These Rainbow Sprinkle Cookies taste eerily like birthday cake. They are super-sweet, vivid in flavor and color.

I confess, I love rainbow sprinkles. They are just so FUN. They are so easy to customize, too. Go classical just-because, or to celebrate pride. Or use colors of a favorite team, or to designate a certain holiday.

Note that the cookie dough here needs to chill for at least a few hours, but can also wait in the fridge for a couple days. I think this dough is a great one to make ahead to spare yourself some extra effort on baking day!

PrintBready or Not Original: Rainbow Sprinkle CookiesThese super-sweet cookies really do taste like a cookie version of birthday cake! Note that the dough needs to chill prior to baking.Course Dessert, SnackKeyword cookies, sprinklesAuthor Beth CatoEquipmentplastic wrapparchment papercookie scoop or spoonIngredients1 cup unsalted butter (2 sticks) softened1 1/2 cups white sugar2 large eggs room temperature1 Tablespoon vanilla extract1/2 teaspoons almond extract2 1/4 cups all-purpose flour3/4 cup bread flour2 teaspoons baking powder2 teaspoons baking soda2 teaspoons cream of tartar1 teaspoon kosher salt2 tablespoons milk or half & half1 cup rainbow sprinkles plus 1/2 cup for toppingInstructionsIn a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time followed by the vanilla and almond extracts.In another bowl, combine the flours, baking powder, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture along with the milk. Scrape the bottom of the bowl to make certain everything is incorporated. Fold in the sprinkles.Wrap dough in plastic wrap and set to chill for at least 2 hours, or up to 3 days.When it is baking time, preheat oven at 350 degrees. Line a baking pan with parchment paper. Place the topping sprinkles in a small bowl.Shape the cookies by using a scoop or a spoon. Dip the top of each round into the sprinkles. Set spaced out on the cookie sheet.Bake for 10 to 13 minutes, until set. Let them rest on the sheet about 10 minutes before moving to a cooling rack.Pack into a sealed container and store at room temperature.OM NOM NOM!