confetti sprinkle sugar cookies

Confetti Sprinkle Sugar Cookies | Solano's Kitchen

Confetti Sprinkle Sugar Cookies | Solano's Kitchen

Every Wednesday afternoon, Aria and I go to a “new moms” group at The Birth Center, where she was born.  We always have a great time, and we’ve made lots of new friends! In an effort to keep up with my baking and to have some material for new blog posts, I’ve started baking various things to bring with us.  Last week, I thought these simple sugar cookies with sprinkles would be an easy and fun treat to make.  Not only are the cookies delicious, but sprinkles always make everything better! Growing up, funfetti cake was always my favorite; these are just as fun, but in easy cookie form!  I used some leaf sprinkles in autumn-themed colors, but you could easily customize these to any holiday or time of year, OR go traditional with some rainbow sprinkles!

This week, I made some pumpkin cream cheese muffins to share, so stay tuned for those!

Confetti Sprinkle Sugar Cookies 3

Confetti Sprinkle Sugar Cookies 2

Ingredients

  • 2 cups (10 oz.) all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup (8 oz. or 2 sticks) unsalted butter, at room temperature
  • 1 cup (7 oz.) granulated sugar
  • 1 tbsp. light brown sugar
  • 1 large egg
  • 1½ tsp. vanilla extract
  • ½ cup sprinkles

Directions

Preheat the oven to 350°F.  Line baking sheets with parchment paper or silicone baking mats; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy.  Add in the egg, followed by the vanilla extract, beating well after each.  Add in the dry ingredients and beat just until combined.  Fold in the sprinkles with a rubber spatula.

Scoop the dough into 1 1/2-2 tablespoon-sized balls, spaced about 2 inches apart on the baking sheets.  Bake for 14-15 minutes, rotating the pans halfway through, or until the cookies are just set and the edges are very lightly browned.  Transfer the cookies to a wire cooling rack and cool completely.

Yield: about 30 cookies

Source: Annie’s Eats; originally adapted from Baking Illustrated

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