Ingredients
1 and 1/2 cups (188g) flour
11/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) sugar
1 large egg
1 teaspoon vanilla
1/2 cup (80g) sprinkles, plus more for topping
Method
Whisk the flour, baking powder and salt together in a medium bowl. Set aside. In a large bowl using a hand mixer beat the butter and sugar together on medium-high speed until creamed, for about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, (for about 1 minute). Scrape down the sides and the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in 1/2 cup of sprinkles. The dough will be thick and sticky. Scoop large sections of dough (about 2 tablespoons of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
Cover and chill the cookie dough balls in the refrigerator for at least 2 hours.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centres will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh if covered at room temperature for up to 1 week.
Recipes and pictures sent by
Lalasha Rupasinghe
Grade 9 Com A
Lyceum International School
Gampaha
