Name: Bakery Style Sprinkle Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8
Cuisine: American
Ingredients: Value Corner Vanilla Flavor, Imitation; Crunch Easter Flatback Egg; SIGNATURE SELECTS Baking Powder, Double Acting; Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; Betty Crocker Sprinkles, Eggs & Flowers; O Organics Cane Sugar, Granulated, Organic; David's Kosher Salt; Challenge Butter, Unsalted, European Style; SIGNATURE SELECTS Sugar, Light Brown

In a small saucepan on medium heat, melt the butter. Transfer to a large mixing bowl to cool, and set aside.

Preheat the oven to 350F and line two large baking sheets with parchment paper.

In a medium sized bowl, whisk the flour, baking soda, baking powder, and salt. Set aside.

To the mixing bowl with melted butter, add the brown sugar and sugar. Mix it in with a spatula until it turns pasty, then mix in the egg, egg yolk, and vanilla until smooth.

Pour in the dry ingredients and use a rubber spatula to fold and combine. Leave a few streaks of flour and fold the sprinkles in until just dispersed, don't overmix.

Using a large 2 ounce cookie scoop (OR 1/4 cup measuring cup) the cookies onto the baking sheet and bake for 12-14 minutes. Rotate the baking sheets halfway through the baking.

The cookies are done when the middles are JUST set and have a light golden ring around the edges.  When they come out bang the pans twice to let them get some air out and with the inside fork, smooth the edges to create more perfect circles if needed.

Let cool for 10 minutes on the pan. Transfer to a cooling rack to cool for at least 15 minutes before eating.

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Enjoy!
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Bakery Style Sprinkle Sugar Cookies

Serves 8

15 mins prep

12 mins cook

10 mins

37 mins total

What you need

How to make

Available coupons from Kat Can Cook