‘EAT THE RAINBOW’ SUGAR DROP COOKIES WITH SPRINKLES

‘EAT THE RAINBOW’ SUGAR DROP COOKIES WITH SPRINKLES

I wanted to make a dessert without chocolate, so I went for these old school sprinkle sugar cookies. Serves 4.

INGREDIENTS:

1 1/2 tsp baking powder
1 1/2 C all-purpose flour
1/4 tsp salt
1/2 C unsalted butter, at room temperature
3/4 C granulated sugar
1 large egg
1/4 tsp almond extract
3/4 C rainbow sprinkles

PROCESS:

In a medium bowl, combine the baking powder, flour, and salt. Using a stand mixer, cream the unsalted butter. Add the sugar in 1/4 C increments until combined. Add the egg and beat until combined. Add the almond extract. Slowly start incorporating the dry ingredients. Mix in 1/2 C of sprinkles by hand and save 1/4 C to top the cookies. Using a cookie scooper or your hands, make 1/2” size balls of the dough and top with extra sprinkles. Place them on a cookie sheet and bake at 350º for 8-10 minutes. These should not be golden brown and taste much better when taken out of the oven slightly under done.

Recipe adapted from Celebrating Sweets.

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SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640