Sprinkle Cookies
Made from delicious cookie dough that is soft, chewy, and filled with brightly-colored rainbow sprinkles, this may just be the new go-to recipe for easy cookies.
Ingredients
- 1 cup (227 g) unsalted butter, melted
- 1 ¼ cup (250 g) granulated sugar
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 egg
- 2 ½ cups (313 g) flour
- ¼ cup (32 g) cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (40 g) jimmy sprinkles
Directions
Recipe instructions Sprinkle Cookies
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Step 1
Prepare baking sheets with parchment paper or silicone mats and set aside.
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Step 2
Mix butter and sugar in a stand mixer until light and creamy, approximately 2 minutes. Add vanilla extract, almond extract, and egg, and beat until thoroughly combined.
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Step 3
In a separate medium-sized bowl, sift together flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the wet ingredients in the bowl of the stand mixer. Mix on low speed until all ingredients are combined.
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Step 4
Add sprinkles and stir gently. Avoid overmixing or the sprinkles will bleed into the dough.
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Step 5
Use a medium cookie scoop, place scoops of dough onto prepared baking sheets and roll between your hands to form smooth circles. Place the circles back on the prepared baking sheet about 1 inch apart.
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Step 6
Refrigerate the cookie dough for 1 hour to prevent excessive spreading while baking. Heat the oven to 375 degrees F (190 degrees C) just before the dough is done chilling.
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Step 7
Bake the cookies for 10-12 minutes until the edges turn light golden brown. Avoid baking them until they turn golden brown to keep the center soft instead of crisp. Remember, cookies still bake even after you take them out of the oven.
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Step 8
After they're done, take them out of the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Step 9
You can store them in an airtight container for up to one week.
