Friday, May 11, 2012

Confetti Sugar Cookies


I am always on the lookout for new drop cookie recipes. I don't like to spend a whole lot of time and effort perfectly forming cookies or having to frost or decorate them after baking. I'm a simple girl. Mix butter, flour and sugar. Scoop. Bake. Eat. 

This recipe was exactly what I was looking forward, but never would have come up with on my own. How easy is this? It's a sugar cookie recipe without all the cutting and icing and sprinkling. Stir in some sprinkles to the batter and you've got yourself a crowd-pleasing, eye-catching cookie that everyone will love. 

Confetti Sugar Cookies
Makes 3 dozen cookies
Recipe adapted from Tasty Kitchen

1 cup (2 sticks) unsalted butter, softened
1-1/4 cup sugar
2 tsp vanilla extract
1 tsp almond extract
1 large egg
2-1/4 cups flour
1/4 cups cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cups rainbow jimmie sprinkles

Preheat the oven to 350 degrees.

In a large bowl cream together butter and sugar until fluffy. Add in vanilla and almond extract and egg and beat to combine. 

In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add dry ingredients into the creamed mixture and stir to combine. Gently stir in sprinkles (do not over stir or the sprinkles may bleed into the cookies.) 

Scoop by the tablespoonful onto a cookie sheet with an inch or two between each cookie. Bake for 8-11 minutes or until edges are set and barely browned. Let cool on the pan for 2-3 minutes and then remove to a wire rack to cool completely. 

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