Tag Archives: rainbow sprinkles

Crispy, Crunchy Sprinkle Sugar Cookies

How has it been more than six months since I posted a rainbow sprinkle recipe?! I hardly know who I am anymore!

Just kidding. I know exactly who I am: a woman with a drawer in her kitchen that is only for sprinkles. I’ve got my priorities in order.

Crispy, Crunchy Sprinkle Sugar Cookies​

Today’s sprinkly recipe? Crispy, Crunchy Sprinkle Sugar Cookies! They’re a take on my go-to crunchy cookie formula, this time scented with vanilla and bursting with colorful sprinkles inside and out. Though I was once a soft-cookie-only person, I can’t help but love these crispy, colorful cookies!

Crispy, Crunchy Sprinkle Sugar Cookies are super easy to make, but the method is a little different from most drop cookie recipes. Instead of being creamed with the sugar, the butter is added to all the dry ingredients—a method called reverse creaming—and the dough is bound with a spoonful of light corn syrup rather than an egg. Together, these things keep the gluten from developing and the moisture level low, resulting in crunchy cookies. The lack of chill and longer bake time help too, and they also mean that these cookies can be made in under an hour start-to-finish. Score!

Crispy, Crunchy Sprinkle Sugar Cookies

Crispy, Crunchy Sprinkle Sugar Cookies are just what they sound like: crispy, crunchy, and chock full of sprinkles! In addition to providing tons of color, the sprinkle coating adds even more crunch—so good. That said, if you’re not ready to come over to the crispy side just yet, I’ve got your back. You can never have too many sprinkle cookie recipes, you know?

Crispy, Crunchy Sprinkle Sugar Cookies
Crispy, Crunchy Sprinkle Sugar Cookies
makes 22 cookies

1 cup + 2 tablespoons all-purpose flour
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 tablespoon light corn syrup (or golden syrup or mild honey)
2 teaspoons pure vanilla extract
1/3 cup rainbow sprinkles (jimmies, not nonpareils)

For coating:
1/3 cup rainbow sprinkles (jimmies or nonpareils)

Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.

In a medium mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.

Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.

Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.

Add the sprinkles to the dough and mix them in with a silicone spatula (or wooden spoon) until evenly distributed and the dough is a cohesive unit.

Pour sprinkles for coating into a shallow bowl.

Scoop the dough by the tablespoon and roll into balls. Roll each ball around in the bowl of sprinkles until completely coated. Place dough balls 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 9 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 7-8 minutes, until a bit puffy and turning golden at the edges.

Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.

Leftover cookies will keep in an airtight container at room temperature for up to a week. Depending on your area’s weather, they may soften a bit over time.

One Big Sprinkle Sugar Cookie

This is a break from my regularly scheduled Savory January programming because I have a new One Big Cookie and it’s too good to wait to share.

One Big Sprinkle Sugar Cookie​

What’s a One Big Cookie, you ask? Why, it’s basically my favorite dessert: a recipe for exactly one cookie the size of my hand. It’s perfect for random dessert cravings, or when you want a dessert you don’t have to share (though you can if you’re kinder than I am).

One Big Sprinkle Sugar Cookie​

I’ve made several One Big Cookies over the last few years, so whether you’re into chocolate chip, chocolate M&Ms, snickerdoodle, oatmeal, or peanut butter cookies, there’s one to fit your tastes. Today’s has been a long time coming: One Big Sprinkle Sugar Cookie! It’s got all the buttery vanilla flavor and chewy texture you love in a classic sugar cookie, plus a ton of crunchy, colorful sprinkles. Truly, this is the cookie of my rainbow sprinkle dreams.

Just like all my other variations, this big cookie is measured in spoons and mostly mixed with a fork. Form the resulting soft dough into a ball, then press it into a puck before baking for optimal crinkly top formation. Crinkly cookie tops bursting with sprinkles are one of my love languages.

Basically anything with rainbow sprinkles is one of my love languages.

One Big Sprinkle Sugar Cookie​

That said, if you are one of those people who doesn’t like sprinkles, this recipe will work without them. I may fundamentally misunderstand you as a person, but you can still have a helluva sugar cookie all to yourself, and that’s what really matters here.

One Big Sprinkle Sugar Cookie​
One Big Sprinkle Sugar Cookie
makes 1 large cookie

1 tablespoon unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon water (not cold)
1/4 teaspoon pure vanilla extract
3 tablespoons + 1 teaspoon all-purpose flour
1/4 teaspoon baking powder
pinch of Kosher or sea salt
2 tablespoons rainbow sprinkles (jimmies, not nonpareils)

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

Make the dough. In a small bowl, use a fork to whisk together melted butter and sugar. Mix in water and vanilla. Add flour, baking powder and salt, and whisk until a dough forms; a silicone spatula may be helpful here. Fold in sprinkles.

Use your hands to form dough into a ball. Place on parchment and use the heel of your hand to press down gently, just so that the dough is more of an inch-thick disk/puck and less of a ball.

Bake for 13-14 minutes or until the top is craggy and appears just slightly underdone.

Let cookie cool on the pan for 5-7 minutes before using a spatula to remove it to a plate. Enjoy warm or at room temperature.

Funfetti Shortbread

Funfetti Shortbread

I got my second vaccine shot earlier this week, and now it’s time to celebrate (while waiting two weeks for it to kick in) 🎉

Funfetti Shortbread

Is there anything that says “hip hip hooray!” quite like rainbow sprinkles? I think not. They’re just so dang happy, like I am when I book trips to see my family or search for theatre tickets for the first time in forever.

Funfetti Shortbread

These colorful little cookies are as fun to make as they are to eat! Their ingredients list is short & to the point, as most shortbread recipes are. The base of flavor and texture comes from softened butter, flour and sugar (in this case, a mix of granulated and confectioner’s sugar). I’ve added some vanilla and a hint of almond extract for that signature Funfetti flavor, and finished the dough off with a borderline-absurd amount of rainbow sprinkles. That’s my style.

Rather than going the slice & bake route with these shortbread, I prefer to flatten the dough into sheets and briefly freeze it. This means that I can bake/eat cookies sooner than later, and as they will be cut with a cutter, the results will be perfectly uniform.

Funfetti Shortbread

While these sprinkle-speckled cookies need no adornment, I couldn’t help myself. A little drizzle of glaze and a few more sprinkles really make this recipe for me. The extra pops of sweetness and crunch are perfect paired with the buttery shortbread, and give them a bakery-esque quality that I adore.

Funfetti Shortbread

Funfetti Shortbread are good the day they are made, but I think they are actually better as time goes on. By day two, the cookies crisp up a bit, resulting in a super-satisfying texture. I have not shared a single one, and can say with certainty that they’re still wonderful on day seven.

A cookie that’s still great after a week? Now that’s something to celebrate.

Funfetti Shortbread
Funfetti Shortbread
makes about 3.5 dozen

1 cup (2 sticks) unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/3 cup confectioner’s sugar
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract or imitation butter extract (optional)
1/4 teaspoon Kosher or sea salt
2 cups all-purpose flour
1/2 cup rainbow sprinkles (jimmies, not nonpareils)

Glaze & Garnish:
1 cup confectioner’s sugar
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3-3 1/2 teaspoons milk
1-2 tablespoons rainbow sprinkles (jimmies or nonpareils)

Special Equipment:
rolling pin
2-inch cookie cutter (I used round)

Place softened butter in a medium-large mixing bowl and use an electric mixer to beat it until light and fluffy, about 1-2 minutes. Add dark brown and confectioners sugars and mix until fluffy. Mix in vanilla, optional almond extract (or imitation butter extract), and salt. With the mixer on low, beat in flour. Dough will be crumbly looking, but should hold together very well when pinched. Use a silicone spatula or wooden spoon to fold in sprinkles.

Divide dough in two parts. Working with one half at a time, sandwich dough between two pieces of parchment paper and roll until 1/4-inch thick. Transfer to the freezer (on a baking sheet, if desired) for 20 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 300F. Line two baking sheets with parchment. Set two cooking racks over parchment or wax paper.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch cookie cutter to cut cookies. Place them close together on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies for 20-22 minutes, or until no longer shiny (not browned). Let cool on the pans for 7 minutes. Use a thin spatula (not your fingers!) to remove cookies to cooling racks to cool completely.

Make the glaze. In a small bowl use a fork to whisk together confectioner’s sugar, salt, vanilla and 3 teaspoons milk. Add more milk by the 1/2 teaspoon, until desired consistency is reached.

Use a fork or piping bag to drizzle glaze over cookies as desired. Top with sprinkles. The glaze will be dry to the touch within 20 minutes and harden after a few hours.

Serve. Leftovers will keep in an airtight container at room temperature for several days.
Funfetti Shortbread
Funfetti Shortbread
Funfetti Shortbread

Funfetti Bundt Cake

Funfetti Bundt CakeFunfetti, confetti, whatever you want to call it, white cake dotted with rainbow sprinkles is one of my favorite things on earth. Like, I logically know that sprinkles don’t qualify as a flavor, but that won’t keep me from saying that sprinkles are my favorite flavor. Seriously, add sprinkles to pretty much anything and I’ll love it. Those little pops of color are just so…happy. Is happiness a flavor?Funfetti Bundt CakeI haven’t made many layer cakes in the last year—it’s hard to believe I used to make 10-20 a month!—but that doesn’t mean I haven’t fed my craving for rainbow sprinkles. Last summer’s Funfetti Cookie Cupcakes are one of my favorite recipes in a long time, as is this Funfetti Bundt Cake.Funfetti Bundt CakeLike the traditional layer cake, this is a moist sour cream white cake positively loaded with rainbow sprinkles. Unlike the traditional cake, this batter takes exactly four minutes to mix; just dump everything in a bowl and let your electric mixer have at it until it’s impossibly smooth, thick and voluminous, then stir in 3/4 cup of rainbow sprinkles before baking.

Like most bundt cakes, this one takes its sweet time to bake and cool, but I promise your patience will be rewarded. Once your cake hits room temperature, pour on a glaze, scatter on some more sprinkles and slice it up! Funfetti Bundt Cake would be great for birthdays, picnics, holidays or any old time.Funfetti Bundt CakeI know that restrictions are starting to loosen as vaccines becomes more available, but if you’re not attending gatherings that require a cake of this size, don’t worry, I’m not either. What that means is that I happen to know that this recipe halves well and can be baked in a loaf pan for your immediate pod or just yourself. I don’t know about you, but dipping into my own personal Funfetti cake over the course of a week sounds a lot like happiness to me.Funfetti Bundt Cake

Funfetti Bundt Cake
makes one 10-cup capacity bundt*

Cake:
2 3/4 cups all-purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large egg whites, room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon pure almond extract or imitation butter extract (optional)
3/4 cup full-fat sour cream, room temperature
1/4 cup whole milk, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)

Icing & Garnish:
1 1/2 cups confectioner’s sugar
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
pinch of Kosher or sea salt
rainbow sprinkles (jimmies or nonpareils)

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust well with flour. Set aside.

Make the cake. Combine flour, sugar, baking powder, salt, butter, egg whites, vanilla, almond extract, sour cream and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Use a silicone spatula or wooden spoon to fold rainbow sprinkles into batter.

Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.

Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, milk, vanilla and salt. Mixture should be very thick, but pourable. If it’s too thick, add more milk by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Scatter rainbow sprinkles on immediately. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.

Note:

This recipe may be halved and baked in a parchment-lined 9×5-inch loaf pan. Start checking the cake for doneness at the 55 minute mark.

Funfetti Bundt CakeFunfetti Bundt Cake

Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies. Try saying that five times fast. Or, you know, skip the silliness and just make ‘em.Soft Sour Cream Sugar Cookies

These are a homemade take on the super soft, vibrantly frosted Lofthouse Cookies I loved during my college years. While you won’t find me buying them these days, I think about them more than is probably reasonable. They are like a supermarket birthday cake and some sugar cookies had a baby and I am here for it.Soft Sour Cream Sugar Cookies

Like the cookies that inspired them, these are feather-soft thanks to the sour cream and confectioner’s sugar mixed into the dough. Those ingredients in particular make these puffy sugar cookies super tender and almost cakey. I know I’ve railed against cakey cookies in the past, but I’ll make an exception for these.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

The dough comes together pretty quickly, but is on the sticky side and needs a chill before baking. I roll these cookies super thick (1/2 inch) and cut them with a 2-inch cutter. I tested with bigger cutters, but found that a smaller diameter helps the cookies to bake evenly, reducing the chances of dense centers and crisp edges. While those are usually good things in cookies, these are best when they’re soft all around. In fact, I prefer to eat them the day after they’re baked for maximum softness. So good.

Quick tip: in case you want to take your sugar cookie game to the next level, you could absolutely make these in the shape of a football, heart, Christmas tree or other simple shape. Keep in mind that this dough spreads and puffs a bit, so you won’t want to do anything terribly intricate. But also…go wild.Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies are good unadorned, but a thick smear of vanilla buttercream and smattering of sprinkles take them over the top! I went with a pink marbled motif, dying half my frosting and then spreading both colors together, but feel free to use whatever color(s) of frosting or variety of sprinkles you like here. Get festive with it for holidays, big games, birthdays or any day!Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies
makes about 3 dozen medium cookies

Cookie Dough:
2 1/3 cups all-purpose flour
1/2 cup confectioner’s sugar
1 1/4 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar, packed
1 large egg
1/2 cup sour cream (not fridge-cold)
2 teaspoons pure vanilla extract

For Decorating:
Vanilla Buttercream (recipe below)
food coloring, if desired
sprinkles of choice

Special Equipment:
a 2-inch round cookie cutter
offset icing spatula

Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugars, baking powder and salt. Set aside.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in sugar, followed by egg, sour cream and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be a bit sticky.

Divide dough into halves and wrap each in plastic wrap. Chill for at least 2 hours or up to 3 days.

Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.

Generously flour a surface and rolling pin. Unwrap one half of the dough. Roll the dough to 1/2-inch thickness, lifting and turning the dough frequently so that it doesn’t stick to your surface. Use a 2-inch round cutter to cut cookies. Cut directly down. Do not twist.

Place cookies 2 inches apart on prepared pans. Bake 9-10 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when puffed and no-longer raw-looking. They should be mostly pale, but there may be some golden coloring at the bottom edges. Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch.

Repeat rolling, cutting and baking with remaining half of dough. Re-roll scraps as desired, refrigerating if anything gets too sticky.

After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Vanilla Buttercream (I used 1/2 tablespoon each pink and plain white buttercreams). Garnish with sprinkles immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest the next day.

After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for a couple of days or I’m the refrigerator for up to a week.

Vanilla Buttercream

makes enough for 3 dozen cookies (with a little leftover)

1 cup (2 sticks) unsalted butter, softened to room temperature
4 cups confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream
food coloring, if desired

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt and vanilla. Add in heavy cream until desired consistency is reached.

To dye half of the buttercream, remove half to a smaller bowl. Add a drop of gel food coloring (or a few drops of liquid) and use your electric mixer to beat until combined. Scrape the sides of the bowl as needed.

Use buttercream to frost Soft Sour Cream Sugar Cookies.

Soft Sour Cream Sugar CookiesSoft Sour Cream Sugar CookiesSoft Sour Cream Sugar Cookies