Ingredients
Scale
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) confectioners' sugar
- 1 cup (240 ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 ½ cups (563 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon kosher salt
- ¾ cup rainbow sprinkles, divided
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Using a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and confectioners' sugar until the mixture is smooth and creamy.
- Blend in the vegetable oil until it is fully incorporated.
- Add the eggs and vanilla extract, mixing until everything is well combined.
- In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt together.
- Gradually combine the dry ingredients with the wet ingredients until just incorporated.
- Gently fold in ½ cup of the rainbow sprinkles.
- Scoop 2-tablespoon-sized portions of dough onto the prepared baking sheets, leaving a couple of inches between each cookie.
- Sprinkle the remaining ¼ cup of sprinkles on top of each cookie dough ball.
- Bake for 8 to 10 minutes, or until the edges are set and bottoms are lightly golden. Be careful not to overbake.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For softer cookies, remove them from the oven while they are still slightly underbaked.
Make sure your butter is softened to room temperature for easy mixing.
Feel free to customize with different types of sprinkles for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg