Description
Make soft and chewy sugar cookies that taste just like birthday cake, loaded with colorful sprinkles.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup rainbow sprinkles (jimmies preferred)
- 1/2 cup additional rainbow sprinkles for rolling
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Gently fold in the 1/2 cup of rainbow sprinkles.
- Place the remaining 1/2 cup of sprinkles in a shallow dish.
- Scoop the dough into balls (about 1.5 tablespoons each). Roll each dough ball in the loose sprinkles until coated.
- Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them. Gently press down slightly with the bottom of a glass.
- Bake for 9 to 11 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a thicker cookie, chill the dough for 30 minutes before scooping and rolling.
- Use jimmies style sprinkles instead of nonpareils, as nonpareils tend to bleed color during baking.
- If you want a classic frosted look, use a simple vanilla buttercream frosting once the cookies are fully cool.
- Prep Time: 20 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 0
- Protein: 2
- Cholesterol: 30