In preparation for Alice’s surprise baby shower in Texas I prepared these pretty Pink Sprinkle Cookies. They taste as wonderful as they appear!Pink Sprinkle Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract (or clear for more pure light colored cookies)
- 1 1/2 cups all-purpose flour
- 2 teaspoons corn starch
- 3/4 teaspoon baking soda
- pinch salt, optional
- 3/4 cup rainbow sprinkles (jimmies)
Combine butter, sugar, egg, extracts until light and fluffy about 5 minutes. Once dough is light in color and fluffy, add in the flour, cornstarch, baking soda, and salt. Mix all just until combined, about 1 minute. Then add the sprinkles just until incorporated, folding in by hand or a quick beat of the mixer.
The key to making these pretty with the cascading melt of the dough to cookie is to use a medium cookie scoop. Use this scoop to drop dough onto cookie sheet or into flat container (whatever can fit into fridge to chill dough for at least 2-3 hours or overnight). Dough can be saved for up to 5 days. *If dough was chilled for over 2 hours, let come to room temp for about 15 minutes before cooking.
Preheat oven to 350 F. Once chilled and ready to bake, line cookie sheet with Silpat or a non stick spray and drop rounded dough onto sheet a couple inches apart. Bake for 8-9 minutes, tops. Cookies will come out white and soft. Let cool for about 15 minutes before transferring to cooling rack. These can be stored in air tight container or refrigerator for about 1 week. They could also be sealed and frozen for a later date for up to 3 months.