Remember last week when I was saying some weeks I have loads of free time and don’t want to bake? This week I was the opposite – I had a free morning and decided why not make some cookies! Of course, I had a recipe in mind, and usually that means I can’t not make it, so it wasn’t that difficult of a decision.
A couple of weeks ago, I saw these on Instagram from Smitten Kitchen and immediately had to pin them. They’re bright, cheery, and buttery, which I think might be exactly what you need for the perfect cookie. Once I made (and tried) them, I also realized they were exactly like the grocery store sprinkle-covered sugar cookies that used to be my guilty pleasure when I lived next door to A&P down in New Jersey, which was a pleasant (and dangerous) surprise. My roommate, who gets to try quite a bit of what comes out of my kitchen, declared them the best cookies I have ever made (thanks, Lauren!). Any one of those reasons should be enough to give these a go.
First, cream the butter, cream cheese, and sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Quick side note on softening butter: Lauren (of previously mentioned roommate fame) showed me the brilliant trick of heating up a mug of water in the microwave for two minutes, pouring it into a pint glass for a minute, dumping it out, and then turning the pint glass over the stick of butter to soften – it worked brilliantly. So if you’re ever short on time, try that.
Moving on – add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and beat until combined. Refrigerate the dough for 20 minutes (or pop it in the freezer for 10 – I was trying to leave the apartment and didn’t have time for such luxuries). Scoop the dough by the rounded teaspoon and roll into a ball between your hands. Roll to coat in rainbow sprinkles and place on a baking sheet lined with parchment paper. Use a drinking glass to flatten into discs.Bake at 375°F for about 10 minutes or until cookie appears dry on top and golden on bottom. Allow to cool on pan for 5 minutes before transferring to a wire rack to cool completely.
I’d keep the dough in the freezer between batches to keep it cool and easy to work with. Store in an airtight container (or clear cookie jar because they look adorable that way).
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup butter, softened
- 1/4 cup (2 ounces) cream cheese, softened
- 1 1/4 cups sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup rainbow sprinkles
- Whisk together flour, baking powder, baking soda, and salt in a small bowl and set aside.
- In a stand mixer fitted with the paddle attachment, cream butter, cream cheese, and sugar on medium speed until light and fluffy.
- Add the vanilla extract and egg and beat to combine.
- Add the flour mixture and beat to combine.
- Refrigerate the dough for 20 minutes.
- Roll dough into 1 inch balls, roll in rainbow sprinkles, and place on cookie sheet lined with parchment paper. Press tops with a drinking glass to flatten into discs.
- Bake at 375°F for 10 minutes or until tops appear dry and edges are golden.
- Allow to cool 5 minutes on pan before transferring to a wire rack to cool completely.