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Rainbow Confetti Cookies
4.65 from 17 votes

Rainbow Confetti Cookies

Life is always a little better with a side of cookies. Especially when those cookies are covered in rainbow sprinkles.
Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Servings: 48
Calories: 109kcal



  • Preheat oven to 375 degrees F and line two large baking sheets with parchment paper. Set aside.
  • In a large mixing bowl add the flour, baking powder, baking soda and salt and whisk to combine. In the bowl of a large stand mixer add the cream cheese, butter and sugar and mix until combined and fluffy, approximately 3 minutes. Add the egg, vanilla and almond extracts and mix again. Add the flour mixture and beat on low just until flour disappears- do not overmix.
  • Cover mixing bowl and refrigerate for 20-30 minutes.
  • Scoop dough into little balls, approximately 1 1/2 tablespoons total. Roll the dough between the palms of your hands and transfer to the bowl of sprinkles, gently rolling them around to coat. (note- if the dough is too cold, the sprinkles my not stick. Allow the dough to warm slightly when rolling between your palms).
  • Transfer sprinkle-coated balls of dough to prepared baking sheet approximately 2 inches apart. Use a flat bottomed surface object (a glass, can, bowl) to gently press down on the cookies until they are about 1/4-1/2 inch tall.
  • Bake for 8-10 minutes. If they look slightly undercooked, that’s ok.
  • Remove baking sheets from the oven and allow cookies to cool for a couple minutes before transferring to coding racks.
  • Store cookies in an airtight container or in a sealed zip lock bag.


Recipe lightly adapted from Smitten Kitchen


Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 20mg | Sugar: 9g | Vitamin A: 140IU | Calcium: 8mg | Iron: 0.4mg
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