• 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 cup rainbow sprinkles


  1. In a large bowl using a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
  2. Once smooth, add the granulated sugar and vanilla on medium speed until fluffy and light in color.
  3. In a separate medium-size bowl, whisk together the flour, salt and baking powder.
  4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients using a cup measure or large spoon. Once combined, fold in rainbow sprinkles.
  5. Refrigerate for 1 hour before serving for best results.
  6. Serve a scoop of chilled cookie dough on a sugar cone and enjoy.