Homemade sugar cookies with rainbow sprinkles

Gin Lee

Homemade sugar cookies with rainbow sprinkles/Gin Lee

Homemade sugar cookies with rainbow sprinkles

This recipe makes about three and a half dozen cookies, depending on the size of your cookie cutters. Once they're baked and allowed to cool, you can add decorative frosting on them. They're yummy either way. This is the same recipe that I make Halloween shaped cookies from and instead of using the rainbow sprinkles, I use Halloween sprinkles.


  • 3 cups self-rising flour, plus extra for rolling the dough out on
  • 1 cup butter, softened
  • 1 ½ cups white granulated sugar, or white granulated Splenda (I used Splenda to make the cookies sugar-free.)
  • 1 egg
  • 1 tablespoon of milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup of rainbow sprinkles (I used sugar-free rainbow sprinkles.)


You can use powdered sugar to roll the cookie dough in, if you'd rather use it instead of flour. If you need a recipe for making sugar-free powdered sugar, go back and look at my article on how I create it.

Cutting the shapes with cookie cutters/Gin Lee


First, sift the flour, add it to a large bowl; set aside.

In another bowl, add the sugar, or Splenda and the butter. Beat with a mixer until the mixture is creamy. Now, add in the milk and the egg; combine well. Slowly add in the flour with your mixer on the lowest speed. Add the pure vanilla extract; mix well. Stir in the rainbow sprinkles.

Next, divide the cookie dough into two separate segments. Wrap each piece of dough in plastic wrap and refrigerate for at least one hour. (The dough needs to be very cold so that it will roll-out properly.)

Sprinkle your work surface with either flour, or powdered sugar. Now, take out one of the pieces of dough. Leave the other piece wrapped and in the refrigerator until you're ready to roll it out.

Place the dough on your prepared work surface and roll it out one quarter of an inch thick. Now, use cookie cutters to cut the dough into your preferred shapes.

Lightly grease your cookie trays. Transfer the cut dough to the trays and space them out. Transfer the cookie trays to your oven and bake at 375 degrees F for seven to ten minutes. Allow the cookies to cool and add frosting if you'd like.

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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