04/14/2019
Sunday sprinkles and baking with my little niece 🌈 Baking with kids is one of my favorite activities as it combines art, math, and science all in one! And this couldn’t be an easier Sprinkle Cookie recipe, no rolling or cookie cutters needed. Any sprinkle will work but I recommend rainbow jimmies for the quintessential sprinkle cookie experience. Adorable niece/baker’s helper optional, but quite useful 💗 Here’s the recipe with an easy gluten free adaptation:
Ingredients (makes 32 2” cookies)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 to 1/2 cup sprinkles of choice
Additional sprinkles, optional
*for a gluten free adaptation, use equal amount of Bob's Red Mill Natural Foods gluten free all purpose flour mix
Directions
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth; add zest. Beat in egg and vanilla. Gradually blend in the dry ingredients; dough will be crumbly. Add in sprinkles and mix until just combined.
With your hands, bring dough together until combined. Place in a gallon size sealable plastic bag and squeeze into a 3” log (or wrap in plastic wrap). Refrigerate for an hour, or overnight.
Preheat oven to 375’F. Cut log into 8 even slices, then cut each slice into quarters. For even more color, roll each side into more sprinkles or colored sugar.
Place onto ungreased cookie sheets and bake 8 to 10 minutes in the preheated oven, or until golden brown. Let stand on cookie sheet two minutes before removing to cool on wire racks. Happy baking!
