Tuesday, January 29, 2013

Rainbow Cookies

Sprinkles for everyone!  Everywhere!  Throw 'em in your cookies!

For some reason, I'm really bothered when people call these particular sprinkles "jimmies."  They're not jimmies.  I don't have any legitimate reason why they're not jimmies but I just don't like it, ok?  I want to call them sprinkles and I want everyone else to call them sprinkles too.  The heart wants what it wants.

Unrelated to sprinkles, I'm finding it difficult to write this post while jamming out to some Backstreet Boys.  I created a BSB playlist a few weeks ago because lol, BSB!  But I've actually began rediscovering my very deep emotional connection to the Backstreet Boys.  BSB got me through some things in junior high and high school, man.  

It's not like I'm suggesting BSB wrote their songs about me.  I'm simply saying that I was probably on their mind when at least some songs were written.  And probably the Millennium album was heavily influenced by my beauty.  

So instead of talking about jimmies sprinkles, I find myself wanting to be shown the meaning of being lonely.  The heart what it wants.  

Here's the recipe!  


2 cups plus 2 tablespoons flour
1/2 teaspoons baking soda
1/2 tsp salt
1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup M&M’s 
1/3 cup multi-colored sprinkles

1.  Preheat oven to 325 degrees.  Line two baking sheets with parchment or silicon mat.  Set aside. 
2.  Mix the flour, baking soda, and salt in a bowl and set aside. In another bowl, whisk the butter and sugars until the sugar is dissolved and the mixture is glossy. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms (it may look crumbly at first, but it will come together)  Fold in the M&M’s and sprinkles.
3.  Using a 1/4 measuring cup, divide the dough (these cookies will be large).  Shape each portion into a ball with your hands then pull each ball into two equal pieces. Then, turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then squish both halves back together**.  Place the dough rough-side up on a baking sheets.  Leave about 2 inches between cookies.  
4.  Bake for 12-15 minutes or until the edges are slightly brown. The centers should be
soft and look slightly underdone.  Do not over bake!  Let cool about 3-5 minutes on the cookie sheet before transfering to a wire rack to cool completely.  


**This technique seems a bit odd and isn't totally necessary to make a successful cookie.  It was my first time trying it but I do think it improves the texture of the cookie.  

Recipe barely adapted from How Sweet It Is.  


  1. Hey Annie

    Loving the colours... I'm always making cookies... trying to impress my six-year-old son. I use smarties but the colours tend to disappear inside so I'm thinking the sprinkles are just what I need to get lots of colour throughout. Perfect. Thanks :)

  2. I think he'll love these! The sprinkles will certainly add a punch of color. I hope he likes them :)

  3. Very pretty cookies! I think the base for this recipe is the Cook's Illustrated Chocolate Chip which is my absolute favorite! I am sure that the pretty add-ins make it so much better!!

  4. Good eye! It's totally the Cook's Illustrated recipe! I love it. SO simple and nearly foolproof. I think I could do it in my sleep at this point.

  5. mmmm I love the idea of sprikles in cookies. It's on my to do list now!