• 1 Cup Unsalted Butter softened
  • 1 ¼ Cups Sugar
  • 4 Ounces Cream Cheese
  • 1 tsp Vanilla Extract
  • ⅓ tsp Almond Extract (use 1 1/3 vanilla if you have a nut allergy or don’t want almond)
  • 1 Large Egg
  • 1 tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp Salt
  • 3 Cups Flour
  • Non-Pareils or Rainbow Sprinkles (or both!!)


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and sugar. Add in cream cheese, egg, vanilla extract, almond extract. Mix together until combined.
  3. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Mix into the large bowl on slow to medium speed, adding in a little at a time, until evenly moistened.
  4. Place sprinkles or nonpareils in a small bowl. Using a cookie scoop or a tablespoon, roll cookie dough into balls (about 1 1/2 – 2 tablespoons of dough or to preference. You can make little cookies or extra large!) 
  5. Roll the dough in the sprinkles, leaving the bottom of the ball sprinkles (no sprinkles on the bottom section). BUT, cover the rest with as many sprinkles as possible – the more the better – and place on the cookie sheet about 2 inches or so apart. (the cookies will spread a bit, so leave space!)
  6. Use the bottom of a glass and gently press down on the cookie to slightly flatten it. You want them between 1/4 inch and 1/2 inch thick.
  7. Bake in the oven for approximately 10-12 minutes (every oven cooks differently so watch them, mine took closer to 12 minutes, but you don’t really want them to brown).
  8. Let cool on pan for a few minutes and then transfer to a wire rack to cool.



  • Store your cookies in an airtight container at room temperature for 5-7 days.
  • To Freeze: You can freeze your sprinkle cookies for up to 3 months. Just place in a freezer bag and defrost when ready to eat!

Want to make these Rainbow Sprinkle Cookies Gluten-Free?Follow the recipe as is, just substitute the flour for Gluten Free Flour. My friend, Lisa, who tested them out recommends Gluten Free Flour by Jules. She says it is THE ONLY gluten-free flour she will use! Lisa also put the dough in the refrigerator and chilled for about 10 minutes before rolling in the sprinkle!

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