Vanilla Sprinkle Cookies

Vanilla Sprinkle Cookies

Vanilla Sprinkle Cookies

Vanilla Sprinkle Cookies

This is the fifth and final recipe I baked for a Pre-Thanksgiving Potluck at work earlier this week. I had a total of 10 1/2 hours of sleep in 2 days to bake all the cookies. Hubby was happy since I filled the cookie jar for us both to share! This recipe does not require a mixer and is super easy to do. I changed the sugar from granulated to vanilla sugar to amp up the vanilla flavor profile. This cookie has a nice bite, and is at first chewy and then you get a little crunch from the jimmies sprinkles and nonpareils. I used fall/Halloween colors to coincide with the season, but use whatever color combinations you prefer. A colleague said these would be great ice cream sandwich cookies and I think so too. See recipe below.

Close-up of Vanilla Sprinkle Cookies

Yield: 3 Dozen Medium Size Cookies or 2 Dozen Large Cookies

Ingredients
3 cups King Arthur All-Purpose Flour

2 teaspoons Cornstarch

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Coarse Salt

1 2/3 cups Vanilla Sugar

1 cup (2 sticks) Unsalted Butter, melted and cooled

2 Large Eggs

2 teaspoons Vanilla Extract

3 tablespoons Jimmies Sprinkles

2 tablespoons Colored Nonpareils

Vanilla Sprinkle Cookies

Directions
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt; set aside.

Melt butter in a small sauce pan over medium heat. Cool to room temperature and with a spatula stir in vanilla sugar.

In a large bowl, combine with a spatula the eggs and vanilla extract and then add to the butter/sugar mixture.

All the cookies I baked for a Pre-Thanksgiving Potluck at work!

Add flour mixture (dry ingredients) to wet ingredients and combine with a spatula.

Add sprinkles and nonpareils and stir together with a spatula.

Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

My Two Frys label

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 11-13 minutes. Cookies will look slightly underdone, but will continue to cook on baking sheet.

Wait 3 minutes and transfer to wire racks to cool completely.

The Funfetti Cookies recipe is from Sugar Spun Run:
https://sugarspunrun.com/funfetti-cookies/

Enjoy!

-Sophia/Two Frys