Soft sprinkle cookies with a sugary crunch of sprinkles
To say weekends around here are busy lately is quite an understatement. Every Monday morning when I wake up for work, I wonder where the weekends have gone. I really think we should enstill 4 day weekends. I would love to have Friday and Mondays off every week. I think it’d make me more productive at work, wouldn’t you think? ;)
This past weekend was a whirlwind. My future sister-in-law made a game-time decision on Wednesday of last week to buy a plane ticket to come up this weekend to go wedding dress shopping with me, my mom, and MOH. Honestly, so honored she’d make that flight from Baton Rouge to come up here for an extremely short weekend. Not to mention, her flight up here was delayed about 3 hours because the weather in DC wasn’t safe for incoming flights.
I knew this weekend I was likely going to say “yes to the dress” because I had already been to two bridal stores last weekend and the last two I was going to were this coming weekend. To be honest, wedding dress shopping is tiring. You try on about 5-6 dresses each appointment and then you knock it down to two choices and then from there you pick the one you like. I’m glad it’s all over. I’m EXTREMELY thrilled with the dress I chose and I absolutely cannot wait to put it on when it gets in. I’m dying to walk down the aisle in that dress. It’s seriously the most gorgeous dress I’ve ever seen. I’m slightly biased though, just a tad.
I’m sure y’all have seen these cookies everywhere. I mean, c’mon, sprinkles are a girl’s best friend — next to a shiny diamond, of course. Sprinkles are like sparkles and glitter that just brighten up a wardrobe. Sprinkles brighten up every cookie lover’s batter.
Can I say one thing about these sprinkles? As much as I love them, THEY ARE EVERYWHERE on my kitchen floor. Til this day, I’m still stepping on them and picking them off my heels. They bounce out of the dish like crazy and they’re so hard to contain. It doesn’t help that I decided to spill some. Cleaning up these suckers are ANNOYING. You’d think a vacuum would pick all them up. Uh, nope.
At least I have these soft cookies still lying around. They soothe my anger with the constant heel jab of a sprinkle every time I walk into the kitchen. I’m wondering when Jason is going to confiscate the jar of sprinkles so I’ll never be able to use them ever again. I clearly can’t be trusted with them.
So yeah, these cookies are soft with a crunch from the sprinkles. They’re pretty much regular sugar cookies jazzed up and beautified with sprinkles. Tell me one thing you don’t like about that. You can’t? I thought so.
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 2 sticks unsalted butter, softened
- 1 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 2 1/2 cup flour
- 1/4 cup cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup rainbow non-pareils sprinkles
- Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Then add the vanilla extract, almond extract, and egg. Beat until well combined.
- In a medium bowl, sift together the flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the wet mixture in the bowl of the stand mixer. Continue mixing on low speed until all is added and well combined.
- Gently stir in the sprinkles. Don't overmix it otherwise they'll start bleeding into the dough.
- Using a medium cookie scoop, scoop dough to prepared baking sheets, about 1 inch apart.
- Bake for 15 minutes or until the edges start turning very slightly light golden brown. You don't want them to turn golden brown because then they'll be crisp cookies and not soft in the middle. Check around 10 minutes and see whether or not you need to take them out of the oven or not.
- Once done, remove from oven & cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.