RECIPE: Rainbow Sprinkle Pride Cookies

It seems like the whole summer is filling up with fun opportunities to celebrate Pride on the South Shore – I hope you and your families find time to get out and get festive!

Celebrating Pride is always better with cookies so spread some joy with these colourful and crispy treats. 

You can use any sprinkles but I prefer the rice shaped sprinkles over the round ones. I suggest grabbing the sprinkles at Bulk Barn but swing by the beautiful and very well stocked Rose Bay General Store for the rest of your baking needs. 

They have a wonderful selection of groceries, local treats, and a delicious bistro – plus an NSLC! 

Their bistro offers a well executed menu featuring local produce and classic bistro fare with an east coast twist. There’s lots of beaches close to explore too. 

However you celebrate this summer, have fun baking and spread some rainbow joy! 

Rainbow Sprinkle Cookies

1 ½  cups all-purpose flour

¾  teaspoon baking soda

½  cup granulated sugar

½  cup packed  brown sugar 

½ teaspoon salt

½ cup unsalted butter, melted

1 large egg

1 teaspoon pure vanilla extract

1 ½  cups rainbow sprinkles

  1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
  2. Sift the flour and baking soda into a medium bowl and stir together.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, salt, and melted butter until the mixture becomes smooth, the sugars start to dissolve, and no oily film remains around the edges. Whisk in the egg and vanilla, until the mixture is smooth and light in colour.
  4. Stir in the flour mixture until well combined. The dough may look a little wet, but it will firm up as the butter cools. 
  5.  Place the sprinkles in a medium bowl. Scoop 1 ½ tablespoon round portions of cookie dough into the sprinkle bowl, 4 cookies at a time.  Roll the cookie dough balls in the sprinkles, coating them completely in sprinkles.  Place the sprinkle coated cookies on the prepared baking sheet, leaving ample space between them. 
  6. Bake, one sheet at a time, for 12 to 16 minutes, or until lightly browned all over. Allow the cookies to cool on the baking sheets.


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