Good morning, world….I hope this is not too many sprinkles to start off the week. Once in a while I get carried away with sprinkles. They’re so joyful and happy looking, they lift my spirits. And in this world of white that surrounds us here, we need a little (read, a lot) of color.
Here (pretend I’m pointing) you’ll find cookies. Not just any cookies, but the most colorful and buttery delicious cookies I could come up with.
The cookie base is a traditional sugar cookie: scoop-able dough, not the roll-out kind.
The flour gets whisked together with the baking powder, baking soda, cream of tartar, and salt.
Softened butter is beaten together with vanilla and granulated sugar.
Then an impossible number of sprinkles gets stirred in. Isn’t this fun? Like a party about to happen.
The dough needs some time in the refrigerator before the cookies are baked. The butter needs time to re-chill and the egg needs time to moisten the dough. A 2-hour chill is good although overnight is better.
The dough is portioned into 2 tablespoon balls and rolled into more rainbow sprinkles. If it feels like too much, that’s absolutely right.
These cookies are chewy in the center, crisp at the edges, and packed with sprinkles and vanilla. They’re the perfect way to get in the mood for whatever celebration lies ahead.
VANILLA CONFETTI COOKIES
Yield: makes about 18 cookies
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup ( 1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup sprinkles
1. In a medium bowl, whisk together flour, baking powder, cream of tartar, baking soda, and salt.
2. In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Add the egg and vanilla extract, and beat until thoroughly combined.
3. Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients.
The dough will be thick ( you may have to finish incorporating the mixture with a wooden spoon). Fold in 1/4 cup of the sprinkles.
4. Place the remaining 1/4 cup sprinkles in a bowl. Scoop up 2 tablespoon of dough and roll in a ball. Dip the ball in the bowl of sprinkles to cover lightly. Put the balls on a platter. Repeat with the remaining sprinkles and dough. Chill the dough balls for at least 2 hours.
5. Place oven racks in the center and upper third of the oven and preheat the oven to 350*F. Line 2 baking sheets with parchment paper.
6. Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches of space in between each ball.
7. Bake until the cookies have spread and are just beginning to brown aground the edges, but are mostly pale and soft, 8 to 10 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.