👩🍳 Instructions
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1
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
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2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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3
In a large bowl with an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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4
Beat in the egg until just combined. Mix in the vanilla extract and almond extract until fully incorporated.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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6
Gently fold in ¾ cup of the rainbow sprinkles with a spatula until evenly distributed.
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7
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 3 days).
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8
Place the remaining ¼ cup of sprinkles in a shallow dish. Scoop rounded tablespoons of dough, roll them into balls, and then roll each ball in the sprinkles to coat. Place cookies 2 inches apart on the prepared baking sheets.
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9
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
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10
Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
For best results, ensure butter and egg are at room temperature. Chilling the dough is crucial for preventing excessive spreading. Use jimmie-style sprinkles to prevent color bleeding. Cookies can be stored in an airtight container at room temperature for up to 4-5 days, or frozen for longer storage.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
0g
Sugar
15g
Sodium
100mg
Cholesterol
25mg
