Sprinkle Cookies
These cookies will brighten any occasion be it a party or a rainy day. They are just the slightest bit crunchy around the edge and then soft in the middle. They are the perfect level of sweetness and are a crowd pleaser.
Equipment
- Stand or Hand Mixer
- Mixing Bowl
Ingredients
- ½ cup Butter
- ¾ cup Granulated Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1½ cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cream of Tartar
- 1 cup Sprinkles
Instructions
- Using a stand or hand mixer, beat the butter and sugar together for a few minutes until they are light and fluffy, it will depend on your mixer’s motor.
- Next, add your egg and vanilla extract and beat until combined, no need to beat excessively.
- In a separate bowl whisk together flour, baking powder, baking soda, and cream of tartar.
- With the mixer on low, slowly add the flour mixture, making sure to turn off the mixer to scrape the bowl a few times to get everything mixed together. Also, make sure not to overmix, once you can no longer see flour you are good.
- Remove bowl from mixer and fold in the sprinkles by hand using a wooden spoon or spatula.
- Using a 2 teaspoon scooper (or whatever size you want) scoop out the dough onto a prepared cookie sheet, I like to line my cookie sheets with parchment or a Silpat.
- Pop the cookie sheet (with dough) into the freezer for at least an hour or up to 3 days. This will help with spreading.
- When you are ready to bake, take the dough out of the freezer and preheat the oven to 350°F. This will give the dough a little time to come to room temp (or at least a little closer to room temp).
- Once the oven is ready, take a few balls of dough and place them on their own cookie sheet with about 2 inches in between each one, then bake for 12-13 minutes. I like to rotate my cookies halfway through because my oven definitely has some hot spots and this ensures even baking.
- Remove cookies from the oven when the edges begin to get golden brown. Cookies will puff up a bit at the end of baking but once cooled will flatten out. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- Once cool, they are ready to enjoy!
- These keep well in an airtight container at room temp for about a week (if they last that long without being eaten) or for a few months in the freezer in a freezer-safe container.
Notes
Makes about 15 cookies
Recipe from Spend with Pennies
See more of my fun food creations on Instagram @katesrulesoforder and make sure to share your treats by using the hashtags #stuytown and #katesrulesoforder.