So it’s summer, and I’m currently exploring the “unemployed” field, so I’ve been experimenting with new recipes while I look for a new job.
Then I found these:
Cake batter sprinkle cookies. I mean oh man they are good! The best part about this recipe for me is that it doesn’t make 2-4 dozen cookies (I’d hate myself if I ate them all by myself!). This cookie sheet is the only batch that comes of this recipe, but I might have made them a little large too.
I found this recipe on Pinterest from Sally’s Baking Addiction:
4 Tablespoons (60g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 large egg yolk
1/2 teaspoon butter extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (95g) all-purpose flour
1/2 cup (80g) sprinkles
1/4 cup (40g) sprinkles, for rolling
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone baking mat. Set aside. Pour 1/4 cup sprinkles onto a plate to use for rolling. Set aside.
Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, butter extract, baking powder, and salt. Add flour, and mix until a dough forms. Dough will be thick. Gently mix in sprinkles.
Roll dough in teaspoon size balls. Make sure that the balls are tall, rather than wide. The taller the cookie dough ball, the thicker the cookie will be. Roll the dough balls into the reserved sprinkles and bake for 9-10 minutes. Watch them closely at the 9 minute mark to assure they do not brown.
Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Cookies remain fresh up to 1 week covered at room temperature.
She’s got some more great recipes on her site too, so go check it out, and give these cookies a try, they are scrumptious!