Description

A whimsical cookie recipe that captures the playful spirit and nostalgia of childhood, with colorful sprinkles and a buttery, melt-in-your-mouth texture.

Ingredients

2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, at room temperature
2 tsp vanilla extract
1 cup rainbow sprinkles

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Instructions

Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, beat butter and sugars until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Fold in rainbow sprinkles gently until evenly distributed.
Use a cookie scoop to drop 1.5 Tbsp dough balls onto prepared sheets, spacing them about 2 in apart.
Bake for 10–12 minutes, until edges are lightly golden and centers appear set.
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra fun, press a few extra sprinkles into the tops of the cookies before baking.
Store cookies in an airtight container at room temperature for up to one week.
You can substitute half of the sprinkles with mini chocolate chips for a twist.