Ingredients
Equipment
Method
- Cream butter and sugar together until fluffy pale texture forms smoothly inside mixing bowl.
- Add egg and vanilla then beat mixture gently until creamy and fully combined throughout.
- Stir flour and baking powder carefully into wet mixture until soft dough develops evenly.
- Fold rainbow sprinkles lightly through dough without crushing colors or overmixing cookie batter excessively.
- Scoop dough into balls then roll lightly in sugar for sparkly crisp cookie tops.
- Place dough balls evenly across baking sheet leaving room for spreading during baking process.
- Bake cookies until edges turn lightly golden while centers remain soft and slightly puffy.
- Cool cookies briefly before serving warm with extra sprinkles scattered playfully across tops afterward.
Notes
Bake slightly less for softer chewy cookies or longer for crispier golden edges. Freeze dough balls separately on trays before storing inside freezer bags for convenient baking later. Handle warm cookies gently because soft centers firm while cooling naturally. Add almond extract, citrus zest, or chocolate chips for extra flavor variety. Store cookies airtight up to five days.