Frosted Rainbow Sprinkle Cookies Recipes

FROSTED RAINBOW SPRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• For the cookies: Combine the butter, granulated sugar, confectioners' sugar, baking powder, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until a uniform, grainy paste forms, 2 to 3 minutes. Scrape the bowl clean, add the egg yolk and beat on medium speed until combined, about 30 seconds. Add the sour cream and beat until fluffy, about 30 seconds.
• Whisk together the flour and cornstarch if using in a separate medium bowl. Add to the butter mixture all at once and mix on low speed until most of the flour is incorporated. Add the sprinkles and mix just until combined.
• Scoop 10 rounded 1-tablespoon portions of dough onto each sheet pan and roll into smooth balls. Flatten the dough balls so they're about 3/4-inch thick. Bake one sheet at a time until the cookies are light golden on the edges and set in the center, 15 to 17 minutes. Place the pans on wire racks and allow the cookies to cool completely on the pan.
• For the frosting: Place the chopped white chocolate in a small microwave-safe bowl and microwave in 12-second increments, stirring after each, until completely melted, about 36 seconds. Set aside.
• Beat the butter in the bowl of a stand mixer with the paddle attachment until smooth and shiny, 2 to 3 minutes. Scrape the bowl and paddle clean then add the confectioners' sugar, vanilla, salt and water. Mix on low to combine, then raise to high speed and beat 1 minute. Scrape the bowl and paddle clean and add the warm melted chocolate to the bowl, mixing on low until combined. Raise the mixing speed to medium and beat until smooth, about 1 minute.
• Place the buttercream in a pastry bag fitted with a star tip and pipe a star or rosette onto the center of each cookie. Alternately, use a small spatula to spread a heaping tablespoon of buttercream onto each. Finish the cookies by sprinkling rainbow sprinkles over the buttercream. Store the cookies in an airtight container for up to 3 days.

RAINBOW SWIRL COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, stir cookie mix and flour until blended. Add butter and egg; stir until dough forms.
• Divide dough into 4 portions; place in separate small bowls. Add a few drops blue food color to 1 bowl; stir until dough is evenly tinted, adding more food color as necessary. Repeat with remaining 3 bowls of dough and food colors.
• On lightly floured surface, roll each portion of tinted dough into 24 grape-size balls. Press together 4 balls (1 ball of each color) to look like a miniature beach ball. Roll ball into 5-inch rope, then coil rope into spiral shape. Place on ungreased cookie sheet. Repeat with remaining dough. Top cookies with sprinkles.
• Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely before storing.

SPRINKLE COOKIES

Steps:

• Preheat oven to 400°F. Line two sheet pans with parchment paper or grease the pans with a non-stick spray.
• In a medium mixing bowl, whisk together the flour, cornstarch, and baking soda, set the bowl aside.
• Add the butter and sugar to the bowl of your mixer. Beat on medium speed for about 4 minutes until the butter is light and fluffy. Turn the speed down to low and add in the eggs one at a time, making sure each egg gets incorporated. Slowly pour the flour mixture into the mixture and blend just until combined.
• Scoop about one tablespoon worth of dough, roll the dough into balls and slightly flatten the balls.
• Pour the sprinkles into a plate. Press the cookies into the sprinkles making sure to coat all sides. Stagger the cookies on the sheet pan, making sure you leave a gap between the cookies.
• Bake for 8- 11 minutes until the bottoms are golden brown. Allow them to cool on the pan before transferring.

SPRINKLE COOKIES

Steps:

• Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, salt, cornstarch, and cream of tartar. Set aside.
• In another bowl or in the bowl of a stand mixer beat the butter and sugar together until smooth. Add in the egg and extracts and mix until combined.
• Add the dry ingredients to the sugar mixture and mix until combined. Mix in 1/3 cup of the sprinkles by hand. Use a cookie scoop to scoop the dough and press the tops of each ball of dough in the remaining sprinkles.
• Place on a cookie sheet leaving 2 inches between cookies. Bake for 10-12 minutes. The middle should still be gooey when removed from the oven. Allow them to cool on the tray. They will finish cooking there. Store in an airtight container.