Rainbow Sprinkles, or Confetti, are so much fun to have in bakes, especially these Rainbow Sprinkles Cookies! They add a nice spark of colour, and even an element of surprise when you dig into them. Across the cross section of these, there’s a whole kaleidoscope of colours once you bite into them!

When I made these Rainbow Sprinkles Cookies, I was mindful that I would like them crunchy on the outside and chewy on the inside. As such, I baked them at the usual 180C and stop right after their surfaces turn golden brown. If you would like even crunchier cookies, it is possible to bake them even longer though you should keep a close watch!

Then, I also added a variety of chopped nuts (almonds, cashew and macademia) for a mix-up in flavour and texture. Just in case if you’re making these for young ones, make sure to have them chopped finely. Of course, you could add in white and dark chocolate chips too just like any other cookies!

Otherwise, this Rainbow Sprinkles Cookies recipe is rather easy and a fun baking project that you can do with the little ones as well! They also make great cake toppers like what I did for my Rainbow Sprinkles Cake.

Without further ado, the recipe.

Rainbow Sprinkles Cookies Recipe
by Javier Tan May-01-2024

These Rainbow Sprinkles Cookies are surely a colourful and beautiful way to lift up sprits. You can throw in some nuts and chocolates too!


  • 1/3 Cup or 80g Unsalted Butter, Softened at Room Temp
  • 1/4 Cup + 2 Tspns or 60g White Sugar
  • 1/4 Cup + 2 Tspns or 60g Brown Sugar
  • A large egg
  • 1 Tsp or 5ml Vanilla
  • Approx 1/3 Cup or 80g of Nuts, Finely Chopped (Optional, Chocolate is fine too)!
  • 1 and 1/2 Cup or 170g of Plain Flour, Sifted
  • 3/4 Tsp or 3g of Baking Powder Sifted
  • 1/2 Tsp or 3g of Baking Soda, Sifted
  • Approx 1/3 Cup or 70g of Rainbow Sprinkles / Confetti (you can adjust this!)


  1. Preheat your oven to 180 degrees C / 350F and line your baking trays with parchment paper.
  2. First, cream the softened butter together with the two sugars until light and fluffy.
  3. Next, whisk in the egg followed by the vanilla.
  4. In a separate bowl, mix together all the dry ingredients (sifted flour, baking powder, baking soda, nuts / chocolate if using, sprinkles).
  5. Fold in all the dry ingredients into the wet.
  6. Portion the batter based on the desired size (I used 2 teaspoonfuls).
  7. Then, bake at 180C for 9 – 12 minutes or until nicely golden brown. Do give it a close watch after 8 minutes and you can put slightly longer if you prefer even crunchier cookies.
  8. Serve and enjoy!


  • Prep time: 30 mins
  • Cook time: 40 mins
  • Total time: 1 hour 10 mins
  • Yield: 20 Rainbow Sprinkles Cookies


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store well in an airtight container and they will last well for at least a week. If you prefer to maintain their crunch, do add drying agents / packets!
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan