- PREP TIME: min
- COOK TIME: min
These sugar cookies are one of the best I've ever made. The colored sprinkles are so festive, and would make any child (or adult) happy to receive them. I baked some large cookies, and turned them into ice cream sandwiches. Bake them smaller, and they will disappear in no time at all. Recipe comes from "Fat Girl Trapped In A Skinny Body", who adapted them from Yammie’s Noshery’s Funfetti Whoopie Pies.
|1||cup (2 sticks) Butter, Room Temperature|
|2||teaspoons Vanilla Extract|
|1||teaspoon Almond Extract|
|¾||teaspoons Baking Soda|
|½||cups Rainbow Jimmie Sprinkles|
|2||Tablespoons Nonpareil Sprinkles|
Preheat the oven to 375ºF. Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined. In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough). Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.) NOTE: I used a smaller scoop, that yielded 12 cookies and reduced the baking time by three minutes. Cool on a wire rack. Store in an airtight container up to 4 days.