Um…..these are some of the best cookies I have ever made. Not joking here….I think they are even better than the bakery style ones I always buy for my grown children. BTW….They have been addicted to sprinkles since they first learned how to chew.
Now, listen. I think I always say “THESE ARE THE BEST” when I bake cookies but no REALLY….these are really THE HONEST TO GOODNESS BOMB.
The recipe is super quick to throw together and the chill time is only 30 minutes so I’m fairly sure you can handle waiting but it won’t be easy.
I was searching Pinterest for a sugar cookie recipe and came across this one from King Arthur Flour. Their recipe calls for the cookie dough to be rolled in sugar instead of sprinkles but you can do whatever floats your cookie boat.
I subbed in lemon extract for the almond because I was looking for a bit of ZING in my cookie thang. Again, you do whatever makes you happy. I think you can literally play with this basic recipe and turn these into a bajillion things.
One thing I know for sure…..they made everyone smile this week when I handed out samples. I mean, who doesn’t love a good sprinkle on just about anything?
Let’s get our sprinkle hats ON and do this.
SPRINKLE COOKIE 101
- Start with a basic sugar cookie dough like this one below. Always, always, ALWAYS add in pure vanilla extract and then decide on your other extract flavour. I love almond but in this recipe the lemon was a pleasantly refreshing twist. If you’re not into either, just throw in the vanilla. No one will judge you or your sprinkle cookies. I promise.
- After preparing the dough, you’re going to chill it for at least 30 minutes. One thing I have learned in “cookie baking” is that a butter/cream cheese dough will always need to be firm enough to scoop or roll so that it doesn’t spread when baking. Makes sense, right?
- Once the dough is chilled, use a cookie scoop (I used a 1 1/2 tablespoon size) and then roll them between your hands. The dough may soften a bit so you can feel free to pop them back into the fridge after gently rolling them in the sprinkles.
- Now here’s the key to a successful sprinkle cookie. You need to underbake them just a smidge. This is going to guarantee a soft, slightly chewy cookie. Don’t panic. This really works. You are going to remove them from the oven before they are completely cooked through. I know what you’re thinking and you will be VERY tempted to bake them until they are brown and well baked. DON’T. Just DON’T. These babies will continue cooking on the baking sheet after coming out of the oven. Would I lie about this to you? NO.
- Make ahead? Absolutely. I made my dough the night before, popped them into the fridge and when I was ready to bake them left them on my counter for a bit before the scooping, rolling and sprinkling process. You know what else you can do? I’m gonna tell ya. You can chill, scoop, roll and sprinkle then pop them into the fridge to bake the next day. Finally, and yes, I know I talk too much, just ask Steve. You can freeze your sprinkle cookie balls and bake them another day. Just make sure to let them thaw a bit because you are going to flatten the balls before you put them onto the prepared baking sheets.
So? What are you waiting for? Let’s bake!
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¼ cup cream cheese
- 1¼ cups granulated white sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¼ teaspoon lemon or almond extract (optional)
- 1 cup sprinkles
- Sift flour, baking powder, baking soda and salt into a large mixed bowl.
- I used my stand mixer with the paddle attachment next.
- Add butter and cream cheese and sugar into mixer. Mix on high speed until light and fluffy. About 3 minutes. Add egg, vanilla and lemon extracts and mix again until well blended.
- Add all of the flour mixture and beat on low speed just until flour disappears.Chill the dough for at least 30 minutes.
- Heat oven to 375F. Line two baking large sheets with parchment paper.Place sprinkles in a shallow bowl.
- Using a cookie scoop (1½ tablespoon size), scoop out the dough, roll between your hands until nice and round, then coat them in sprinkles on all sides.
- Place sprinkle coated balls of dough to baking sheets at least two inches apart. Use the bottom of a glass or a measuring cup to press down on the cookies until they are about ¼ to ½ inch tall. If you Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. DO NOT OVERBAKE. Let set on the baking sheet for a few minutes before transferring to cooling racks to cool the rest of the way. Store in an airtight container for up to 4 days.