Rainbow Rave Cookies Recipe (2024)

I recommend watching the video. It answers the questions that are here and likely will be here, plus it's entertaining.- there's a ton of sugar in these recipes, that's the point- use whatever mix-ins you want- imitation vanilla is used with the other extracts to get "that nostalgic packaged cookie vibe"- rolling the dough in mix-ins yields prettier cookies- the dough is formulated around being mixed and baked. Making the dough ahead is likely to dry it out and yield less chewy cookies

No imitation vanilla in this household and no plans to buy…would one substitute with the same quantity of pure vanilla extract…or reduce it a bit? Asking for adult kids who love anything sprinkles. Thanks.

I found this, hope it’s helpful:Imitation Vanilla Substitutes - Use 1 teaspoon of vanilla extract for every 2 teaspoons of imitation vanillaTo substitute use half of the pure vanilla extract

Watch the video -Sohla is so lovable and funny. My favorite line: (reference to her husband who doesn't like these cookies) "He doesn't understand joy". Can't wait to bake these, joyfully!!

Made these with weed butter. Got pretty high so I liked them.

Wondering if these cookies can be successfully frozen?

I am obsessed with these!!! Fun to make and fun to eat. The perfect cookie. Mine took only 12 minutes to bake, but they might have been on the smaller side.

Be careful with the timing! I made the full-size cookies with a number 40 scoop, and they only took 12 minutes to cook. The ones that I baked for 16 minutes came out brown, crisp and almost too hard to bite. Anyway, so easy to make I made another batch. I mixed up the second recipe in my stand mixer with the paddle, on low. Easier than by hand.Grandkids were over last night, and they thought they were great. Ten seconds in the microwave before eating will also soften these up.

i will not add the sprinkles to the dough next time around . . they bleed color and make the finished cookie a tad ugly ( unlike those pictured ) . . . just gonna use them on the tops will cut back a bit on the salt, and up the flour by a couple T.

My cookies were perfectly golden after an 11.5 minute bake. To speed the shaping process I popped the cookie batter from the scoop, rolled the dome portion in the m&m and sprinkle mixture (leaving the bottom of the cookie plain) then placed and pressed on the sheet pan. I omitted the almond extract due to a tree nut allergy. The cookies were chewy when warm then light and quite crisp upon cooling.

Made these today but didn’t have imitation vanilla at home. I upped the real vanilla to 2 teaspoons and the cookies were delicious. I thought 12 minutes might be too long so I sat and watched them. It was spot on. I weighed each one to make sure they’d bake evenly. If yours are smaller or larger than 35 grams you’ll need to adjust the cooking time.

Mine were perfectly salted with Diamond brand kosher salt and still had great chewiness with about 10-11 minutes in the oven at 375. I wonder if you used something other than diamond kosher which might explain the saltiness?

I had difficulty getting the toppings rolled onto the cookie dough. Too dry! I read all the comments and watched the video but no other bakers commented on this issue.

Cookies were too salty and ended up very hard, wouldn’t make again

Don't put it in the fridge. She says that will dry it out.

Loved these! Used 1 tsp cake batter flavoring instead of the imitation vanilla and almond to give them a more birthday cake vibe.

It should say that it should look like appel sauce not wet sand

My batch were hard at 14 minutes. I wish have followed reviews that said 12 but I was distracted……following the recipe.

This cookie is divine. The only change I made was using pecans instead of sprinkles because I don’t like sprinkles. My cookies were perfect at 12 minutes. I just ate the first warm one that came out of the oven and I had to go to another room to keep from eating two or three more. The saving grace of a cookie this sweet is that I can’t eat more than one or two at a time although they are addictive. The video was very helpful.

I made these the night before my kiddo's birthday and sent him to school with the batch. These are officially my go-to birthday cookies! Absolutely delicious with tiny celebrations in each bite! I found sprinkles with hearts and stars and it made them even more fun.

This is the sixth cookie from cookie week that I’ve made. I’m so glad at least one of those recipes is super quick and easy! I read all the comments about the reduced bake time. You won’t believe it—mine only baked for TEN minutes! Go figure. Just keep an eye on your batch and I’m sure they’ll be fine.

Will it cookie cake? Yes! Made this dough exactly as instructed and pressed it into a standard 10 inch cake pan. I used a round of parchment and lots of butter so it wouldn't stick. I pressed extra sprinkles and m&ms into the top since I couldn't really roll it. Decorated with white icing. It's giving Great American Cookie Co. Took a while to bake (30 min or so?) and got a little over cooked at the edge while waiting for the center to finish up. Next time, I'll divide the dough into 2 pans.

Yum! Made 2x so far. Second time added mini-marshmallows and black pepper potato chips with the mini m&ms and rainbow sprinkles. Very fun combo! Formed 36g flattened balls baked at 375 for 15 minutes.

Made these tonight with 4 T of "Just Egg" instead of an egg. Next time would use just 3 T; I think the texture was a little too runny. I accidentally added an extra 1/4 t of salt so they were definitely salty, but in the finished version, kind of addictive. I ended up cooking mine for just 7 minutes-- any longer and they were too dark.

3/4 tsp orange extractUse tbsp scoopBake for 11 min

I love Sohla but the predominant flavor of these cookies is sweet. I couldn’t really detect much chocolate flavor from the mini M&Ms. If I did make these again I would use peanut butter M&Ms for flavor. 14 minutes at 375F was perfect.

As others have noted, the suggested baking time was far too long. I set for the minimum of 14 minutes but should have checked sooner - the first batch was quite burned and crisp. I froze the rest of the dough and will check after 10 minutes when I got to bake those.

I had made the required amount of everything, and the cookies were put on two trays. The first tray came out amazingly! But as I was waiting for the first batch to come out, I let the second batch just sit there, for she said “Do NOT put cookies in for cooling!” I needed to put the second batch in the fridge, for the butter had melted too much in the second batch, and got burned. I think the recipe needs to be tweeked

This is a good recipe, in concept, but I think it needs some adjusting. I had to add a decent amount more flour than the 200g to get the dough to a state it could be portioned and rolled. Also, the cookies were well done (but not burned) after the 14 minute minimum for baking.Gonna try again soon, addressing those issues

maybe I made then smaller than suggested but needed much less cooking time, 9 minutes tops. otherwise great.=