Sprinkle Cookies

I have no idea how I had time to make these. I got home at 9:30 from being out all day – school, then I went furniture shopping with my friend – then I came home and was like, I want to bake.

There was no post yesterday because I the cookies I made were the biggest debacle ever. I made swirl sugar cookies. In the words of my mom they tasted like salt-less play-dough. Not good. So then I knew I had to bake something for fear of being attacked when I arrived at school, therefore I needed to make something. So of course I decided to make yet another new recipe. This on turned out, thank the good lord. The second thing I baked yesterday was cinnamon struesel muffins. I didn’t know a human being could bake as fast as I did last night.

I was pressed for time because I had to wake up at 6 and didn’t feel like being dead in the morning. Twice, and sometimes three times a week I wake up at 6 so that I can go to the gym before school starts, and then twice a week I go after school. The gym I go to is attached to my school which is extremely convenient.

So anyway back to the muffins, these apparently tasted pretty good – they passed my dad’s taste test – so I breathed a sigh of relief, then went to sleep, and didn’t take a picture. So no blog post for last nights baking.

Today I decided to make something quick that I have done before. These taste really good, and they look so pretty with the sprinkles on top.

Song of the Day – Aer – Floats My Boat

I love this song, every time I listen to it, it reminds me of summer. It’s one of those songs that i can never skip on my iPod no matter how many times I hear it.

Sprinkles Cookies
Yield: about 3 dozen cookies
1 1/2 cups flour, plus more as needed
1 1/2 tsp. baking powder
1⁄2 tsp. kosher salt
3/4 cup unsalted butter, softened
3⁄4 cup sugar
1 large egg
2 tsp. vanilla extract
1⁄2 cup multi-colored sprinkles
  1. Whisk together flour, baking powder, and salt in a bowl; set aside.
  2. In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes.
  3. Add egg, vanilla extract and lemon extract, and beat until smooth; add dry ingredients, and beat until just combined.
  4. Using a 1-oz. ice scream scoop or 2 tablespoons, portion and shape dough into 1″ balls; place balls 2″ apart on parchment paper-lined baking sheet. Lightly flour the bottom of a 1⁄4 measuring cup, and press each ball into a flat disk; chill disks for 30 minutes.
  5. Heat oven to 375°.
  6. Place sprinkles in a bowl. Press dough into sprinkles to adhere completely.
  7. Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and set and lightly browned on the bottom, about 10 minutes.

All the best,