SPRINKLE COOKIES
It’s hard to make a Sprinkle Cookie that isn’t dry or flavorless. These Sprinkle Cookies are good all on their own with the perfect blend of flavor and color.
These Sprinkle Cookies are buttery, sweet, tender and full of sprinkles!
INGREDIENTS
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 ½ cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup rainbow sprinkles (jimmies) (about 1/2 cup more for rolling)
INSTRUCTIONS
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- In a small bowl, stir together flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy.
- Beat in egg, vanilla extract, and almond extract.
- Gradually blend in dry ingredients. Slowly mix in rainbow sprinkles.
- Roll rounded teaspoonfuls of dough into balls, and roll in additional sprinkles. Place on lined cookie sheets about 1 1/2 inches apart. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Do not overbake! Cookies will still be light in color not brown.
- Let stand on cookie sheet two minutes before removing to cool on wire racks.
RECIPE NOTES
Keep stored in an airtight container. Best the same day or next day.
Recipe Adapted From the-girl-who-ate-everything.com
