Sprinkle Cookies Recipe

Unsalted butter: Provides a rich, creamy base for the cookies. Make sure it's softened for easy mixing.

Granulated sugar: Sweetens the cookies and helps create a tender texture.

Vanilla extract: Adds a warm, aromatic flavor to the dough.

Baking powder: Helps the cookies rise and become light and fluffy.

Salt: Enhances the flavors and balances the sweetness.

Eggs: Bind the ingredients together and add moisture to the dough.

All-purpose flour: Forms the structure of the cookies, giving them their shape and texture.

Sprinkles: Add a fun, colorful element to the cookies, making them visually appealing and festive.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it incorporates air properly, resulting in a lighter and fluffier cookie dough. If the butter is too cold, it won't mix well, and if it's too warm, it will be too soft and won't hold the air needed for a good texture.

• unsalted butter - Substitute with margarine: Margarine can be used as a 1:1 substitute and provides a similar texture and moisture content.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg and let it sit for 5 minutes to thicken.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients but may make the cookies denser.

• sprinkles - Substitute with chocolate chips: Chocolate chips add a different texture and flavor, making the cookies richer.

• To keep your dessert fresh and delightful, store the sprinkle cookies in an airtight container at room temperature. They will stay soft and chewy for up to a week.
• If you want to extend their shelf life, consider refrigerating the cookies. Place them in a sealed container, and they will remain delicious for up to two weeks.
• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to three months.
• When you're ready to enjoy the frozen cookies, let them thaw at room temperature for about 15-20 minutes. This will bring back their delightful texture and flavor.
• If you prefer warm cookies, you can reheat them in the oven. Preheat your oven to 300°F (150°C) and bake the cookies for 5-7 minutes. This will give them a freshly baked feel.
• To prevent the cookies from sticking together during freezing, you can place a piece of parchment paper between each layer of cookies in the container.
• If you plan to freeze the cookie dough instead of the baked cookies, scoop the dough into rounded tablespoons and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag. When ready to bake, simply add a couple of extra minutes to the baking time.

• Preheat your oven to 300°F (150°C). Place the leftover sprinkle cookies on a baking sheet lined with parchment paper. Heat them for about 5-7 minutes until they are warmed through. This method helps maintain their original texture and crispness.
• Use a microwave for a quick reheat. Place a few cookies on a microwave-safe plate and cover them with a slightly damp paper towel. Microwave on medium power for 10-15 seconds. Be careful not to overheat, as this can make the cookies too soft.
• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the air fryer basket. Heat for 2-3 minutes, checking frequently to ensure they don't overcook. This method can help retain a slight crispiness.
• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the cookies in the skillet. Cover with a lid and heat for 2-3 minutes, flipping halfway through. This method can give the cookies a slightly toasted flavor.
• If you prefer a more traditional approach, you can use a toaster oven. Preheat the toaster oven to 300°F (150°C) and place the cookies on the toaster oven tray. Heat for 5-7 minutes until warmed through. This method is great for small batches.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine and mix the ingredients.

• Hand mixer: An electric tool used to cream together the butter and sugar, and to mix in other ingredients.

• Measuring cups: Used to measure out the ingredients accurately, such as flour, sugar, and butter.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract, baking powder, and salt.

• Spatula: Used to fold in the sprinkles and to scrape down the sides of the mixing bowl.

• Tablespoon: Used to drop rounded tablespoons of dough onto the baking sheet.

• Wire rack: Used to cool the cookies completely after they have been baked.

• Cooling rack: Another term for the wire rack, used for cooling the cookies.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can cream the butter and sugar faster and more efficiently than by hand.

Pre-scoop dough: Scoop all the cookie dough onto a baking sheet before baking to save time.

Chill dough: If the dough is too soft, chill it for 10-15 minutes to make it easier to handle.

Batch baking: Use multiple baking sheets to bake more cookies at once.