These bright and colorful Sprinkle Cookies have a wonderfully soft and chewy texture and come together easily for a fun family baking project.
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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 Sprinkle Cookie recipe in June and it was perfect for the job! I used Dutch Forest Fruit sprinkles. They are all natural and flavored with elderberry juice. I really enjoyed the fruit touch they added to these incredibly soft and addictive cookies. Any of your favorite sprinkles would work well.
Update: I made these cookies again and updated the photos on December 6th, 2017 using some bright and colorful natural sprinkles from the local German market. The cookies would also be perfect with some red and green or blue and white sprinkles for the holiday season.
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 should be barely golden on the bottom. 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.
Sprinkle Cookies Recipe
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 barely golden on the bottom, about 8 minutes. They will still be soft. Allow to cool on pan 5 minutes before removing to wire rack. Repeat with remaining cookies.