Description
Delightfully colorful and fun, these Unicorn Cookies feature soft buttery dough speckled with vibrant rainbow sprinkles, perfect for parties or a whimsical treat. Easy to make and customizable with food coloring, these cookies bake to a soft, chewy texture with just a hint of vanilla flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Additional
- 1/2 cup rainbow sprinkles
- Food coloring (optional, as desired)
Instructions
- Preheat Oven and Prepare Baking Sheet: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda to combine and aerate them, which helps with the cookie’s texture.
- Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and sugar together until the mixture is light, fluffy, and creamy, indicating proper incorporation of air.
- Add Egg and Vanilla: Beat in the egg followed by the vanilla extract, mixing well to combine for a smooth cookie dough base.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough cookies.
- Divide and Color Dough: Separate the dough into portions equal to the number of food coloring shades you want to use. Add desired food coloring to each portion and mix thoroughly for vibrant cookie dough.
- Add Sprinkles and Shape Cookies: Fold in the rainbow sprinkles evenly throughout the dough portions, then roll the dough into small balls, about 1 to 1 1/2 inches in diameter.
- Bake Cookies: Place the dough balls on the prepared baking sheet spaced about 2 inches apart. Bake for 8-10 minutes until cookies are lightly golden around the edges but still soft in the middle.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely and set.
Notes
- You can skip the food coloring for a classic sprinkled cookie look or use your favorite shades for themed batches.
- For softer cookies, avoid overbaking; they should look slightly underdone when removed from the oven.
- Chilling the dough before baking is optional but can help control spreading for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute rainbow sprinkles for chocolate chips or other fun mix-ins for variety.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 140
- Sugar: 14g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
