‘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.
1½ cup all-purpose flour (sub almond flour)
¼ tsp salt
½ cup unsalted butter, room temperature (sub ghee or vegan butter)
¾ cup granulated sugar (sub coconut sugar)
1 large egg
¼ tsp almond extract
¾ cup rainbow sprinkles
INGREDIENTS:
1½ tsp baking powder1½ cup all-purpose flour (sub almond flour)
¼ tsp salt
½ cup unsalted butter, room temperature (sub ghee or vegan butter)
¾ cup granulated sugar (sub coconut sugar)
1 large egg
¼ tsp almond extract
¾ cup rainbow sprinkles
PROCESS:
Preheat oven to 350º. In a medium bowl, combine the baking powder, flour, and salt. Using a stand mixer, cream the unsalted butter. Add the sugar in ¼ cup increments until combined. Add the egg and beat until combined. Add the almond extract. Slowly start incorporating the dry ingredients. Mix in ½ cup of sprinkles by hand and save ¼ cup to top the cookies. Using a cookie scooper or your hands, make ½ ” size balls of the dough and top with extra sprinkles. Place them on a cookie sheet and bake 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.
