Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cornstarch
- 1/4 cup rainbow sprinkles (jimmies-style)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Gently fold in the rainbow sprinkles, being careful not to overmix and break the colors.
- Using a cookie scoop, form dough balls and place them onto the prepared baking sheet, spacing them apart.
- Bake the cookies for 9–11 minutes, just until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Always use jimmies (long, rod-shaped sprinkles) as they don’t bleed color, unlike nonpareils.
- You can refrigerate the dough for up to 2 days before baking; allow it to sit at room temperature for 10–15 minutes before baking.
- If the cookies come out flat, check that the butter isn’t too soft, and ensure your baking soda and powder are fresh.
- For a cakier texture, reduce the sugar slightly and bake for an extra minute.
- If desired, add a teaspoon of almond extract or holiday-themed sprinkles to match the season.
- For a surprise center, stuff a few cookies with white chocolate chips or frosting before baking.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
