Happy New Year friends!
To celebrate the New Year, I’ve been pondering what to bake, if anything, I should open the New Year with.
An old-fashioned, too simple, comforting sugar cookie fits the bill. Indeed, they are crisp, moist, big, and delicious, and aren’t difficult to make! Rolling each cookie in rainbow sprinkles adds a special touch for any occasion.
Celebrate this year and every year, enjoying my Rainbow Sprinkle Sugar Cookies!
Meet ya in the kitchen!
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 1/4 cup sugar
1/4 cup (2oz) cream cheese
2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup rainbow sprinkles
Preheat the oven to 375 degrees. Lightly grease two baking sheets or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl to a stand-up mixer, cream the butter, sugar, and cream cheese until light and fluffy.
Beat in the vanilla and almond extracts and egg; scrape the sides of the bowl.
Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened. This dough will feel soft roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.
Scoop balls of dough using an ice cream scooper #40 or 1 1/2 tablespoonsful, before rolling them into a bowl of sprinkles.
Bake for 10 to 14 minutes – 10 minutes for a softer cookie, 14 minutes for a crunchier cookie. The edges of the cookies will just barely begin to brown.
Remove from the oven and cool on the cookie sheets for 5 minutes, before moving to a cooling rack.
Happy New Year!