Thursday, December 13, 2012

Rainbow Sprinkle Sugar Cookies

Pin It

Who doesn't love a cookie covered in rainbow sprinkles?! This recipe is great for when you just a want a couple cookies (that can also, easily be baked in the toaster oven in minutes) instead of an entire batch. Baking in small batches is so simple and quick and is perfect when you don't need a whole plate of cookies tempting you from the kitchen the next day. My small batch dessert recipes are simple to prepare using less ingredient, with quick baking times and easy clean up.  This is a great recipe to whip up for a special occasion, to put out for company to enjoy, or for a late night indulgence without over doing it!



These cookies have a rich, buttery flavor, with crisp edges and a melt in your mouth chewy center. To me, these cookies are perfection... give them a try and let me know what you think! All you need is one bowl. To start, simply beat together the butter and sugars.


Next beat in the wet ingredients. I use a combo of vanilla, milk and just the egg yolk for an ultra rich, flavorful and chewy, never cakey, cookie. (I always save the whites for a healthy egg white omelet or a small-batch of my low-fat/gluten-free Flourless Chocolate Cookies so they never go to waste! Click here for my trick for separating an egg)


When baking in small batches, every little bit of ingredient makes a big difference in the outcome, so be sure to watch my video on How To Properly Measure Flour, to avoid accidentally adding too much flour, which will create dry, dense cookies, that don't spread properly. After you have weighed or measure out your flour, slowly stir it in.


Roll into balls and place on your cookie sheet. My small-batch cookie recipes make a perfect small-batch of cookies... if you make them a little larger, you can get 6 slightly larger cookies, or stick with 8 smaller size cookies.


Here comes the best part... Roll in sprinkles and bake!


Rainbow Sprinkle Sugar Cookies 

Yield: 8 cookies*
*For a larger batch, double recipe below, replacing the egg yolk and milk with 1 whole large egg.

Ingredients
  • 3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
  • 1/4 teaspoon baking soda 
  • 1/8 teaspoon salt 
  • 4 tablespoons (1/2 stick) unsalted butter, melted 
  • 6 tablespoons granulated white sugar 
  • 2 tablespoons packed light brown sugar 
  • 1 large egg yolk 
  • 1 1/2 teaspoons milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup rainbow jimmie sprinkles
Directions
Sift/whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for a minute or two. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Cover dough with plastic wrap and refrigerate for at least 1 hour or up to 48 hours. Chilling the dough helps to reduce spreading while baking and allows the flour to absorb the ingredients and moisture for a more flavorful cookie.

When ready to bake, preheat oven to 350 degrees F. Remove dough from refrigerator and scoop 6-8 mounds of dough onto cookie sheet. Roll in sprinkles. Bake 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack. Serve warm or cool completely and enjoy!


  
Pin It

13 comments:

  1. What a fun looking cookie! And, I love that you adjusted the recipe for a small batch :)

    ReplyDelete
  2. yay! thanks Lindsay Ann! (wish I could snack on 1 or 2 or the entire small batch now!)

    ReplyDelete
  3. They are pretty! Ggreat idea to make a small batch. I tend to half the recipes myself a lot.

    ReplyDelete
  4. These cookies turned out so pretty...very cute!

    ReplyDelete
  5. These cookies are the perfect little treat for an afternoon or after lunch. So fun and colorful

    ReplyDelete
  6. I love these cookies - so pretty!

    ReplyDelete
  7. Sue {munchkin munchies}December 14, 2012 at 7:15 AM

    Lindsay Ann, You can't go wrong with sprinkles:) So fun and festive!

    ReplyDelete
  8. These cookies are so cute!...I probably need to adjust ALL my cookie recipes to only yield 8 cookies! I am a cookie lover and could eat them all the time-- What a great idea! :)

    ReplyDelete
  9. Now this is a different sugar cookie recipe for me, with just the egg yolk and the addition of brown sugar! So neat that you did a recipe for a small batch but they are so colourful and fun. I'd have to double or triple it :) Great cookies for Meaghan's shower!

    ReplyDelete
  10. Thank you thank you thank you!!! Turning on the computer to my sweet rainbowy surprise made this the BEST day ever!! You all are unbelievably wonderful, sniffle sniffle. You're amazing!

    ReplyDelete
  11. Robin @ Bird On A CakeDecember 14, 2012 at 8:37 PM

    So pretty! My daughter will love them...she is a sprinkle fiend!

    ReplyDelete
  12. Sarah @ Miss CandiquikDecember 15, 2012 at 5:24 PM

    I like the idea of the small batch of cookies!! :)

    ReplyDelete
  13. yep, I could eat a dozen of those cookies! I was so happy to have been a part of the shower!

    ReplyDelete

ShareThis