I love sprinkles. I buy them in little 6-packs, which may be the only 6-packs I’ve ever purchased, now that I think about it. I love it when said 6-packs go on sale after certain holidays or seasons. Confetti, jimmies, nonpareils, I’m not picky. I love them all.
As you may have noticed, Thirty Seconds on High received a makeover yesterday, and as I was editing, I thought, “Where are the sprinkles?” How is it that I love sprinkles so much that I put them in my pancake batter but they haven’t appeared hardly at all on my blog?
Well, here are some sprinkles!!!!
Easter is this weekend and if you need a fun easy dessert, just throw some sprinkles into your favorite sugar cookie dough (not the rollout kind) and voila, you’ll have pretty, festive, yummy cookies to enjoy!
My favorite sugar cookie dough recipe is from King Arthur Flour. It’s pretty much the same as the Rollout Sugar Cookie dough I posted a while ago, but uses only 3 cups of flour and the process is a bit different.
3 c unbleached all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
3/4 t salt
1 c unsalted butter, room temperature (that’s 2 sticks)
1 1/4 c sugar
1/4 c cream cheese (that’s 2 oz – you’ll want this to also be at room temperature)
1 t vanilla extract
1/4 t almond extract
1 large egg, room temperature
Sprinkles!! Your choice of color(s) and kind
Topping – 3/4 c sugar for dredging
What To Do
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment (I love using silicone baking mats!).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
Beat in the vanilla and almond extracts, and the egg; scrape the sides and bottom of the bowl.
Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
Gently stir in your sprinkles. Just put enough in until you think it’s enough. I don’t think there can be too many. 🙂
Place the 3/4 cup sugar in a large plastic bowl, or in a shallow pan. Scoop the dough by tablespoons into the sugar, rolling them in the pan or gently shaking them in the bag to coat them with sugar.
Place on the prepared baking sheets, leaving 2″ between them.
Bake for 8-10 minutes, until golden brown at the edges.
Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.
I think the sugar topping/dredging is optional. I did not coat my dough balls in sugar this time, but I have done it in the past and it does add a nice crunch and shimmer.
For the sprinkles, this time I divided the dough in half and added confetti sprinkles to one half and jimmies to the other. I have, in the past, used nonpareils and they worked well too.
I still like to chill my dough for at least 30 minutes before baking. I pretty much chill all my cookie doughs before baking.
I bake mine at 350ºF for about 8-9 minutes. Every oven is different so I recommend testing a couple first before putting a whole tray in.
Some Photos Along the Way
Nonpareils Funfetti (from Christmas and dredged in sugar)
Sprinkle mania – how fun! And nothing says “FUN” more than these Funfetti Cookies. Adaptable for any season or occasion, these cookies are sure to be a hit with your family and friends. Have a FUN Friday, a FUN weekend and Happy Easter!