Frosted Rainbow Sprinkle Cookies Recipes

RAINBOW SPRINKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In a large bowl, cream together the butter and sugar. Add in cream cheese, egg, vanilla extract, almond extract. Mix together until combined.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Mix into the large bowl on slow to medium speed, adding in a little at a time, until evenly moistened.
• Place sprinkles or nonpareils in a small bowl. Using a cookie scoop or a tablespoon, roll cookie dough into balls (about 1 1/2 - 2 tablespoons of dough or to preference. You can make little cookies or extra large!)
• Roll the dough in the sprinkles, leaving the bottom of the ball sprinkles (no sprinkles on the bottom section). BUT, cover the rest with as many sprinkles as possible - the more the better - and place on the cookie sheet about 2 inches or so apart. (the cookies will spread a bit, so leave space!)
• Use the bottom of a glass and gently press down on the cookie to slightly flatten it. You want them between 1/4 inch and 1/2 inch thick.
• Bake in the oven for approximately 10-12 minutes (every oven cooks differently so watch them, mine took closer to 12 minutes, but you don't really want them to brown).
• Let cool on pan for a few minutes and then transfer to a wire rack to cool.

FROSTED RAINBOW SPRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• For the cookies: Combine the butter, granulated sugar, confectioners' sugar, baking powder, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until a uniform, grainy paste forms, 2 to 3 minutes. Scrape the bowl clean, add the egg yolk and beat on medium speed until combined, about 30 seconds. Add the sour cream and beat until fluffy, about 30 seconds.
• Whisk together the flour and cornstarch if using in a separate medium bowl. Add to the butter mixture all at once and mix on low speed until most of the flour is incorporated. Add the sprinkles and mix just until combined.
• Scoop 10 rounded 1-tablespoon portions of dough onto each sheet pan and roll into smooth balls. Flatten the dough balls so they're about 3/4-inch thick. Bake one sheet at a time until the cookies are light golden on the edges and set in the center, 15 to 17 minutes. Place the pans on wire racks and allow the cookies to cool completely on the pan.
• For the frosting: Place the chopped white chocolate in a small microwave-safe bowl and microwave in 12-second increments, stirring after each, until completely melted, about 36 seconds. Set aside.
• Beat the butter in the bowl of a stand mixer with the paddle attachment until smooth and shiny, 2 to 3 minutes. Scrape the bowl and paddle clean then add the confectioners' sugar, vanilla, salt and water. Mix on low to combine, then raise to high speed and beat 1 minute. Scrape the bowl and paddle clean and add the warm melted chocolate to the bowl, mixing on low until combined. Raise the mixing speed to medium and beat until smooth, about 1 minute.
• Place the buttercream in a pastry bag fitted with a star tip and pipe a star or rosette onto the center of each cookie. Alternately, use a small spatula to spread a heaping tablespoon of buttercream onto each. Finish the cookies by sprinkling rainbow sprinkles over the buttercream. Store the cookies in an airtight container for up to 3 days.

SPRINKLE COOKIES

Steps:

• Preheat oven to 400°F. Line two sheet pans with parchment paper or grease the pans with a non-stick spray.
• In a medium mixing bowl, whisk together the flour, cornstarch, and baking soda, set the bowl aside.
• Add the butter and sugar to the bowl of your mixer. Beat on medium speed for about 4 minutes until the butter is light and fluffy. Turn the speed down to low and add in the eggs one at a time, making sure each egg gets incorporated. Slowly pour the flour mixture into the mixture and blend just until combined.
• Scoop about one tablespoon worth of dough, roll the dough into balls and slightly flatten the balls.
• Pour the sprinkles into a plate. Press the cookies into the sprinkles making sure to coat all sides. Stagger the cookies on the sheet pan, making sure you leave a gap between the cookies.
• Bake for 8- 11 minutes until the bottoms are golden brown. Allow them to cool on the pan before transferring.