Lindsay Ann Bakes: Rainbow Sprinkle Sugar Cookies

Thursday, December 13, 2012

Rainbow Sprinkle Sugar Cookies

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Who doesn't love a cookie covered in rainbow sprinkles?! 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. Just prepare your dough.



Spoon balls of dough onto cookie sheet and pop in the fridge for a few hours or over night. This allows the flavors to develop and time for the dough to absorb the moisture for a flavorful, hydrated and firm dough yielding rich, golden brown cookies that bake up thicker and more evenly with a better consistencyIf you do not plan on making all of the cookies at once, you can wrap and freeze dough balls for later use. Cookie dough can be refrigerated for up to 48 hours or frozen to be used in smaller batches.


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



Rainbow Sprinkle Sugar Cookies 



Yield: 16 cookies*
*For a small batch, cut the recipe below in half, using 1 large egg yolk plus 1 1/2 teaspoons milk for half of an egg.

Ingredients
  • 1 1/2 cups (180g) all-purpose flour, weighed or spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick/4oz) unsalted butter, melted
  • 3/4 cup granulated white sugar
  • 1/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup jimmie rainbow sprinkles

Directions

Sift together the flour, baking soda and salt; set aside. With an electric mixer, beat together cooled butter and sugars on medium speed for a minute or two, until pale and fluffy. On low speed, add the egg, vanilla extract. Gradually add the flour mixture just until incorporated. Scoop dough into 16 balls (about 2 tablespoons each), roll in sprinkles, cover with plastic wrap and refrigerate for at least an hour, or leave in the fridge over night.

When ready to bake, preheat oven to 350 degrees F. Place dough balls onto a parchment lined baking sheet. Bake 10-14 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cookies will continue to bake while cooling on the hot baking sheet. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack to cool completely. Store at room temperature in an air tight container.




  
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13 comments:

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

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

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

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

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

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  6. I love these cookies - so pretty!

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

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

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  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! :)

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  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!

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  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!

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

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

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

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

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

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