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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.
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.
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.
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.
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.
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.
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.
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.