SUPER MOIST SUGAR COOKIES WITH SPRINKLES

Hello!

Hey, as Joan Rivers would have said, can we talk? 

I have a confession to make…

I have a MAJOR SWEET TOOTH!  I seriously wish I could ask my dentist to remove it!

It is my biggest downfall and my worst enemy. I would choose something sweet over almost anything else. For instance,  I would choose dessert over dinner any day (but I don’t!). So, when I feel the need to satisfy my sweet tooth, one of my favorite ways to do it is to whip up a batch of these SUPER MOIST SUGAR COOKIES WITH SPRINKLES. 

Not only are they moist and yummy, they have a little bit of a crunch provided by the sprinkles.  I am also a sprinkles lover.  Sprinkles remind me of my childhood when Circus Animal Cookies with sprinkles were my favorite store-bought cookie.  In fact, I’d say they remain my favorite store-bought cookie to this day, except I never buy them. I know if I did I might eat half the bag in one sitting.

Besides, I really do prefer homemade cookies over store-bought anyday. So, in celebration of closing escrow on our New “Old” Log Cabin, I decide to make this recipe for Super Moist Sugar Cookies with Sprinkles. I wanted to bring some to our sweet real estate agent, Maureen, when we went to sign the documents and get the keys to the cabin.

So, I thought I’d share the recipe with you today.  Here’s how you make them:

Start by preheating your oven to 35oº F.  Then, cut up 2 cubes of room temperature butter into small pieces.  Place the cut up butter into the bowl of your standing mixer.

Add 1-1/4 cups of granulated sugar to the bowl…

and beat on medium speed until the mixture is light and fluffy and becomes pale in color.

Add 1 whole egg and 1 egg yolk to the sugar mixture. The addition of the egg yolk, minus the egg white, make the cookies richer in both taste and color.

Finally, add 2 teaspoons of almond extract and continue beating until well blended. Almond extract is one of my favorite flavoring ingredients and gives these cookies a wonderful and distinct taste.

Now it’s time to prepare the dry ingredients.  Add 2-1/4 cups all-purpose flour to a separate bowl.

To the flour add 1/4 teaspoon salt…

1 teaspoon baking soda…

and one, 3.5 oz. package of instant vanilla pudding.

Using a whisk, give the dry ingredients a good mixing to incorporate all of the dry ingredients.

With the standing mixer set on low speed, slowly add the dry ingredients to the butter and sugar mixture and beat until incorporated. Do not overbeat or the result will certainly not be super moist cookies.

Now comes the sprinkles part.  You’ll need 2 of these 4 ounce packages, or you can buy sprinkles in larger quantity packages from cake supply companies..

Add 4 ounces (1/2 Cup) Non Pareil Sprinkles to the batter and quickly give them a mix to incorporate them into the cookie batter.

Then, using a 1.5″ scoop, form the cookie dough into balls…

and place them on a lined cookie sheet about 2 inches apart.

Then roll the cookie dough balls in more non pareils…

until they are coated on all sides.

Place them in the 350ºF preheated oven and bake for 8 to 10 minutes, NO LONGER!  The very key to achieving Super Moist Sugar Cookies with Sprinkles is the cooking time.  They will appear underdone and soft to the touch when you remove them from the oven.  DO NOT ALLOW THEM TO BROWN!

Let the cookies rest for about a minute before removing them from the cookie sheet.  Then transfer them to a rack to cool completely before storing in an air-tight container.

At this point I also recommend eating one (or two) warm and fresh out of the oven. See how moist and delicious they are.

ENJOY!

SUPER MOIST SUGAR COOKIES WITH SPRINKLES

 

Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Two special ingredients, vanilla pudding mix and almond extract make these super moist sugar cookies with sprinkles extra delicious.

Author: Celia Becker @ www.AfterOrangeCounty.com

Ingredients

• 2 cubes butter, room temperature
• 1-1/4 cups of granulated sugar
• 1 whole egg plus 1 egg yolk
• 2 teaspoons almond extract
• 2-1/4 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 1 - 3.5 oz. package instant vanilla pudding
• 8 ounces (1 cup) Non Pareils Sprinkles, divided

Instructions

1. Pre-heat oven to 350 degrees F.
2. Cut butter into small cubes and place in the bowl of a standing mixer.
3. Add sugar and beat until fluffy and becomes lighter in color.
4. Add eggs and almond extract and beat to incorporate.
5. In a separate bowl whisk together flour, salt, baking soda and instant pudding.
6. With mixer on slow speed, gradually add dry ingredients to sugar/egg mixture and mix to combine.
7. Add ½ cup (4 oz.) non pareils sprinkles to the cookie dough and mix to combine.
8. Reserve the remaining ½ cup sprinkles for use later.
9. Using a 1.5" scoop, form cookie dough into balls and place on a lined cookie sheet 2 inches apart.
10. Roll cookie dough balls in more non pareils, coating on all sides.
11. Bake in preheated oven for 8 to 10 minutes.
12. Cookies will be soft to the touch and may appear underdone.
13. Do not brown or over bake the cookies or the result will be crunchy, not moist cookies.
14. Allow cookies to cool for 1 minute on cookie sheet before placing on a rack to cool.
15. Store in an airtight container.

Notes

Adapted from a recipe called Funfetti Pudding Mix Cookies from Cooking Classy.

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