There was a 2 month span where the only way I could get my oldest to eat...pretty much anything...was to put a couple sprinkles on the top. Broccoli? yep. Hamburger? guilty. Yogurt? Yep and it tasted suuuper good. When I saw this recipe on Two Peas and their Pod I just KNEW I had to make it with my boy. These really are the best cookies to make with little helper hands. Really I have no idea what it is about sprinkles but they are so magical to children. To be completely honest with you - these did not taste like the boxed funfetti cake mix, which I was kind of hoping they would. A little bit of a bummer but they still taste good, especially with the almond extract.
Recipe from Two Peas and their Pod
Makes 2 dozen cookies
1 cup Butter (2 sticks), room temperature
1 1/4 cups Sugar
2 teaspoons Vanilla Extract
1 teaspoon Almond Extract
1 egg
2 1/2 cups Flour
1/4 cup Cornstarch
3/4 teaspoons Baking Soda
1/2 teaspoon Salt
1/2 cup Rainbow Sprinkles (long skinnies)
2 tablespoons Nonpareil Sprinkles (little balls)
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a mixing bowl whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Cream the butter and sugar together in the bowl of a stand mixer for 2-3 minutes, until light and fluffy. Add the vanilla and almond extracts, and the egg. Beat until combined.
Turn your mixer down to the lowest speed and slowly add the dry ingredients to the wet ingredients until just combined. Mix in the sprinkles, being careful not to over-mix or the color will bleed into the dough.
Scoop onto your prepared cookie sheet, leaving about 1 1/2 inches of space between each cookie. Bake for 10-12 minutes, but start to check them around 8 minutes. You want the cookies to be very lightly brown. Dark cookies mean crunchy cookies. Yuck.
Enjoy!
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