December 10, 2011

Sprinkles Cookies

It's already it me or has this year just flown by?  So far this month I've been super busy with all my holiday candy making.  To date I've made 100 pounds of cashew toffee (with some help from Mom) and there's still plenty more to go.  Thank goodness I only do this once a year.

After being up to my eyeballs in candy I needed a break, a cookie break to be exact.  I first saw these sprinkles cookies on and they instantly brought a smile to my face.   Don't they remind you of the sparkling multi-colored lights you hang on a Christmas tree? The cookies are really delicious with just the slightest hint of citrus.  They'll be adored by both kids and kids-at-heart.

Season's Treatings to you....let the baking madness begin!

Sprinkles Cookies (adapted from Saveur)

Yield: about 3 dozen cookies

1 1/2 cups flour, plus more as needed
1 1/2 tsp. baking powder
1⁄2 tsp. kosher salt
12 tbsp. unsalted butter, softened
3⁄4 cup sugar
1 large egg
2 tsp. vanilla extract
1⁄2 tsp. lemon extract
1 egg white, lightly beaten
1⁄2 cup multi-colored sprinkles
Whisk together flour, baking powder, and salt in a bowl; set aside.

In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes. Add egg, vanilla extract and lemon extract, and beat until smooth; add dry ingredients, and beat until just combined.

Using a 1-oz. ice scream scoop or 2 tablespoons, portion and shape dough into 1" balls; place balls 2" apart on parchment paper-lined baking sheet. Lightly flour the bottom of a 1⁄4 measuring cup, and press each ball into a flat disk; chill disks for 30 minutes.

Heat oven to 375°.

Place sprinkles in a bowl; set aside. Using a pastry brush, lightly brush tops of cookie disks with egg white and then press into sprinkles to adhere completely.

Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and set and lightly browned on the bottom, about 10 minutes.

Let cool before serving.


  1. Lisa in NY12/10/2011

    These look so yum! I don't usually like to add lemon to cookies. Do you think it would be ok if I used only vanilla extract?

  2. You can definitely omit the lemon extract!

  3. Lisa in NY12/11/2011

    Ok I am cookie challenged this week. Is this sort of a sticky dough? I hope I didn't measure the flour wrong. I did get about 3 dozen though so I am no all that worried.

  4. When I made the cookies the dough wasn't sticky. You should be able to roll it without it sticking to your hands. Next time I'd add a little more flour. Good luck!

  5. Michelle12/21/2011

    Awesome! I grew up on Long Island eating Sprinkle Cookies from authentic Italian Bakeries and these bring me back. Simply amazing, thanks for sharing from Vermont!


Related Posts Plugin for WordPress, Blogger...