Recipe found on Jessie Bakes Treats
INGREDIENTS
- Butter – I use salted butter and make sure it is at room temperature.
- White sugar
- Vanilla extract
- Eggs– This recipe use one whole large egg at room temperature.
- Flour– All purpose flour works best.
- Baking soda
- Baking powder
- Cream of tartar
- Salt
- Sprinkles– You’ll need red and blue sprinkles. I prefer the long jimmie style sprinkles.
- Powdered sugar
- Heavy cream– To help soften the buttercream. You can use milk if you do not have cream available.
STEP-BY-STEP INSTRUCTIONS
SPRINKLE COOKIES
Preheat oven to 350 F and line baking sheets with parchment paper.
In large bowl or stand mixer beat the butter and sugar until fluffy. I like to mix mine for a solid 3 minutes. Add in the egg and vanilla extract and continue mixing till ingredients are well combined.
In a separate bowl whisk together flour, baking powder, baking soda, cream of tartar, and salt.
Add the dry ingredients to the wet and mix until everything is combined.
Fold in the sprinkles.
Scoop dough into a 1.5 tablespoon balls and make them round. Dip the top and sides of the balls in some extra sprinkles. Arrange on the lined baking sheet 2 inches apart.
Bake for 9 minutes or until the bottoms are just golden brown. The cookies may seems a little underdone but will stiffen up after they’ve cooled. Let cookies cool to room temperature on the pan before moving.
BUTTERCREAM
With an electric mixer or stand mixer whisk butter on medium high speed for 4 minutes.
Add in the powdered sugar 1 cup at a time, mixing on medium speed in between each added cup. Mix till well combined.
Add in heavy cream and vanilla extract.
Mix for 5 minutes on high speed until smooth and fluffy.
ASSEMBLING THE COOKIES
Once cookies are fully cool lay 12 cookies on a pan/table with the sprinkles side down.
Evenly add the buttercream onto the cookies. You can pipe it on or spoon it on.
Gently press the reaming 12 cookies with the sprinkle side up on top of the buttercream.
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