Saturday, September 07, 2013

Soft Sprinkle Cookies

I needed a festive cookie recipe that would still be okay a few days later through the mail, and adapted this softbatch cookie recipe for my purposes.  I prefer it to a lot of the similar recipes I've seen where you basically use cake mix.  You could vary the sprinkle colors depending on your holiday, but these are soft and sweet!

Soft Sprinkle Cookies
(Adapted from Softbatch Funfetti Sugar Cookies on Averie Cooks) 


1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
2 large egg
1 tbsp vanilla extract
3 cups all-purpose flour
4 teaspoons corn starch
1 1/2 teaspoons baking soda
1/4 tsp salt
1 1/2 cups sprinkles

  1. Beat together the the butter, sugar, egg, and vanilla on medium-high speed until creamed, light and fluffy, about 5 minutes, stopping to scrape down the sides of the mixer as necessary.
  2. Add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
  3. Add the sprinkles and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  4. Cover and chill the dough at least 30 minutes. Preheat oven to 350F,
  5. Use a cookie scoop for uniform size and don't put more than 12 to a parchment paper-lined cookie sheet.
  6. Bake for 8-10 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. These cookies should not turn golden or brown at all and should stay white. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

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