Vanilla Sprinkle Cookies

 

Vanilla Sprinkle Cookies

Vanilla Sprinkle Cookies

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. IMG_9134

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.

Add in those sprinkles!!

Add in those sprinkles!!

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.

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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

Ingredients:

  • 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 temperatureIMG_9120
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 cup sprinkles

Directions:

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.

Cream butter and sugar; add egg and vanilla.

Cream butter and sugar; add egg and vanilla.

3.  Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients.

Adding in the dry ingredients.

Adding in the dry 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.

Add in those sprinkles!!

Add in those 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.

Form balls of dough, roll in more sprinkles, then chill.

Form balls of dough, roll in more sprinkles, then chill.

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.

Leave space, cookies will flatten out and spread.

Leave space, cookies will flatten out and spread.

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.

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Fiesta Cookies

Fiesta Cookies

Fiesta Cookies

Which do you like better, cookies or cake?    That’s a tough one, I know.  But what if you could have both at the same time?  Sound too good to be true?    The recipe I have for you today is super simple to make from cake batter, yes, cake batter cookies.  So if you make these cookies, you’ll never have to choose again.

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It all starts with a box of cake mix.  Add a few additional ingredients that you most likely already have, toss in some sprinkles for a “funfetti effect”, bake for a mere 10-12 minutes and there they are.    I decided to call these “fiesta cookies” because they are colorful and look as if they’re ready for a party.  There’s only one thing that could make them better:  eat them with ice cream.  After I baked mine and saw how large and round they got, I thought they would work perfectly for ice cream sandwiches.  See if you don’t agree.

These make yummy ice cream sandwiches.

These make yummy ice cream sandwiches.

 

FIESTA COOKIES

Yield:  about 24 cookiesIMG_7145

Ingredients:

  • 1 box vanilla cake mix
  • 1 teaspoon baking powder
  • 1  1/4 cup sprinkles
  • 1/2 cup vegetable or canola oil
  • 2 eggs + 1 yolk
  • 1/2 teaspoon vanilla

Directions:

1.  Preheat the oven to 350*F.  Line two baking sheets with parchment paper.

2.  In a large bowl, whisk the cake mix with the baking powder and sprinkles to combine (be sure to break up any lumps).

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3.  In a small bowl or measuring cup, whisk the oil with the eggs, egg yolk and vanilla to combine.

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Add the oil mixture to the bowl of dry ingredients and mix until fully incorporated.

4.  Scoop out the cookie dough using a cookie scoop measuring about 2 tablespoons, and place mounds of dough onto the prepared baking sheets leaving at least 3/4-inch between each cookie to allow for spreading.

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5.  Bake until surface is crackly and the cookies are slightly golden around the edges, 10 – 12 minutes.  Cool before serving.

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These cookies are perfect for ice cream sandwiches.  Just scoop some slightly softened ice cream into the center of one cookie and top with another.  Freeze the sandwiches after you’ve assembled them, just until they firm up.    OOOOOH, so good!

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SOURCE:    PureWow