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Bready or Not Original: Rainbow Sprinkle Cookies

These super-sweet cookies really do taste like a cookie version of birthday cake! Note that the dough needs to chill prior to baking.
Course: Dessert, Snack
Keyword: cookies, sprinkles
Author: Beth Cato

Equipment

  • plastic wrap
  • parchment paper
  • cookie scoop or spoon

Ingredients

  • 1 cup unsalted butter (2 sticks) softened
  • 1 1/2 cups white sugar
  • 2 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoons almond extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup bread flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon kosher salt
  • 2 tablespoons milk or half & half
  • 1 cup rainbow sprinkles plus 1/2 cup for topping

Instructions

  • In a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time followed by the vanilla and almond extracts.
  • In another bowl, combine the flours, baking powder, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture along with the milk. Scrape the bottom of the bowl to make certain everything is incorporated. Fold in the sprinkles.
  • Wrap dough in plastic wrap and set to chill for at least 2 hours, or up to 3 days.
  • When it is baking time, preheat oven at 350 degrees. Line a baking pan with parchment paper. Place the topping sprinkles in a small bowl.
  • Shape the cookies by using a scoop or a spoon. Dip the top of each round into the sprinkles. Set spaced out on the cookie sheet.
  • Bake for 10 to 13 minutes, until set. Let them rest on the sheet about 10 minutes before moving to a cooling rack.
  • Pack into a sealed container and store at room temperature.

OM NOM NOM!