Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
The Best Sprinkle Cookies
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 301
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 3 g
- Cholesterol
- 42 mg
- Sodium
- 162 mg
These rainbow sprinkle cookies are pure joy in dessert form. Soft, buttery, perfectly sized and with just the right amount of chew on the edges, they’re rolled in colorful sprinkles before baking for a festive finish. The eye-catching cookies you might see in your local bakery case were our starting point, but we made sure they had the perfect tender texture and just the right amount of sweetness so they always delight. A generous batch of indulgently large cookies means there’s plenty to go around, perfect for sharing and gifting.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 301
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 3 g
- Cholesterol
- 42 mg
- Sodium
- 162 mg
Ingredients
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Directions
- Position the oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, salt and baking powder in a medium bowl.
- Beat the butter, granulated sugar and brown sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until smooth. Add the flour mixture in 2 additions and beat on medium-low speed until just combined.
- Put the sprinkles in a small bowl. Scoop up 16 (1/4 cup each) portions of the dough. Roll each portion into a ball and coat generously in the sprinkles. Arrange the balls on the prepared baking sheets about 2 inches apart (8 cookies per baking sheet).
- Bake on the top and bottom racks until the bottoms and edges are barely golden brown, rotating and switching the baking sheets halfway through, 15 to 17 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
