Rainbow Cookies

As a small-business owner, people always ask me two things: Why did you decide to open a bakery, and what's your favorite sweet? The answer to both is the same: I love cookies! They can be crunchy, chewy, soft or crumbly; they can be vanilla, lemon, chocolate, hazelnut or rainbow sprinkle. Cookies are versatile, easy to make and always a crowd pleaser. We make lots of different kinds at my bakery, but sammies (our version of a sandwich cookie) are our favorites.

This recipe is for a basic vanilla sugar cookie with rainbow sprinkles mixed into the dough and rolled on the edge of the cookie. They’re perfect for kids – including your inner child! The dough can be used in myriad ways; leave out the sprinkles and add lemon zest, tiny chocolate shavings or even toasted and ground pecans. The buttercream can be flavored in a variety of ways as well: Add your favorite jam or marmalade, peanut butter, chocolate-hazelnut spread or fresh herbs and spices.

Rainbow Sprinkle Sandwich Cookies

Yields | 30 sandwich cookies |

Sugar Cookies

  • 1 cup room-temperature unsalted butter
  • 2 cups granulated sugar
  • 1 tsp kosher salt
  • 1½ tsp vanilla extract
  • 2 eggs
  • 2¾ cups unbleached, all-purpose flour
  • 2 tsp baking powder
  • 2 Tbsp rainbow nonpareil sprinkles

Vanilla Buttercream

  • 1¼ cups room-temperature unsalted butter
  • 5 cups powdered sugar
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup rainbow nonpareil sprinkles (optional)

| Preparation – Sugar Cookies | In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy. Scrape bowl thoroughly. Add vanilla and eggs, one at a time, and cream; scrape bowl once more. Whisk in flour and baking powder and slowly incorporate on low speed. Add sprinkles and mix until well combined. Using a cookie scoop or ice-cream scoop, portion dough into balls and transfer to a baking sheet; you’ll make 60 dough balls total. Freeze for 20 minutes.

Preheat oven to 375ºF. Line cookie sheets with parchment paper. Remove dough balls from freezer and transfer to parchment paper-lined sheets; bake for 10 to 12 minutes. The centers should still be soft, but the edges a light, golden brown. Cool completely before filling with vanilla buttercream.

| Preparation – Vanilla Buttercream | In the bowl of a stand mixer fitted with the paddle attachment, cream butter, powdered sugar, salt and vanilla on medium speed until light and fluffy. Beat on high speed for 2 minutes until white. Final buttercream should be soft and creamy.

| Assembly | Spoon or pipe 2 tablespoons of buttercream on half the batch of cookies. Top with remaining cookies and press until buttercream is near the edges; roll edges in sprinkles, if desired, and chill sandwich cookies in refrigerator until firm, about 20 minutes. Finished cookies will keep in refrigerator for up to 4 days or freezer for 2 weeks.

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Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.

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