Description
Delight in the colorful and festive Rainbow Sprinkle Cookies, a soft and buttery treat enhanced with cream cheese and coated generously with vibrant sprinkles. These cookies are perfect for celebrations or anytime you crave a fun, sweet snack that brings joy with every bite.
Ingredients
Scale
Wet Ingredients
- 1 Cup Unsalted Butter (softened)
- 4 Ounces Cream Cheese
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3 tsp Almond Extract (or 1 1/3 tsp vanilla extract if nut allergy)
Dry Ingredients
- 1 1/4 Cups Sugar
- 3 Cups Flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
Coating
- Non-Pareils or Rainbow Sprinkles (or both!)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat together softened unsalted butter and sugar until light and fluffy. Then, add cream cheese, egg, vanilla extract, and almond extract. Mix thoroughly until all ingredients are well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda to ensure even distribution of the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the large bowl with wet ingredients on a low to medium mixer speed, incorporating a little at a time until the dough is evenly moistened and cohesive.
- Prepare Sprinkles and Shape Dough: Place sprinkles or nonpareils into a small bowl. Using a cookie scoop or tablespoon, portion out dough into balls approximately 1 1/2 to 2 tablespoons each, adjusting size based on your preference.
- Roll in Sprinkles: Roll each dough ball in the sprinkles, covering all sides except the bottom. Aim to coat the dough heavily for maximum colorful coverage. Place each coated ball onto the lined baking sheet, spacing about 2 inches apart to allow for spreading.
- Flatten Cookies: Gently press down on each cookie dough ball with the bottom of a glass to flatten them to about 1/4 to 1/2 inch thick, ensuring even baking and the perfect cookie thickness.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. Keep an eye on them so they don’t brown; ideally, they should remain a light golden or pale color for a soft texture.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them set and retain their shape.
Notes
- You can substitute the almond extract with extra vanilla extract if you have a nut allergy.
- For softer cookies, avoid overbaking and remove them once edges are set but centers remain soft.
- The size of the cookies can be adjusted by changing the dough scoop size, but adjust baking time accordingly.
- Pressing the cookies gently before baking ensures even thickness and prevents cracking.
- Store cookies in an airtight container at room temperature for up to one week.
