Monday, September 3, 2018

Sprinkle Cookies for Labor Day

Sprinkle Cookies for Labor Day

Happy Labor Day! Any holiday is a great excuse to bake and today we honor American workers so give yourself a pat on the back. Labor Day came about by the labor movement in the late 19th century and for many symbolizes the end of summer. I used this recipe to make two different kinds of Sprinkle Cookies. Red, white, and blue nonpareils for Labor Day and orange and yellow nonpareils to celebrate the upcoming Fall season (see post above). The cookies are tender and chewy and have a crunchy bite from the nonpareils. They taste like bakery cookies. The only adjustment I made to the recipe is add 1 teaspoon of salt to balance the sweetness and vanilla flavor. Here are Red, White, and Blue Sprinkle Cookies I made for Memorial Day but they are also great for today. See recipe and directions below.

Sprinkle Cookies

Sprinkle Cookies 

Yield: 40 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 Red, White, and Blue Nonpareils Sprinkles

Sprinkle Cookies

So yummy!

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.

Cookies on my Martha Stewart plate

Cookies are so pretty and taste amazing!
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.

Dough, Scoop, Nonpareils and Glass to press on cookies

About to roll dough ball in the nonpareils
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.

Dough ball covered in nonpareils

Dough ready to be pressed down
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.

Using the bottom of a glass to press down the dough

Dough pressed and ready to bake! 
Take the end of a glass and press gently and slightly flatten (see image) each one.

Bake for 10 minutes.

Cookies taken out of the oven 
Let set in baking sheet for 5 minutes and then transfer to wire racks to cool completely.

For the Sprinkled Sugar Cookies recipe, visit Just Add Sprinkles:


-Sophia/Two Frys

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