Rainbow Cookies – Simple & Fun
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Cream Butter, Sugar, and Vanilla
Into a mixing bowl, add 3/4 cup of caster sugar, 200 grams of room temperature butter, and 1 teaspoon of vanilla extract. Using an electric mixer, beat these ingredients together until the mixture is nice and creamy.
Incorporate the Egg
Add 1 egg to the creamy mixture. Beat it in with the electric mixer until the mixture is smooth and well combined.
Add Flour and Sprinkles
Sift in 2 cups of plain flour and add 1/2 cup of hundreds and thousands (rainbow sprinkles). Using a wooden spoon, gently mix everything together until all ingredients are combined and form a slightly crumbly dough.
Shape the Dough Log
Turn the dough out onto a lightly floured surface. Shape the dough into a 30 cm (approximately 12 inches) long log, ensuring it is relatively even all the way through.
Chill the Dough
Wrap the dough log tightly in plastic cling wrap, making sure it's completely covered. Place it in the fridge for about an hour or two to allow it to firm up.
Slice the Cookies
Once the cookie dough has firmed up nicely, unwrap it. Using a knife, slice the log into 1 cm (approximately 0.5 inch) thick pieces.
Bake the Cookies
Arrange the sliced cookie pieces on a baking tray lined with non-stick baking paper, leaving some space between them. Place the tray into a preheated oven at 180°C (approximately 355°F) (350°F (approximately 175°C)) and bake for about , or until they are nice and golden. Ensure to bake one tray at a time for even cooking.
Cool and Serve
Once baked, remove the cookies from the oven. Leave them on the baking tray for about to firm up. After , transfer them onto a wire rack to cool completely before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Place it in the fridge for about an hour or two to allow it to firm up.
Variations
Simple ways to adapt this recipe.
- Experiment with different colored sprinkles or chocolate chips
- Add citrus zest (lemonCustomise
Orange) for a different flavor profile.
- Dip cooled cookies in meltedCustomise
Dip cooled cookies in melted white chocolate and add more sprinkles for extra decadence.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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