Tuesday, November 3, 2009
In a previous post I mentioned about my love for the cookies at my local bakery. After those cookies my next favorite are the sprinkle cookies. I just love the way they look! I am very girly in the sense that if it's pretty, colorful, and sparkly I am attracted to it! Not to mention that the finished product is mighty tasty as well. I wanted to bake cookies for my students and decided to make them sprinkle cookies. I came across this recipe and they were perfect for the kids.
Let me just add, if you ever want to feel great about yourself cook for six year olds. But make sure you cook something sweet or you might not get the same reaction. They moan, they groan, they beg for more. They claim you're the best cook in the world. And while I know they are only 6 and haven't experiences many culinary delights I am happy to be categorized as "the best."
Overall I really enjoyed these. SUPER easy to make, bake up quickly, and result in pretty cookies. They are tasty and definitely worth a try!
2 1⁄2 cups unbleached all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1⁄2 cup multicolor sprinkles
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, and salt in a medium mixing bowl.
3. Combine the butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth. Stir in the flour mixture until just combined.
4. Place the sprinkles in a small bowl. Scoop up a heaping tablespoon of dough and roll it between your palms to form a ball. Roll the top half of each ball in the sprinkles. Place the balls, sprinkle side up, on an ungreased baking sheet, leaving about 3 inches between each cookie. (Cookies may be placed next to each other on parchment-lined baking sheets, frozen, transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.) Bake the cookies until they are pale golden around the edges but still soft on top, about 10 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes and then remove them with a metal spatula to a wire rack to cool completely.
Sprinkle Cookies will keep in an airtight container for 2 to 3 days.