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.
This recipe is prepared with:
KVL85.004SI
Ingredients
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
Instructions
STEP 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.
STEP 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.
STEP 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.
Ingredients
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
Instructions
STEP 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.
STEP 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.
STEP 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.