SPRINKLE COOKIES
ALMOND AND VANILLA SPRINKLE COOKIES with a cakey texture.
SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES
LISTS
GROCERY LIST:
½ stick | Unsalted Butter
2 large | Eggs
2-3 tablespoons | Whole Milk
1 ½ cups | Confectioners’ Sugar
1 ¼ cups | All-purpose Flour
¼ teaspoon | Kosher Salt
2 teaspoons | Baking Powder
¼ teaspoon | Vanilla Extract
¾ teaspoon | Almond Extract
¼ cup | Sprinkles
1 | Lemon
KITCHENWARE:
18x13-inch Baking Sheet
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
2 Medium Mixing Bowl
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Whisk
PREP
Helpful tips!
When measuring flour and confectioners’ sugar, don’t pack or you will end up adding more into the mixtures and risk having denser cookies. Instead, use a large spoon to scoop ingredients into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
Double, triple or quadruple the recipe for more cookies!
BAKE
COOKIE DOUGH:
2 large | Eggs (room temperature)
1 ¼ cups | All-purpose Flour
½ cup | Confectioners’ Sugar
2 teaspoons | Baking Powder
¼ teaspoon | Kosher Salt
½ stick | Unsalted Butter (room temperature)
½ teaspoon | Almond Extract
1 teaspoon | Lemon Juice
½ teaspoon | Lemon Zest
TOPPINGS:
1 cup | Confectioners’ Sugar
2-3 tablespoons | Whole Milk
¼ teaspoon | Almond Extract
¼ teaspoon | Vanilla Extract
¼ cup | Sprinkles
Preheat oven to 350° F and place rack in center of the oven. Line baking sheet with parchment paper.
Using a stand mixer with a paddle attachment or a hand mixer, beat eggs in medium mixing bowl until light and foamy, about 4 minutes on medium speed. Set aside.
Using a stand mixer with a paddle attachment or a hand mixer, sift flour, confectioner's’ sugar and baking powder into large mixing bowl. Add salt and gently mix to combine, just a few turns. Cube butter and add pieces to bowl of dry ingredients. Mix on low speed, slowly increasing speed to medium until butter is worked into dry ingredients, about 4 minutes. Mixture will look like coarse meal.
With mixer on low, pour in eggs, mixing until dough forms.
Measure out heaping tablespoon portions of dough and roll into even balls. Evenly place cookie dough balls on baking sheet.
Bake cookies for 12-15 minutes, until cookies are puffed and slightly firm to the touch.
While cookies are baking, make icing by whisking confectioners’ sugar, milk and extracts in a medium bowl until smooth. Set aside.
As soon as cookies are done, immediately roll each cookie in icing, place on wire rack and add sprinkles. Make sure you add the sprinkles right away or icing will harden and sprinkles will not stick.
Store leftovers in wrapped plastic or airtight container at room temperature.