Last week, I saw pretty Valentine cookies at Pamela’s tasty blog. Since I just couldn’t forget about those sprinkle-adorned lovelies, I had to make some of my own. The technique couldn’t be easier, and since I’d never tried rolling cookie dough in sprinkles, I had to take the challenge.Sure glad I did! This delicious buttery sugar cookie recipe is adapted from Baking Illustrated and produces the best soft sugar cookie I’ve ever tasted. There’s a place for crisp sugar cookies, I admit, but those chewy morsels of sweet bliss are my top choice.
Did you know that you can freeze unbaked cookie dough balls? Just roll them in colorful sprinkles, freeze the dough balls, and save some for baking another day…if you’ve got that kind of willpower. Now if fancy heart sprinkles were to be found in this country, you can bet I’d have picked up a bottle or two, but these simple rainbow nonpareils turned a ho-hum sugar cookie into quite the looker, don’t you think?
- 2 cups all-purpose flour
- ½ t. baking powder
- ½ t. salt
- 1 cup (2 sticks) unsalted butter, softened but still cool
- 1 cup granulated sugar
- 1 T. light brown sugar
- 1 large egg
- 1½ t. vanilla extract
- 2 bottles (1 cup) sprinkles of choice
Preheat oven to 375F. Line 2 baking sheets with parchment paper.
Whisk together flour, baking powder, & salt in a medium bowl. Set aside.
Beat butter with white and brown sugars until light and fluffy, scraping down bowl twice. Mix in egg and vanilla. Slowly beat in dry ingredients just until combined.
Scoop dough out by the tablespoon and roll between your hands to form a ball. Roll cookie dough balls in sprinkles and place 2" apart on prepared cookie sheets. Refrigerate leftover dough while round one bakes for 10-12 minutes. Cool 5 minutes on cookie sheet and then move to a cooling rack.
**Extra dough balls can be rolled in sprinkles and frozen on a cookie sheet. Once solid, move cookie balls to a freezer safe bag and save until you've got another cookie craving!