For the most uniform cookies, we recommend you use a 1-1/2 Tablespoon scoop. Makes 4 dozen 2-1/2 inch cookies. Recipe adapted from two by King Arthur Flour and Smitten Kitchen.
This is a great recipe to bake with kids!
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon fine sea or table salt
- 1 cup (8 ounces, 225g or 2 sticks) unsalted butter
- 1/4 cup (2 ounces, 55g or 1/4 of an 8-ounce brick) cream cheese
- 1-1/4 cups (250g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup rainbow sprinkles
- Heat oven to 375F. Line two baking sheets with parchment or silicone mats.
- Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend
- In your stand mixer fitted with SideSwipe or your flat paddle, beat on medium speed : cream cheese, butter and sugar until fluffy.
- Add egg and extracts and blend on medium speed until well combined.
- On your mixer's lowest speed, add the flour mixture all at once, and beat just until flour disappears. Chill dough in the fridge for 20 minutes.
- Scoop balls of dough using a 1-1/2 Tablespoon scoop if you have one, or approximate the size and roll completely by hand. With scooped dough, roll gently in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. The sprinkles stick best to slightly hand-warmed dough.
- Transfer balls of sprinkle-coated dough to lined baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Fill in any bare spots in the sprinkles if you like. Add more sprinkles on top if you want a heavy coating - the cookies will spread a little and may leave gaps.
- Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [Err on the underbaked side, otherwise the cookies will become too crisp by Day 2.] Let cool on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.