Do you need a summer pick-me-up? Try something with sprinkles, they are guaranteed to make you smile. Natalie loves sprinkles so I sent her to Sally’s Baking Addiction to see if she could find some sprinkle cookies. Her recipes are always spot on and this one was no exception. Natalie made these by herself with no assistance from me and they turned out just like the pictures. We made some for the 4th with red, white and blue sprinkles but I think we liked the multicolored ones the best.
The cookie part is buttery and scrumptious all by itself, but add some sprinkles and this butter cookie is transformed into something magical. But don’t stop with sprinkles in the cookies, add a butter icing so that you can add more sprinkles to the top. We don’t call this website Butter & Baggage for nothing! The result is a fabulous cookie that I could not keep in the house. I had to put a note on the container to stay away until I could get photographs. Once photographed, the girls kept asking if there were any left or if I had given them all away. I did manage to share with a couple of friends who also loved them. An added bonus was that I got to use several partially used containers of sprinkles that had been laying around from past baking experiments. I have a reception coming up soon and I think I’ll make another batch of these to take along.Print
- Yield: 3 dozen
- Category: Dessert
- 1 cup butter, room temp
- 1 ½ cups sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla
- 3 cups flour
- 1 ¼ teaspoons baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup sprinkles
- ¾ cup butter, room temp
- 2 ¼ cups confectioner’s sugar
- 3 tablespoons heavy cream
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- With an electric mixer, cream the butter and sugar until light, about 2 minutes. Add egg, egg yolk and vanilla. Scrape bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, cornstarch and salt. Slowly add to the butter mixture on low speed and mix until combined. Gently mix in the sprinkles, just enough to disburse but not so much that they bleed into the dough. Cover and chill for at least 3 hours.
- Remove from refrigerator and preheat oven to 325º. Let cookies sit at room temperature for 15 minutes unless you have chilled overnight, if so, then let them sit for about 30-40 minutes.
- Form dough into balls using a 1.5 tablespoon ice cream scoop. Bake for 11-12 minutes until the edges are slightly browned, the centers will appear soft. Allow to cool on pan for 3 minutes then transfer to a wire rack to cool.
- Frosting: With a hand mixer, beat the butter until creamy. Add confectioners’ sugar, cream, vanilla and salt and mix on low speed until combined then increase speed and mix for 3 minutes. Add more sugar or cream if too thick or thin.
- Once cookies are cooled, frost and decorate with sprinkles.
- Sally’s Baking Addiction