Sprinkle Slice & Bake Cookies

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Beat the butter on medium speed for 1 minute until smooth and creamy. Add the brown sugar and beat on medium-high until fluffy.
2. Beat in the egg, vanilla and almond extracts on high speed, scraping the bowl as needed until fully combined.
3. On medium speed, beat in the flour and salt until just combined; the dough will be thick and slightly sticky.
4. On high speed, mix in the sprinkles, adding up to a little more to taste (usually 2/3 to 3/4 cup in total).
5. Divide the dough in half and shape each half into an 8-inch log about 2.5 inches across. Wrap tightly and refrigerate at least 4 hours, up to 5 days; chilling is required.
6. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment or silicone mats.
7. Roll the logs in coarse sugar if you like. Slice each into about 12 even cookies and space them about 2 inches apart on the sheets.
8. Bake 12–14 minutes, until the edges are browned. Cool 5 minutes on the sheet, then move to a rack to cool completely.
9. Melt the chopped white chocolate in a double boiler, or in the microwave in 15-second bursts, stirring after each until smooth.
10. Dip the top half of each cooled cookie in the chocolate, place on lined sheets, add extra sprinkles, and refrigerate until set.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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