Have I ever mentioned that I am known for spilling things? It’s not something I exactly want people to know about me but it’s something that I just can’t seem to escape from. Case and point, I have discovered one of the worst things to possibly spill: flour.
When I woke up in the morning to make these cookies I saw I had a voicemail from an unknown number. It turns out I had purchased a brand of flour that is currently being recalled for E. coli contamination and was being notified to discard or return my flour. Working for the health department I know wayyy too much about the dangers of E. coli and I don’t want anything to do with it (nor do I want to become a case that my coworkers have to investigate). Anyways this brings me to my flour spillage…
So I of course decided to dump the rest of my flour and get some new flour. My attempts to make this simple transfer led to all my old flour being thrown in the trash and the new flour I just bought ending up all over the floor. If only I was lucky enough to spill the bad flour…
Needless to say, flour spilled all over the floor requires lots of sweeping and mopping to make sure you get it all. Not very pleasant. While I was making the cookies I kept thinking is there anything worse to spill? Since this is a recipe for sprinkle cookies, as I held the bottle of sprinkles in my hand I couldn’t help but think that it’s possible the sprinkles would’ve been a lot worse since they would have bounced all over the kitchen floor. Thankfully it was only a thought and I only spilled one thing in the kitchen while making these cookies.
So here they are, delicious sprinkled Suga’ cookies! I adapted this recipe from my Halloween sugar cookie recipe and I have to admit these might be even better… Although, like a mother who can’t choose her favorite child, I don’t think I could pick which cookie is better, I love them each for their flavors!
Sprinkles have to be one of my favorite things. Frozen yogurt, ice cream, cookies, the more sprinkles the better. This cookie recipe lets the sprinkles take center stage but let me tell you this dough is to die for. Using real vanilla seeds makes all the difference so don’t skimp out on that part!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces (1/2 cup) cream cheese, softened
- 1 ½ cups granulated sugar
- 1 egg
- ½ vanilla bean, split and scraped
- ¼ teaspoon almond extract
- 3 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup rainbow sprinkles
Instructions
- In a large mixing bowl, beat butter and cream cheese with an electric mixer on medium-low speed until smooth and combined. Add in sugar and mix again until combined. Next, beat in the egg.
- Add vanilla seeds scraped from the vanilla bean and the almond extract. Beat until combined.
- In a separate mixing bowl whisk together flour, salt, baking powder, and baking soda.
- Working in three batches, mix in the flour mixture to the butter mixture, scraping down the sides of the bowl as you go.
- Wrap the dough in plastic wrap and allow to chill in the fridge for 30 minutes.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Put the sprinkles in a bowl. Scoop about 1 ½ tablespoons of dough into your hand and roll into a ball. Roll the small ball of dough in the sprinkles to cover completely. Place on baking sheet. Repeat with the rest of the dough. Space cookies at least 2 inches apart on the baking sheet.
- Using the bottom of a drinking glass, gently press down cookies until they are about ¼ to ½ inches tall. Bake for 9-10 minutes. (Cookies may look slightly undercooked on top but should be lightly golden on the bottom.)
- Allow to rest on baking sheet for one minutes until moving to a wire rack to cool completely. Repeat with remaining dough.
