A simple recipe to make a small-batch of 6 melt-in-your-mouth sugar cookies with sprinkles!
Because rainbows, sunshine, unicorns, and all those things (yes that’s right I’m a girl mom).
You’ll beat together sugar and butter (I use a fork) stir in some flour and sprinkles, and bake 12 minutes or so. Cookies don’t get easier than this.
I hope you give this a try and let me know, and send me some because the recipe testing process does not leave any room for me to revisit a treasured creation of the past… and that makes me sad every day!
OK try this and let me know what you think. I bet, if you’re reading this blog, you have the ingredients already!
Small-batch Sprinkle Cookies
Servings: 6 cookies
Calories: 111kcal
Ingredients
- 2 tbsp (plant) butter, softened (28 g)
- 1/4 cup sugar (48 g)
- 1/8 tsp vanilla extract
- 1/2 cup flour (60 g) gf all purpose if desired, I actually used cassava flour to make this!
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1-2 tbsp (nut) milk I use unsweetened almond milk
- 1 tbsp rainbow sprinkles (15 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- Using a fork (or mixer if you're fancy) cream together butter and sugar.
- Add vanilla, salt, flour, baking soda, and stir until a crumbly mixture is formed. I use a spatula.
- Add enough milk 1 tsp at a time to form a non-sticky soft cookie dough. If it gets too sticky add a pinch more flour.
- Add sprinkles and stir a few more turns.
- Scoop on the parchment and shape how you like (they won’t spread) and bake 10-12 minutes.
- Let cookies cool and firm up before enjoying!
Nutrition
Serving: 1 cookie | Calories: 111kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 128mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 117IU | Calcium: 6mg | Iron: 0.5mg