Decorated Sugar Cookies with Rainbow Sprinkles
Decorated Sugar Cookies with Rainbow Sprinkles
Ingredients
For the Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
For the Royal Icing
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 1/2 cup warm water, plus more as needed
- 1/2 teaspoon vanilla extract
For Decoration
- gel food coloring, various colors, as needed
- 1/4 cup rainbow sprinkles
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and 1 teaspoon of vanilla extract until well combined.
⏱️ 1 min
- 4
Gradually add the dry ingredient mixture 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 days). Chilling is crucial for easy rolling and preventing spread.
⏱️ 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 out desired shapes using cookie cutters. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. Re-roll scraps as needed.
⏱️ 15 min
- 8
Bake for 8-12 minutes, or until the edges are lightly golden. Baking time will vary depending on the size and thickness of your cookies. Do not overbake.
⏱️ 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. Cookies must be completely cool before decorating.
⏱️ 30 min
- 10
While cookies cool, prepare the royal icing. In a large bowl, combine the sifted powdered sugar, meringue powder, 1/2 cup warm water, and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed for 5-7 minutes, until stiff, glossy peaks form. If the icing is too thick, add more water 1 teaspoon at a time; if too thin, add more powdered sugar.
⏱️ 10 min
- 11
Divide the royal icing into several small bowls, one for each color you plan to use. Add a tiny amount of gel food coloring to each bowl and mix well until desired colors are achieved. Cover any unused icing with a damp cloth or plastic wrap to prevent it from drying out.
⏱️ 5 min
- 12
Transfer the colored icing to piping bags fitted with small round tips, or use squeeze bottles. For outlining, the icing should be thick enough to hold its shape. For flooding (filling in), thin a portion of each color with a few drops of water until it has the consistency of honey (it should smooth itself out within 10-15 seconds after a line is drawn through it).
⏱️ 10 min
- 13
Outline each cooled cookie with the thicker icing. Let the outline dry for 10-15 minutes. Then, fill in the outlined area with the thinned icing (flood). Use a toothpick or scribe tool to gently spread the icing to the edges and pop any air bubbles. Immediately after flooding, sprinkle with rainbow sprinkles before the icing sets.
⏱️ 30 min
- 14
Allow the decorated cookies to dry completely on a wire rack, uncovered, for at least 4-6 hours, or preferably overnight, until the icing is hard to the touch. Once dry, store in an airtight container at room temperature.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Decorated Sugar Cookies with Rainbow Sprinkles
Ingredients
For the Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
For the Royal Icing
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 1/2 cup warm water, plus more as needed
- 1/2 teaspoon vanilla extract
For Decoration
- gel food coloring, various colors, as needed
- 1/4 cup rainbow sprinkles
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and 1 teaspoon of vanilla extract until well combined.
⏱️ 1 min - 4
Gradually add the dry ingredient mixture 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 days). Chilling is crucial for easy rolling and preventing spread.
⏱️ 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 out desired shapes using cookie cutters. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between them. Re-roll scraps as needed.
⏱️ 15 min - 8
Bake for 8-12 minutes, or until the edges are lightly golden. Baking time will vary depending on the size and thickness of your cookies. Do not overbake.
⏱️ 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. Cookies must be completely cool before decorating.
⏱️ 30 min - 10
While cookies cool, prepare the royal icing. In a large bowl, combine the sifted powdered sugar, meringue powder, 1/2 cup warm water, and 1/2 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed for 5-7 minutes, until stiff, glossy peaks form. If the icing is too thick, add more water 1 teaspoon at a time; if too thin, add more powdered sugar.
⏱️ 10 min - 11
Divide the royal icing into several small bowls, one for each color you plan to use. Add a tiny amount of gel food coloring to each bowl and mix well until desired colors are achieved. Cover any unused icing with a damp cloth or plastic wrap to prevent it from drying out.
⏱️ 5 min - 12
Transfer the colored icing to piping bags fitted with small round tips, or use squeeze bottles. For outlining, the icing should be thick enough to hold its shape. For flooding (filling in), thin a portion of each color with a few drops of water until it has the consistency of honey (it should smooth itself out within 10-15 seconds after a line is drawn through it).
⏱️ 10 min - 13
Outline each cooled cookie with the thicker icing. Let the outline dry for 10-15 minutes. Then, fill in the outlined area with the thinned icing (flood). Use a toothpick or scribe tool to gently spread the icing to the edges and pop any air bubbles. Immediately after flooding, sprinkle with rainbow sprinkles before the icing sets.
⏱️ 30 min - 14
Allow the decorated cookies to dry completely on a wire rack, uncovered, for at least 4-6 hours, or preferably overnight, until the icing is hard to the touch. Once dry, store in an airtight container at room temperature.
⏱️ 240 min