Wednesday, January 9, 2013

SCRUMPTIOUS BAKERY STYLE SPRINKLE COOKIES!!!!

SPRINKLE COOKIES SHOULD BE *BIG* ............GIVES YOU MORE ROOM FOR SPRINKLES!!

beat:
1 1/3c. soft butter
1 1/2c. sugar

Add:
2 eggs
1 tsp vanilla

Add:
3 3/4c. flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 and line cookie sheet with parchment paper.  Roll dough into golf ball size balls (I like to use a regular size ice cream scoop!) Dip tops in sprinkles and flatten tops a bit to help spreading.  Bake 15-18 mins!!! Larger sized ones spread better!  If making smaller ones be sure to flatten well to help spreading.  Only bottoms should be lightly browned.  Let cool.

7 comments:

Cakewhiz said...

These are like bakery cookie replicas!!!! LOVE! I am gonna share on facebook :)

DANIELLE said...

THANKS SO MUCH-I WILL LOOK 4 U ON FACEBOOK!

jdye said...

Add a little pure almond extract and these cookies are to die for! I made them in Christmas bundles and they were a huge hit!

Yann Jaff said...

Dear, use caster sugar or icing/powder sugar ?

DANIELLE said...

GRANULATED SUGAR :-)

Alison M said...

How many golf ball sized dough balls does one batch make?

DANIELLE said...

not sure, sorry

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