I asked my 4 year old son what we should bring to his sister's school dance and he said, without hesitation, "those cookies with the two kinds of icing...one is white and one is dark brown...", to which I quickly responded, "No!" He was referring to Black and White cookies, which I never blogged about and really should have cause my kids haven't stopped asking for them since I made them. But for this occasion, I needed something simple and quick to bake for a large crowd of kids. His second suggestion was, "Sprinkle Cookies". Hmmmm...didn't I just pin something like that the other day? I told him he was a genius. Him: "What's a genious?" Me: "Never mind."
These cookies are serious kid pleasers. Just look at them! Full of sprinkles, exploding with colors and sugar. I actually didn't mind them either, truth be told. They taste just like sugar cookies should, the addition of sprinkles didn't make them any sweeter than a regular sugar cookie, just prettier. And if baked for the right amount of time, they have the perfect amount of 'chew'.
(adapted from Tasty Kitchen)
1 cup butter, room temperature
1 1/4 cup sugar
1 Tbsp. vanilla extract
1 egg
2 1/2 cups flour
1/4 cup cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup rainbow jimmie sprinkles
extra Nonpareil sprinkles, on a small plate, for rolling the dough
Preheat oven to 375 degrees F. In a medium bowl, sift the flour, cornstarch, baking soda and salt. Set aside. Cream the butter and sugar in the bowl of a stand mixer for about 2 minutes until fluffy. Add the vanilla and egg and beat until well combined. Slowly add the flour mixture to the butter mixture and mix on low speed until fully incorporated. Mix in the 1/4 cup of jimmie sprinkles, being careful not to over-mix or the sprinkles will bleed and discolor the cookie dough.
Scoop the cookie dough with an ice cream scooper onto cookie sheets lined with parchment paper. Place the dough ball onto the small plate with extra sprinkles and press lightly so the tops of the cookies have sprinkles on them. Bake for 9 to 12 minutes, depending on the size of the cookies, or until the edges just begin to turn a light golden color. (Do not over bake, or the cookies will not be chewy.) Cool on a wire rack.
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