Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Prepare two baking sheets without lining them.
- In a large mixing bowl, add the softened butter and sugar. Use a hand mixer to beat until smooth and creamy, about 1–2 minutes.
- Add the eggs and vanilla. Continue mixing until airy, scraping the bowl as needed.
- Add the all-purpose flour and salt. Mix on low speed until a soft cookie dough forms; do not overwork.
- Divide the dough into six even portions and roll each into a long rope on a lightly floured surface.
- Cut the ropes into 1-inch pieces and gently roll each in the rainbow sprinkles.
- Arrange the cookie pieces on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 8–10 minutes, or until the bottoms are lightly golden. The tops should remain pale.
- Remove from the oven and transfer the cookies to a wire rack to cool completely.
Notes
Serve warm, bagged as gifts, or use with frosting for sandwich cookies. For storage, keep in an airtight container at room temperature for up to 4 days or refrigerate for a week.