Sprinkle Cookies
Soft and chewy middles, slightly crisp edges, layers of colorful sprinkles, sprinkle cookies are the perfect cookie.
Servings: 20 cookies
Calories: 122kcal
Ingredients
- 1/2 cup butter
- 1.5 cup all purpose flour (200g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup brown sugar (150g)
- 1/4 cup sugar (50g)
- 1 egg (extra large, 64g)
- 1 tsp vanilla extract
- 3/4 cup rainbow sprinkles
Instructions
- Add the butter to a small pot and melt over low heat, stirring, until the butter liquifies. Remove from the heat and pour the butter into a large mixing bowl. Set aside to cool slightly.
- In another mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- When the butter is slightly cool to the touch, whisk in the brown sugar and granulated sugar until smooth. Whisk in the egg completely and stir in the vanilla.
- Use a silicone spatula to fold the whisked dry ingredients into the butter batter until about 90 percent mixed.
- Gently fold in the sprinkles, ensuring no floury dry spots remain.
- Use a medium cookie scoop to scoop out the dough onto a parchment paper lined baking sheet. Chill in the fridge for 15 minutes before baking or freeze (see notes)
- To bake, heat the oven to 350°F. Arrange the cookies on a parchment paper lined baking sheet, at least 2 inches apart.
- Bake for 12 minutes, or until the edges are set and the tops are golden, turning the cookie sheet halfway if needed. Remove from the oven, let cool, and enjoy!
Notes
Makes about 16 Miffys
If you aren't baking all of them right away, freeze the cookie dough balls until firm, then transfer to an air-tight container.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 18.1g | Protein: 1.4g | Fat: 5g | Saturated Fat: 3.1g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 10.3g