These delightful cookies are as cheerful as they are delicious! I took them to a Fourth of July BBQ a couple of weeks ago and got a lot of “oh! who made the cookies?” They are like a tender and moister vanilla shortbread cookie loaded with sprinkles. How can you not smile when you look at them?
I have mentioned before that I write in my cookbooks. I’m sure that makes some people cringe but I have been doing it for many many years. I write down things like if people liked it, what the occasion was and I write down the date. And you know one of my favorite things is to flip through one of my books and come across a recipe that I might have made years ago that I either made with or for my kids. I still have the Baklava recipe my daughter and I made when she was in the 5th grade for her Greek Festival at her school. Or Peanut Butter Cookies I baked with my son which at one point were his favorite. God Bless peanut butter. For a long time it was the only thing that boy would eat!
Anyway! Here is the recipe with all of my notes. I doubled the recipe and marked down how long it took to bake in my new oven. I recently had our kitchen updated and got a new oven after the the other one more or less blew up. And now I have a beautiful new Kitchen Aid which I love BUT it has been very hard getting used to the fact that this oven takes almost a full 10 minutes longer to bake anything. But slowly but surely we are becoming friends.
Here is the recipe along with my usual commentary. : )
These measurements are for a DOUBLE recipe since I just can’t see if you are going to go to the trouble to make these why you wouldn’t want to have a few extra on hand. The doubled recipe works fine in my Kitchen Aid mixer sized bowl
3 Cups all-purpose flour
2 tsp. baking powder
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
1 cup butter (2 sticks.)
1 1/2 cup sugar
1 vanilla bean (I used 1 tbsp. of vanilla bean paste.)
2 large egg
2 tsp. pure vanilla extract
1 cup sprinkles. This was a whole tub. ( I also prefer “jimmies” over nonpareils.)
In a medium bowl mix the flour, baking powder, cream of tartar, baking soda, and salt together.
Beat the butter and sugar on medium speed until light and fluffy, about 3 or 4 minutes. Add the vanilla bean or vanilla bean paste, the eggs, the vanilla extract, and beat till thoroughly combined.
Reduce the mixer to slow and slowly add the dry flour mixture. Incorporate the flour into the wet ingredients then add 1/2 cup of sprinkles.
Put the other half of the sprinkles in a shallow bowl or dish. Scoop your cookie dough into a ball and then roll it in the sprinkles. Place on a cookie sheet prepared with parchment paper and then place in the refrigerator for 2 hours. Bake the chilled cookie balls for 10 minutes at 350 degrees in the center of the oven Give each cookie about 2 inches of space. Bake until the cookies have spread and are just beginning to brown around the edges but are mostly pale and soft.
Bake the chilled cookie balls for 10 minutes at 350 degrees in the center of the oven Give each cookie about 2 inches of space. Bake until the cookies have spread and are just beginning to brown around the edges but are mostly pale and soft.
Let cool on the cookie sheets for about 5 minutes before moving them to a wire rack to finish cooling.
Makes about 30 small cookies or 15 large cookies.
I made the large size batch and they took about 22 minutes but then again I have a crazy oven. And now looking at these pictures….I think I overbaked them!! They really should not be quite so brown. You want a lighter and a bit more pale in color.
The cookies I baked in the first photos have that paler color you might want. Those were the smaller sized cookies I baked for the Fourth of July BBQ. The cookies below I baked as I was writing this blog post. They are larger and are a bit browner. But no worries! Rest assured they do not taste burned and are delicious. I am one of those people who like the way the sugar in the cookies caramelizes and usually enjoy the brown edges of a cookie the most.
But I have to say, follow your own instincts since you know your oven better than anyone else!