Since we’ve moved to New York, it has snowed more days than not. By no means am I complaining, though – I absolutely love snow. My poor husband thinks I’m a nut because he grew up in Chicago, so he’s more than used to snow. His snow smarts come in handy though, with teaching me how to shovel the snow (harder than it sounds!) and how to drive in the slick slush. It’s good to know, but I’d much rather stay home and make snow sprinkled cookies to share with you guys!
This is another recipe from my favorite food blog, Sally’s Baking Addiction! She’s turned me into a cookie fiend. These are her fluffy, buttery Cake Batter Sugar Cookies with a snow-like sprinkle twist.
With our moving and driving cross-country during the Holidays, Bobby and I finally had our Christmas on Saturday. He spoiled me: I was soooo excited to open a bag and see a Silpat baking mat! It’s a non-stick baking mat that’s safe up to 500* (higher heat tolerance than parchment paper), and it delivers even heat transfer – ensuring perfect cookies and pastries. I have wanted one of these for the longest time!
Snow Day + Silpat = the perfect excuse for a baking frenzy!
- 4 Tablespoons (60g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon butter extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (80g) sprinkles
- 1/4 cup (40g) sprinkles, for rolling
Preheat your oven to 350*. Line a cookie sheet with parchment paper or a silicone baking mat like Silpat. Pour 1/4 cup sprinkles onto a plate to use for rolling and set aside.
Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. I don’t have either of these (hopefully my next kitchen toy!), so I use a whisk to whip it all together. I don’t mind – it makes for pretty impressive forearm muscles 😉 Beat in the egg yolk, butter extract, baking powder, and salt. Because I’ve basically had to “start over” in my kitchen with spices and things of that nature, I substituted vanilla for the butter extract. Still absolutely delicious! Add the flour, and mix until a soft, thick dough forms. Gently stir in sprinkles and be careful not to over-mix.
Roll dough into teaspoon size balls. Ensuring that the balls are tall, rather than wide will give you a fluffier, thicker cookie. Send the dough balls through the reserved sprinkles, then set them about an inch apart on your prepared cookie sheet. Bake for 9-10 minutes, watching closely at the 9 minute mark to assure they do not brown.
Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Cookies remain fresh up to 1 week covered at room temperature.
Melt-in-your mouth cakey goodness while watching the snow fall? Hello, Monday.
I’ll be trying out some New York “signature” recipes soon – think NY-style pizza, cheesecake, etc., so stay tuned!