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Soft Frosted Back-to-School Sugar Cookies Easy Rainbow Sprinkle Recipe

soft frosted back-to-school sugar cookies - featured image
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Soft, tender sugar cookies topped with a smooth, colorful rainbow sprinkle glaze, perfect for back-to-school celebrations and kid-friendly treats.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) whole milk
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons (45ml) whole milk or heavy cream
  • 1 teaspoon vanilla extract
  • Rainbow sprinkles (nonpareils preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt.
  3. Using an electric mixer on medium speed, beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in the egg and vanilla extract until combined.
  5. With the mixer on low, add the flour mixture in three parts, alternating with the milk, beginning and ending with flour. Mix just until combined.
  6. Use a cookie scoop or tablespoon to drop rounded balls of dough about 2 inches apart on the baking sheets. Slightly flatten each ball for softer edges.
  7. Bake for 10-12 minutes until edges are set with a pale golden hue; centers may look slightly underbaked.
  8. Cool completely on a wire rack before glazing, about 30 minutes.
  9. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Adjust consistency as needed.
  10. Spread a thin layer of glaze on each cookie using an offset spatula or butter knife. Immediately sprinkle with rainbow sprinkles before the glaze sets.
  11. Let the glaze firm up for at least 15 minutes before serving.

Notes

Use softened (not melted) butter for best texture. Sift flour and powdered sugar to avoid lumps. Bake until edges are set but centers look slightly underbaked for soft cookies. Cool cookies completely before glazing to prevent melting. Dough can be refrigerated up to 24 hours before baking. Adjust glaze consistency with milk or powdered sugar as needed.

Nutrition

Keywords: sugar cookies, back to school, rainbow sprinkles, soft cookies, easy cookie recipe, kid-friendly, frosting glaze

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