Let’s talk cookies today! You can’t beat a good cookie, and in my opinion, rainbow sprinkles make cookies even better. Actually, I think rainbow sprinkles pretty much make life in general a whole lot better, but that’s just me. So I set out to make a sprinkle happy cookie, and after grueling amounts of testing and tasting, get ready to preheat your ovens!
I know it’s really hot and you’re probably not to keen on the idea of turning that thing in your kitchen called an oven on right now, but just hear me out. The cookies are made with light brown sugar giving them an earthy sweetness. They bake flat crisping ever so slightly around the edges, but always remaining perfectly chewy in the middle. Every few bites or so, you’ll notice little flecks of vanilla bean peeking through a sea of sprinkles assuring you this was a very good decision. Finally there’s the sprinkle factor. They’re seriously bursting with rainbow sprinkles which, if you’re anything like me, will make you smile. While we’re on the subject of sprinkles, please use sprinkles, not nonpareils when making these. I don’t like those sprinkle impostors very much.
I think that pretty much wraps it up guys. I hope you’re on board by now cause I’m ready to whip up another batch! Enjoy
- 8 ounces unsalted butter
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or extract
- 2 and 1/2 cups AP flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup rainbow sprinkles
- Cream butter and sugars till light and fluffy.
- Add eggs and vanilla.
- Mix in flour, salt, and baking soda.
- Mix in sprinkles.
- Wrap dough in plastic wrap a few hours - over night.
- Portion dough into 2 ounces each.
- Bake at 325 degrees for 13-15 minutes rotating once halfway through.
Make sure cookie dough is cold when it goes into the oven to ensure that the cookies bake evenly and keep their shape.