- 1
4.4/5
(16 Votes)
Ingredients
- 1 pouch Betty Crocker® sugar cookie mix
- 1/2 cup butter, softened
- 1 egg
- 3 tablespoons Gold Medal® all-purpose flour
- 1/2 teaspoon almond extract
- 9 tablespoons multicolored nonpareil candy sprinkles, from 4-oz container
Preparation
Step 1
Heat oven to 375°F.
In large bowl, stir cookie mix, softened butter, egg, flour and almond extract until soft dough forms. Divide dough in half. Refrigerate 1 half.
Using other half, shape into about 18 (1 1/4-inch) balls. Roll balls in 6 tablespoons of the nonpareils. Place on ungreased cookie sheet 2 inches apart. Bake 6 to 9 minutes. Cool 2 minutes; remove from cookie sheet to cooling rack.
Remove remaining dough from refrigerator; stir in remaining 3 tablespoons nonpareils. Shape into about 18 (1 1/4-inch) balls. Place on ungreased cookie sheet 2 inches apart. Bake 6 to 9 minutes. Cool 2 minutes; remove from cookie sheet to cooling rack.