Rainbow Sprinkle Cookies Recipes

ITALIAN SPRINKLE COOKIES

Steps:

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff). , Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly). , Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip 2 or 3 at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

SPRINKLE SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg and egg yolk and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
• Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

SOFT SPRINKLE COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a bowl, whisk together flour, baking powder and salt. Set aside.
• Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles (see note) and stir by hand until combined.
• Scoop 1½-2 tablespoons of dough and roll into a ball. Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet leaving about a couple inches for spreading. I like to mound the dough balls higher rather than wider so that they bake up on the thicker side.
• Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked. See note about shaping the cookies immediately after baking. Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

RAINBOW SPRINKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In a large bowl, cream together the butter and sugar. Add in cream cheese, egg, vanilla extract, almond extract. Mix together until combined.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Mix into the large bowl on slow to medium speed, adding in a little at a time, until evenly moistened.
• Place sprinkles or nonpareils in a small bowl. Using a cookie scoop or a tablespoon, roll cookie dough into balls (about 1 1/2 - 2 tablespoons of dough or to preference. You can make little cookies or extra large!)
• Roll the dough in the sprinkles, leaving the bottom of the ball sprinkles (no sprinkles on the bottom section). BUT, cover the rest with as many sprinkles as possible - the more the better - and place on the cookie sheet about 2 inches or so apart. (the cookies will spread a bit, so leave space!)
• Use the bottom of a glass and gently press down on the cookie to slightly flatten it. You want them between 1/4 inch and 1/2 inch thick.
• Bake in the oven for approximately 10-12 minutes (every oven cooks differently so watch them, mine took closer to 12 minutes, but you don't really want them to brown).
• Let cool on pan for a few minutes and then transfer to a wire rack to cool.

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.