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Sprinkle Cookies

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Chewy, soft, and bursting with colorful sprinkles, these cookies are a delightful treat for any occasion.

Ingredients

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  • 1/2 cup butter
  • 1.5 cup all purpose flour (200g)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup brown sugar (150g)
  • 1/4 cup sugar (50g)
  • 1 egg (extra large, 64g)
  • 1 tsp vanilla extract
  • 3/4 cup rainbow sprinkles

Instructions

  1. Place the butter into a small pot.
  2. Melt the butter over low heat, stirring occasionally.
  3. Remove the melted butter from the heat.
  4. Pour the melted butter into a large mixing bowl.
  5. Set the butter aside to cool slightly.
  6. In a separate mixing bowl, whisk together the flour, baking soda, and salt.
  7. Set the dry ingredients aside.
  8. Once the melted butter is slightly cool to the touch, add the brown sugar to the large mixing bowl.
  9. Add the granulated sugar to the large mixing bowl.
  10. Whisk the sugars into the butter until the mixture is smooth.
  11. Add the extra-large egg to the butter and sugar mixture.
  12. Whisk the egg completely into the mixture.
  13. Stir in the vanilla extract.
  14. Use a silicone spatula to fold the whisked dry ingredients into the butter batter.
  15. Mix until about 90 percent of the dry ingredients are combined.
  16. Gently fold in the rainbow sprinkles.
  17. Continue folding until no floury dry spots remain.
  18. Use a medium cookie scoop to scoop out portions of the dough.
  19. Place the scooped dough onto a baking sheet lined with parchment paper.
  20. Chill the dough on the baking sheet in the fridge for 15 minutes.
  21. Preheat your oven to 350°F (175°C).
  22. Arrange the chilled cookie dough balls on a parchment paper lined baking sheet, ensuring at least 2 inches of space between each.
  23. Bake for 12 minutes, or until the edges are set and the tops are golden.
  24. Turn the cookie sheet halfway through baking if needed for even browning.
  25. Remove the cookies from the oven.
  26. Let the cookies cool on the baking sheet for a few minutes.
  27. Transfer the cooled cookies to a wire rack to cool completely.
  28. Enjoy your sprinkle cookies!

Notes

Ensure butter is cooled before adding egg to prevent scrambling.
Do not overmix the dough after adding flour for tender cookies.
Chilling the dough helps prevent cookies from spreading too much.
Use parchment paper for easy cleanup and consistent baking.

Find it online: https://sweetcraftrecipes.com/sprinkle-cookies/