When I made Sprinkle Cookies for Labor Day, I used part of the dough to make these Fall Sprinkle Cookies. This recipe yields about 40 cookies and has a rich vanilla flavor like ones you buy at a bakery. When you bite into the cookie it is tender, and you get a nice crunch from the nonpareils. I adjusted the recipe and added a little salt to really bring out the vanilla flavor. The yellow and orange nonpareils really make me think of the Fall season and the upcoming cooler weather, and that makes me really excited. This summer was a real hot and humid scorcher of a mess in New York. The last couple of days have been in the 70s and though it has been rainy, I am relieved. If you know me, you most certainly know I am not a fan of hot weather. Did you know it is snowing already in Montana? I adore winter weather and anything above 75 degrees makes me cringe. I look forward to baking this season and bringing you plenty of recipes. I am ready for all things Fall like pumpkin spice, the beauty of fall leaves, the crunch of leaves, fall décor, squash, all things pumpkin, apples, candy corn, etc... I suggest you check out these yummy Vanilla Sprinkle Cookies I made last November. See recipe and directions below.
|Fall Sprinkle Cookies|
2 cups Granulated Sugar
4 1/2 cups King Arthur All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Coarse Salt
2 cups, 4 sticks Unsalted Butter, softened
2 Large Eggs, room temperature
1 tablespoon Vanilla Extract
1/2 teaspoon Almond Extract
1 1/2 cups Orange and Yellow Nonpareils Sprinkles
Heat oven to 350 degrees.
Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt; set aside.
In the bowl of mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy; about 2-3 minutes.
Scrape sides of bowl with spatula.
Add eggs, vanilla and almond extracts, and mix just until incorporated.
Turn mixer to low speed and slowly add the flour mixture until incorporated and dough has formed.
Pour nonpareils into a bowl.
Take dough and using a cookie scoop form into balls about the size of 1 1/2 tablespoons.
Roll each dough ball in the nonpareils completely covering it. Place dough balls on lined baking set 2 inches apart. I leave more space but that is just my preference.
Take the end of a glass and press gently and slightly flatten (see image above and below) each one.
Bake for 10 minutes.
Let set in baking sheet for 5 minutes and transfer to wire rack to cool completely.
For the Sprinkled Sugar Cookies recipe, visit Just Add Sprinkles: