Rainbow Dotted Cookies
Brighten up your cookie jar with these delightful Rainbow Dotted Cookies—soft, buttery treats bursting with playful pops of color! Perfect for birthdays, holidays, or any celebration, this easy-to-follow recipe combines a classic sugar cookie base with a generous helping of rainbow sprinkles, creating a dessert that's as fun to look at as it is to eat. In just under 35 minutes, you can whip up a batch of these vibrant, melt-in-your-mouth cookies, baked to golden perfection with soft centers and crispy edges. Ideal for sharing (or savoring solo), these cookies are a surefire way to add a little joy—and a lot of flavor—to your day. Make them ahead of time and savor their charm for up to five days in an airtight container.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Milk
- 0.75 cup Rainbow sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and mix until fully incorporated.
Slowly add the dry ingredients into the wet ingredients in batches, alternating with the milk, and mix until a soft dough forms. Avoid overmixing.
Gently fold in the rainbow sprinkles until evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, scoop the dough into 1.5-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers should remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 133.4 g | 667% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 609.0 g | 221% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 373.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
