Perfect for a party or just to treat your sweet tooth, these rainbow sprinkle cookies are incredibly delicious and easy to make!
Try the perfect combination of chocolate and rainbow sprinkles with our Rainbow New York Cookies. Our recipe brings a burst of colour and flavour to your taste buds.
Recipe Ingredients
How to Prepare
Recipe Ingredients
For the Cookie
110 g
Unsalted butter
100 g
Light Brown Sugar
50 g
Caster Sugar
1
Medium Egg (beaten)
5 ml
Dr. Oetker Madagascan Vanilla Extract (1tsp)
290 g
Plain Flour
15 g
Cornflour
5 g
Dr. Oetker Baking Powder (1tsp)
2.5 g
Dr. Oetker Bicarbonate of Soda (1/2tsp)
100 g
Dr. Oetker White Chocolate Chips
180 g
Dr. Oetker Rainbow Chocolate Chip Mix
Buy the Products
Dr. Oetker Madagascan Vanilla Extract (1tsp)
Dr. Oetker Baking Powder (1tsp)
Dr. Oetker Bicarbonate of Soda (1/2tsp)
Dr. Oetker White Chocolate Chips
How to Prepare:
Total
:
70
minutes
Prep
:
20
minutes
1
First up, line 2 large baking trays. Pop your butter and sugars into a large bowl and whisk together until smooth and paler in colour.
2
Pop in the egg and Vanilla Extract and whisk again until smooth. Sieve over the flour, cornflour, Baking Powder and Bicarbonate of Soda and mix until the dough comes together. Finally mix in the Rainbow Chips and Chocolate Chips, leave a handful of rainbow chips to one side.
3
Divide your cookie dough into 110g pieces and roll into a ball, repeat for each piece of cookie dough and pop onto your lined baking trays spaced well apart. Push your left over Rainbow Chips into the top of your cookies.
4
Pop your trays of dough into the freezer for 45 minutes. 10 minutes before baking , preheat your oven to 200°C/180°C fan/Gas Mark 6.
5
Bake your cookies for 18-20 minutes until golden brown. Leave to cool on the tray for 10 minutes and then pop onto a cooling rack. Your cookies are ready to tuck into!
First up, line 2 large baking trays. Pop your butter and sugars into a large bowl and whisk together until smooth and paler in colour.
2
Pop in the egg and Vanilla Extract and whisk again until smooth. Sieve over the flour, cornflour, Baking Powder and Bicarbonate of Soda and mix until the dough comes together. Finally mix in the Rainbow Chips and Chocolate Chips, leave a handful of rainbow chips to one side.
3
Divide your cookie dough into 110g pieces and roll into a ball, repeat for each piece of cookie dough and pop onto your lined baking trays spaced well apart. Push your left over Rainbow Chips into the top of your cookies.
4
Pop your trays of dough into the freezer for 45 minutes. 10 minutes before baking , preheat your oven to 200°C/180°C fan/Gas Mark 6.
5
Bake your cookies for 18-20 minutes until golden brown. Leave to cool on the tray for 10 minutes and then pop onto a cooling rack. Your cookies are ready to tuck into!
Tips
Your cookies will keep for about 5 days stored at room temperature in an air tight container.
You can freeze your cookie dough balls for up to 3 months, baked from frozen and add an extra 5 minutes onto the baking time.
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