Sprinkle Cookies
Cream cheese blended with butter produces a smooth, flavourful shortbread cookie - perfect for dunking in a cup of tea. Kids will see the flat top as an opportunity to add colour. Make this just the way it's described on Smitten Kitchen - to have on hand, for holiday baking, and certainly, make them for a memorable baking experience with any kids in your life.
Three options for making the cookies are presented below. Try each one - the cookies are worth it.
Click here for more fabulous desserts.
Ingredients
3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese
1 1/4 cups (250 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
1 cup rainbow sprinkles
Method
Heat an oven to 375 degrees. Line two baking large sheets with parchment paper or grease with butter.
To make in a bowl, combine the flour, baking powder, baking soda and salt in a bowl. Add the butter and cream cheese and sugar. Using a fork or a pastry cutter, cut the ingredients together until crumbly.
To make in a food processor: Place the flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery.
Both methods: Add the egg, vanilla and almond extract (if using). In the bowl, combine with a fork or pastry cutter. In a food processor, run the machine until the dough balls together. Scrape down the bowl of the processor once or twice to get the mixture even.
To make with an electric mixer: Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears.
All methods:
Cover the bowl and let the dough chill in the fridge for 20 minutes or so before using.
Scoop the balls of dough - the texture is less dynamic when made smaller — and either flatten them between your hands and dip one side in sprinkles OR roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. The sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands.
Transfer the balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass or the flat of your hand to press down on the rolled cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top.
Bake for 9 to 10 minutes until they look underbaked on top, but are lightly golden underneath.
Place the baking sheet on a rack for a few minutes before transferring the cookies to wire racks and let cool the rest of the way.
Cream cheese blended with butter produces a smooth, flavourful shortbread cookie - perfect for dunking in a cup of tea. Kids will see the flat top as an opportunity to add colour. Make this just the way it's described on Smitten Kitchen - to have on hand, for holiday baking, and certainly, make them for a memorable baking experience with any kids in your life.
Three options for making the cookies are presented below. Try each one - the cookies are worth it.
Click here for more fabulous desserts.
Ingredients
3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese
1 1/4 cups (250 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
1 cup rainbow sprinkles
Method
Heat an oven to 375 degrees. Line two baking large sheets with parchment paper or grease with butter.
To make in a bowl, combine the flour, baking powder, baking soda and salt in a bowl. Add the butter and cream cheese and sugar. Using a fork or a pastry cutter, cut the ingredients together until crumbly.
To make in a food processor: Place the flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery.
Both methods: Add the egg, vanilla and almond extract (if using). In the bowl, combine with a fork or pastry cutter. In a food processor, run the machine until the dough balls together. Scrape down the bowl of the processor once or twice to get the mixture even.
To make with an electric mixer: Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears.
All methods:
Cover the bowl and let the dough chill in the fridge for 20 minutes or so before using.
Scoop the balls of dough - the texture is less dynamic when made smaller — and either flatten them between your hands and dip one side in sprinkles OR roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. The sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands.
Transfer the balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass or the flat of your hand to press down on the rolled cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top.
Bake for 9 to 10 minutes until they look underbaked on top, but are lightly golden underneath.
Place the baking sheet on a rack for a few minutes before transferring the cookies to wire racks and let cool the rest of the way.