Sprinkle Cookies

Baked for the troops for the
fourth of July

I love springtime and nothing seems more like spring to me than multi-color sprinkles. Oh, I know. You get some sugar cookies in a roll from the store, cut them out, dip them in some horrid frosting in a plastic tub and then pour sprinkles over them and call it a Christmas cookie, right? Only if you're totally not into cooking for real.

When I was growing up Mom used the sprinkles throughout the year. These teeny tiny confectionary balls made a crunchy sound even with the most pillowy frosting. But the way I liked them best was atop and within these very soft cookies called Sprinkle Cookies. 

These mighty little sugar balls can hold their own in a cookie. And this recipe is not only easy but bright and colorful. I guess you could use frosting on them, but if you do, make sure it's one that hardens up and isn't a heated frosting. You'll really want to avoid frostings that are runny, too, as they tend to melt the sprinkles. Royal Icing is your best bet but make sure you put the sprinkles on right after frosting!

For me, however, I think these cookies are the best just rolled in the sprinkles and baked, kind of like you do with clear sprinkles on certain Christmas cookies only for Spring!

This makes 35 cookies give or take the sampling ;)

• 1 cup softened butter
• 1 1/2 cup sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp cream of tartar
• 1 tsp cornstarch
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/4 cup sprinkles

1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar.
3. Add the eggs and vanilla and combine.
4. Whisk together the flour, baking soda, cornstarch, and cream of tartar.
5. Add the dry to the wet in batches and combine.
6. Roll by hand into smooth rounds and roll into the sprinkles.
7. Bake for 9-10 minutes.