Soft Sprinkle Cookies Food

SPRINKLE SUGAR COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
• Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
• Add the egg and egg yolk and mix until well combined.
• Add the vanilla extract and mix until well combined.
• Add the dry ingredients to the wet ingredients and mix until the dough is well combined, but don't over-mix. It will be thick and a little sticky.
• Fold in 1/2 cup of sprinkles, if you're mixing them into your cookie dough.
• Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll the dough into a ball, then roll each ball in the additional sprinkles to coat them, if desired. Set the balls on the baking sheet.
• Bake cookies for 7-9 minutes. The cookies will spread and the centers will look soft, but should look done. Don't over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
• Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

SOFT SPRINKLE COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper.
• In a bowl, whisk together flour, baking powder and salt. Set aside.
• Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla extract, and almond extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles (see note) and stir by hand until combined.
• Scoop 1½-2 tablespoons of dough and roll into a ball. Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet leaving about a couple inches for spreading. I like to mound the dough balls higher rather than wider so that they bake up on the thicker side.
• Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked. See note about shaping the cookies immediately after baking. Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

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.