SPRINKLE COOKIES!

 DON'T SPRINKLES MAKE YOU SMILE?

 TIME TO ADD THEM TO THE BATTER!

 HEY, GET OUT OF MY SPRINKLES!! LOOK AT THIS KID SABOTAGING MY PICTURE!!!

 HERE HE IS AGAIN GETTING IN MY PHOTO-HE SURE LOVES SPRINKLES, HUH?

 HERE IS IS-THE SPRINKLE CULPRIT HIMSELF!!!

 NOW HE'S BEING A FUNNY LITTLE GUY, GETTING ELMO IN MY PICTURE!!!

 ELMO IS GIVING COOKIE MOSTER SOME COMPETITION!!

 FINALLY-SOME COOKIES!!!

Ingredients:

• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 1 egg 
• 1 teaspoon vanilla extract
• 1 and 1/2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 cup sprinkles, plus more for tops before baking

Directions:

1. In a mixer, beat butter and sugar.  Add egg and vanilla. 
2. Add all dry ingredients except sprinkles.  Once blended, fold in the sprinkles.
3. Scoop onto a cookie sheet and add some more sprinkles.  Chill a few hours (I only had time for 30 mins in freezer) and bake at 350F on a parchment lined cookie sheet for 9-11 mins. Remove when they look slightly underdone as they will set up more on the cookie sheets.

Adapted from Sally's Baking Addiction

FUNFETTI STRAWBERRY SHORTCAKES WITH A LINZER TART TWIST!

How about using 2 huge sprinkle cookies as the shortcakes in your strawberry shortcakes?  Your kids will thank you!!!!!  Click here for my fabulous sprinkle cookie recipe.  Once they are baked, (I used the ginormous size-7 ounces of dough per cookie. Feel free to down size lol) use a cookie cutter to cut out the center of one cookie. The bottom cookie should be left whole.  Lay the whole cookie on a plate. Top with berries and cream.  Place the cut cookie on top to create a Linzer Tart look!  Dig in!

HERE IS ANOTHER TWIST! USE THE CUT OUT CENTERS AND TOP THEM WITH COTTON CANDY SHERBERT, SOME CHOCOLATE SAUCE AND MORE SPRINKLES!!!

BETTER THAN A BAKERY - SPRINKLE COOKIES

RECIPE....
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 which yields about 3 1/2 ounces dough per cookie but for Super Sized I have also used 7 ounces of dough per cookie-ginormous!!!!!!!) Flatten out each ball of dough and dip tops in sprinkles.  Bake 15-18 mins!!!  Cookies will spread.  Only bottoms should be lightly browned.  Let cool. 

SPRINKLE COOKIES!!!

PARTY ON WITH SOME SPRINKLE COOKIES!!!!!

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.

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.

JAM SANDWICHED BUTTER COOKIES DIPPED IN CHOCOLATE & SPRINKLES!

BEAT:
3 YOLKS
1 3/4C. CONFECTIONER'S SUGAR
1/2 TSP VANILLA BEAN PASTE IF YOU HAVE IT, OPTIONAL!
4 STICKS SOFTENED BUTTER
THEN ADD:
4 1/2 C. FLOUR 
 HAND PIPE THE DOUGH IN A PASTRY BAG WITH LARGE STAR TIP. BAKE ON PARCHMENT LINED COOKIE SHEETS AT 350 ABOUT 10 MINS. COOL AND SANDWICH WITH STRAWBERRY OR RASPBERRY JAM.  THEN, DIP IN MELTED CHOCOLATE AND SPRINKLES!

THE MOST AMAZING FUNFETTI SPRINKLE COOKIES!!!

Cake Batter Chocolate Chip Cookies

• 2 1/4 cups flour
• 1/4 cup Pillsbury Funfetti Cookie Mix
• 1/2 teaspoon baking soda
• 1 1/2 sticks soft butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup chocolate chips + extra for after they bake
• 1/2 cup white chips + extra for after they bake
• heaping 1/2 cup sprinkles

Cream together the butter and sugars.  Add egg and vanilla.  Add dry ingredients.  Fold in the chips and sprinkles.  Chill dough overnight. 
Preheat oven to 375 degrees.
Scoop heaping tablespoons of dough onto parchment lined sheet.  Bake for 10-12 minutes until edges are lightly brown.  Don't over bake.  Remove from oven and press in the reserved chips.  Let cool completely.

Adapted from sallysbakingaddiction.com

PINKALICIOUS MEETS CONFETTI COOKIES

PINKALICIOUS LOVERS.....THIS ONE'S FOR YOU!!


DON'T SPRINKLES JUST MAKE YOU SMILE???

INTO THE OVEN THEY GO....

TIME TO ADD SOME PINK BUTTER CREAM! YOU DIDN'T THINK I COULD LEAVE THEM AS PLAIN SPRINKLE COOKIES, DID YOU?
SANDWICH THE COOKIES TOGETHER!!
THIS ONE IS FOR YOU!

OF COURSE, YOU COULD ALWAYS SKIP THE BUTTER CREAM & WRAP THE COOKIES WITH RIBBON!

FUNFETTI COOKIES
1 cup Butter, Room Temperature
1-¼ cup Sugar
2 teaspoons Vanilla Extract
1 whole Egg
2-½ cups Flour
¼ cups Cornstarch
¾ teaspoons Baking Soda
½ teaspoons Salt
½ cups Rainbow Jimmie Sprinkles AND 2 Tablespoons Nonpareil Sprinkles (I DID NOT MEASURE THIS AND USED MOSTLY PINK SPRINKLES)

BEAT BUTTER & SUGAR. ADD VANILLA & EGG TO COMBINE. ADD FLOUR, CORNSTARCH, BAKING SODA AND SALT JUST UNTIL INCORPORATED. STIR SPRINKLES IN BY HAND SO THEY DON'T GET MASHED IN. I DID NOT MEASURE THE SPRINKLES, JUST SORT OF DUMPED THEM IN!!!! USE MEDIUM ICE CREAM SCOOP AND PLACE ON PARCHMENT LINED COOKIE SHEET. BAKE AT 35O APPROX 12-14 MINS. DON'T WANT THEM TO GET TOO BROWNED. LET COOL 5 MINS ON SHEET THEN REMOVE TO RACK.
COOKIE RECIPE ADAPTED FROM 2 PEAS & THEIR POD

MY BUTTERCREAM RECIPE
BEAT IN THE MIXER 1 STICK BUTTER, 2 CUPS POWDERED SUGAR. ADD A FEW TABLESPOONS OF MILK UNTIL THE DESIRED CONSISTENCY FOR PIPING OR SPREADING! ADD PINK FOOD COLORING, IF DESIRED

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.