🌈 Rainbow Sprinkle Sugar Cookies (Long, Detailed Recipe)
These classic sugar cookies are buttery, tender, and beautifully edged with colorful sprinkles. Perfect for holidays, birthdays, or anytime you want a fun and cheerful treat!
🍪 Ingredients (Makes about 20–24 cookies)
For the Cookie Dough
2 ¾ cups (330 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (226 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon milk (optional, for softer dough)
For the Decoration
1–1½ cups rainbow nonpareil sprinkles
1 egg white (lightly whisked) OR 2 tablespoons milk — for brushing edges
🥣 Instructions (Very Detailed)
- Prepare the Dry Ingredients
In a medium bowl, whisk together:
the flour
baking powder
salt
Set aside.
- Cream the Butter and Sugar
In a large mixing bowl (or stand mixer):
Add the softened butter and sugar.
Beat on medium speed for 2–3 minutes, until the mixture is light, pale, and fluffy.
This step is essential for soft cookies.
- Add Egg and Vanilla
Add the egg and mix until fully combined.
Add the vanilla and mix again.
Scrape down the sides of the bowl to ensure everything is blended.
- Add the Dry Ingredients
Gradually add the flour mixture.
Mix on low speed until a dough forms.
If the dough feels too crumbly, add 1 tablespoon milk.
You should have a soft but not sticky dough.
- Chill the Dough
Divide the dough into 2 discs.
Wrap each in plastic wrap.
Refrigerate for 1–2 hours or until firm.
Don’t skip this step — chilling prevents the cookies from spreading too much.
✂️ 6. Roll and Cut the Cookies
Preheat your oven to 350°F (180°C).
Line baking trays with parchment paper.
Then:
- Lightly flour your surface.
- Roll out the chilled dough to ¼ inch (0.6 cm) thickness.
- Use a round cookie cutter to cut circles (usually 2.5–3 inches wide).
- Transfer the cookie shapes to a baking tray.
🌈 7. Add the Sprinkle Edges
This is the fun part!
How to get perfect sprinkle edges:
- Lightly brush the edges only of each cookie with egg white or milk.
- Pour sprinkles into a shallow bowl.
- Gently roll the cookie edges in the sprinkles until fully coated.
🔥 8. Bake the Cookies
Place cookies in the oven and bake for 10–12 minutes,
or until the edges look set but not browned.
The centers should remain pale for a soft texture.
❄️ 9. Cool
Allow the cookies to cool on the tray for 5 minutes.
Transfer them to a wire rack until completely cooled.
🍪 10. Serve and Enjoy!
Serve with a cold glass of milk or pack them in a cookie tin.
They stay fresh for 5 days in an airtight container and freeze beautifully for up to 3 months.
💡 Tips for Best Results
Chill longer for sharper edges.
Roll dough thick for softer cookies, thinner for crisp cookies.
Use nonpareil sprinkles — jimmies won’t stick as well to edges.
Don’t overbake! They should stay light in color.