Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl with an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and almond extract until just combined.
- With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the rainbow sprinkles with a spatula.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets. Top with a few extra sprinkles if desired.
- Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Tip 1: For thicker cookies, chill the dough for at least 30 minutes before baking.
Tip 2: Use jimmie-style sprinkles. Nonpareils (the little balls) are more likely to bleed their color throughout the dough.
Tip 3: Do not overbake! Pulling them out when the centers are still soft is the key to a chewy texture.
Tip 2: Use jimmie-style sprinkles. Nonpareils (the little balls) are more likely to bleed their color throughout the dough.
Tip 3: Do not overbake! Pulling them out when the centers are still soft is the key to a chewy texture.