Rainbow Sprinkle Cookies

Sprinkle Cookies Today is Sunday. As far as I’m concerned, the best day of the week. No emails to answer, no dress code requirement, no schedule to follow, and a built-in reason for an early bed time. 24 hours to spend however I please.

There are two ways in which you can look at Sunday; as the dreaded end to a glorious weekend, or as the glorious beginning of a fresh new week. Because I’m a gal with a sunny disposition, I choose the latter. So this morning, I woke up with the sun, went straight to the Keurig and mentally prepared to grab Sunday by the horns.

On today’s agenda? Sweeping, running, shopping, mixing, writing, painting, baking (in that order). Cleaned my room, ran around Boston from Cambridge to Fenway Park (stopping only every .25 miles to snap a quick picture of the city from a different view), shopped for cookie baking essentials, mixed up the batter, typed up some thoughts & painted my nails while I let the batter chill, and baked some cookies 2 hours later.

You know what they say, “why make cookies when you can make cookies smothered in rainbow sprinkles, instead?”

Here’s what you’ll need…

  • 1 1/2 cups all-purpose flourphoto
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup rainbow sprinkles

And here’s what you’ll need to do…

  1. Whisk together flour, baking powder, cream of tartar, baking soda, and salt. Set aside.
  2. In a larger bowl blend the butter and sugar light and fluffy (I imagine this is all much easier with mom’s Kitchen Aid Mixer).  Add the egg and vanilla extract, and beat until thoroughly combined.
  3. Add the dry ingredients into the wet ingredients. At this point, the dough will be thick and your biceps might feel a little achy. Fold in 1/4 cup of sprinkles.
  4. Place the remaining 1/4 cup sprinkles in a bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of sprinkles and place on a plate. Chill the colorful, sprinkled balls of dough for at least 2 hours.
  5. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  6. Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
  7. Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 8 to 10 minutes. Let cool.

Over all, a pretty simple recipe and I was able to successfully keep the colorful mess to a minimum. Mine came out HUGE so I would suggest closer to 1 tablespoon of cookie dough next time. But at the end of the day, a massive cookie is still a cookie so dip that sucker in some milk and enjoy.

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