Soft, buttery, sweet, vanilla scented sprinkle cookies. An explosion of flavors in your mouth and colorful enough to brighten any cloudy day.
These cookies are so totally not me. If you know me, by now, what I like to bake and foods and ingredients in which I believe, these cookies are seriously not in my chords. Butter AND shortening? Whipping cream and granulated sugar? Sprinkles?? It’s because sometimes I get bored, or tired, of being me, always composed, pretty serious about everything, never over the top. So I said to myself, Live a little, girl! I know, it’s just cookies, but from somewhere I had to start 😉 .
Always admired the bubbly, super confident girls. Me, I’m more the silent type, the reliable friend, the level-headed. I’ve been the joy of every teacher and the pride of my parents, not the best combo when you want to be popular among your friends. Between reading a good book in my favorite armchair and a night partying out with friends, you knew where to find me. Deeply immersed in my reading. And when my passion for baking exploded with all its vigour, the kitchen was the other place you would find me. Traveling is the most adventurous past-time I had. Oh, I was almost a black belt in aikido, and I enjoyed belly dancing for good three years, do those count? 🙂 . But then one day I left everybody in shock: I was going to Canada, to my love, leaving everything I had and knew so far, a house, a job, my family and friends, my cats, my lifestyle, my life. That was something, eh?
So sometimes I want to remind myself that I’m not that boring, after all, I can be buttery as a sugar cookie, fun and unpredictable as a sprinkle.
That’s how, on a windy Alberta morning, these sprinkle cookies came to be.
Mostly because I had all the ingredients, and an ice cream cookbook where I first saw them, and fell in love with their cuteness. Easy and fun to make, these sprinkle sugar cookies definitely brightened up my day and took me out of my too tight zone. Hope they bring some sunshine in your lives, too.
The dough of these cookies is thick and buttery, but not greasy, and holds a multitude of sprinkles. It smells wonderfully of vanilla and sugar, while they’re baking in the oven the whole house smells incredible. I couldn’t wait to bake them and taste their texture and flavor. I wanted to see if sprinkle sugar cookies, that I never had, were as good as they looked. Sure, they were!
These cookies have a soft, cake-like texture, and a light, tasty crumb, with a little crunch from the sprinkles. Everyone deserves some fun and sprinkles in their lives 🙂 .
I can already see there’s going to be some ice cream involved with these cookies. Just stay tuned, don’t go too far. It’s going to be good!
Song of the day: Ride, by Twenty One Pilots.
Adapted on a recipe found on: The Ice Creamery Cookbook, by Shelly kaldunski.Print
- 1 1/2 cups organic, unbleached, all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp sal (if you use salted butter, omit it)
- 6 Tbsp butter, at room temperature (I used salted butter)
- 1/4 cup vegetable shortening
- 1/2 cup + 2 Tbsp sugar
- 1 large egg plus 1 large egg yolk
- 1 1/2 tsp pure vanilla extract
- 2 Tbsp whipping cream (or heavy cream)
- 1/2 cup colored sprinkles
- Pre-heat oven to 350°F.
- In a medium bowl stir together the flour, baling powder, baking soda and salt (if using). Set aside.
- In the bowl of an electric mixer, on high speed, beat the butter, shortening and sugar, until light and fluffy, about 3 minutes.
- Add the whole egg, egg yolk, vanilla and beat on low speed until completely incorporated, scraping down the sides with a spatula when needed.
- Add the flour mixture to the butter/sugar mixture and mix on low speed just until blended, then add the cream.
- Use a wooden spoon to stir in the sprinkles.
- Drop rounded tablespoons of dough onto 2 ungreased baking sheets, spacing the cookies about 2 inches apart.
- Bake the cookies until golden brown around the edges and lightly golden in the center, about 12 minutes, rotating the sheets 180 degrees halfway through baking time.
- Let the cookies cool briefly on the pan on a rack for about 5 minutes, then transfer the cookies directly to the rack and let cool completely.
- Serve the cookies right away or store in a tin box for up to 5 days.
These cookies, with their cakelike texture, are perfect for making ice cream sandwiches.
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