Vanilla Sprinkle Cookies

Today I’ll be showing you how to make a batch of my vanilla sprinkle cookies. They are quick and easy to make – what’s not to love?

This recipe is perfect if you’re in a rush and don’t have the time to be in the kitchen for over an hour or if you want to bake with your kids, this is the quickest (and tastiest option).

I have opted to flavour mine with vanilla, mostly because it’s a flavour enjoyed by most but it can be fully customised to suit you (or whoever else may be eating them) and the sprinkles were just standard rainbow sprinkles.

As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your tin (if you want to, I didn’t but you know your tin) and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake.

Let’s get started, shall we?

 

Ingredients: 

 

150g Butter.

150g Granulated sugar.

150g Light brown sugar.

2 Eggs.

1 tsp Vanilla extract.

350g Plain flour.

1 tsp Baking powder.

¼ tsp Salt.

50g Rainbow sprinkles (for in the cookies).

Additional rainbow sprinkles for the top of the cookies (added before baking).

 

Method:

Before you get into making the cookies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your baking trays (if you do this) and preheat your oven to 180˚c/350˚f. Get any equipment you need ready at this point also.

Into your mixing bowl of choice, add your butter, light brown sugar and granulated sugar and mix on a medium/high speed until they are well combined.

Once they are all combined, give the bowl a scrape down to incorporate any bits that may not have been fully worked in.

You can then add in your eggs one at a time, beating well in-between each addition. You can add in your vanilla extract at this stage as well, either in with the eggs or at the end, either way will work well.

Next, you’ll want to add in the plain flour, baking powder and salt. Make sure that you pass them through a sieve first, to remove any lumps that may be in the dry mix. Add in the rainbow sprinkles, then mix on a low/slow speed just until a dough has formed, try your best not to over-mix at this stage.

Give the bowl a quick scrape down just to incorporate any bits that didn’t get fully incorporated in on the first mix.

Take your cookie scoop and scoop two balls of dough for each cookie. Dip the top of eat cookie dough ball into the rainbow sprinkles and place onto a baking tray, then squash down using your hand and round off using a large enough round cookie cutter to help them be more rounded and bake rounder.

Repeat the above step with the remainder of your cookie dough.

Bake the cookies off in your preheated oven and bake for 10-12 minutes or until the edges of the cookies are a golden brown colour. Be-aware that these cookies spread while baking.

Once out of the oven, allow to cool on the tray for a few minutes, then transfer to a cooking rack to cool fully.

Once cooled (or slightly warm), pour yourself a glass of milk and enjoy with the cookies.

That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!