Rainbow Sprinkle Sugar Cookies
Simple recipe for Rainbow Sprinkle Sugar Cookies that are soft and oh-so delicious.
Equipment
- KitchenAid Mixer paddle attachment
- Baking Stone
- Spatula
- Baking Stone
- Cooling Rack
Ingredients
- 1 cup Butter
- 1 cup Sugar
- 1 Egg
- 1/2 tsp Salt
- 1 1/2 tsp Vanilla Extract
- 2 Tbsp Milk
- 1 1/2 tsp Baking Powder
- 3 cups Flour
- 1/2 tsp Cream of Tartar
- 1 cup Rainbow Sprinkles
Instructions
- In the bowl of a KitchenAid mixer, add 1 cup Butter and 1 cup Sugar.
- Cream the butter and sugar until soft.
- Add 1 Egg, 1 1/2 tsp Vanilla Extract and mix until just combined.
- Measure and then add 2 Tbsp Milk, then mix again.
- To the butter mixture, measure and then add 3 cups Flour, 1/2 tsp Salt, 1/2 tsp Cream of Tartar and 1 1/2 tsp Baking Powder.
- Add the paddle attachment, plug in the mixer and then mix on LOW until combined.
- Use a spatula to scrape down the sides, if needed, then continue to blend the ingredients together.
- Remove the paddle attachment and then remove the bowl from the mixer. Place the Sugar Cookie dough, covered, in the refrigerator and chill for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the dough from the refrigerator.
- Flour a clean surface and then turn out the Sugar Cookie dough onto the surface.
- Use a rolling pin to roll out the dough to 1/4-inch thick.
- Use a cookie cutter to cut out the shapes.
- Place the cut-outs onto a Baking Stone, 2 inches apart. Sprinkle the Sugar Cookies with Rainbow Sprinkles.
- Bake the cookies in the oven for 8-12 mintues, or until just slightly brown on the edges. DO NOT OVERBAKE!
- Remove the Baking Stone from the oven.
- Rest the Rainbow Sprinkle Sugar Cookies on the baking stone for 5 minutes.
- Use a spatula to remove the cooled Sugar Cookies to a cooling rack to cool completely.