Ingredients
Scale
- 1 cup (226g) unsalted butter, at room temperature
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 3 ½ cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ¼ teaspoon (1.2g) salt
- ½ cup sprinkles
- Gel colors (Pink, Royal Blue, and Violet)
Instructions
- Preheat your oven to 350°F and line a large cookie sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, beat together the butter and sugar on medium speed until creamy. Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the dry ingredients, then gradually add them to the wet mixture. Mix on medium-low speed until a dough forms, then stir in the sprinkles.
- Divide the dough into four equal portions. Leave one portion plain and dye the other three with gel colors of your choice, using a spatula or your hands to incorporate the color.
- Combine the four dough portions in a large bowl, mixing lightly to create a tie-dye effect. Be careful not to overmix to maintain the distinct colors.
- Use a medium or large cookie scoop to portion the dough, rolling each ball in granulated sugar or extra sprinkles. Place them on the prepared cookie sheet about 2 inches apart.
- Bake for 10-12 minutes, then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Make sure the butter is at room temperature for easy creaming with sugar.
For vibrant colors, use high-quality gel food coloring and mix thoroughly.
Store cookies in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.