Sprinkle Sugar Cookies
Sprinkle Sugar Cookies are perfect for just about any occasion you can throw at them, just customize the colors!
Servings: 48 cookies
Video
Equipment
- medium cookie scoop (2 tablespoon size) optional
- food processor optional
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter at room temperature, cut in pieces.
- 1 1/4 cups sugar
- 1/4 cup cream cheese
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 large egg at room temperature.
Instructions
- Preheat oven to 375°F
- Put the first 4 ingredients in a food processor and pulse to combine. Note: I use a food processor but you can use a stand mixer or electric beaters if you prefer.
- Add the butter, sugar, and cream cheese, and pulse until the butter is well incorporated.
- Add the egg and extracts and process until the dough comes together in a lump.
- Scoop dough out with a medium (2 tablespoon) cookie scoop and roll into a ball with your hands. Roll the balls of dough in sprinkles, making sure to get them completely coated.
- Place the balls of dough on a cookie sheet, 2 inches apart. Press down on each ball with the back of a drinking glass to flatten slightly. Bake for 8 minutes. Let them cool for a minute or two on the cookie sheet and then transfer to a rack to cool completely.
Notes
*The sugar cookie recipe comes from King Arthur Flour, via Smitten Kitchen
Nutrition
Serving: 1 cookie · Calories: 89 kcal · Carbohydrates: 11 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.2 g · Cholesterol: 15 mg · Sodium: 78 mg · Potassium: 21 mg · Fiber: 0.2 g · Sugar: 5 g · Vitamin A: 140 IU · Calcium: 8 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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