We recently stumbled upon a recipe for a cookie loaded with rainbow sprinkles. These cookies looked not only delicious but totally adorable. Sprinkles just seem to make everything look yummier. This particular recipe didn’t call for any of the usual add-ins, thus allowing the dough to speak for itself. If you are a fan of doughy cookies, this is the recipe for you. (Plus, the recipe had a rather short ingredient list, which was an added bonus considering that we had to work around the schedule of a three month old.)
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 teaspoons corn starch
pinch of salt, to taste
3/4 cup sprinkles (we used two 1.75 oz. containers of sprinkles)
1. In a large mixing bowl, combine butter, sugar, egg, almond extract and vanilla extract. Use either stand mixer or hand mixer and beat on medium speed for approximately 5 minutes. Mixture should appear very light and fluffy.
2. Scrape the sides of the bowl and add flour, baking soda, corn starch and salt (if desired)
3. Fold in sprinkles until evenly distributed
4. Form two tablespoon mounds of dough. We used a 2 inch cookie scoop and it worked perfectly. (We ended up with 18 cookies.) Place the mounds on a plate, press down just a bit on the dough and cover with plastic wrap. Refrigerate for a minimum of two hours. (We refrigerated for two hours and then placed the dough in the freezer for an additional half an hour.) This step is hugely important because baking with room temperature dough will cause the cookies to spread too thin.
5. After dough is thoroughly chilled, preheat oven to 350 degrees. Place dough on Silpat sheets on top of a baking tray or directly on a baking tray that has been covered with cooking spray. Space the cookies 2 inches apart. We only baked 8 cookies per tray and it worked well. Bake the cookies for 8-9 minutes. You will want to pull them from the oven as soon as you see any evidence of browning on the bottom. These cookies are meant to appear white and pale. We bake our first tray for 8 minutes and it was slightly underdone so we put the next batch in the oven for just under 9 minutes and they came out perfectly. Do not bake for longer than 9 minutes.
6. These cookies can be stored in an airtight container for a week or in the freezer for up to three months.
We both agree that, for us, making cookies from scratch can prove challenging. It is rare that the end result looks like remotely like a picture in a cookbook or is similar to an image on Pinterest. The cookies, however, came out incredibly well. It was essential to follow the instructions and NOT cook the cookies for more than 9 minutes. These sprinkle cookies were delicious. Super soft and melted in our mouths. Plus, the actual process of making them was fairly simple. We HIGHLY recommend this recipe. In fact, Lindsey decided that this is now her go-to recipe for cookies. Our only bit of advice is that if you aren’t a huge fan of the taste of almond, it might be a good idea to half the suggested amount of almond extract. We, on the other hand, thought that the background taste of almond was extremely nice. Please let us know if you try out this recipe. Hope you love these rainbow cookies as much as we did!
Tiffany & Lindsey