Rainbow Sprinkle Sugar Cookies (2024)

Published on November 27, 2017 Updated on October 8, 2020 · By Lise Ode · 1 Comment'

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These Rainbow Sprinkle Sugar Cookies remind me a lot of the yummy sugar cookies they offer the kids at the grocery store bakery, except these are made with half the sugar. This Rainbow Sprinkle Sugar Cookies post was sponsored by Stevia In The Raw®. All opinions are 100% my own.

Perfect for the Holidays

The holidays are here, and the cookie baking is in full swing at my house. The kids love these Rainbow Sprinkle Sugar Cookies - especially my son, he's a very big fan!

They would be great for a neighbor or teacher gift too! Put them on a pretty plate, cover with clear plastic and stick a bow on top. Voila! A tasty gift for someone special this holiday season.

I like how simple they are to make with just a few ingredients, and the rainbow sprinkles are so colorful! If you wanted to make them more hoilday specific, you could use red and green sprinkles for Christmas or pastel colored sprinkles for Easter and so on. I used non-pareils but you could use any sprinkles you like.

I have a little secret to share about these cookies. I replaced half the sugar with Stevia in the Raw@, and my family didn't even know it! (Shhh, don't tell.) Isn't that cool?! Same great taste, but less sugar! It's a win win in my book.

Here are a few more reasons why I love replacing half the sugar in my baking recipes with Stevia in the Raw® Bakers Bag...

How to make Rainbow Sprinkle Sugar Cookies:

Start with softened butter in a large bowl. With an electric mixer on low, add the sugar, Stevia in the Raw@ and flavorings. Turn it up to medium and beat for 3 minutes. Then you add some flour and salt and beat until it forms into a ball. With floured hands, knead the dough in the bowl for just a minute.

Then you shape the dough into twenty four 1-inch balls.

Dip cookie dough balls into a bowl of sprinkles. If the sprinkles aren't sticking, you can use wet fingers (dipped in a small bowl of water) and dampen the cookie dough slightly. Just enough for the sprinkles to stick. Note: don't use too much water or you will have a sticky mess.

Place the sprinkle cookie balls onto large cookie sheets lined with parchment paper or a silicone baking mat (I like to use 13"x18" half sheet pans with a raised edge, so cookies don't slide off). Flatten balls slightly with the bottom of a measuring cup.

Bake at 375°F. for 10-13 minutes.

Let the cookies cool and enjoy!

I hope you will try these adorable little cookies this holiday season. And get the kids to help - baking with family and friends is so much fun, especially during the holidays!

Do you have a cookie baking tradition at your house? What's your favorite cookie to bake?

For more sweet treat inspiration that allows you to “Half Your Cake and Eat It Too,” check out this new, FREE ecookbook from Stevia In The Raw®.

A lighter version of those yummy sugar cookies they offer the kids at the grocery store bakery except with less sugar. p.s. They're just as delicious!

3.75 from 4 votes

Ingredients

▢ 1 cup unsalted butter softened
▢ ⅓ cup powdered sugar
▢ ⅓ cup Stevia in the Raw@ Bakers Bag
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon almond extract
▢ ¼ teaspoon salt
▢ 2 ½ cups all purpose flour plus more for dusting fingers
▢ 3 ounces multi-colored non-pareils (sprinkles)

Instructions

Preheat oven to 375°F.
Line two large cookie sheets with parchment paper (I like to use 13"x18" half sheet pans with a raised edge, so cookies don't slide off). Set aside.
In a large bowl, add butter, powdered sugar, Stevia in the Raw@ and flavorings. With an electric mixer, beat on low until combined, then turn up to medium and beat for 3 minutes. With mixer on medium low, gradually add flour and salt. Once the flour and salt are added, turn mixer up to medium and mix completely. With floured hands, knead dough for a minute and form into a ball (in the bowl).
Shape dough into 24 (1-inch) balls. Dip balls in sprinkles and place on prepared pans. If the sprinkles aren't sticking, you can use wet fingers (dipped in a small bowl of water) and dampen the cookie dough slightly. Just enough for the sprinkles to stick. Slightly flatten the cookies with the palm of your hand or the bottom of a measuring cup (as shown in photo above).
Bake cookies for 10-13 minutes or until they are just starting to turn a light golden brown on the edges. Let cool. Store covered at room temperature for up to 3 days or freeze for several weeks.

Nutrition

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Also check out these recipes from my blog using Stevia in the Raw®...

Best Ever Pumpkin Spice Bread

Chocolate Peanut Butter Granola Bars

Greetings, baking enthusiasts! I'm here to delve into the intricacies of a delightful Rainbow Sprinkle Sugar Cookies recipe published on November 27, 2017, and updated on October 8, 2020, by Lise Ode. My extensive expertise in the realm of baking allows me to dissect and elaborate on every facet of this sugary creation.

Let's start with the central theme—Rainbow Sprinkle Sugar Cookies. These cookies, reminiscent of those delectable treats from the grocery store bakery, carry a unique twist. Lise Ode has ingeniously crafted them with only half the usual sugar, thanks to a sponsorship by Stevia In The Raw®. Now, I must stress that my knowledge extends beyond the mere appreciation of a well-crafted recipe; it delves into the science and artistry behind the substitution of sugar with Stevia In The Raw®.

What caught my discerning eye is the clandestine maneuver employed by the baker—replacing half the sugar with Stevia In The Raw®, all without the knowledge of her unsuspecting family. This move not only reduces the sugar content but preserves the impeccable taste, a culinary feat worth acknowledging. The article provides sound reasoning for this substitution, highlighting that Stevia In The Raw® is a zero-calorie sweetener derived from the leaves of the stevia plant.

Moreover, the Stevia In The Raw® Bakers Bag is meticulously formulated to maintain an equivalent sweetness to sugar, making it an ideal choice for baking and cooking. The article wisely advises against replacing all sugar with Stevia In The Raw® to retain essential baking characteristics such as browning, rising, and caramelizing.

Now, let's dissect the recipe itself. The process begins with softened butter, mixed with sugar, Stevia In The Raw®, and flavorings using an electric mixer. The addition of flour and salt, followed by careful mixing and kneading, results in a dough that is shaped into 24 delightful 1-inch balls.

The true magic happens with the introduction of rainbow sprinkles—multi-colored non-pareils—which adorn each cookie. A pro tip from the author suggests using wet fingers for adherence, a subtle yet crucial detail. The cookies, now adorned with vibrant sprinkles, are placed on large cookie sheets and gently flattened before baking at 375°F for 10-13 minutes.

As any baking connoisseur knows, the art lies not just in the ingredients but also in the presentation. The article suggests gifting these Rainbow Sprinkle Sugar Cookies during the holiday season. Placing them on a pretty plate, covering with clear plastic, and adding a festive bow transforms them into a tasty and visually appealing gift for someone special.

In conclusion, my expertise allows me to appreciate the nuances of this Rainbow Sprinkle Sugar Cookies recipe, from the artful use of Stevia In The Raw® to the meticulous steps in crafting these delightful treats. Happy baking!