Start the baking season off by trying this yummy kid-friendly treat from the author of Mom’s Big Book of Baking and mom of two
Makes about 24 large cookies.
These are my five-year-old’s favorite cookie. She says that they taste like cupcakes.
- 2 1?2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1?2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1?2 cup multicolor sprinkles
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, and salt in a medium mixing bowl.
3. Combine the butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth. Stir in the flour mixture until just combined.
4. Place the sprinkles in a small bowl. Scoop up a heaping tablespoon of dough and roll it between your palms to form a ball. Roll the top half of each ball in the sprinkles. Place the balls, sprinkle side up, on an ungreased baking sheet, leaving about 3 inches between each cookie. (Cookies may be placed next to each other on parchment-lined baking sheets, frozen, transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.) Bake the cookies until they are pale golden around the edges but still soft on top, about 10 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes and then remove them with a metal spatula to a wire rack to cool completely.
Sprinkle Cookies will keep in an airtight container for 2 to 3 days.
How kids can help: Kids love to dip dough balls in the sprinkles. Place bowls of sprinkles on a rimmed baking sheet and the cookie dough balls on another. When the excess sprinkles fall off the cookies, they will end up on one or the other of the sheets rather than the floor.
Excerpted from Mom’s Big Book of Baking, by Lauren Chattman. ©2001, used by permission from The Harvard Common Press.