Some days just call for a happy cookie. And nothing says happy quite like a Rainbow Sprinkle Cookie—buttery, soft, and bursting with colorful sprinkles in every bite. These cookies aren’t just pretty—they’re the perfect combo of vanilla sweetness and soft, chewy goodness that makes them impossible to resist. Whether I’m baking for a party, a bake sale, or just need a pick-me-up, these are my go-to for guaranteed smiles.
The first time I made them was for a birthday party. I needed something festive, fast, and kid-approved. One tray out of the oven and the reaction was the same across the board: “Can I have another?” Now they’re a permanent part of my dessert rotation. Simple, fun, and always a hit.
Here’s how I make them, my favorite tips for getting them just right, and why I’ll never say no to a cookie covered in sprinkles.
Why These Rainbow Sprinkle Cookies Work
These aren’t just any sugar cookies—they’re soft, flavorful, and made to be fun. Here’s why they’re always a hit in my kitchen:
- Soft and chewy texture: No dry or crumbly cookies here.
- Quick and easy dough: No chilling needed—just mix, scoop, and bake.
- Festive and fun: Great for birthdays, holidays, or any day that needs color.
- Customizable: Change up the sprinkle colors to match any theme or event.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 10 minutes | Bake Time: 10–12 minutes)
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles (plus extra for rolling)
Optional: a few drops of almond extract for a bakery-style twist
How I Make Rainbow Sprinkle Cookies
1. Preheat and Prep
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and keeps cleanup easy.
2. Cream the Butter and Sugar
In a large mixing bowl, I cream the softened butter and sugar together until light and fluffy—about 2–3 minutes. Then I add the egg and vanilla extract and mix until smooth.
3. Add the Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt. I gradually add the dry mix to the wet ingredients until the dough comes together.
The dough will be soft but not sticky. At this point, I stir in the rainbow sprinkles by hand to keep them from breaking or streaking the dough.
4. Scoop and Roll
Using a cookie scoop or tablespoon, I roll the dough into 1.5-inch balls. For extra color and crunch, I roll each dough ball in additional sprinkles before placing them on the baking sheet about 2 inches apart.
5. Bake and Cool
I bake the cookies for 10–12 minutes, just until the edges are set and the tops are slightly cracked. They’ll look a little underdone in the center, but that’s what makes them soft and chewy.
I let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (if they last that long).
My Tips for Sprinkle Cookie Success
- Don’t overbake: Pull them out when the centers still look slightly soft—they’ll set as they cool.
- Use jimmies (long sprinkles): They hold their color and shape better than nonpareils, which can bleed.
- Soften your butter properly: Room temp butter helps the dough mix evenly and gives the cookies that perfect texture.
- Switch up the colors: Red and green for Christmas, pastels for Easter, or team colors for a game day treat.
- Double the batch: These freeze beautifully, baked or as dough balls.
How I Serve and Store These Cookies
Once cooled, I keep these cookies in an airtight container at room temperature. They stay soft and chewy for up to 5 days—though they usually disappear long before that.
For longer storage, I freeze them in a zip-top bag with parchment between layers. They also make the cutest edible gift—just tie a stack with ribbon and drop them in a cellophane bag for birthdays, party favors, or just-because treats.
FAQs From My Cookie Jar
Q: Can I freeze the dough?
A: Yes! Scoop into balls and freeze on a tray, then transfer to a freezer bag. Bake straight from frozen—just add 1–2 minutes to the bake time.
Q: What kind of sprinkles work best?
A: Classic rainbow jimmies are my favorite—they hold their color and bake up beautifully without melting or bleeding.
Q: Can I make them gluten-free?
A: Yep—just use a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious.
Q: Can I add chocolate chips or other mix-ins?
A: You bet. White chocolate chips or a swirl of almond extract adds a fun bakery-style twist.
Why These Cookies Deserve a Permanent Spot in Your Recipe Box
These Rainbow Sprinkle Cookies are everything a good cookie should be: soft, sweet, and full of personality. They’re fun to make, even more fun to eat, and impossible to look at without smiling. Whether you’re baking for a celebration or just want a colorful way to brighten up the day, this recipe is the one to reach for.
One batch and you’ll see—these cookies aren’t just for kids. They’re for anyone who believes dessert should be joyful.
These Rainbow Sprinkle Cookies Are My Favorite Way to Bake Up Instant Joy
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups rainbow sprinkles (plus extra for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the rainbow sprinkles, reserving some for rolling.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in additional sprinkles.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Leave a Reply