I made these cookies for Easter, and really enjoyed them for many reasons. For one thing, they tasted great. The dough is similar to chocolate chip cookie dough without the chocolate chips. The cookies are buttery and moist and just melt in your mouth. If you like sprinkles, you will love these cookies. Sprinkles are my topping of choice when ordering ice cream at Cold Stone, so you can see why these caught my eye. Maybe when I grow up I will put more sophisticated toppings on my ice cream and in my cookies. I’ll let you know when that happens. Don’t hold your breath, though.
Another reason I like these cookies is because they are so colorful. They just scream celebration to me. I think they would be perfect for kids’ birthday parties.
Another huge reason I love these cookies is because they are completely customizable for any holiday. I made these for Easter so I combined even amounts of pink, orange, and yellow sprinkles. They would be great with red, white, and blue sprinkles for memorial day or a fourth of July party. If you have a graduation coming up, you could use your child’s school colors. For Cinco de Mayo, you could use the colors of the Mexican flag or red and green at Christmas. If you live in the Phoenix area, ABC Cake Decorating Supplies, carries every color of sprinkles imaginable, and they are very inexpensive. JoAnn’s and Michaels usually have quite a variety of sprinkles as well in the cake decorating area. Or just get the pre-mixed colors that are available at most grocery stores.
Lastly, not only do these taste and look great, they are so simple and quick to make. That is really nice if you have a lot of other things to do to get ready for a holiday. I think I had them ready to bake in less than half an hour. Just don’t forget to refrigerate them before baking so they won’t spread out too much on the baking sheet. Parchment on the cookie sheet also helps with that. They can be frozen after baking so you can make them ahead of time, too. Whatever color you choose, these cookies will help make your celebration delicious and a lot of fun as well for all of the kids in your life and the kids at heart!
- 1/2 c (1 stick) unsalted butter, softened
- 3/4 c granulated sugar
- 1 large egg
- 1 Tbsp. vanilla
- 1 1/2 c all-purpose flour (King Arthur recommended)
- 2 tsp. cornstarch
- 3/4 tsp. baking soda
- pinch salt
- 3/4 c sprinkles
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes or use a hand mixer and beat for at least 7 minutes. Scrape down the sides as necessary.
- Add the flour, cornstarch, baking soda, and salt, and mix until just combined about 1 minute.
- Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Using a medium 2 inch cookie scoop, form heaping two tablespoon mounds (should make 15 of them). Roll mounds into balls.
- Place balls on a large plate, in a single layer not touching, and cover with plastic wrap.
- When ready to bake, preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper or silpats. Place balls of refrigerated cookie dough on cookie sheets.
- Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in center. Cookies will stay white even though done. Do not bake for longer than 9 minutes for soft cookies because they firm up as they cool.
- Allow cookies to cool on the baking sheet for about 8 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight in the refrigerator or at room temperature for up to 1 week, or in the freezer for up to 3 months.
Recipe from Cook AZ I Do, slightly adapted from Averie Cooks