Frosted Rainbow Sprinkle Cookies Food

RAINBOW SPRINKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• In a large bowl, cream together the butter and sugar. Add in cream cheese, egg, vanilla extract, almond extract. Mix together until combined.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Mix into the large bowl on slow to medium speed, adding in a little at a time, until evenly moistened.
• Place sprinkles or nonpareils in a small bowl. Using a cookie scoop or a tablespoon, roll cookie dough into balls (about 1 1/2 - 2 tablespoons of dough or to preference. You can make little cookies or extra large!)
• Roll the dough in the sprinkles, leaving the bottom of the ball sprinkles (no sprinkles on the bottom section). BUT, cover the rest with as many sprinkles as possible - the more the better - and place on the cookie sheet about 2 inches or so apart. (the cookies will spread a bit, so leave space!)
• Use the bottom of a glass and gently press down on the cookie to slightly flatten it. You want them between 1/4 inch and 1/2 inch thick.
• Bake in the oven for approximately 10-12 minutes (every oven cooks differently so watch them, mine took closer to 12 minutes, but you don't really want them to brown).
• Let cool on pan for a few minutes and then transfer to a wire rack to cool.

SPRINKLE COOKIES

Steps:

• Preheat oven to 400°F. Line two sheet pans with parchment paper or grease the pans with a non-stick spray.
• In a medium mixing bowl, whisk together the flour, cornstarch, and baking soda, set the bowl aside.
• Add the butter and sugar to the bowl of your mixer. Beat on medium speed for about 4 minutes until the butter is light and fluffy. Turn the speed down to low and add in the eggs one at a time, making sure each egg gets incorporated. Slowly pour the flour mixture into the mixture and blend just until combined.
• Scoop about one tablespoon worth of dough, roll the dough into balls and slightly flatten the balls.
• Pour the sprinkles into a plate. Press the cookies into the sprinkles making sure to coat all sides. Stagger the cookies on the sheet pan, making sure you leave a gap between the cookies.
• Bake for 8- 11 minutes until the bottoms are golden brown. Allow them to cool on the pan before transferring.

SPRINKLE COOKIES

Steps:

• For the cookies: Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar, butter and orange zest until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing fully between each. In a separate bowl, mix together the flour, baking powder and salt. Add to the mixer bowl and blend until just combined.
• Using floured hands, roll the dough into 1-inch balls and divide between the prepared baking sheets, setting the cookies 1 inch apart. Refrigerate for 1 hour to chill before baking so that the cookies retain their shape.
• Preheat the oven to 350 degrees F.
• Bake until the cookies are just barely turning brown, 10 to 12 minutes; don't let them overbrown. Place on a wire rack until completely cooled, about 15 minutes.
• For the icing: Whisk together the confectioners' sugar, milk and lemon zest in a bowl until smooth.
• Working in batches of 5, dip the tops of the cookies into the icing and return to the wire rack. Immediately top with the sprinkles. Allow the icing and sprinkles to set for about 20 minutes before serving or packaging.

RAINBOW COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the butter, sugars, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Stir in the orange zest. Roll the dough into about 22 walnut-size balls and sit on baking sheets. Bake for 15 mins until golden, then leave to cool.
• Meanwhile, mix the icing sugar with enough orange juice to make a thick, runny icing. Dip each biscuit half into the icing, then straight into the sprinkles. Dry on a wire rack.