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Sprinkle Cookies

These soft and chewy sugar cookies filled with brightly coloured sprinkles are a fun recipe to bake with children, they would also make great party snacks or edible gifts.

Ȑ
Dificultad
Low
ȑ
Tiempo
60 min
&
Autor
Kenwood
lorem ipsum

Esta receta se prepara con:

Producto Titanium Chef Baker XL KVL85.004SI plateado Titanium Chef Baker XL KVL85.004SI plateado
KVL85.004SI

Ingredientes

Porciones: 8
Prepara: 24

225 g unsalted butter, cubed, at room temperature
130 g caster sugar
85 g icing sugar
1 tsp vanilla extract
1  egg, beaten
300 g plain flour
0.5 tsp baking powder
0.5 tsp salt
80 g sprinkles


Instrucciones

PASO 1/3

Fit the K-Beater.
Tip: Alternatively, use the Creaming Beater.
Add butter, caster sugar, icing sugar and vanilla extract into the Appliance bowl.
Mix for 30 seconds on speed 1 until combined.
Add beaten egg.
Mix for 30 seconds on speed 4 until incorporated.

PASO 2/3

Add flour, baking powder and salt into a clean bowl and stir to combine.
Transfer the flour mixture into the Appliance bowl.
Mix for 30 seconds on speed 3, until just combined.
Tip: Start on speed 1 and gradually increase speed.
Add sprinkles.
Mix for 10 seconds on speed 3, until just combined.
Chill in the fridge for 30 minutes.

PASO 3/3

Preheat the oven to 180ºC.
Line two baking trays with parchment paper.
Take about 1.5 Tbsp of the chilled cookie mixture.
Roll into a ball and place on the baking tray.
Repeat the same with the remaining mixture, spacing the dough balls about 5 cm (2”) apart.
Bake for 10-12 minutes at 180ºC, until lightly golden brown at the edges.
Remove from the oven and let cool on the tray for 5-10 minutes.
Then transfer to a wire rack until completely cool.

 

Serve.


The raw cookie dough can be stored in an airtight container and then frozen for two months, thaw for a few hours in the refrigerator or an hour at room temperature before baking.

Alternatively, you can freeze the cookies once baked, stored in an airtight container with a square of baking parchment/greaseproof in between each cookie, for up to three months.

Sprinkle Cookies

These soft and chewy sugar cookies filled with brightly coloured sprinkles are a fun recipe to bake with children, they would also make great party snacks or edible gifts.

Ȑ
Dificultad
Low
ȑ
Tiempo
60 min
&
Autor
Kenwood
lorem ipsum
Porciones:8
Prepara:24

Ingredientes


225 g unsalted butter, cubed, at room temperature
130 g caster sugar
85 g icing sugar
1 tsp vanilla extract
1  egg, beaten
300 g plain flour
0.5 tsp baking powder
0.5 tsp salt
80 g sprinkles

Esta receta se prepara con: lorem ipsum KVL85.004SI

Instrucciones

PASO 1/3

Fit the K-Beater.
Tip: Alternatively, use the Creaming Beater.
Add butter, caster sugar, icing sugar and vanilla extract into the Appliance bowl.
Mix for 30 seconds on speed 1 until combined.
Add beaten egg.
Mix for 30 seconds on speed 4 until incorporated.

PASO 2/3

Add flour, baking powder and salt into a clean bowl and stir to combine.
Transfer the flour mixture into the Appliance bowl.
Mix for 30 seconds on speed 3, until just combined.
Tip: Start on speed 1 and gradually increase speed.
Add sprinkles.
Mix for 10 seconds on speed 3, until just combined.
Chill in the fridge for 30 minutes.

PASO 3/3

Preheat the oven to 180ºC.
Line two baking trays with parchment paper.
Take about 1.5 Tbsp of the chilled cookie mixture.
Roll into a ball and place on the baking tray.
Repeat the same with the remaining mixture, spacing the dough balls about 5 cm (2”) apart.
Bake for 10-12 minutes at 180ºC, until lightly golden brown at the edges.
Remove from the oven and let cool on the tray for 5-10 minutes.
Then transfer to a wire rack until completely cool.

 

Serve.

Notas