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Bianca Philp
By Bianca Philp

Sprinkle Cookies

8 steps
Prep:15minCook:10min
This recipe makes approximately 12 large cookies (about 1/4 cup of dough each). For smaller cookies, you can yield 18-24 cookies depending on the size.
Updated at: Wed, 11 Dec 2024 14:32:11 GMT

Nutrition balance score

Unbalanced
Glycemic Index
70
High
Glycemic Load
24
High

Nutrition per serving

Calories213.8 kcal (11%)
Total Fat7.9 g (11%)
Carbs33.8 g (13%)
Sugars18.9 g (21%)
Protein2.2 g (4%)
Sodium136 mg (7%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet

Instructions

Preheat and Prep

Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream Butter and Sugars

Step 2
In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.

Add Wet Ingredients

Step 3
Beat in the egg and vanilla extract until fully incorporated.

Mix Dry Ingredients

Step 4
In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt. Gradually mix this into the wet ingredients until just combined—avoid overmixing.

Incorporate Sprinkles

Step 5
Gently fold in the sprinkles using a spatula.

Shape Cookies

Step 6
Use a large cookie scoop (about 1/4 cup) to portion dough. Place dough balls on the prepared baking sheets, spacing them 2 inches apart. Optionally, press a few extra sprinkles on top for decoration.

Bake

Step 7
Bake in the preheated oven for 8-10 minutes, or until the edges are just set and the centers appear slightly underbaked. For smaller cookies, reduce bake time and start checking at 6 minutes.

Cool

Step 8
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

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