Description
Delight in colorful and festive Rainbow Sprinkle Cookies featuring a soft and creamy texture from cream cheese and a perfect balance of vanilla and almond extracts. These cookies are coated generously with sprinkles, making them fun for all occasions. Easy to prepare and perfect for sharing or freezing for later enjoyment.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups sugar
- 4 ounces cream cheese
- 1 tsp vanilla extract
- 1/3 tsp almond extract (or 1 1/3 tsp vanilla extract as a substitute)
- 1 large egg
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3 cups all-purpose flour
Decoration
- Non-pareils or rainbow sprinkles (or both) for coating
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the cream cheese, egg, vanilla extract, and almond extract. Mix until fully combined and smooth.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add this dry mix to the wet mixture on slow to medium speed until the dough is evenly moistened.
- Shape and Coat Dough Balls: Place sprinkles in a small bowl. Using a cookie scoop or tablespoon, roll dough into balls about 1 1/2 to 2 tablespoons each. Roll the balls in the sprinkles, covering all sides except the bottom, then place them on the prepared baking sheet about 2 inches apart.
- Flatten Cookies: Using the bottom of a glass, gently press down each dough ball to flatten them slightly, aiming for a thickness between 1/4 inch and 1/2 inch.
- Bake: Bake the cookies in the preheated oven for approximately 12 minutes, watching carefully to prevent browning. The edges should be set but the centers soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for 5-7 days to maintain freshness.
- Freeze the cookies for up to 3 months by placing them in a freezer bag; thaw when ready to eat.
- For gluten-free version, substitute all-purpose flour with gluten-free flour and chill the dough for about 10 minutes before rolling in sprinkles for easier handling.
- Use more sprinkles for a colorful and festive appearance—the more, the better!
- If allergic to nuts, replace almond extract with additional vanilla extract to maintain flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
