Rainbow Sprinkle Cake Cookies
Soft and fluffy cookies speckled with rainbow sprinkles.
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.
Tried this recipe?Let us know how it was!