Let's admit it! Sprinkles make us happy! They are colorful, festive and fun! For sure kids love them, so I decided to add them to these delicious butter cookies.
This is an easy recipe that calls for simple ingredients:
All purpose flour
Tips to make Cookies better
Ingredients matter, so use a good quality butter. Do not use granulated sugar, because the don't melt in the dough and the result will be a grainy texture. Chill the cookie dough for 30 minutes, so that it will be easier to roll out and cut in shapes.
How long do they last?
Butter Cookies last for approximately 2 weeks or even longer, if the cookies are saved in an airtight container.
Can I freeze or refrigerate cookies?
I don't recommend freezing or keeping the cookies in the refrigerator. That doesn't help with freshness, plus they won't taste good.
Preparation time: 1 hour
Cooking time: 15-17 minutes
320 gr. all purpose flour
80 gr. unsalted butter
80 gr. powdered sugar
1 tsp. vanilla extract
1 small egg
1 tsp. baking powder
1 pinch of salt
40 gr. sprinkles
Preheat oven to 180 degrees. Prepare two baking pans with parchment paper and set aside.
In a medium bowl whisk together all purpose flour, baking powder and salt. Set aside.
In a mixer's bowl, using the paddle attachment, beat butter for approximately 2 minutes or until light and fluffy. Add powdered sugar and and beat until fluffy. Mix in the egg and scrape down the sides. Add the vanilla and mix until combined.
On low speed gradually add flour mixture into butter mixture and mix until incorporated. Add sprinkles and increase speed to medium. Mix until the dough begins to pull from the sides of the bowl. (If necessary add some more flour, about a tbsp.)
Divide the dough into two pieces, cover each with cling film and refrigerate for 30 minutes.
Remove the first piece of dough from the refrigerator and uncover. Roll the dough to a 0,6 cm thickness. Using a cookie cutter, cut the dough into desired shapes and transfer to prepared baking pan.
Bake for 15-17 minutes. Allow cookies to cool for 5 minutes and then transfer to a cooling rack to to cool completely.
Repeat the same method with the second piece of dough.
Save in an airtight container.
Did you make this recipe?? I would be happy to see yours!
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