We were meeting some of Sammie’s friends at the zoo and I wanted to make some fun, easy to transport cookies for the kids to share after lunch. I meant to make them the night before, but I got caught up with other things, namely the Olympics. So, there I was, at 6AM the day of, baking cookies, when my husband stopped in the kitchen before leaving for work to ask if I was crazy. We have been together for 20 years this November, since we were seniors in high school, so he knows the answer to this question is yes, maybe just a little bit.😀
Kids love sprinkles, so I thought these would be perfect. This dough is so easy to put together, you can even make it half asleep. Trust me, I tested it. The dough is a bit sticky, but if you use a cookie scoop you can just use the trigger to release the dough right into the bowl of the sprinkles. Reading the recipe, I thought these would taste like sugar cookies. But to me, the texture was more of a cross between a cake and a cookie. The cookies taste mostly of butter and vanilla, as any good sugar cookie should. The kids (and their moms) really loved these soft, cakey sugar cookies covered in sprinkles. Come on, what’s not to love?
Yield: 24 large cookies (I got 22)
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
Preheat the oven to 375 degrees.
Combine the flour, baking powder, and salt in a medium mixing bowl. Set aside.
Using a stand mixer fitted with a paddle, combine the butter and sugar on medium-high speed until fluffy, about 2 to 3 minutes. Add the eggs and vanilla. Beat until smooth. Stir in the flour mixture until just combined.
Pour the sprinkles in a small bowl. Scoop up a heaping tablespoon of dough and roll it between your palms to form a ball. I used a medium cookie scoop because it was sticky. Roll the top half of each ball in the sprinkles. Place the balls, sprinkle side up, on a parchment lined cookie sheet, leaving about 3 inches between each cookie. I got 9 cookies per sheet. Bake the cookies until they are pale golden around the edges but still soft on top, about 10 minutes. 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.
To freeze dough: 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. You may need to bake a minute or two longer.
Sprinkle Cookies will keep in an airtight container for 2 to 3 days.