Description
These Lemon Rainbow Sprinkle Cookies are a delightful treat combining zesty lemon flavor with colorful rainbow sprinkles. Soft, chewy, and slightly under-baked for perfect texture, these cookies are a joyful addition to any occasion. Made from simple ingredients, they deliver a refreshing citrus twist wrapped in a fun, festive coating.
Ingredients
Dry Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon lemon zest (from 1-2 medium lemons)
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice (freshly squeezed from 1-2 medium lemons)
Coating
- 1 cup rainbow sprinkles
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, sea salt, and 1 tablespoon of lemon zest. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on high speed for 4-5 minutes. Pause occasionally to scrape down the bowl, ensuring the mixture is light, fluffy, and fully incorporates the sugar.
- Add Eggs and Flavorings: Crack one whole egg plus an additional egg yolk into a liquid measuring cup and add the vanilla extract. With the mixer on low speed, gradually add the eggs and vanilla mixture to the creamed butter and sugar, one egg at a time. Mix until smooth. Stir in 2 tablespoons of fresh lemon juice.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture into the wet ingredients, mixing until a smooth dough forms.
- Form Cookies and Coat with Sprinkles: Using a 3-tablespoon cookie scoop, scoop dough portions and roll each into a ball with your hands. Place the rainbow sprinkles in a small bowl and roll each dough ball gently in the sprinkles, pressing lightly to ensure full coverage. Flatten each dough ball slightly to form chubby disks.
- Chill the Dough: Place the coated cookies onto a lined baking sheet and chill them in the refrigerator or freezer for 15-20 minutes while you preheat the oven. This step helps maintain shape during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange the chilled cookies evenly on parchment-lined baking sheets, about six per sheet to allow spacing. Bake for 12-14 minutes, until the cookies have domed with a slight outer crust. For the best texture, bake until slightly underdone to keep them soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking sheet briefly before transferring to a wire rack, or enjoy them warm. These lemon-sprinkle cookies pair wonderfully with a sunny day and a glass of milk or tea.
Notes
- Room temperature eggs and butter help create a smoother batter and better texture.
- Chilling the cookie dough is important to prevent spreading and to maintain a thick, soft center.
- Do not overbake; cookies are best when slightly underdone to preserve chewiness.
- You can substitute rainbow sprinkles with any small decorative sprinkles of your choice.
- Use freshly zested and juiced lemons for the brightest flavor.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
