Rainbow Sprinkle Sugar Cookies
Serves: About 30 cookies
 
Ingredients
  • ⅓ cup (76 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 1 large egg (50 grams)
  • 2 large egg yolks (37 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 1 teaspoon (4 grams) almond extract
  • ½ cup (120 grams) sour cream, room temperature
  • 2½ cups (313 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup (135 grams) rainbow sprinkles*, divided
Instructions
  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed just until combined, 1 to 2 minutes. Beat in egg and egg yolks. Beat in extracts. Add sour cream, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Gently fold in ¼ cup (45 grams) sprinkles. Using a 1½-teaspoon spring-loaded scoop, scoop rounded teaspoonfuls (23 grams) of dough, and drop onto prepared pans. Freeze for 15 minutes.
  4. Place remaining ½ cup (90 grams) sprinkles in a small bowl. Roll each portion of dough into a ball, and toss in sprinkles. Place 2 inches apart on prepared pans. Flatten slightly using the bottom of a glass.
  5. Bake until bottoms are golden brown, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Notes
*We used Betty Crocker Rainbow Sprinkles, because the colors don’t bleed.
Recipe by Bake from Scratch at https://bakefromscratch.com/rainbow-sprinkle-sugar-cookies/