Rainbow Sprinkle Sugar Cookies
Servings 18
Ingredients
- ¾ cup butter at room temperature, salted is great, but unsalted works too!
- 1 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 1 egg at room temperature
- 1 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups all-purpose flour
- ½ cup rainbow sprinkles
Instructions
- In a stand mixer, beat butter and sugar until it’s light and fluffy (about 5 minutes). Add vanilla and the egg, mixing until just combined.
- While the mixer is on low, add in cornstarch, baking soda, baking powder, salt, and flour until everything is well incorporated. Toss in the sprinkles and mix on low until just combined.
- Line a baking sheet with parchment paper. Use a medium-sized cookie dough scoop (about 2 ½ tablespoons of dough per cookie) to place dough onto the sheet. Cover the pan with plastic wrap and chill the dough balls for 30 minutes.
- As the dough chills, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and arrange 5-6 dough balls about 2 inches apart. Let them sit at room temperature for 5 minutes before baking.
- Bake for 10-12 minutes, until the edges are just set. They might seem underdone, but trust me, they’ll be perfect! After taking them out, use a round cookie cutter larger than the cookie to shape them if you want that perfect circular look. Let them cool for 5 minutes on the sheet before transferring to a cookie rack to cool completely.