Rainbow Rave Cookies
Updated Dec. 12, 2023
- Total Time
- 40 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/113 grams unsalted butter or vegan butter, melted
- ¾cup/150 grams granulated sugar
- ½packed cup/107 grams light or dark brown sugar
- 1¼teaspoons kosher salt (such as Diamond Crystal)
- ½teaspoon baking powder
- ½teaspoon baking soda
- 1large egg, straight from the fridge
- 1½teaspoons pure vanilla extract
- 1teaspoon clear (imitation) vanilla extract
- ¼teaspoon almond extract
- 1⅔cups/200 grams all-purpose flour
- ½cup/115 grams mini M&M's, plus ¼ cup/58 grams more for rolling
- ¼cup/50 grams large rainbow sprinkles, plus ½ cup/100 grams more for rolling
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Preparation
- Step 1
Make the dough: In a medium bowl, using a silicone spatula, stir together the butter, granulated sugar, brown sugar, salt, baking powder and baking soda until the mixture looks like wet sand.
- Step 2
Add the egg and the extracts, and stir until smooth and evenly combined. (If you have time, let this mixture sit for 30 minutes, stirring twice. This dissolves some of the sugar and results in a chewier cookie.)
- Step 3
Add the flour and stir until the mixture comes together into a soft dough. Add the M&Ms and sprinkles, and stir until evenly distributed.
- Step 4
Heat oven to 375 degrees. Line 2 sheet pans with parchment paper.
- Step 5
Portion and bake: Using a #40 cookie scoop or 2 spoons, divide the dough into 35-gram portions (about 2 tablespoons each). Roll each portion into a ball and flatten slightly into a 1-inch-thick disk. Mix together some M&Ms and sprinkles, and roll the disks in the mixture. Do not chill the disks before baking — these cookies are best baked the same day the dough is mixed.
- Step 6
Arrange disks 2 inches apart on prepared sheet pans. Bake until barely golden at the edges and just set in the center, 14 to 16 minutes. Using a fish spatula, immediately transfer to a wire rack to cool.
- Cookies keep for 3 days in an airtight container at room temperature.
Private Notes
Comments
I recommend watching the video. It answers the questions that are here and likely will be here, plus it's entertaining. - there's a ton of sugar in these recipes, that's the point - use whatever mix-ins you want - imitation vanilla is used with the other extracts to get "that nostalgic packaged cookie vibe" - rolling the dough in mix-ins yields prettier cookies - the dough is formulated around being mixed and baked. Making the dough ahead is likely to dry it out and yield less chewy cookies
Made these with weed butter. Got pretty high so I liked them.
No imitation vanilla in this household and no plans to buy…would one substitute with the same quantity of pure vanilla extract…or reduce it a bit? Asking for adult kids who love anything sprinkles. Thanks.
So...I had so many issues with this recipe. My batter looked nothing like the video, my cookies were too small and I used the wrong size scoop, and my toppings would not go on as easily as demonstrated. But, when I did get it right, the cookies had this lovely crisp edge, and were amazingly chewy in the middle. It took me a couple takes, but once you master the recipe, it is magical.
Really loved this recipe. It wasn't a firm enough dough to roll into the sprinkles, but an ice-cream scoop then dip into the sprinkles worked fine. I feel like a touch more vanilla would really bring that flavour out a little more, but otherwise perfection. Such a fun biscuit to have for parties.
I made a batch of these yesterday. Agree with 11 minute cooking time. Because I've had mixed results making cookies with melted butter, I used half room temp and half melted (because I already had some at room temp). I decreased the granulated sugar by 1/4 cup, decreased Diamond salt to 1 scant tsp (only because I watch my sodium intake). Additions: mini M&Ms, peanuts, chopped rolos, a handful of potato chips. I did not roll them in toppings. Appearance is fine and they are delicious!
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