Cookies are my comfort food.  Maybe it’s not exactly the food itself that is comforting, but the baking.  They feel like home.  Simply the act of making them makes me so happy.  These days my sweet girl is showing a lot of interest in cooking and baking with me. Nearly every time she finds me in the kitchen, she pulls up her steps, puts on her apron and asks to help.  Is it even possible to resist baking sprinkle cookies with my little love?  Absolutely not.  It fills my heart with so much joy.

These are a classic sugar cookie made instantly better with sprinkles.  Sprinkles do that, you know.  And, thanks to the irresistible pull of seasonal sprinkles, you can make them festive for pretty much any holiday.  Find some red, white and blue sprinkles and make them for your Fourth of July celebrations this weekend.  And take the time to enjoy the process just as much as the final product.

  • Yield about 30 cookies


  • 2 cups (10 oz.) all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup (8 oz.) unsalted butter, at room temperature
  • 1 cup (7 oz.) granulated sugar
  • 1 tbsp. light brown sugar
  • 1 large egg
  • 1½ tsp. vanilla extract
  • ½ cup rainbow jimmies


  • 01

    Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a small bowl, combine the flour, baking powder and salt. Stir to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. Mix in the dry ingredients with the on low speed just until incorporated.  Fold in the rainbow jimmies with a spatula.

  • 02

    Scoop the dough into balls, about 1½ to 2 tablespoons each.  Space them evenly on the baking sheets about 2 inches apart.  Bake, rotating the pans halfway through the baking time, until the cookies are just set and the edges are barely browned, about 15-16 minutes.  Let cool briefly on the baking sheets, then transfer to a wire rack to cool completely.