Lofthouse Soft Sugar Sprinkles Cookies
The ultimate sweet treat, Lofthouse Soft Sugar Sprinkles Cookies are soft, buttery, and topped with vibrant sprinkles. Perfect for any occasion, these easy-to-make cookies will satisfy your sweet cravings and bring joy to your gatherings. Bake a batch tonight!
Equipment
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 Egg
- ½ cup Unsalted Butter 1 stick, softened
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar packed
- 2 teaspoons Vanilla Extract
- 1 ¾ cups Cake Flour see directions
- 2 teaspoons Cornstarch
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- pinch Salt optional and to taste
- up to 1 ½ cups Sprinkles reduce to 1 cup if you don’t love sprinkles; I used 1 cup of larger jimmies and 1/2 cup minuscule nonpareils
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the egg and vanilla extract. Beat until fully combined.
- Add the cake flour, cornstarch, baking powder, baking soda, and a pinch of salt. Mix on low speed until just incorporated; don’t overmix.
- Mix in 1 cup of sprinkles, and as desired, add the remaining ½ cup.
- Using a medium 2-inch cookie scoop, form heaping 2 to 3-tablespoon mounds of dough. Place mounds on a large plate, flatten slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat mat.
- Place mounds on the baking sheet, spaced at least 2 inches apart, and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooling.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 5 days.
- Freezing: Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months.