Drop sprinkle sugar cookies

Makes:15 cookies
Time:2 hr 45 min
Oven:350°F
Cook mode

Ingredients:

  • 1½ cupsall-purpose flour, spooned and leveled
  • 1½ tspbaking powder
  • ¼ tspsalt
  • ½ cupunsalted butter, softened
  • ¾ cupgranulated sugar
  • 1large egg, room temperature
  • 1 tsppure vanilla extract
  • ½ cupsprinkles (not nonpareils)
  • extra sprinkles, for the tops

Steps:

  1. Whisk the , and in a medium bowl. Set aside.

  2. Beat the and on medium-high for about 1 minute, until creamy. Add the and and beat on high for about 1 minute, scraping the bowl as needed.

  3. Add the dry ingredients and mix on low until combined. Stir in the . The dough will be thick and sticky.

  4. Roll 2 tablespoon (40 g) balls of dough. Dip the tops in if you like, and set them on a plate or lined sheet.

  5. Cover and chill the dough balls for at least 2 hours, up to 4 days.

  6. Heat the oven to 350°F and line baking sheets with parchment or silicone mats.

  7. Set the cold dough balls 3 inches apart. Bake 12 to 13 minutes, until the edges are lightly browned. The centers will look very soft.

  8. Cool 5 minutes on the sheet, then move to a rack to cool completely.

Tips:

Don't skip the chill. It stops the cookies from spreading too much.

Roll the dough into balls before chilling, because it gets hard after a couple of hours in the fridge.

Any sprinkles work except nonpareils, which can bleed color into the dough. Leave them out for plain sugar cookies.

A little almond extract adds extra flavor.

Dough balls freeze for up to 3 months. Bake from frozen and add about a minute.

Keeps covered at room temperature for up to a week.