Ingredients
Scale
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoon milk
- 1 cup (124g) all-purpose flour
- ½ cup rainbow sprinkles or other mix-ins
Instructions
- Line a cookie sheet with wax or parchment paper.
- Cream the softened butter and sugar in a large bowl using an electric mixer.
- Incorporate the vanilla extract, almond extract, and milk into the mixture.
- Gradually mix in the flour until the mixture is smooth and well combined.
- Add in the rainbow sprinkles or your choice of mix-ins.
- Serve it scooped like ice cream, enjoy with a spoon, roll into balls, or press into an 8×8-inch pan for squares.
- Store any leftovers covered in an airtight container in the refrigerator.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
Feel free to use any type of sprinkles or chocolate chips to customize your cookie dough.
Make sure the butter is softened for easier mixing.
Nutrition
- Serving Size: 1 scoop (approximately 2 tablespoons)
- Calories: 180
- Sugar: 16g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.