Description
Delightfully soft and colorful Sprinkle Sugar Cookies featuring a tender crumb, infused with vanilla and almond extracts, and topped with vibrant sprinkles. These easy-to-make cookies are perfect for any celebration or a fun treat any day, baked to perfection with a slight crisp edge and a soft center.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg, room temperature
- 1/4 cup (56mL) vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Toppings
- 3/4 cup (150g) sprinkles, divided (not non-pareils)
Instructions
- Prepare Oven and Baking Sheet: Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside after mixing to ensure even distribution.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, cream the softened butter and powdered sugar on medium-high speed until the mixture becomes light and fluffy, approximately 2 to 3 minutes.
- Add Wet Ingredients: Stop the mixer to add the room temperature egg, vegetable oil, vanilla extract, and almond extract. Beat again on medium speed until thoroughly combined, scraping down the bowl as necessary.
- Combine Dry and Wet Mixtures: Lower the mixer speed to low and add the dry ingredients in two parts, ensuring the first addition is mostly incorporated before adding the second. Mix just until combined to avoid overworking the dough.
- Incorporate Sprinkles: Add ½ cup of sprinkles to the dough and beat a few revolutions on low speed until the sprinkles are evenly distributed.
- Form and Coat Dough Balls: Place remaining ¼ cup of sprinkles in a shallow bowl. Using a cookie scoop (#50 standard size), drop dough balls into the bowl of sprinkles, rolling the top of each ball in sprinkles so they stick. Place the sprinkle-coated dough balls on the prepared baking sheet, sprinkle-side up.
- Bake Cookies: Bake for 8 to 9 minutes, or until the edges are just set but the cookies remain soft. Remove from oven.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
- Storage Instructions: Store cookies tightly covered at room temperature for up to one week. Cookies and unbaked dough balls freeze well for up to three months. When baking from frozen dough, increase baking time to 9 to 10 minutes.
Notes
- Flour Measurement: For best texture, weigh your flour at 240 grams or fluff, spoon, and level if measuring with cups to avoid a dense cookie.
- Room Temperature Egg: Using room temperature eggs along with room temperature butter helps ingredients incorporate more easily and results in a better dough texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
