Rainbow sprinkles bring crunch and color to these tender drop cookies. They’ll be the stars of your bake sale spread!
Are you baking these cookies for our Bake Sale for No Kid Hungry? Be sure to register your bake sale here to join the cause!
Rainbow Sprinkle Sugar Cookies
Serves: About 30 cookies
- 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
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
*We used Betty Crocker Rainbow Sprinkles, because the colors don’t bleed.