Empty My Fridge
Drop-Style Sugar Cookies
Ingredients
- Flour1
- Baking powder1
- Salt¼ tsp
- Butter · softened½ cups
- Sugar¾ cups
- Egg1
- Vanilla1 tsp
- Sprinkles · plus more for topping½ cups
Instructions
- Whisk the flour, baking powder and salt together in a bowl and set aside.
- Beat the butter and sugar on medium-high speed until creamed, about 1 minute. Add the egg and vanilla and beat on high until combined, about 1 minute, scraping down the bowl as needed.
- Mix the dry ingredients into the wet on low speed until combined. Beat in 1/2 cup (80g) of sprinkles. The dough will be thick and sticky.
- Scoop about 2 tablespoons (40g) portions, roll into balls, and optionally dip the tops in more sprinkles. Place on a plate or lined tray.
- Chill the dough balls for at least 2 hours (up to 4 days).
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment or silicone mats.
- Arrange the chilled balls 3 inches apart and bake for 12–13 minutes, until lightly browned at the edges. The centres will look very soft.
- Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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