Sunday, May 28, 2017

Red, White, and Blue Sprinkle Cookies

Pin It Red, White, and Blue Sprinkle Cookies

Red, White, and Blue Sprinkle Cookies
Last night, I baked a batch of Funfetti Cookies and switched the multi-color sprinkles to red, white, and blue sprinkles for Memorial Day. The cookies have a nice crisp bite and are so tender inside with just the right amount of vanilla extract and sugar. They are not too sweet and the large size cookies are like ones you would buy at a bakery. These Red, White, and Blue Sprinkle Cookies are perfect for Memorial Day and July 4th. Remember on Memorial Day we honor our fallen veterans who died defending our country. See recipe below.

Close-up, pretty sprinkles

Yield: 1 Dozen

3/4 Granulated Sugar

1 1/2 cups King Arthur All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Coarse Salt

1 teaspoon Cream of Tartar

1/2 cup, 1 stick Unsalted Butter, softened and cut into 8 cubes

1 Large Egg, room temperature

1 teaspoon Pure Vanilla Extract

1/2 cup Red, White, and Blue Sprinkles + more for sprinkling on top before baking

Red, White, and Blue Sprinkle Cookies, yum!
Red, White, and Blue Sprinkle Cookies
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cream of tartar; set aside.

In the bowl of mixer with paddle attachment, cream butter on medium speed; about 1 minute.

Scrape sides of bowl with spatula.

Add sugar and incorporate until light and fluffy.

Scrape sides of bowl with spatula.

Add egg and mix just until incorporated.

Add vanilla and mix until combined.

Betty Crocker Red, White & Blue Sprinkles
Flour mixture

Turn mixer to low speed and slowly add the flour mixture until incorporated.

Turn off mixer and fold in sprinkles with a spatula or if you prefer, use your hands.

Take dough and form into a ball, cover with plastic wrap, and chill in the fridge for at least 4-5 hours or overnight.

Heat oven to 350 degrees.

Line 2 baking sheets with parchment paper.

Added sprinkles to dough
Just taken out of the oven

Using an ice cream scoop take dough and roll into balls.

Add more sprinkles and gently press onto top of dough.

Place baking sheets in freezer for 15 minutes. The cookies will hold their shape when you do this.

Bake for 12 to 15 minutes.

Cookies in the cookie jar, but not for long!

I made my cookies large so if you want smaller cookies you will have a yield of 2 dozen.

The recipe from Sally's Baking Addiction suggests 8 to 9 minutes of baking time but I baked mine longer because they looked so raw at 9 minutes.

If you want them super soft adjust the baking time.

For the Soft-Baked Funfetti Sugar Cookies Recipe, visit Sally's Baking Addiction:


-Sophia/Two Frys

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