It’s been a busy few months. New puppy. First house. Good busy, but very busy none the less. We’ve got a few months to go before we move in, but were completely renovating before we do. It will be amazing having a backyard to grill again and a gas stove.
I’m not one to swoon over sprinkles, or to even use the word swoon, but these cookies are beyond adorable. They take me back to the Italian cookies from my childhood, piled high in the glass case next to the butter cookies with frosting and cucidati.
These cookies have the perfect balance between crispy edges and soft centers. And the sprinkles aren’t just for show, they add a nice subtle crunch.
What makes these cookies even better is Deb from Smitten Kitchens’s genius food processor mixing method. If you HATE waiting for butter to soften and you have a food processor then you’re in luck. Cold butter and cream cheese quickly get whirled into the easiest cookie dough, no waiting. Genius!
Sprinkle CookiesMakes about 4 dozen cookies Adapted slight from Smitten Kitchen Two mixing methods, one awesome cookie! For the food processor method – no need to soften butter or cream cheese! Mixer method – soften butter and cream cheese before making dough. 3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
1/4 cup (2 ounces, 55 grams) cream cheese
1 1/4 cups (250 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup rainbow sprinkles
Heat oven to 375 degrees. Line two baking large sheets with parchment paper or grease.
Food Processor Method: Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add sugar, and butter cream cheese in large chunks; blend until mixture is powdery. Add egg and extracts and run machine until the dough balls together, scraping down once or twice to get the mixture even.
Mixer Method: Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend; set aside. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until evenly blended. If the dough seems too soft to roll, let it chill in the fridge for 20 minutes or so before using.
Both methods: Roll cookies into balls that are about 1.25″ in diameter (#40 cookie scoop works well) then drop into sprinkles, gently rolling to coat evenly. The sprinkles adhere much better if the dough has a tacky exterior. If the sprinkles aren’t sticking well roll the dough a little more in your hands before dropping into the sprinkles.
Transfer cookies to prepared baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let cookies rest on the baking sheet for five minutes before transferring to cooling racks to cool completely. Repeat with remaining cookie dough.
Store in airtight container for up to three days or freeze.