Decorated Rainbow Sprinkle Sugar Cookies
Decorated Rainbow Sprinkle Sugar Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Royal Icing
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 1/2 cup warm water, plus more as needed
- 1 teaspoon vanilla extract
- gel food coloring, as needed
For Decorating
- 1/2 cup rainbow sprinkles
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Beat in the large egg and vanilla extract until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min
- 5
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 30 min
- 6
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 7
On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Reroll scraps as needed.
⏱️ 10 min
- 8
Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Bake for 8-10 minutes, or until the edges are lightly golden.
⏱️ 10 min•🌡️ 375
- 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
⏱️ 15 min
- 10
While cookies cool, prepare the royal icing. In a large bowl, whisk together the sifted powdered sugar and meringue powder.
⏱️ 2 min
- 11
Gradually add 1/2 cup warm water and vanilla extract to the sugar mixture. Beat on low speed until combined, then increase speed to medium-high and beat for 5-7 minutes until stiff peaks form. If icing is too thick, add more water 1 teaspoon at a time until desired consistency is reached.
⏱️ 7 min
- 12
Divide the royal icing into separate bowls if you plan to use multiple colors. Add a small amount of gel food coloring to each bowl and mix until the desired shade is achieved.
⏱️ 5 min
- 13
Once cookies are completely cool, transfer royal icing to piping bags with small round tips or squeeze bottles. Outline and flood the cookies with icing. Immediately after flooding each cookie, sprinkle with rainbow sprinkles before the icing sets.
⏱️ 20 min
- 14
Allow the decorated cookies to dry completely at room temperature for several hours, or overnight, until the icing is hard to the touch.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Decorated Rainbow Sprinkle Sugar Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Royal Icing
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 1/2 cup warm water, plus more as needed
- 1 teaspoon vanilla extract
- gel food coloring, as needed
For Decorating
- 1/2 cup rainbow sprinkles
Instructions
- 1
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Beat in the large egg and vanilla extract until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 3 min - 5
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 30 min - 6
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 7
On a lightly floured surface, roll out one disk of chilled dough to about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Reroll scraps as needed.
⏱️ 10 min - 8
Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between them. Bake for 8-10 minutes, or until the edges are lightly golden.
⏱️ 10 min•🌡️ 375 - 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
⏱️ 15 min - 10
While cookies cool, prepare the royal icing. In a large bowl, whisk together the sifted powdered sugar and meringue powder.
⏱️ 2 min - 11
Gradually add 1/2 cup warm water and vanilla extract to the sugar mixture. Beat on low speed until combined, then increase speed to medium-high and beat for 5-7 minutes until stiff peaks form. If icing is too thick, add more water 1 teaspoon at a time until desired consistency is reached.
⏱️ 7 min - 12
Divide the royal icing into separate bowls if you plan to use multiple colors. Add a small amount of gel food coloring to each bowl and mix until the desired shade is achieved.
⏱️ 5 min - 13
Once cookies are completely cool, transfer royal icing to piping bags with small round tips or squeeze bottles. Outline and flood the cookies with icing. Immediately after flooding each cookie, sprinkle with rainbow sprinkles before the icing sets.
⏱️ 20 min - 14
Allow the decorated cookies to dry completely at room temperature for several hours, or overnight, until the icing is hard to the touch.
⏱️ 240 min