Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • ½ cup (120ml) cake batter (prepared or store-bought with sprinkles)
  • ¾ cup (150g) rainbow sprinkles (plus extra for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar until creamy and smooth.
  4. Add the egg and vanilla extract to the butter mixture, beating until well combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Gently fold in the cake batter and rainbow sprinkles until evenly distributed.
  7. Cover the dough and chill in the refrigerator for 30 minutes for best results.
  8. Remove from the fridge, scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie. Top with additional sprinkles if desired.
  9. Bake for 12-15 minutes until edges are lightly golden. Cookies will appear soft but will firm up as they cool.
  10. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.