Admit it; there's a kid in each of us who craves the colorful, whimsical delight of sprinkles. And when opportunities arise to gather the family, these funfetti, buttery cookies are the perfect treat. During my time in Watercolor, Florida, my seventh-grader buddy Alex and I tried out this recipe in attempts to master a Fourth of July snack. She approves; and we're hopefully going to find red, white, and blue sprinkles for the patriotic, family-filled occasion!
Makes approximately 2.5 dozen cookies
2 1/4 cups all purpose flour, plus 1 tablespoon 1 teaspoon baking soda 1 teaspoon salt 1 3/4 sticks butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup rainbow sprinkles
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixing bowl until well combined. Add eggs, one at a time, beating well after each egg addition. Gradually beat in flour mixture in small batches.
3. Stir in sprinkles. Drop by the rounded tablespoon onto ungreased baking sheets. Sprinkle a few extra sprinkles on top, if desired. Be sure to keep them at least 2 inches apart. . .!
4. Bake for 10-11 minutes until golden brown.
