Sprinkle Cookies

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These simple vanilla sprinkle cookies are super soft, buttery, and chewy. They are dotted with colorful sprinkles to make your day extra special!

Servings:

Calories: 114kcal

Ingredients

200 g all-purpose flour (approx. 1½ cups + 1 tbsp)
1 tbsp. vanilla sugar (optional)
1 tsp. baking powder
½ tsp. cornflour
¼ tsp. baking soda
¼ tsp. salt
113 g unsalted butter melted (½ cup)
150 g granulated sugar (¾ cup)
1 medium-sized egg
1 tsp. vanilla extract
4-5 tbsp. sprinkles (funfetti, confetti) + extra for topping

Instructions

Sift and mix flour, salt, baking powder, cornflour, baking soda, and vanilla sugar (if using) in a medium-sized bowl and set aside.
Melt butter in microwave. Allow to cool for 5-10 minutes before using (otherwise your cookies will become greasy).
Place melted butter and sugar in a mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add vanilla extract and egg and mix well.
Slowly add the dry ingredients, in two additions, and mix on low speed until cookie dough is formed. Do not overmix. Fold in sprinkles using a spatula.
Roll cookie-dough into equal-sized balls of dough (approximately 25-30g each or 0.9 to 1 oz) and place on a plate. You should have 20-24 cookies dough balls. Roll each ball in more sprikles as desired.
Transfer plate to refrigerator and chill for 30 mins to 1 hr (up to overnight).
Preheat oven to 180°C (356F) and line 2 large baking sheets with parchment paper.
Transfer chilled cookie dough balls on baking sheet, leaving a 2-inch space between each one.
Bake in a preheated oven for 8-10 minutes or until edges are lightly golden brown (centers will still be soft and fudgy).
If you'd like flat, wrinkly cookies, carefully lift the baking sheet (be careful as it would be hot), then banging down on a heat-proof surface a few times, to forces cookies to breathe out all their hot air and flatten. Allow to cool slightly, then transfer to a wire rack to cool completely.

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