This is the last recipe in my series of Easter treats – Sprinkle Crusted Soft and Chewy Sugar Cookies. If you haven’t made any delicious treats for Easter yet, now is your chance. You can have a batch of these ready for the Easter baskets within a couple of hours.
I really like a good, old-fashioned sugar cookie. I know, they’re plain and white, and don’t have 5 different kinds of chocolate bars or whatever mixed in, as seems to be all the rage these days. But I only like a certain kind of sugar cookie. They need to be thick, soft and chewy, not the paper-thin, cardboardy ones that end up getting slathered in icing.
These ones have a secret ingredient: almond extract. I love the flavor of it! I also use a generous dose of vanilla for extra flavor. The other ingredients are standard for cookies: flour, butter, egg, baking soda, salt, and of course, sugar. The little bit of brown sugar adds a bit more richness and helps keep the cookies soft.
The method for making these sugar cookies is the same as for most cookies: cream the butter and sugar together, then add the eggs and extracts, then the flour, baking powder and salt. Voila! You have cookie dough.
This is where we change things up a little bit. Normally, when you make sugar cookies, you roll dough balls in sugar (hence the name…). But, to make things just a little extra special and pretty, we’re going to roll them in SPRINKLES!
Now, sprinkles are not all created equally. The good ones don’t have much of a taste (just a bit of sweetness and crunch), but some are bad (mealy texture, taste like food coloring). So. If you don’t want bad sprinkles to ruin your delicious cookies, taste them first. If you don’t like them, don’t use them.
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 sticks (16 Tbsp) unsalted butter, softened
- 1 cup granulated sugar
- 1 Tbsp light brown sugar
- 1 egg
- 2 tsp vanilla
- 1/4-1/2 tsp almond extract (see note)
- Sprinkles (either non-pareil, jimmies or colored sugar)
- Heat oven to 375°F, with the racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper. Set aside.
- Stir together flour, baking power and salt in a small bowl. Set aside.
- Cream butter, granulated sugar and brown sugar together using a stand mixer, or by hand. Add egg, vanilla and almond extract. Mix until well combined. Stir in flour mixture at low speed until dough forms.
- Scoop 1 Tbsp portions of dough and form into balls. Roll dough balls into sprinkles until fully covered. Place balls onto prepared baking sheet about 2" apart. Slightly flatten balls with the ball of your hand or bottom of a drinking glass.
- Bake both sheets at the same time, for 15-17 minutes, until edges are just starting to brown. Don't overbake.
- Remove sheets from oven, and let cool on sheet for 5 minutes. Transfer to cooling racks to cool completely. Store in an airtight container at room temperature or freeze. Sprinkle coated dough balls could also be frozen and baked later.
- Add only 1/4 tsp for a light almond flavor, or 1/2 tsp for a more pronounced flavor.