12 Days of Cookies: Day 12
My oldest loves sprinkles – so much, actually, that I always keep some in my pantry. One of her favorite treats will probably forever be Greek yogurt with sprinkles on top. When I was planning this project I knew I needed a recipe that was just for her. Not only does she love these cookies, she also had a ton of fun helping me in the kitchen making them.
This recipe has two chilling times making it relatively hands off during the process. After rolling the dough in sprinkles and wrapping in plastic I refrigerate overnight. The fat needs time to set-up and the moisture needs to be fully absorbed; this will help to keep the cookies from spreading too much. A tip on the sprinkles: use nonpareils (they won’t be absorbed by the dough and won’t bleed their color).
After letting this chill overnight I put it in the freezer for two hours. This will help the dough keep its shape while cutting. When slicing you will want to cut the cookies a 1/4 inch thick. Inconsistencies in thickness will result in varied baking times. If it’s easier you can place a ruler next to the dough to ensure your slices are even. Also, this will shed sprinkles as you handle and cut it – don’t worry about the mess!
These cookies will not spread much while baking but you will want to make sure they don’t over bake. When done they will turn a slightly golden color. If you let them bake much longer they will be crunchy rather than chewy. Once cooled enjoy these cute little treats with a cup of hot chocolate!
Ingredients:
- 1 cup butter – softened
- 1 cup granulated sugar
- 1 egg
- 1 t vanilla extract
- 2 1/2 cups flour
- 1/2 t salt
- 3 oz nonpareils
Method:
- Spread nonpareils over a piece of parchment paper and set aside.
- Cream together butter, sugar, egg and vanilla extract until smooth.
- Sift together flour and salt in a separate bowl.
- Slowly add dry ingredients to wet mixture scraping down the sides of the bowl frequently.
- Mix on a low speed until well incorporated.
- Roll dough into a log roughly three inches in diameter.
- Roll dough in nonpareils until fully covered.
- Wrap dough in plastic wrap and place in refrigerator overnight.
- Move dough to the freezer two hours prior to baking.
- Preheat oven to 350 degrees Fahrenheit and line a baking pan with a silicone baking mat or parchment paper.
- Unwrap cookie dough and cut into 1/4 inch slices.
- Place cookies on baking pan approximately three inches apart and bake for 12-13 minutes or until slightly golden.
- Allow cookies to cool on baking pan for five minutes before transferring to cooling racks.
- Store in an airtight container for up to one week or place in freezer.
This recipe yields approximately three dozen cookies depending upon size.
The Petite Homestead 