Sprinkle Ring Cookies

These cookies are not only fun to eat, but fun to make. With their rainbow sprinkles you can’t help but smile as you enjoy every bite down to the last crumb.

Yield: Makes about 2½ dozen


  • 2 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup salted butter, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ¼ cup rainbow sprinkles


  1. Combine flour, baking powder and salt in a bowl.
  2. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and stir just until combined.
  3. Shape dough into 1½ inch balls. Refrigerate until firm, about 15 minutes.
  4. Preheat oven to 375°F.
  5. To form rings, poke a hole through centre of each ball using a finger or the back of a spoon. Gently dip tops of rings in sprinkles, pressing lightly so that sprinkles adhere. Place rings 2 inches apart on parchment paper-lined baking sheets.
  6. Bake, rotating pans halfway through baking, until light golden around edges, about 10 – 12 minutes. Do not overbake. Let cookies stand for 5 minutes on baking sheets. Remove from baking sheets and cool on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per cookie: 86 calories, 3.5 g fat, 1.3 g protein, 12.4 g carbohydrate, 0.2 g fibre, 74 mg sodium