Mini Rainbow Sprinkle Cookies
Ok, how cute are these mini sprinkle cookies? With lots of vanilla and rainbow sprinkles, they're soft, chewy, and bite-sized for a party. And, you can use holiday sprinkles to make these cookies for Halloween, Christmas, Easter, and more!
Ingredients
- 200 grams all-purpose flour (1 2/3 cups)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 114 grams unsalted butter, softened (1/2 cup)
- 150 grams granulated sugar (3/4 cup)
- 1 large egg, room temperature
- 15 milliliters pure vanilla extract (1 Tablespoon)
- 100 grams rainbow sprinkles, plus more for rolling (1/2 cup)
Equipment
- Stand mixer or hand mixer
- #100 cookie scoop
- Parchment paper
Instructions
- In a small mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and Kosher salt. Set aside.
- Add the softened unsalted butter and granulated sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat the butter and sugar until it's light and fluffy, about 2-3 minutes. Then, mix in the egg and vanilla extract until the mixture is smooth.
- Pour the flour mixture into the wet ingredients. Beat the dough until it's about 80% mixed. Then, use a rubber spatula to fold the sprinkles into the dough, mixing just until there are no more streaks of flour. Cover the dough and chill for at least 1-2 hours, or overnight.
- When you're ready to bake the cookies, preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper.
- Using a #100 cookie scoop or teaspoon, scoop the dough into balls. Roll the cookie dough balls in more sprinkles for extra pretty cookies. Then, line the cookie dough balls about 1-2-inches apart on the sheet pans. Refrigerate any leftover dough while the cookies are baking.
- Bake the cookies for 5-6 minutes, just until the edges are set and the centers are still a bit under-done. Don't over-bake or the cookies will end up crunchy! Let the cookies cool on the sheet pans for 4-5 minutes and then transfer them to a wire rack to cool completely. Enjoy!
Notes
For soft and chewy cookies, I recommend weighing the ingredients instead of using measuring cups. If you do not have a kitchen scale, you can use measuring cups, but make sure to measure the flour the right way. First, fluff it with a whisk and spoon the whisked flour into a measuring cup. Level it off without packing the flour in.
Don't over-mix the dough or the cookies will come out tough and crunchy! You want to beat the flour into the dough until it's about 80% mixed. Then, fold in the sprinkles until there are no more streaks of flour.
If the dough is too cold to scoop, let it warm at room temperature for 20-30 minutes. You want it to be chilled but scoop-able.
The cookies are ready when they are puffed up but not browning. They should look a tad under-baked in the middles.
For super round cookies, use the scoot method! Right after the cookies come out of the oven, place a small round cookie cutter or cup around each cookie and scoot it in a circular motion to round out the edges.
For funfetti cookies, replace the pure vanilla extract with artificial vanilla extract. Start with 2 teaspoons and add more to taste.
Serving: 1mini cookie, Calories: 28kcal, Carbohydrates: 4g, Protein: 0.3g, Fat: 1g, Saturated Fat: 0.7g, Cholesterol: 4mg, Sodium: 19mg, Sugar: 2g
Did you make this recipe?Tag @sundaytable.co on Instagram!