Why make regular sugar cookies when you can make Rainbow Sugar Cookies?! These little cookies are perfect for a rainy day (or any day, really) and will melt in your mouth! They stay soft and sweet and are the best sugar cookies I’ve ever made!

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Rainbow Sugar Cookies

If you’ve read any of my posts or recipes before, you’ll know I have an obsession with sprinkles. Something about those colorful bits of sugar just makes me happy! Rainbow sprinkles are so classic and fun! My daughter specifically asked me to make her some Rainbow Sugar Cookies a few days ago, and so we made them!

Get the sprinkles I used HERE!

Afterwards she wouldn’t eat them because she “doesn’t like sugar cookies” so we also made my FAVORITE chocolate chip cookie recipe. Oh well – more cookies for me!

WANT MORE RAINBOW DESSERTS? CHECK OUT THESE NO-BAKE RAINBOW CHEESECAKES I MADE!

Some notes before I give you the recipe.

1. Don’t skip the chilling. If you’re short on time, stick them in the freezer for an hour instead of refrigerating for four hours.
2. I said in the recipe that putting additional sprinkles on top of the cookies was optional, but they won’t be nearly as colorful if you skip it.
3. Don’t over-bake these. If the edges of the top of the cookie look JUST done, then they’re done. Take them out. They’ll continue to cook on the hot pan for a few minutes and will keep them soft and melt-in-your-mouth delicious.

Yield: 32

Rainbow Sugar Cookies

Prep Time: 1 hour15 minutes

Cook Time: 12 minutes

Total Time: 1 hour27 minutes

Why make regular sugar cookies when you can make Rainbow Sugar Cookies?! They’re the softest and most delicious sugar cookie ever!

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Ingredients

• 1 3/4 cups flour
• 1/2 cup corn starch
• 1/2 teaspoon baking powder
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• Pinch of salt
• 3/4 cup butter, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1 egg
• 1/2 cup fall sprinkles

Instructions

1. In a mixing bowl, mix the butter and sugar together until fluffy.
2. Add in the egg, vanilla and almond extract and whisk again until mixed.
3. In a separate bowl mix together the flour, corn starch, cream of tartar, baking soda, baking powder, and salt until mixed well.
4. Add in the dry mixture to the wet mixture slowly, mixing with a fork to combine.
5. Add in the sprinkles and mix them in with your hands or a fork.
6. Roll balls that are about an inch wide and place them on a cookie sheet, leaving an inch of space between each cookie.
7. Do not smash the cookies down.
8. Add a pinch of extra sprinkles to the top of each cookie ball for brightest color when they’re done.
9. Cover them with plastic wrap or Glad Press N Seal and place in the fridge for 4 hours, or overnight, or in the freezer for an hour.
10. After they’ve chilled, bake them at 350 for 10-12 minutes.
11. The cookies will JUST look done on the edges. Don’t overcook. The cookies will not become golden brown.

Notes

1. Don’t skip the freezer step, or they’ll turn out wrong.
2. Add extra sprinkles just before baking to get the max amount of color.
3. Don’t overbake! Take them out after the time is up and they will keep baking on the cookie sheet once they’re removed from the oven,

Nutrition Information:

Yield:

12

Serving Size:

2
Amount Per Serving:Calories: 300Total Fat: 14gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 46mgSodium: 182mgCarbohydrates: 41gFiber: 1gSugar: 21gProtein: 3g