Today we bring you 5 sprinkle cookies! Can you tell that I am in a sprinkle mood after cookie number 6? I ended up buying two huge containers of sprinkles at the store when I ran out last weekend for the chocolate-dipped shortbread cookies. During the week I had a very productive night: getting home, working out, and making dinner all before 8. I decided to get ahead and make another batch of cookies for our cookie countdown.
I found a recipe for Italian Sprinkle cookies and since these happened to be my most favorite of the Italian variety, I knew I had to make them. Better yet, this recipe was so easy to make! The recipe has lemon zest in it which may seem weird to you. My boyfriend was very skeptical about this addition but it adds a really great flavor to the cookies. We ate so many of these cookies that I was lucky to have five cookies left to take a picture!
- 1½ cup all-purpose flour
- 1½ tsp. baking powder
- ½ tsp. kosher salt
- 1½ sticks of unsalted butter (12 tbsp.), at room temperature
- ¾ cup of granulated sugar
- 2 tsp. vanilla extract
- Zest of ½ of a lemon
- 1 egg
- 1 cup of sprinkles
- 1 egg white, light beaten
- In the bowl of your mixer, combine butter and sugar for about 2 minutes, until light and fluffy.
- Sir in vanilla, lemon zest, and egg into the butter mixture until smooth.
- In a separate medium-sized bowl whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter, and mix until just combined.
- Line a baking sheet with silicone baking mat or parchment paper.
- Roll dough into 1" balls and place on baking sheet at least 2 inches away from each other.
- With the back side of clean measuring cup, dust lightly with flour and press down each cookie ball in disk. Continue to flour the bottom of the measuring cup as needed to prevent the dough from sticking
- Refrigerate the cookie disk for 30 minutes.
- Preheat the oven to 375 degree F.
- Place sprinkles in one bowl and egg white in another bowl.
- With a pastry brush, brush each cookie with egg white and then dip into sprinkles, pressing lightly to get sprinkles to adhere. Place each cookie back on baking sheet.
- Bake for about 10 minutes until each cookie is set.
- Let cool and serve! Keep in a airtight container for 3 days or freeze for up to 3 months,
Source- Adapted from Saveur.com
Looking for more cookie recipes? Check out our countdown so far:
6 Chocolate-Dipped Shortbread
7 Chocolate Hazelnut Coins
8 Italian Lemon Drops
9 Chocolate Toffee Crackers
10 Cranberry Pistachio Shortbread
11 Christmas Snickerdoodles
12 Chocolate Raspberry Thumbprints
