Sprinkle Sugar Cookies
A recipe for Sprinkle Sugar Cookies! These bright and colorful cookies have a wonderfully soft and chewy texture and come together easily for a fun family baking project.
Servings 24 Cookies
Ingredients
- 3/4 cup (170 grams) unsalted butter softened at room temperature
- 1 cup (200 grams) granulated sugar
- 1 large egg
- 1 1/2 teaspoons (7 milliliters) vanilla extract
- 1/2 teaspoon (2.5 milliliters) almond extract
- 2 cups (250 grams) all purpose flour
- 2 teaspoons (5 grams) cornstarch
- 1 1/2 teaspoons (6 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/4 teaspoon salt
- 1/2 cup (80 grams) sprinkles plus more for rolling
Instructions
- 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 until incorporated, followed by the vanilla extract and almond extract.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Mix the dry ingredients into the butter mixture just until combined. Gently fold in the sprinkles.
- Pour desired sprinkles for rolling on a rimmed plate.
- Scoop out 1 1/2 tablespoon-sized balls of dough and roll into a ball. Coat in additional sprinkles and arrange 2-3 inches (5-7.5 centimeters) apart the prepared baking sheets. Lightly flatten each ball and place in the refrigerator for 1-2 hours.
- Preheat oven to 350˚F (180˚C).
- Place the chilled baking sheets in the preheated oven and bake just until the cookies are set in the center and barely golden on the bottom, about 8-10 minutes.
- Allow to cool on pan 5 minutes before removing to wire rack. Once cooled to room temperature, store in an airtight container at room temperature for up to 3 days.