Classic Sprinkle Cookies

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yields ~2 dozen cookies

The Bits and Bobs:

2 cups                         all-purpose flour

1/2 tsp                         baking soda

1/2 tsp                         salt

12 tbsp                         unsalted butter, room temp

1/2 cup                        sugar

1/2 cup                        powdered sugar

1/4 cup                        canola oil

1                                   egg

2 tsp                            vanilla extract

1 cup                            sprinkles (any color)

The How-Tos:

In a large mixing bowl, cream together the butter and both sugars until light and fluffy.  Add in the egg and vanilla and beat until just incorporated

Beat in the dry ingredients until combined.  Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.

Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat. 

Spread the sprinkles on a large plate. Roll about a tablespoon of dough at a time into a ball, then press down into the sprinkles, flipping and pressing down both sides.  The cookies should be about 1/8-1/4 inch thick discs.  Line the baking sheets with the cookies leaving about 2 inches in between each.  

Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown.  Allow to cool on the pan for a minute or two then transfer to a cooling rack.  Be sure to remove the cookies from the baking pan before they cool completely to avoid the sprinkles on the bottom from sticking to the pan.