Whatcha Makin' Now?: Sprinkle Filled Sugar Cookies

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Wednesday, July 1, 2015

Sprinkle Filled Sugar Cookies

Sprinkle Filled Sugar Cookies
My goodness I love cookies.

I premixed the ingredients for these colorful cookies and intending to make them while on vacation. But after I made a large batch of these Chocolate Chip Cookies, we really didn't need others.

So, my co-workers got to enjoy these lovely cookies on a Monday morning!

This recipe comes together so quickly and makes a smaller batch of only 18-22 cookies. The perfect amount to keep around the house for a sweet treat.


This is a great way to use up remaining sprinkles so you can buy more, too!

Sprinkle Filled Sugar Cookies

Sprinkle Filled Sugar Cookies


Sprinkle Filled Sugar Cookies

*Dough must be chilled at least 2 hours before baking!

1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1  1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar (required, do not skip)
1/2 cup sprinkles, plus more to sprinkle on top before baking

In the bowl of a stand mixer, cream the softened butter for about 1 minute on medium speed. Once it's nice and smooth add the sugar on medium speed until fluffy and light in color, another minute. Mix in egg and vanilla. Scrape down the sides to ensure all is incorporated. Set aside.

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Once combined, fold in the 1/2 cup sprinkles.

Using a cookie scoop, drop dough onto lined cookie sheet. Add a few sprinkles to each cookie.

Chill prepared cookie dough on the cookie sheet for at least 2 hours and up to 48 hours in the refrigerator. This step will prevent spreading in the oven.

When ready to bake, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a baking mat. Bake cookies, 12 on a pan, for 8 minutes - no longer, they will continue to cook on the pan once out of the oven. This will keep the cookie soft and chewy!

After 5 minutes, move cookies to a wire rack to cool completely. Store in an airtight container.

Source: Sally's Baking Addiction 

Printer Friendly Recipe

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