Rainbow Easter Cookies

Rainbow Easter Cookies

We are making these cookies live on CTV Morning Live Atlantic in the morning, and I want to be sure I share the recipe with everyone, too. We love love love these. They are soft, sweet, light and fluffy and BEAUTIFUL thanks to the sprinkles. They really feel festive and special. (Update: We had a great time on TV! Catch the segment here.)

Rainbow Easter Cookies
Adapted from Smitten Kitchen

3 cups (375 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon kosher salt or sea salt

1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter

1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese

1 1/4 cups (250 grams) granulated sugar

1 large egg

2 teaspoons vanilla extract

3/4 cup rainbow sprinkles

Heat oven to 375 degrees. Line two baking large sheets with silicon mats or parchment paper.

Place flour, baking powder, baking soda and salt in the work bowl of a food processor and pulse a few times to blend. Add butter and cream cheese in large chunks, add the sugar as well and blend until mixture is powdery. The machine will be VERY full at this point, right up to the top. Add egg and vanilla extract and run machine until the dough balls together. Don't worry, it will eventually come together into beautiful smooth dough. It really is easiest to leave it in the food processor and not try to mix the wet ingredients in by hand - trust me! You’ll need to scrape down the sides of the processor at least twice to get the mixture even.

Scoop balls of dough up with your fingers and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. Transfer balls of sprinkle-coated dough to baking sheets about two inches apart. Use the heel of your hand to press down on the cookies until they are a thick but flat shape (you can see the shape in the photo of Polly holding the tray of unbaked cookies). Sprinkle a few more sprinkles on top, if desired.

Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.