SPRINKLE COOKIES!

 DON'T SPRINKLES MAKE YOU SMILE?

 TIME TO ADD THEM TO THE BATTER!

 HEY, GET OUT OF MY SPRINKLES!! LOOK AT THIS KID SABOTAGING MY PICTURE!!!

 HERE HE IS AGAIN GETTING IN MY PHOTO-HE SURE LOVES SPRINKLES, HUH?

 HERE IS IS-THE SPRINKLE CULPRIT HIMSELF!!!

 NOW HE'S BEING A FUNNY LITTLE GUY, GETTING ELMO IN MY PICTURE!!!

 ELMO IS GIVING COOKIE MOSTER SOME COMPETITION!!

 FINALLY-SOME COOKIES!!!

Ingredients:

• 1/2 cup butter, room temperature
• 3/4 cup sugar
• 1 egg 
• 1 teaspoon vanilla extract
• 1 and 1/2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 cup sprinkles, plus more for tops before baking

Directions:

1. In a mixer, beat butter and sugar.  Add egg and vanilla. 
2. Add all dry ingredients except sprinkles.  Once blended, fold in the sprinkles.
3. Scoop onto a cookie sheet and add some more sprinkles.  Chill a few hours (I only had time for 30 mins in freezer) and bake at 350F on a parchment lined cookie sheet for 9-11 mins. Remove when they look slightly underdone as they will set up more on the cookie sheets.

Adapted from Sally's Baking Addiction

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FUNFETTI STRAWBERRY SHORTCAKES WITH A LINZER TART TWIST!

How about using 2 huge sprinkle cookies as the shortcakes in your strawberry shortcakes?  Your kids will thank you!!!!!  Click here for my fabulous sprinkle cookie recipe.  Once they are baked, (I used the ginormous size-7 ounces of dough per cookie. Feel free to down size lol) use a cookie cutter to cut out the center of one cookie. The bottom cookie should be left whole.  Lay the whole cookie on a plate. Top with berries and cream.  Place the cut cookie on top to create a Linzer Tart look!  Dig in!

HERE IS ANOTHER TWIST! USE THE CUT OUT CENTERS AND TOP THEM WITH COTTON CANDY SHERBERT, SOME CHOCOLATE SAUCE AND MORE SPRINKLES!!!

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BETTER THAN A BAKERY - SPRINKLE COOKIES

RECIPE....
Beat:
1 1/3c. soft butter
1 1/2c. sugar

Add:
2 eggs
1 tsp vanilla

Add:
3 3/4c. flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 and line cookie sheet with parchment paper.  Roll dough into golf ball size balls (I like to use a regular size ice cream scoop which yields about 3 1/2 ounces dough per cookie but for Super Sized I have also used 7 ounces of dough per cookie-ginormous!!!!!!!) Flatten out each ball of dough and dip tops in sprinkles.  Bake 15-18 mins!!!  Cookies will spread.  Only bottoms should be lightly browned.  Let cool. 

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SPRINKLE COOKIES!!!

PARTY ON WITH SOME SPRINKLE COOKIES!!!!!

Beat:
1 1/3c. soft butter
1 1/2c. sugar

Add:
2 eggs
1 tsp vanilla

Add:
3 3/4c. flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 and line cookie sheet with parchment paper.  Roll dough into golf ball size balls (I like to use a regular size ice cream scoop!) Dip tops in sprinkles and flatten tops a bit to help spreading.  Bake 15-18 mins!!! Larger sized ones spread better!  If making smaller ones be sure to flatten well to help spreading.  Only bottoms should be lightly browned.  Let cool.

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