two additions, mixing after each addition until just combined.
- Scoop about 1 tablespoon of cookie dough from the bowl and use your hands to roll it into a ball. Slightly flatten the ball with your hand. Repeat with the remaining cookie dough.
- Pour the sprinkles into a plate. Press the cookies into the sprinkles, making sure to coat all sides. Place the coated dough onto the baking sheets. Be sure to stagger the cookies as they will spread.
- Bake for 8 to 11 minutes or until the bottoms are lightly golden brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Cup of Yum
Notes
- If you prefer to use unsalted butter, you'll need to add 1/2 teaspoon of salt to the dry ingredients.
- Store cookies in an airtight container for up to 5 days.
- You can freeze the cookie dough by wrapping it in plastic wrap and then placing it in a freezer-safe bag. Thaw the cookie dough overnight in the fridge and then follow the recipe starting with the scooping step.
Nutrition Information
Serving
1cookie
Calories
238kcal
(12%)
Carbohydrates
35g
(12%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
43mg
(14%)
Sodium
135mg
(6%)
Potassium
27mg
(1%)
Fiber
0.4g
(2%)
Sugar
22g
(44%)
Vitamin A
311IU
(6%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 238
% Daily Value*
| Serving | 1cookie | |
| Calories | 238kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 135mg | 6% |
| Potassium | 27mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 22g | 44% |
| Vitamin A | 311IU | 6% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.