One thing good about these is that they can be dressed up for any occasion.
Prep Time: 1 hour, 10 minutes
Cook Time: 9 minutes
Total Time: 1 hour, 35 minutes
Yield: 16 cookies
1 and 1/2 cups all-purpose flour
1 teaspoon cornstarch1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar (can not be omitted)
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup sprinkles, plus more for sprinkling on top before baking
Toss the flour, cornstarch, baking powder, baking soda, cream of tartar, and salt together in a medium bowl until combined. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed and beat in the granulated sugar. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a dough is formed. Once mixed, beat in the sprinkles. The dough will be very thick. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Place 8 balls onto each baking sheet and add a few more sprinkles on top of each.
Bake each batch for 8-9 minutes or until lightly browned on the sides. The cookies will look very soft. Remove from the oven and allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
This recipe and pictures from Bed,
and Beyond Bath