February 20, 2022

Rainbow Sprinkle Cake Cookies

Rainbow Sprinkle Cake Cookies are one of our favorite treats. We love these cookies for several reasons. First of all, I like that these cookies are so quick to make. I can make all 24 of these cookies in thirty minutes. Secondly, I like that these cookies use basic baking ingredients that I always have in my pantry. And, lastly, we all love the light and fluffy texture of these cookies. Cakey cookies, like these, are my absolute favorite. Also, we all love the vanilla and almond flavors in these cookies.

The Equipment I Used

An Electric Mixer- For the correct cakey texture, I recommend using an electric mixer with a paddle attachment to make these cookies.
A Food Scale- For perfect baking results, please weigh your flour and sugar.
Baking Sheets- I use shiny Nordic Ware baking sheets.
Parchment Paper- You’ll need to line your pans with parchment paper.

The Ingredients Needed for Rainbow Sprinkle Cake Cookies

Cake Flour- Use regular cake flour, not self-rising flour.
All-Purpose Flour- I use the King Arthur brand flour.
Butter- Be sure to use unsalted butter. I always use Kerry Gold Irish butter. Make sure your butter is nice and soft.
Sugar-Use granulated sugar.
Extracts- You’ll need vanilla and almond extract.
Eggs-Make sure your egg is at room temperature.
Sour Cream- Be sure to use room temperature full fat sour cream.
Sprinkles- Use ice cream jimmies/sprinkles. I used the Cake Mate brand.

How I Made my Cookies

First, I creamed together the sugar and butter. They just need to be combined.
Next, I stirred in the rest of the ingredients.
Then, I dropped the dough on to two baking sheets. I baked them until they just started to turn golden around the edges.
Finally, I let the cookies cool on a wire rack.

If you like cakey sugar cookies, you need to try these delicious Rainbow Sprinkle Cake Cookies.

Rainbow Sprinkle Cake Cookies

Soft and fluffy cookies speckled with rainbow sprinkles.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine American

Servings cookies

Equipment

an electric mixer

Ingredients

8 tbsp. unsalted butter, softened (112g)
¾ cup granulated sugar (150g)
2 tsp. vanilla extract
1 tsp. almond extract
1 cup cake flour (112g)
¾ cup all- purpose flour (90g)
½ tsp. each baking powder, baking soda, and salt
1 large egg, at room temperature
¾ cup sour cream (180g), at room temperature
½ cup rainbow ice cream sprinkles, divided

Instructions

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, with the paddle attachment on, cream together the butter, sugar, and extracts. Beat until combined. Add the egg and mix until combined. Add the sour cream and mix until combined.
Sift in the flours, baking powder, baking soda, and salt. Stir until combined. Stir in half of the sprinkles and stir until combined.
Drop by rounded tablespoons, with 12 cookies on each sheet, spaced apart. Spoon another ¼ cup of sprinkles on top of each dough ball.
Bake 10-12 minutes, or just until they start to turn golden around the edges. Let cool on the parchment on wire racks.