I had a decent amount of sprinkles leftover after making Boterham met Hagelslag (Dutch Bread with Sprinkles) and searched for a few recipes to use them up. Sugarcrafter posted this cookie recipe in June and it was perfect for the job! I used Dutch Forest Fruit sprinkles(De Ruyter – Forest Fruit Sprinkles (all natural with real elderberry juice) (11 Oz.)). They are all natural and flavored with elderberry juice. I really enjoyed the fruit touch they added to these incredibly soft and addictive cookies. Halloween or fall colored sprinkles would also work well for this time of year.
Be careful not to overbake the cookies. They should stay in the oven just until set in the middle. They will still be quite soft and shouldn’t have any golden coloring on the edges. As they cool on the pan, they will set further.
Place the cookies at least 2 inches apart on the baking sheets. They will spread.
Adapted from Sugarcrafter
~2 dozen cookies
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sprinkles, plus more for topping
Line 2 large baking sheets with parchment or lightly grease.
In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla extract. Mix in flour, cornstarch, baking powder, baking soda, and salt until just combined. Gently fold in the sprinkles.
Scoop out tablespoon sized balls of dough and place 2-3 inches apart on prepared baking sheets. Lightly flatten each ball and top with additional sprinkles. Cover the baking sheet with plastic and refrigerate for at least an hour.
Preheat oven to 350 degrees F. Baked chilled cookies until set, but not yet golden, about 8 minutes. They will still be soft. Allow to cool on pan 5 minutes before removing to wire rack. Repeat with remaining cookies.