The first time I made these Rainbow Sprinkle Cookies, my kitchen felt like it transformed into the happiest, most colorful little bakery in the world. I remember creaming the butter and sugar together while the scent of vanilla and almond began drifting through the room, and I knew instantly that I was making something special. When I folded in the sprinkles, the dough looked so cheerful it actually made me smile, and watching the cookies puff up in the oven felt like watching tiny edible confetti explosions. These cookies have stayed close to my heart because they remind me how joyful baking can be.
Why You’ll Love This Recipe
You’re going to fall head over heels for these Rainbow Sprinkle Cookies because they combine everything you want in a fun, easy, homemade treat. From my own experience, they’re soft, buttery, slightly chewy, and absolutely packed with colorful crunch from the sprinkles. They’re the kind of cookie you make when you want something low-stress but full of personality. Whether you’re baking for birthdays, holidays, bake sales, or just for the simple joy of it, these cookies always brighten the table—and your day.
Ingredients
- 1 cup unsalted butter
- 1¼ cups sugar
- 4 oz cream cheese
- 1 tsp vanilla extract
- ⅓ tsp almond extract
- 1 large egg
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 3 cups flour
- Rainbow sprinkles (as much as you’d like)
After making these countless times, I can tell you that the almond extract is a game-changer—don’t skip it unless you absolutely have to. It gives the cookies that magical bakery flavor. I’ve also learned that not all sprinkles behave the same; jimmies (the long kind) work best inside the dough because they don’t melt and bleed as much. Nonpareils look gorgeous on the outside but tend to streak the dough if mixed in. Cream cheese is another key ingredient—it makes the cookies pillowy soft and adds a slight tang that balances the sweetness beautifully.
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Cookie scoop (optional but helpful)
I truly love using parchment paper for these cookies because it helps them bake evenly and prevents the bottoms from browning too quickly. A stand mixer makes things easier since the dough gets thick toward the end, but a hand mixer works perfectly fine if that’s what you have. A cookie scoop is optional, but I’ll be honest—I use it every time because it guarantees uniform cookies that bake at the same speed. Even simple equipment works great here, and you won’t need anything fancy.
Step-by-Step Instructions
When I make Rainbow Sprinkle Cookies, I always start by letting the butter and cream cheese soften properly. I learned the hard way that using butter that’s still slightly cold makes the creaming process uneven. Once everything is soft, I cream together the butter, sugar, and cream cheese until the mixture gets incredibly fluffy and pale—this step makes such a difference in the texture of the baked cookies.
After that, I mix in the vanilla and almond extract. That’s the moment the kitchen fills with the most comforting smell, and it reminds me instantly of classic ice cream shops. Then I beat in the egg, making sure it fully incorporates before adding anything else. In a separate bowl, I whisk together the dry ingredients: flour, baking soda, baking powder, and salt. I add the dry ingredients to the wet mixture slowly so the dough doesn’t puff flour everywhere.
Once the dough forms, I fold in the sprinkles. This is the fun part because the dough brightens up with every scoop of color. I always use a gentle folding motion—if you mix too aggressively, the sprinkles can streak the dough and make muddy colors. After everything’s incorporated, I scoop the dough onto lined baking sheets, making sure each ball has a little extra roll in sprinkles on the outside for maximum sparkle.(See the next page below to continue…)