Monday 7 July 2014

Sprinkle Sugar Cookies - Non Vegan

These cookies are soft and chewy, with the added fun of sprinkles in the mixture. In my opinion, they're the perfect sugar cookie; not too soft, but not too crunchy. I'm sure you are going to love these cookies as much as I do!

I was already a lover of sugar cookies (as most people probably are), but when I added sprinkles AND white chocolate chips to them, they became even better! 

Sprinkle Sugar Cookies

Total time: 1 Hour 30 Minutes
Yield: 25 Cookies
  • 115g Butter (Room Temperature) (1/2 cup)
  • 200g Granulated Sugar (1 cup)
  • 1 Egg (Room Temperature)
  • A Few Drops Vanilla Extract
  • 215g Plain Flour (1.5 cups)
  • 3/4 tsp Baking Powder
  • Pinch of Salt
  • 100g Sprinkles (Hundreds and Thousands) (2/3 cup)
  • 100g White Chocolate Chips (2/3 cup)
Cooking Directions
  1. Beat together the butter and sugar until light and fluffy, then beat in the egg and vanilla extract.
  2. Fold in the flour, baking powder and salt, making sure it is well combined, then mix in the sprinkles and the chocolate chips.
  3. Transfer the dough to a freezer safe bag and chill in the freezer for 1 hour.
  4. Preheat the oven to 180°C (fan oven) and line a baking tray with greaseproof paper.
  5. Shape spoonfuls of the dough into 1 inch balls and flatten them slightly, placing them 1 inch apart on the tray. Bake for 6 to 8 minutes until they start to become firm to touch, then leave the cool on the tray for a few minutes before transferring to a cooling rack.
  6. The cookies will keep for 3 days in an airtight container.

©Susiechef. All images & content are copyright protected. I am the legal copyright holder of all material on this blog and you may not reprint or republish any images or content without my written permission.

No comments

Post a Comment

Blog Design Created by pipdig