Sprinkle Cookies

This is a great recipe for buttery sugar cookies. It's an easy recipe to make. Also, the kids can get involved in rolling the dough and dipping the cookies in the sprinkles. Personally, I could pass on the sprinkles, but then I wouldn't be getting my daily allowance of artificial food coloring. I wish I could remember where I got this recipe to give credit where credit is due. This batch is headed to our church lunch tomorrow.

Sprinkle Cookies

2 ½ cups unbleached all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened (We have used salted butter and it tasted fine.)
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
½ cup or more multicolor sprinkles

1.Preheat oven to 350 degrees.

2.Combine flour, baking powder, and salt in a medium mixing bowl.

3.Combine the butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth. Stir in the flour mixture until just combined.

4.Place the sprinkles in a small bowl. Scoop up a heaping tablespoon of dough and roll it between your palms to form a ball. Roll the top half of each ball in the sprinkles. Place the balls, sprinkle side up, on an ungreased baking sheet, leaving about 3 inches between each cookie. (Cookies may be placed next to each other on parchment lined baking sheets, frozen, transfer to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.) Bake the cookies until they are pale golden around the edges but still soft on top, about 9 minutes (a minute or two longer for frozen dough.) Let stand on the baking sheet for 2-3 minutes and then remove them with a spatula to a wire rack to cool completely.

Makes 30-36 cookies.