Ah, summer. It has finally arrived here in upstate NY, at least according to the weather. The last couple weekends have been gorgeous – sunny and dry and perfect for backyard fire pits, early morning runs, and going out for ice cream with friends. We’ve also been firing up the grill frequently, and I’m excited to start seeing our favorite fruits and vegetables popping up at the farmers market in the coming weeks. For now though, I’ve been meaning to share these sprinkle cookies that I brought to a friend’s house on Memorial Day. They were soft and sweet, and made for the perfect snack to go along with our hot dogs, fruit salad, and other cookout fare. Enjoy and have a wonderful week!
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup sprinkles, plus more for topping
In a large bowl, cream together the butter, sugar, egg, and extract. Beat 6-7 minutes until very light and fluffy. Add in the flour, salt, cornstarch, and baking powder and soda, beating just until combined. Fold in the sprinkles.
Line a baking sheet with parchment paper. Using a tablespoon, scoop the dough out of the bowl and on to the parchment. Flatten slightly and add more sprinkles to the tops if desired, and then cover with plastic wrap. Refrigerate at least an hour before baking.
Preheat the oven to 350 degrees and remove the cookies from the refrigerator. Bake 8 minutes. The cookies should not begin to brown, but the edges should be set. They will look under-cooked in the middle once removed from the oven. Allow them to sit on the hot baking sheet for at least 5 minutes and they will firm up. Transfer the cookies to a wire rack to cool completely. Makes 2 dozen cookies.
Store in an airtight container.